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70 Biopolis Street
#01-11
Singapore 138547

(open in Google Maps)

Thursday:
10:00am - 10:00pm

Friday:
10:00am - 10:00pm

Saturday:
Closed

Sunday:
08:30am - 06:00pm

Monday:
10:00am - 10:00pm

Tuesday:
10:00am - 10:00pm

Wednesday:
10:00am - 10:00pm

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Reviews

From the Burpple community

This warm and comforting souffle served with a big scoop of vanilla ice cream is the perfect way to end your dinner on a hearty note. The souffle is extremely soft, eggy, custardy and fluffy, akin to eating a warm and delicious cloud with a moist center.The cold vanilla ice cream complements the warm cake, while the sweet and tart strawberries (fruits differ from day to day depending on the freshest produce the restaurant can obtain) starkly cut into the dish with a sharp tang.

2 Likes

This substantial dessert that is worth its weight in gold, but set on the menu for a steal, is as big as a newborn baby’s head, and pretty hefty. The Bomb Alaska is an ice cream cake caramelized on the outside as a cascade of calvados, set aflame, is poured over the dessert. Within the caramelized meringue is a core of vanilla ice cream layered with sponge cake. The apple brandy (calvados) infuses the dessert with bursts of apple aromas, cinnamon spice, and a touch of alcoholic bitterness that balances out the sweetness of the meringue. The vanilla ice cream is extremely dense, thick and creamy. This dessert is perfect to be shared among a group of four.

2 Likes

The french-style duck confit has that coveted crisp and savory skin that all duck confits aspire to achieve, with meat so tender and moist that it falls off the bone with a light scrape. The meat is a light pink on the interior, extremely flavorful and so succulent that its juices leaked all over the plate as we cut into it. It is served with a side of sweet and mushy braised lentils tossed in decadent foie gras butter.

2 Likes

Bodacious’ surf and turf platter is definitely a no-brainer for meat-lovers. A generous slab of rib eye steak and a thick fillet of sea bass are each served sitting atop a bed of fluffy mashed potatoes. The tender and succulent steak is drenched in red wine sauce which amplifies the full-bodied savory goodness of the beef. The meaty and flaky sea bass has more depth and dimension added to its buttery texture with the mild perfurmed sweetness of the lychee saffron cream puddled underneath it.

1 Like

The flower clams, that have been simmered in a buttery sauce cooked with parsley, garlic and white wine, are plump and juicy with just a faint whispy of its oceanic origins. Slices of brioche bread are served on the side which allows you to soak up all that full-bodied buttery sauce teeming with the sweet, umami flavors and salinity of the fresh clams.

2 Likes

This piping hot pan of creamy, crunchy decadence is a must-order. Even as die-hard carnivores, we fell in love with Bodacious’ famous roasted cauliflower, glazed with garlic miso paste and sprinkled with roasted sesame seeds. The cauliflower is perfectly roasted al-dente with a nice bite. The garlic-miso paste imbues the dish with creamy, savory, fragrant and umami notes, while the sesame seeds give a touch of nuttiness.

1 Like
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