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1 for 1 pizzas on tuesdays! We like the truffle mushroom pizza

As a dessert that was recommended on the menu, this was pretty disappointing, albeit unique. From Wikipedia, the dessert originates from Egypt and literally means 'Ali's Mother'. Typically, pastryย is divided into pieces and blended with pistachios, coconut flakes, raisins and plenty of sugar. Milk, sometimes with cream, is then poured over the mixture and may be sprinkled in cinnamon. While it can be served either hot or cold, the variation at Le Rida's was hot. In essence, it contained filo pastry mixed with a variety of nuts and pomegranate seeds all of which are then soaked in a cloyingly sweet milk mixture. It reminded me of a watered-down version of Bircher Muesli with less texture and a whole lot more sugar. As all the ingredients were soaked in the milk mixture, the filo pastry became soggy which was unfortunate, especially when compared to its firm and crumbly counterpart found in the Baklava. The nuts still provided that crunchy texture I was craving for but overall, ๐˜๐—ต๐—ฒ ๐˜€๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป๐—ถ๐—ป๐—ด๐—น๐˜† ๐˜€๐˜„๐—ฒ๐—ฒ๐˜ ๐—บ๐—ถ๐—น๐—ธ ๐—บ๐—ถ๐˜…๐˜๐˜‚๐—ฟ๐—ฒ ๐˜๐—ต๐—ฟ๐—ฒ๐˜„ ๐˜๐—ต๐—ฒ ๐—ฑ๐—ฒ๐˜€๐˜€๐—ฒ๐—ฟ๐˜ ๐—ผ๐˜‚๐˜ ๐—ผ๐—ณ ๐—ฏ๐—ฎ๐—น๐—ฎ๐—ป๐—ฐ๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐—บ๐˜† ๐˜๐—ต๐—ฟ๐—ผ๐—ฎ๐˜ ๐—ถ๐—บ๐—บ๐—ฒ๐—ฑ๐—ถ๐—ฎ๐˜๐—ฒ๐—น๐˜† ๐—ณ๐—ฒ๐—น๐˜ '๐—ต๐—ฒ๐—ฎ๐˜๐˜†' ๐—ฎ๐—ณ๐˜๐—ฒ๐—ฟ ๐—บ๐˜† ๐—ณ๐—ถ๐—ฟ๐˜€๐˜ ๐—ณ๐—ฒ๐˜„ ๐—บ๐—ผ๐˜‚๐˜๐—ต๐—ณ๐˜‚๐—น๐˜€. In fact, I required 3 more glasses of water to finish it up. While it is still a unique dish that I was thankful to try, I will definitely not order it again.
Taste: 4/10

Full review at:ย https://thankgodjournals.wordpress.com/2020/03/26/restaurant-review-le-rida-bukit-timah-road/

More pictures at: https://www.instagram.com/p/B-MRTn_nvkY/?igshid=8r16jwmx9yp0

Coming in 3 separate portions of filo pastry, the dessert immediately appealed to the penny-pinching, economical side of me given its price. Not only were the portions generous, the flavours were well-balanced as well. The layers of filo pastry were well-soaked in a sweet syrup which complemented the intense nutty notes you get with every bite. Needless to say, generous amounts of nuts were given between the layers of pastry. While it's hard to eat without getting the entire table (and floor) in a mess, it was certainly a great way to end off our meal. After a few miserable attempts at trying to be civilised, my tummy got the better of me and I barbarically devoured it whole as soon as it could fit into my mouth. For the immense pleasure experienced, especially after having a savoury healthy (If ordering Mediterranean) meal, it was ๐˜๐—ผ๐˜๐—ฎ๐—น๐—น๐˜† ๐˜„๐—ผ๐—ฟ๐˜๐—ต ๐—ถ๐˜.
Taste: 8.5/10

Full review at:ย https://thankgodjournals.wordpress.com/2020/03/26/restaurant-review-le-rida-bukit-timah-road/

More pictures at: https://www.instagram.com/p/B-MRTn_nvkY/?igshid=8r16jwmx9yp0

3 charcoal grilled lamb chops were plated beautifully at the center of the plate, with a small mound of fragrant saffron basmati rice at the side. Sampling the lamb chops first, I was glad at how easy it was to cut into it. As I subsequently sunk my teeth into it, it was expectedly moist and tender.ย  Hardly gamey to start with, as it was also imbued with a smoky charred flavour, most of its gaminess was masked. While it is still discernible, it is arguably sufficiently palatable for all, as long as you're not allergic to lamb. The rice was delicious in its own right. Topped with fruity bits of pomegranate which bursts as you bite into them and earthy notes of cashew nuts, I was happy eating the rice on its own, appreciating its medley of flavours. It leaned more towards the healthier side in that it was not oily but dry. Nevertheless, having it together with the lamb or pomegranate will help to balance its lack of moisture. While some may find the portion of rice slightly small given its price, you're ๐—ฑ๐—ฒ๐—ณ๐—ถ๐—ป๐—ถ๐˜๐—ฒ๐—น๐˜† ๐—ฝ๐—ฎ๐˜†๐—ถ๐—ป๐—ด ๐—ณ๐—ผ๐—ฟ ๐˜๐—ต๐—ฒ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ณ ๐—บ๐—ฒ๐—ฎ๐˜.
Taste: 8.5/10 (One of the better lamb chops I've had for sure)

Full review at:ย https://thankgodjournals.wordpress.com/2020/03/26/restaurant-review-le-rida-bukit-timah-road/

More pictures at: https://www.instagram.com/p/B-MRTn_nvkY/?igshid=8r16jwmx9yp0

Flan parisien a la vanille. Good old flan, with quality vanilla pod specks. Creamy and comforting.

Valrhona chocolate mousse, Rice Krispies & Raspberries. Nothing to shout about, quite a let down if you ask me after the amazing appetizers and mains.

Braised pork leg and belly, Morteau sausage, Green lentils & mash. Very hearty plate! Loved every component of the dish. The pork leg and belly both were tender and flavorful. Also enjoyed the combination of spices and aromatic herbs from the Morteau sausage, especially tasty with the creamy mash, balanced off with the earthy, nutty lentils

Guinea fowl breast, roasted root vegetables, garlic & thyme jus. Perfect cook on the fowl, with much of its moisture retained, and that crackly crispy skin. Paired with the delicious roasted vegetables comprising of golden beets, purple carrots, sweet potatoes, parsnips & pumpkins. Yum!

Crabmeat salad, grapefruit, hazelnut & crรจme fraรฎche. Light and refreshing appetizer!

For appetizer, i got the butternut pumpkin veloutรฉ, sautรฉed prawn, wild garlic and croutons. Pleasantly surprised to find this light yet full of flavor. The creamy, sweet, buttery pumpkin absolutely compliments the briny flavor of prawns or crustaceans rather. Interesting take to steer away from the Thai influence flavor profile retaining much of its western roots. I do enjoy the use of curry or fall/autumn spices in pumpkin soups. Loved the half soaked croutons, bearing the full flavors from the soup yet retaining its crunch at the same time. What a delightful start to a meal!

Thereโ€™s just NOTHING about this Ribeye Bowl ($20) we didnโ€™t enjoy. First off youโ€™ve got the generous portion of well-seasoned Australian ribeye grilled to a perfect medium-rare, super juicy and succulent, boasting those crisp, charred edges we (at least I) all love. Then thereโ€™s the creamy and fresh avo dip (very much like a pureed guacamole), poached eggs with the gorgeous runny yolk, and man those soft and tender grilled aubergines were downright tasty. Mix it all up before taking a big bite, and I promise you'll practically fall into nirvana. If anything, their cauliflower rice could do with some improvement. It was way too soft which, when just sitting in all the steam and juices, made it all the more mushy. Also Iโ€™m pretty sure the components in our bowl werenโ€™t exactly the ones described on the menu, but idk could be a teething issue with their newly launched lunch service ๐Ÿคท๐Ÿปโ€โ™€๏ธ

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