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In the mood for all things sweet, I found their Japanese Pudding ($8) to be right up my alley. Achieving the ideal balance between eggy and milky, the pudding was creamy and rich. The custard was melting soft too. What’s more, the caramel sauce was the icing on the cake as it was on the bittersweet side (but not overly so) hence it contrasted nicely with the lusciously sweet purin. So so so good!

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Back for more of Esora’s Takeaway Katsu Sando, I just had to try their new Ebi Katsu ($28). Think plump chunks of prawns in the compact ebi cutlet sandwiched between finely shredded cabbage, savoury sauce, shiso, and lightly toasted milk bread. Fried to perfection, the battered exterior was pleasantly light and thin. The crispy katsu was also surprisingly succulent and held the distinct note of crustacean sweetness. Though, as someone who is not terribly fond of shiso, I would have to say that the fragrance of the leaves was a tad overpowering.


Hand on my heart, my jaw met the floor when I saw the meal Chef-owner @topdoghatch and @eatmefabulous had arranged for delivery. It was without question, a spread of stupendous presentation, taste and quality. Not only did it showcase the best of seasonal Japanese produce but also the skills of the talented team at @hashida.sg.
The Chirashi ($150) and Futomaki ($130) were heavyweights in every sense of the word as they practically burst with the top-notch seafood and other ingredients.
Packed neatly in an all-natural box, the former held chunky cuts of incredibly fresh sea bream, amberjack, chutoro, anago and cooked prawns. On them were uni and ikura galore. Crunchy kampyo, cucumber and some sweetish braised shiitake mushrooms joined the party on the bed of deliciously seasoned rice as well. Every bite was unadulterated pleasure.
So too it was with the fantastic fat bolster of Futomaki that strained at its seaweed seams with the goodness of chutoro, steamed uni, seabream, anago, amberjack, prawns, denbu, tamagoyaki, shiitake mushrooms, kampyo, cucumber, mistsuba leaf (Japanese parsley) and sesame seeds. Super oishii!


Indulge in Gordon Grill’s modern European cuisine @goodwoodparkhotelsg in the comfort of your home. The Takeaway and Delivery Menu offers a signature collection of the restaurant’s popular appetisers, soups, main courses, succulent prime steaks and side dishes. Highlights include this Chilled Seaweed Pasta with King Crab, Sakura Ebi, Cavier and White Truffle Vinaigrette, Lobster Bisque with Shrimp, Duck Leg Confit and their Signature Prime Steaks served with sides of mashed potato and steamed seasonal vegetables.
Visit https://goodwoodparkhotel.oddle.me/en_SG/ for more info.
#gordongrill #goodwoodparkhotel #burpple #burpplesg #stayhome #stayhomesg

💕Chest of Pearls, By Chef Noriyoshi Teruya of Syun (photo 1).
💕Nonya Sapphires, By Chef Lee Chee Man of Feng Shui Inn (photo 2)
💕Pink-hued Ocean’s Jewels, By Chef Goh Wee Meng, Executive Sous Chef of Resorts World Sentosa (photo 3)
💕Thai-inspired Siamese Jade Dumpling, By Chef Surangkana “Aae” Sub-Anan, Chef de Cuisine of Resorts World Sentosa (photo 4).
💕Twin Treasures, By Chef Tang Puck Seng, Executive Chef of Resorts World Sentosa
💕Bouquet of Rubies Dumpling, By Chef Kenny Kong, Executive Pastry Chef of Resorts World Sentosa
💕Eternal Amber, By Chef Danny Fong of Osia Steak and Seafood Grill
💕Golden Summer, By Chef Li Kwok Kwong of Feng Shui Inn

💰$118 nett per set of 8 dumplings
(S$98 nett for RWS Invites and Genting Rewards members)

A delivery fee of S$25 per location applies or enjoy free delivery for online orders of 3 sets and above.

Preorder from 14 May to 11 June 2021, for place order can visit this link www.rwsentosa.com/dumplingfeast 

📍RWS Sentosa.


I love the eggs Benny frm spago hehe so tasty and the Hollandaise sauce is rly yummy. It’s a breakfast buffet so u can actually order smoked salmon too n add it on top of ur eggs Benny if ur feeling extra 😂 Orange juice was refreshing, and the granola w museli was nice n filling :-)

It was love at first bite for me when I had a plate of @chef_y.doi_bistrot’s Red Wine Beef Tongue Curry Rice at @bistrotetroit. And that was AFTER gobbling up a multi-course dinner of fine French fare also prepared by him. Am thankful he decided to offer it as a takeaway item during this period when dining-in is put on hold.
Priced at $30, the portion is decent in size. More importantly, it travels well and tastes as fabulous as I recall. The red wine curry with its “secret ingredient” of coffee powder, has a slightly thick consistency that boasts a lovely nuance and subtle heat. Those tender chunks of beef tongue are pleasantly soft chew and deeply flavourful (I felt compelled to close my eyes as I slowly relished each piece). Providing an ideal cut-through, crunchy purple slaw with a modulated acidity.

Verdict: This is one of those one-dish meals that looks plain but can knock your socks off.

If you want to order, do note Chef Doi is sold out until this Saturday, 29th May. He is able to accept orders for after that date. To submit yours, please Whatsapp 8869 8477. It must be done in the following format:


Egg Katsu + shredded cabbage with tangy sauce between white bread. Tamagoyaki was really thick and one box was pretty filling. Since it was takeaway, it was not as crispy and hot but still tasty. I like tamagoyaki katsu, why is it not more common?

Tasty but pricey. Can try once to see if it is worth it for you.

Right now amazing burrple 1-1 promotion is available which makes is absolutely impossible to miss.

6 course menu starts with Char-grilled Iberico Pork & Roast Duck Spring Roll
with Wasabi-mayo Sauce as a dimsum size serving (amazing flavors bursted in my mouth). Followed by Braised Crab Meat and Fish Maw
in Noble ‘Tanfu’ Broth served in a claypot with candle to keep it warm (it was a bit too salty for me). Next up I got Steamed Scallop with Preserved Chilli,
Crystal Noodles (great presentation in a shell and the chilli was just amazing, strangely not very chilli yet hot). Wok-fried Australian Wagyu Mountain Yam
with Black Bean Sauce was our main (it was tender and tasty but was a bit under sized portion for big eaters, it worked well for me though). The meal completed with Lobster X.O. Fried Rice
with Shrimp Fritter (very classy preparation). The dessert was a bit of let down for me Red Bean Paste with Orange Peel
and Glutinous Rice Ball was not sweet enough.

But, all in all if you want to enjoy fine dining with an unparalleled revolving view of CPD, Tong Le is a must visit. It's called private dining for a reason too. Most of the tables are in enclosures for the privacy of each dining group.


One of the seafood based dishes at Fleurette’s degustation menus. One thing different this time around was that they introduced Mizayaki Beef as an add on ($98 per 100g) to the $228 menu’s cost. 🤭

Fleurette does Asian inspired Fish dish of the night. Believe it was anago? Could not really catch what server was saying through the music/mask.

📍Spago, Marina Bay Sands📍
💸 3 Course Set Dinner: $75++
3️⃣ Third Course
•Salted Caramel Soufflé
O M G have been eyeing the Soufflé as we’re huge fans of Soufflé💃We were recommended to have the Soufflé, Fuji Apple Sorbet and Crème Fraiche in the same mouthful and we did just that- loved how all 3 components paired really well together and the airy Soufflé texture💭What a beautiful ending to our meal😌💕

Before you leave, be sure to head outside and check out the amazing view