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64 Prinsep Street
Singapore 188667

(open in Google Maps)

Sunday:
09:00am - 10:00pm

Monday:
09:00am - 10:00pm

Tuesday:
Closed

Wednesday:
09:00am - 10:00pm

Thursday:
09:00am - 10:00pm

Friday:
09:00am - 12:00am

Saturday:
09:00am - 12:00am

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Top Dishes

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Reviews

From the Burpple community

Order to share. If not it can be too gelat.

Warm, moist fluffy hotcakes with vanilla bean ice cream, berries and pumpkin seeds.

Expect to wait about 20 to 30minutes and these hotcakes are made fresh upon order.

Curious Palette elevates the local breakfast of kaya toast and kopi with an excellent rendition which sees rich gula melaka kaya and thick slabs of chilled butter between soft white bread. The kicker is that fantastic espresso shoyu – salty, sweet and infused with the essence of coffee. Drizzle it over the soft-boiled egg and dunk the toast into it for maximum shiokness.

<< Invited Tasting >>

Taste: 3.5/5

2 Likes

Lavished in a punchy prawn and shallot oil butter sauce subtly spiced with belacan, the al-dente noodles eagerly soaked up the richness and proved to be freaking delicious. The smokily seductive grilled tiger prawns, dollop of mentaiko and sakura ebi only served to amp up the umami to heady levels.

<< Invited Tasting >>

Taste: 3.5/5

2 Likes

For the quintessential experience, dip the kaya toast in the accompanying saucer of sous vide egg and espresso shoyu (soy sauce).
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Find out more at https://www.sgfoodonfoot.com/2019/07/curious-palette-prinsep-street-presents.html
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Curious Palette
64 Prinsep Street
Singapore 188667
Tel: +65 62381068
Nearest MRT: Bras Basah (CC Line), Bencoolen (DT Line)

Opening Hours:
Mon, Wed-Sun: 9am - 10pm
(Closed on Tue)

Chef Desmond Shen of Magic Square fame has lent some magic to Curious Palette’s refreshed menu, chief among them being these absolutely addictive deep-fried battered cauliflower florets dusted in curry powder. Slicked in an umami fish sauce caramel and heaped onto a bed of tangy lemon emulsion which really lifted the dish, it was unanimously loved around the table.

<< Invited Tasting >>

Taste: 4/5

2 Likes

Not short on flavour are the shortribs. Sous vide in soy sauce, mirin, burnt onions and apple juice then glazed in a thick sheen of burnt soy and brown butter reduction, the marinated meat was fall-apart tender, and possessed a depth of complexity not often found in cafe food. Eat it Korean ssam-style with the meat wrapped in the accompanying lettuce leaves.

<< Invited Tasting >>

Taste: 3.5/5

2 Likes
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