21 Boon Tat Street
Singapore 069620

(open in Google Maps)

06:00pm - 11:00pm

06:00pm - 11:00pm

06:00pm - 11:00pm

12:00pm - 11:00pm

12:00pm - 11:00pm



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From the Burpple community

beer battered red snapper, tartar sauce, triple cooked chips
(served with a side of leafy greens)

My recent payday splurge meal at FOOL was nothing short of amazing. A stellar two-bite snack, theĀ Chicken Liver Eclair, Date, Madeira ($16/ 2 halves) came highly recommended. Jam-packed with flavour, it was sweet (kinda caramel-like), a tad smokey, savoury, and slightly funky. The delicateĀ offal-y taste of the creamy chicken liver mousse was distinct but not off-putting at all and was wonderfully balanced with the sweetness of the dates.

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In the mood for beef, I went straight for theirĀ Westholme Wagyu Hanging Tender ($58/ 150g) which came with a side of piping hot potato scallops, leafy greens, and a saucer of fermented soy. The cut was incredibly tender (as the name suggests) but what really took the cake was the rich, decadent flavour it possessed. There was anĀ intense yet comforting ā€˜beefinessā€™ to it which didnā€™t feel gamey or cloying. Prepared to a beautiful medium rare pink, the very juicy cut also had a bit of a chew - making it that much more enjoyable. And to amp up the flavour profile, the fermented soy offered a brilliant umami hit with aĀ headyĀ soy aroma. The deep-fried potato scallops were banginā€™ too. Nicely seasoned, the battered potatoes were crisp-crunchy on the outside, soft, and almost fluffy on the inside.

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Chicken liver eclair at this lovely wine bar and restaurant

Spaetzle is a German egg noodle (think something like pasta) and this was done in a Cacio e Pepe style. We loved the toppings of the crispy kale and fried onions but overall, nothing to shout about. There was a lack of carbs on the menu and this was one of the only options.. šŸ˜£

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The steak itself was great, but the sides were lackluster. The beef was perfectly cooked (ordered medium rare) and had this smokiness to it. šŸ„© The fermented soy sauce reminded us of a similar sauce that we love at Cloudstreet and is the perfect complement for the steak šŸ˜‹ however the potato scallop was overly salted :(

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