Burpple Beyond: Our Response to the Upcoming Dine-in Restrictions
close

This is a heritage dish inherited from celebrity chef Sam Leong’s father, where Primrose pork ribs are marinated with fermented bean curd paste and wok fried with crispy garlic. Some Chinese pork ribs are crispy but risk being dried out within. This however was perfectly fried such that it remains juicy within.
🔸
In this year’s CNY menu, the restaurant’s Signature Fruit Smoked Salmon Yusheng (S$88++ for small, S$108++ for medium and S$128++ for large) made a return. It’s a sweet and zesty medley of tropical fruits such as jackfruit, green papaya and green mango and topped with crispy white bait and homemade citrus yuzu honey-lime dressing. Other CNY dishes include Pumpkin Bisque braised with snow swallow nest and crab meat; Fresh Green Lobster wok braised with chilies in Singapore style and served with crispy mantou; and Chef Leong’s signature Japanese Fragrant Rice steamed with Chinese sausages, pan-seared foie gras and served in a mini pumpkin (posted on 30 Dec 2019).
🔸
Set menus and yushengs will be available from 10 January to 8 February 2020.
🔸
[Tasting] #comeforfood #resortworldsentosa #foodphotography #fujixh1 #fujifilmsg #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfinedining #sgfoodblogger #singapore #sgig #thedailybite #makan #burpplesg #foodie #stfoodtrending #michelinguide #cnyfeast #chinesefood #南乳蒜香骨 #porkribs

  • 3 Likes