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64 Prinsep Street
Singapore 188667

(open in Google Maps)

Saturday:
09:00am - 12:00am

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

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

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

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

Mentaiko Belacan Pasta with Prawns - $18.90 🤤

The orange-hued ‘Prawn, Mentaiko Belacan Pasta’ ($18.90) comprises al dente pasta tossed in a heady sauce prepared with prawn and shallot oil, butter, and a hint of belacan. A trio of charcoal grilled tiger prawns and chilli powder complete the dish.

1 Like

Loving the new vegetable-driven dishes created by chef Desmond Shen for Curious Palette. The roasted sugarloaf cabbage smothered in toasted nuts, seeds, buckwheat, fried curry leaves and seaweed butter sees humble ingredients transformed into something truly delicious, an amalmagation of deep umami, spice and exciting textures coming together as a cohesive whole, further enhanced by the creamy richness of a wobbly poached egg.

<< Invited Tasting >>

Taste: 3.5/5

1 Like
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