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Hainanese Pork Chop - featuring a juicy Kurobuta pork loin topped with a house-made tomato sauce reduction with sides of steak cut fries and petit pois with minced kale.

Read more: https://www.misstamchiak.com/ion-orchard/#Violet_Oon_03-2228-29

Banana cake has a decent flavour and it was less dry than the chocolate cake. An above average rendition!

This was complimentary cos the lady boss was in a good mood.

Unfortunately their cakes are not in the same league as their kuehs. Flavour was passable but rather dry

Texture was impeccable, there's abit more bounce than the Maxwell one but nothing to fault for either.

What stunned was the flavour though. Gula Melaka was caramelised with rice flour to produce an extremely unique complex flavour that's familiar at the same time. Super intense too

On top of that, it's rolled in freshly grated coconut. When it's freshly grated the flavour is really of another league.
Needless to say, this is a must try. Best Kueh koswee I've had as of 18/1/22

I would be back to try the ondeh ondeh
Akk, and nine layer cake(which they're very proud of as well)

1 Like

The lady boss has utmost confidence and claimed her Kueh is the best in Singapore, after trying many competitor's version. I was extremely Sus at first but ultimately won over, it's not in the same league.

Her legendary recipe consists of minimal ingredients, but the right processes(according to her many places are either wrong or didnt use good or ample ingredients)

The flavour was incredibly deep and well rounded. Texture wise it's perfect as well for this type, sufficiently moist, bouncy, has just enough resistance and reasonably smooth as well. She mentioned that if you oversoak the tapioca it becomes mushy but I do like the softer version. However there's absolutely no doubt that this texture is exceptional as well

This humble little store is now my favourite kueh place, thank god it's only a bus ride away. Best ubi bingka I've had as of 18/1/22

Really like their dishes so far! It's located in an interesting place, Singapore Chinese cultural.

Ordered foie Gras, lamb shank, chicken statay

On the first day of the new year we had lunch at Rempapa. I was determined after walking pass the establishment en route the office alternate days, for I spied celebrity chef Damian mending to operational details almost daily, “thats hands on” I thought.
The service here is great, and the staff are well versed with the menu. If you question why you should pay $17 for nasi lemak, think again because the ingredients used are higher quality and the rice tasted quite novel with a nice refreshing hint of ginger while being “lemak” enough.

Of course my favourite thing out of everything we had was the assorted kueh platter. We had 2 each of the permanent 6 kuehs on the menu and I was delighted to find 3 off the menu kuehs specials with alluring Bandung rose, and yam colors. Trust me you do not want to leave rempapa without trying these precious delightful pieces of sweet Asian delicacies, I can attest to having one of the finest kueh kosui I can remember. Also the Ang Ku kueh here is interestingly pan fried reminding me of Nian Gao.

I cannot wait to revisit for dinner, maybe on Tuesdays where corkage fee is waived.

On the first day of the new year we had lunch at Rempapa. I was determined after walking pass the establishment en route the office alternate days, for I spied celebrity chef Damian mending to operational details almost daily, “thats hands on” I thought.
The service here is great, and the staff are well versed with the menu. If you question why you should pay $17 for nasi lemak, think again because the ingredients used are higher quality and the rice tasted quite novel with a nice refreshing hint of ginger while being “lemak” enough.

Of course my favourite thing out of everything we had was the assorted kueh platter. We had 2 each of the permanent 6 kuehs on the menu and I was delighted to find 3 off the menu kuehs specials with alluring Bandung rose, and yam colors. Trust me you do not want to leave rempapa without trying these precious delightful pieces of sweet Asian delicacies, I can attest to having one of the finest kueh kosui I can remember. Also the Ang Ku kueh here is interestingly pan fried reminding me of Nian Gao.

I cannot wait to revisit for dinner, maybe on Tuesdays where corkage fee is waived.

On the first day of the new year we had lunch at Rempapa. I was determined after walking pass the establishment en route the office alternate days, for I spied celebrity chef Damian mending to operational details almost daily, “thats hands on” I thought.
The service here is great, and the staff are well versed with the menu. If you question why you should pay $17 for nasi lemak, think again because the ingredients used are higher quality and the rice tasted quite novel with a nice refreshing hint of ginger while being “lemak” enough.

Of course my favourite thing out of everything we had was the assorted kueh platter. We had 2 each of the permanent 6 kuehs on the menu and I was delighted to find 3 off the menu kuehs specials with alluring Bandung rose, and yam colors. Trust me you do not want to leave rempapa without trying these precious delightful pieces of sweet Asian delicacies, I can attest to having one of the finest kueh kosui I can remember. Also the Ang Ku kueh here is interestingly pan fried reminding me of Nian Gao.

I cannot wait to revisit for dinner, maybe on Tuesdays where corkage fee is waived.

1 Like

It's closed at 5pm on a weekday basically, the savouries get sold out fast and there's only stuff in the fridge left(cold desserts and Kueh)

Every single time I come this happens. Make sure u come during lunch

Pictured: Satay Babi & Ayam Panggang

The dishes we chose were very dry, we couldn’t finish it halfway through our meal. Spice was just nice, the meat were all seasoned well.

Might try other dishes if we are around the area!

The food is delicious and cocktails are unique!