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What the Community is Eating

The latest reviews from real people you can trust

this was good! the cone was rly crispy and there were tuna sashimi cubes inside with a spicy sauce which i liked

this was damn good omg the beef was sooooo tender it rly melted in my mouth ๐Ÿคค๐Ÿคค๐Ÿคค they were generous with the amount of beef too! the sauce was so flavourful as well it was like spicy and had a rly rly nice kick. this went sooo well w the grilled baguettes they gave on the side. my only gripe was there was lots of coriander which i despise but ok cannot taste it that much and this is a me problem. was still a damn good dish and was actl the best out of everything lol

The meal I was looking forward to most at this start of the year, Mustard Seed really delivered a comforting and delicious line-up. Having tried more than a handful of times to get a coveted reservation slot, I was so glad that I finally got it at the end of last year!

And so a little throwback; the January/February menu ($190) was a fun mix of local and Asian (Japanese and Korean) flavours. A truly enjoyable meal.

Scallop + Guava - A refreshing starter to kick off the whole experience, mine was a special replacement as I donโ€™t take oysters. The light guava granita was so lovely with the sweet scallops, juicy pulps and I love that you get that zesty lime flavour lingering in the cooling mix.

Squid Rojak - The tender mollusc was done exceedingly well. Together with the tangy rojak sauce, spices, crushed nuts and sweet sliced pineapples, it really whet oneโ€™s appetite. Got to love the deceptively simple combination.

Superior Stock Chawanmushi - Like a fish maw soup on steroids, the egg custard made with chicken and dried scallop stock was delightfully silky. Using ingredients found in a typical banquet-style soup, it was so comforting and savoury. Giving the LNY vibes, the sauce also had black moss and a few drops of vinegar.

Turmeric Frog Legs - Dusted with herb salt made from dehydrated curry and laksa leaves, the finger-licking-good legs were uber succulent. Wonderfully plump and moist - way better than chicken. The batter was perfect too, not soggy at all and not too thick.

Hakka Radish Meatball - My favourite at the table and at this point, I donโ€™t want the meal to end. Swimming in that tasty pool of pork trotter and coriander seed gravy that was seasoned with aged tamari soy sauce, the radish meatball was placed with braised cabbage, shiitake and their house-made abacus seed. Kinda like a mini pen cai. Made from stir-fried Kurobuta pork collar and belly bound together with tapioca starch, house-made fish paste and shredded daikon, the meatball flavoured with dried cuttlefish and shrimp was the best - amazingly supple.

Penang Hae Mee x JJamppong - Turning up the heat, this marriage of Penang prawn noodles and Korean seafood noodles sees bouncy ramen noodles with wok-fried vegetables, sweet prawns in an aromatic concoction of lip-smacking prawn broth enriched with rempah.

Duck & Burdock Rice - Right before dessert, a surprisingly light rice dish seasoned with a bit of sansho pepper and on the side a marinated stir-fried lotus root.

Kuri Kinton, Rum Jelly - Very nicely balanced, the slightly boozy rum jelly went so well with the earthy roasted sweet potato ice cream and candied chestnut.

Strawberry Kuih Lapis - Following the instruction to have it layer by layer, the steamed dessert was exceptionally good. Love the natural fragrance of the fresh coconut milk and the fruity red layers infused with strawberry juice.

Part of Lunar New Year 5-Course Dinner
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Comes with Chocolate Fudge Gateaux and Coffee Ice-Cream

2 Likes

Part of Lunar New Year 5-Course Dinner
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Comes with vanilla ice-cream and red fruit coulis

2 Likes

Part of Lunar New Year 5-Course Dinner
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Comes with king prawn wrapped with bacon, crushed potatoes, asparagus, baby carrots with warm tomato vinaigrette

1 Like

Part of Lunar New Year 5-Course Dinner
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Comes with oxtail tarlet, mashed potato with pumpkin, beetroot, broccolini & onion marmalade with thyme jus

1 Like

Part of Lunar New Year 5-Course Dinner
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Comes with ikura & orange marmalade and topped with fish stock beurre blanc

1 Like

Part of Lunar New Year 5-Course Dinner
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With black truffle chicken dumplings & wolfberries
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The sweetness from wolfberries complimented the light herbal silken hen consommรฉ; though the black truffle chicken dumpling was abit of a letdown

1 Like