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30 Victoria Street
#02-01 CHIJMES
Singapore 187996

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Wednesday:
12:00pm - 02:30pm
06:00pm - 12:00am

Thursday:
12:00pm - 02:30pm
06:00pm - 12:00am

Friday:
12:00pm - 02:30pm
06:00pm - 01:00am

Saturday:
06:00pm - 01:00am

Sunday:
Closed

Monday:
12:00pm - 02:30pm
06:00pm - 12:00am

Tuesday:
12:00pm - 02:30pm
06:00pm - 12:00am

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Reviews

From the Burpple community

After denying us the recipe to their frontier chicken, the lovable chef graciously treated us to this creme brulee(snap up the counter seats for a chance to interact with the friendly chefs with great sense of humour)

What a brilliant idea to have 3 flavours of creme brulee instead of the usual one so customers can taste variety but more importantly, this specific flavour had never been correctly guessed before. Without revealing too much so that we can all enjoy the mystery, I can safely say the only way to get it correct is to hazard a guess because the ingredient melds so well into creme brulee, lending a touch of creaminess and saltiness. Unexpected that it goes so well w creme brulee but definitely works if you're not fixated in how a normal creme brulee should taste.

Overall it is just a tad pricey but rather worth it for the whole experience and ingenuity. Some have said that fusion for the sake of fusion doesn't work, but they not only execute the dishes well and actually not many dishes are fusion dishes, they just do many different dishes from different Asian countries well.

2 Likes

A pakistani dish that uses chilis not found in Singapore so this packs a real heat. You would think it's just a really spicy chicken served with yoghurt cream but when you combined those two, something magical just happens. For some reason the tremendous flavour of the crispy bits on the chicken gets multiplied and each piece becomes an umami bomb that goes really well with naan(as recommended by the chef). If you can take some heat you have to try this secret recipe dish

2 Likes

This was the dish I knew about coriander leaf way before I thought of trying the place so I was quite surprised it wasn't a signature dish. However it is well deserving of the spot.

Spot on marination with the harissa, mint yoghurt to counterbalance the tangible heat, pickled onions to cut through the fattiness though I felt it was not necessary since the lamb wasn't greasy at all. The baby lamb chopes themselves were the best lamb chops I've ever tasted. It's fatty much in a way wagyu beef is, and it is proper tender. Like "who needs knives and forks" tender. The chef mentioned that customers should be able to pick it up and bite off pieces like a rib. The rendered fat imparts so much flavour and each piece was thick and juicy with the middle done perfectly medium. Get this, no questions asked. (Request for more mint yoghurt if you're afraid it's gonna get spicy)

3 Likes