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Sushi Jiro : A luxurious lineup of the freshest sashimi awaits you at Sushi Jiro. Start your week right with this indulgent meal!

For reservations, please call:
Marina Mandarin 6445 3055
Keppel Bay 6252 4333

Sushi Jiro : A luxurious lineup of the freshest sashimi awaits you at Sushi Jiro. Start your week right with this indulgent meal!

For reservations, please call:
Marina Mandarin 6445 3055
Keppel Bay 6252 4333

How to describe heaven in my mouth? This piece of wagyu beef was so beautifully marbled and fatty. The puddle of beef juice leaking from those four tiny rectangles was a clear indication of how juicy that meat was. And so tender, not the melt in your mouth type but with just enough springy bite so that I could appreciate its wondrous texture and feel the juices erupting onto my tongue.

The meat was simply topped with some bonito flakes, okra and pickled cucumber. It was accompanied by some Japanese shortgrain rice which tasted pretty normal, pickles and miso soup. It was a filling end to the lunch omakase and I felt really satiated at the end of the meal.

I like how the crab roe gives that boost of texture to the egg white and fire up the dish with its vibrant colour and flavours.
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Find out more at https://www.sgfoodonfoot.com/2019/10/jiang-nan-chun-four-seasons-hotel.html
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Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Simple flavors, but all marrying together to produce such a refreshingly umami dish. Served in a bubbling hotplate, there were crunchy sprouts in a clear broth with egg swirled into it as well as chunks of scallop and fresh snow crab meat.

The broth itself was the element that surprised me the most. It was surprisingly rich and packed with umami flavors which I couldn't quite distinguish but delivered such a bomb onto my palate. The seafood added a tinge of sweetness while the egg made it reminiscent of the ultimate comfort food; a zhnged-up version of egg drop soup.

I have been wanting to try the food from this Michelin-starred restaurant, and was happy to know that it would have a booth at the event. Even though the food was served on plastic bowls/plates, I was happy they were still nicely plated and rather photogenic. The Roast Duck Breast with berries, oxalis and sauce royale and Foie Gras were pretty good. Though I wasn’t completely bowled over, but well, I’m not complaining for the price tag of $15 per dish😊
Will talk more about what else we had separately:) #sgfood #sgfoodlover #sgfoodtrend #sgfoodporn #sgfoodstagram #foodstagram #instafood #foodphotography #sgfooddiary #sgfoodies #sgfoodblogger #instafoodsg #foodsg #foodiesg #sgeats #sgrestaurant #michelin #michelinstar #finedining #rws #foodfestival #wineanddine #burpple #singaporeinsiders #sgeats

The most beautiful delicate plate of raw fish I've ever eaten 😍 there's even flowers as decoration; makes it look like a blooming Eden of deliciousness.

From right to left; flounder, aburi red snapper, amberjack and medium-fatty tuna (chutoro). And the finishing flourish is a scoop of bright orange ikura.

My favorite was the aburi red snapper. Its a fish with such a delicate texture and flavor, and the torching added a distinct layer of smokiness that brought out the sweetness of the fish. All the sashimi was so fresh and just melted in my mouth. Such a pleasure to eat as a fish lover.

Even the wasabi was obviously high-quality as it didn't set my tongue on fire, but rather provided a level of earthiness that matched the fishy flavors perfectly, just as the Japanese had intended. :)

I love this modern take on the Korean bibimbap.
The hearty salad is built around a large piece of smoky bincho-grilled salmon that’s done so beautifully the flesh falls smoothly away in thick moist flakes. It is planted on a mound of flavourful hijiki seaweed rice and is surrounded on all sides by as many Korean “banchan” (assorted pickled/marinated vegetables) as Jon Snow was by White Walkers (ok, that may be an exaggeration 😆). Anyway, the bold punch of savoury-sweet “gochujang” sauce, sesame seeds and chilli guarantees this is as far from meek and mild as a salad can possibly get.
If you are in the MBS area and fancy escaping for a solo or quick lunch at the breezy and relaxed Bar & Lounge area of @spagosingapore, I think this is a pretty darn perfect choice.

3 Likes

I assumed this was a palate cleanser to prepare for the next few courses.

Quite a simple, plain dish of a fishcake-esque lump (but apparently it is made of scallop as well as fish) with a shiitake mushroom and maple leaf carrot floating in some clear soup. The soup kind of tasted like dashi; but I wasn't quite sure. It was clear, almost like water.

It was definitely very light, refreshing, warming in my belly.

The mini lunch course ($120) was served omakase style, with no indication of what was going to be served on the menu.

It started off with this extremely delicate-looking platter. A tiny cup of spinach topped with bonito. Deep fried white fish with a tart, vinegary sauce. The most adorable squat tiny salmon nigiri. And finally what I like to call miso soup in solid form: dashi jelly, homemade tofu topped with tobiko. This one was my favorite; the tofu had such a delicate, unique flavor and just-firm texture.

Ah, such a nice way to whet the appetite and set the tone for the rest of the meal. Also the view of the skyline from the top floor of the Shangri-La is so beautiful, I couldn't stop staring with mouth agape. Thank you to my lovely dining partner for bringing me here! :) <3

Location: @saltgrillandskybar Salt grill and Sky bar, 2 Orchard Turn, #55-01 ION Orchard Mall, Singapore 238801
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#saltgrillandskybar #burpple #burpplesg #weekendsocial #weekendbrunch

We had the 4 course "gastronomic luncheon", and at $98 apiece it was an absolutely worthwhile experience. The Patagonian toothfish entree here was the highlight of my meal. Each dish was thoughtfully crafted with atypical/unexpected elements, perfect for anyone looking to try something different.