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52 Boat Quay
Level 5/6
Singapore 049841

(open in Google Maps)

05:00pm - 12:00am


05:00pm - 12:00am

12:00pm - 02:00pm
05:00pm - 12:00am

12:00pm - 02:00pm
05:00pm - 12:00am

12:00pm - 02:00pm
05:00pm - 12:00am

12:00pm - 02:00pm
05:00pm - 12:00am

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From the Burpple community

Here’s a brand new creation by Chef de Cuisine Mirko, and it is an absolute winner in my book. Named “Autumn Harvest”, it showcases the vegetables of the season depending on what’s available on the day. The aromatic, luscious cream, composed of almond, quince and essentials oils, pairs very well with the inherent sweetness of the uber fresh produce.

1 Like

For my belated birthday treat from a friend, I chose One MICHELIN Starred Braci because the contemporary Italian restaurant has been on my list for ages.
We loved the housemade bread that was the first thing to arrive on our table. Named “Pane di Altamura”, it’s made using remilled durum wheat from Altamura in Italy’s Alpura region. It even has to pass the strict criteria of having a 3mm crust.
Following that, every one of the courses in the lunch set we had, was impeccable in presentation, freshness and flavours.
Both our appetisers, the raw Scallops dressed in rhubarb and fermented cherries, and the Baby Gem with white sesame and apple chutney, were superb. So too the mains of Veal Cappelletti (handmade pasta stuffed with truffle taleggio cooked in a sauce of 5 peppers jus) and the crisp-of-skin Italian Seabass (plated with pumpkin, radish and chard). Enormously gratifying in their own way they were.
Although the lunch set had only one dessert, it triggered wide-eyed wonder with its masterful combination of white chocolate, blood orange, pineapple and Yamazaki whisky.
Our wonderful meal came to a close with petit fours that were the embodiment of refinement and delectability.


Gianduiotto frangelico cream and hazelnuts

Can’t go wrong with this dessert!

Paired with Pomino Vinsanto Frescobaldi - Its intriguing bouquet ranges from ripe fruity scents to toasted notes

1 Like

Ravioli with Alaskan king crab & fermented cabbage filling, bisque made from crab legs and body.

Thé bisque was surprisingly flavorful despite being in the form of a foam! However, found the filling too little for the amount of dough from the ravioli.

Paired with Jermann Sauvignon 2017

1 Like

Scampi with caramelised white miso made with Amalfi lemon, coconut, lime, then topped with
Vietnamese rice cooked with hazelnut oil.

Explosive flavors from the well balanced miso paste, creamy with an acidity that permeates the dish. This went along with the most tender and juicy scampi. The crunch from the Vietnamese rice puffs added nice textures with a nutty aroma!

Paired with Castello di Pomino Benefizio Riserva Pomino Bianco 2017

1 Like

Red Sicilian prawn, pickled daikon, rhubarb purée, Caviar from albino sturgeon

Paired with Domain Laroche Saint Martin Chablis 2017

1 Like