413 River Valley Road
Singapore 248311

(open in Google Maps)

Saturday:
07:00am - 04:30pm
06:30pm - 02:00am

Sunday:
07:00am - 04:30pm
06:30pm - 02:00am

Monday:
07:00am - 04:30pm
06:30pm - 02:00am

Tuesday:
07:00am - 04:30pm
06:30pm - 02:00am

Wednesday:
07:00am - 04:30pm
06:30pm - 02:00am

Thursday:
07:00am - 04:30pm
06:30pm - 02:00am

Friday:
07:00am - 04:30pm
06:30pm - 02:00am

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Comprising of overnight marinated chicken thigh with scrambled eggs, sous vide burnt banana shallots, alfafa sprouts and sauteed beetroots, this has got to be the most delicious chicken dish I've eaten even up till now! Chicken is juicy and so tender while the bagel isn't a tough rock, and goes very well with the scramble and other components rather brilliantly together. 🤤

6 Likes

Mr Chuck Bass was their pan seared seabass with some tasty garnishing that balanced the dish well. Only complaint if we had was that the skin could be crispier.
The Ghost Chicken was one of their signature dishes. Spice-rubbed thigh that was tender and juicy, recommended for the meat-lovers.
Good place for some modern halal cuisine that’s reasonably priced.

4 Likes

Visited the restaurant on Sunday to have a look at their Sunday Brunch menu which consists of 'Sweets' and 'Savoury' options.

Gave the Coconut Berries Pancakes ($14.50) a go because it was the most interesting dish of the 'Sweets' menu. At first impression, the pancakes look like crepe suzettes, but they have a slightly thicker texture that surely resembles pancakes. I have to say that the star of the dish is not the crepe-pancakes, but rather the accompanying components; the burnt peaches are delicate and lovely to taste along with a swipe of some butterscotch sauce to go with, while the cherries and wild berries sauce come together for a tangy and sweet burst of flavour.

All that said, everything definitely comes together pretty harmoniously, and this proves to be a dish created with much heart rather than just being a pretentious pretty gimmick.

4 Likes

There was a good range of attractive items from their Italian menu, from Starters to Entrees and desserts.
This Papa Italiano truffle risotto was our entree and it left a real good impression with us. Risotto was cooked just right and packed some rich flavours in it. Topped with aged parmigiano reggiano, generous servings of fresh tiger prawns and NZ mussels, it was like a medley of seafood on a truffled seabed. With heirloom tomatoes, sous vide banana shallots and asparagus, the dish was balanced amidst its rich flavours.
There were also some attractive desserts to pick from. Recommended by their staff was the Chocolate Cremeux with a Belgium dark chocolate creamy berry sorbet, some fruits, nuts and home-made honeycombs. Good for dark chocolate lovers to go along with the fruits and nuts.
There were also some Starters we enjoyed which we would share later. But yes, kudos to the guys here who did a wonderful job with the flavours and beautiful presentations that went into each dish. And oh, did we mention that their food was Halal? Keep up the good works.

3 Likes

The use of fresh produce that GASTRONOMAD prides themselves on, comes through in this dish. The roasted carrots, pumpkin and blistered heirloom tomatoes are done deliciously well, that each retains its natural crunch and crisp while still cooked all the way through with slightly charred edges. The three tiger prawns that top the dish are also seasoned well and cooked to a plump, juicy texture.

The saffron risotto itself sees spots of chimichurri and the flavours are great — aromatic yet refreshing. The rice however, is just a tad over the firm, al dente texture I’d expect of a good risotto.

9 Likes

Waitress recommended this to start. I thoroughly enjoyed the spiced-rubbed chicken thigh served with a beautiful mess of creamy avocado puree, saffron cauliflower puree, burnt leeks and chicken granola. The latter component (chicken granola!) was a pleasantly sweet, crunchy surprise that helps elevate the dynamics of an otherwise overly creamy dish.

9 Likes
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