52 Boat Quay
Level 5/6
Singapore 049841

(open in Google Maps)

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

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

Saturday:
05:00pm - 12:00am

Sunday:
Closed

Monday:
05:00pm - 12:00am

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

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

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Reviews

From the Burpple community

32 yolk tagliolini 🍝 was cooked to perfection - smoked ikura, uni, king crab meat - Italian restaurant must serve and showcase their mastery of pasta and oof that rich unami cream was delicious! 🦀 💯

my top favorite savory dish of the whole course: the grilled milk-fed young lamb 🐑 was like nothing I have tasted - exceptional! It’s not just tender but has a hint of creamy served with burnt tomato purée 🍅 that adds a subtle sweet tanginess to the whole orchestra happening on the plate🤤

1️⃣[ white peach milk honey bubble ]
This is so pretty and cute 🌸 how is this even made!? The soft squishy elderflower jelly pops ans releases a sweet peach juice💗🍑

2️⃣[ @valrhona_asia 70% guanaja chocolate infused with sundry tomatoes and sage 🍫 ]
It came in a matryoshka doll 🪆💯- this is just a visual winner 🎖

3️⃣[pea sorbet with yuzu and honey] - freezed into a pop using liquid nitrogen which truly explodes in your mouth into a refreshing citrus sweet liquid party - I was caught by surprise from the bite!🎉

4️⃣[Torta Della Nonna]
- traditional Italian grandma cake 👵🏻 two sheets of slightly leavened sugar pastry with creamy custard with hint of lemon 🍋

An adorable one-bite Saffron Puff! Filled with a creamy blend of DOP Fortina cheese and white Hokkaido corn, the puff was bursting in flavour and took a different dimension from a dollop of smoked egg yolk-and-saffron jam that was crowned atop; beautifully savoury-sweet.

2 Likes

Dressed with a good amount of sweet crab meat, the slurpy pasta was an umami bomb… though the flavour profile was pretty classic on a whole. The deceptively simple plate of tagliolini held great flavours with the sauce capturing all the sweetness of the crustacean. Light yet flavourful, the briny burst from the smoked ikura was also the cherry on top.

Moving on, we were presented with an exceptional lamb dish. Served with burnt tomato puree (to echo the flavours of the exterior of focaccia), the milk-fed lamb was a tender delight. The delicate jus and tanginess of the puree not taking away the natural, mild, clean flavour of the charred meat.

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