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Cicheti is well known for its wood fire oven, which sits in a corner of the cosy establishment. We ordered the prosciutto e rucola ($28++), which seemed like a popular choice! The pizza base was delightfully crisp at the edges and chewy on the inside, topped with a layer of tomato and fior di latte. The parma ham was well seasoned and complemented by the arugula. This is easily one of the best we’ve had!

This starter is perhaps the most highly raved dish from Cicheti - it certainly lives up to the hype, and embodies the heart of Italian cuisine. Burratina ($24++) features a sphere of burrata, its mozzarella shell giving way to creamy goodness. The cheese is delicate and fragrant, pairing well with the toasted sourdough. It was complemented by savoury pesto and sweet onion jam, with a hint of saltiness from the pistachio topping! Would love to have a larger portion, but the quality of each component far surpassed my expectations 🌟 Cicheti also boasts of an extensive wine collection - we particularly liked their Italian Merlot!

The pasta here is surprisingly filling and tasty. One of the best pasta I ate period.

Very tender beef and nice view from the restaurant. The staffs are friendly and the ambience is perfect. Went for post v-day dinner.

Bold flavours abound here, with premium ara fish dressed in a savoury medley of sweet breads, bacon and italian parsley. The foamy, golden sauce made from chicken wings boiled for 6 hours is refined yet packed full of flavour, truly delicious.

Taste: 4/5

The birthday trio is complete @mitzosg
Thanks @bluheartsfire .
#burpple #burpplesg #birthday #roast #foodphotography #foodporn #foods #foodie #foodstagram #foodpornsg #foodpics #food #instafoodsg #instafood #sgfoodies #sgfoodie #sgfood #singaporefood #sgfoodporn #seefooddiet #chinesefood

I think I’ve eaten this at least ten times over the past three years, no kidding. Anything at La Pizzaiola is great, but I especially love the carbonara- there is a bite that comes with fettuccine and the rich creamy sauce is offset by pancetta. You’ll be scraping the plate.

A few days ago, when my trusted foodie friend @szeliang888 praised the Fish & Chips he had for lunch at Cheek Bistro, I immediately made a mental note to give it a try. He’s right. It is really very good.
I found it fascinating to hear from
Head Chef Jay (@losinghairdiaries) that they use Snapper and brine the fish in order to get a firmer texture and more flavour. He also mentioned that Suntory draught beer is the key ingredient to get the batter light yet crunchy.
To be frank, this has been one of the rare few Fish & Chips I‘ve ever eaten that did not require me to spam it with extra sauces or condiments. The accompanying housemade tartare sauce (it contains in-house fermented green chilli!) and side of green peas (this is as far removed from the classic style of English mushy peas as creatively possible) proved to be sufficiently formidable in tastiness.


TWGF had a warm and cosy ambience with good and friendly customer service! They were especially accommodating, allowing us to make the last order before closing the kitchen for the day at 2:30 pm.

Food-wise, they served modern Asian cuisine with a wide variety of wine. Ordered the capellini and mentaiko fries. The capellini was well-seasoned and served with mushrooms. It was especially aromatic but well-balanced in richness. The noodles were made slightly al-dente which complimented the softness of the mushrooms. The mentaiko fries were of a generous portion. Would recommend !!

Paying homage to a French classic, Beni's version is elevated with foie gras and black truffle. The savoury finale to what had been a very fine meal so far, the whole golden duck pie which emerged from the oven was nothing short of stunning. Pity we only got a quarter each, because it was excellent.

The buttery, burnished pastry was par excellence, and what it contained inside was even more indulgent – a thin layer of black truffle, sandwiched between ground duck meat and foie. Not letting up on the decadence, a commanding Sauce Rouennaise was served alongside the pie. Its dominant duck liver flavour might put off those with less adventurous tastes, but I absolutely loved it. And we added black truffles for $10, because why not.

Taste: 4/5