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97 Amoy Street
Singapore 069917

(open in Google Maps)

Monday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Tuesday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Wednesday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Thursday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Friday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Saturday:
06:30pm - 11:30pm

Sunday:
Closed

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Reviews

From the Burpple community

Butter cake was filled with cream and mindblowingly good. I guess I havent been eating good butter cake lol

Black currant marshmellow was ok

The lemon jelly w ginger and rosemary was reminiscent of lemon ginger tea in a most surprising and delightful way.

What a nice way to end the meal

2 Likes

Cinnamon sponge, honeycomb, pear juice, chamomile, Banana ice cream

The Banana ice cream in particularly was superb. The Banana was cooked before hand so there's a nice caramelised flavour. Utterly delicious while the rest of the components were okay but didnt rlly mesh

2 Likes

Blood orange snow, Bergamot leaf, Orange skin crumble, Blood orange jelly, Navel jam

Basically a palate Cleanser, but dont eat the Bergamot leaf it's very strong

1 Like

Txuleta, min 5 Years old cow, aged 45 days. I asked the chef how they made the beef tender since usually beef comes from cattle with age measured in months lol. He said that it's only served dry aged, that's why its still v tender. Rather chewy, but unbelievable flavour(from older cattle). Quite literally nothing like what I've tasted before, and an intense smokiness from the grill. Satisfying bite despite the Thin steak and Thin cut(2 pax portion would share a thicker and bigger cut, and i believe the cook would be better on the steak as well as a result, though this was impressive alr), but more importantly how they kept a Thin steak rare-medium rare while giving it a solid crust is beyond me.

As hard to believe as it is, the most impressive element isnt even the steak. While the mashed potatoes were buttery, the sauce was eyes-wideningly good. When it was still, when my spoon dipped into the sauce, i tot it was solid. Upon stirring, it became a super viscous liquid. Apparently it's reduced beef feet and beef bones Broth from 25L to 2-3L. And ofc the flavour is proportional to the stickiness. So, so good.

Btw the chef was nice enough to shave truffles on the main >< perks of sitting at counter seat haha

1 Like

Red Seabream with al pil pil sauce.

Fish wasnt anything special imo, but the al pil pil sauce was obviously arranged. Olive oil was infused with garlic, before being combined with vinegar and Fish collagen emulsion. Quite rich, but still manageable even for 1 pax(usually one Fish shared between 2 pax)

Btw they dont serve the belly nor the head, so u can request for it(esp the cheeks which are a "secret cut")

2 Likes

The chef was nice enough to let me see the Charcoal grill, which was intensely pleasantly smoky and responsible for the well smoked pasta, Fish and meat courses

1 Like
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