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12 Jiak Chuan Road
Singapore 089265

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Saturday:
08:00am - 05:00pm
06:00pm - 01:00am

Sunday:
08:00am - 05:00pm

Monday:
08:00am - 05:00pm
06:00pm - 11:00pm

Tuesday:
08:00am - 05:00pm
06:00pm - 11:00pm

Wednesday:
08:00am - 05:00pm
06:00pm - 11:00pm

Thursday:
08:00am - 05:00pm
06:00pm - 11:00pm

Friday:
08:00am - 05:00pm
06:00pm - 01:00am

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

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Sophisticated and elegant, with a layered complexity of flavours, Procera Gin is made with 10 key botanicals from East Africa and West Africa.
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The bottle for Procera Gin (SGD $110 per 50cl bottle) itself is special, hand-made entirely in Nairobi, Kenya.
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The artisan craftsmen of Kitengela Hot Glass Team from Anselm Croze Studios hand-blow each glass bottle, using 100% recycled glass.
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This gin has a clear transparent colour, with a smooth balanced body. It tastes bright and refreshing, with good herbal earthy sweet flavour, and a lingering spice finish.
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The essence is derived from high-altitude African juniper / juniperus procera, grown around 1,500m above sea level or more in Kenya, whose berries are harvested every August by the Kijabe Forest Trust, then flash frozen. These are blended with a tiny batch of dried European juniper / common juniper.
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Other key African botanicals include pixie tangerine zest and dried Swahili lime from Kenya, acacia honey from Somalia, cardamom and mace from Zanzibar, pink peppercorn / baie rose (a type of berry, not pepper) from Madagascar, and coriander and orris root from Morocco.
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The final of the 10 botanicals is selim pepper / grains of selim from Sierra Leone, a spice often used as a pepper substitute, with an unusual musky, woody, and peppery spice flavour, giving this beverage its distinctive finish.
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Procera Gin
More details in profile & blog

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There isn't a name for this cocktail, because I simply requested the bartender to make me anything that was rum based.
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I understand this features a premium sipping rum, the Mount Gay 1703 Master Select, infused with a hint of chili, served with a handcrafted Kafe Utu ice cube, garnished with a juicy sour sweet black cherry, and a sliced whole red chili.
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It has a rich amber copper colour, with aromas of vanilla, cloves, oak, and mango.
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The body is full, rounded, and balanced, with tastes of golden raisins, red chili, toast bread, and banana.
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Bold fruity sweet spice smoky flavour, with a delicate lingering finish.
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Kafe Utu
More details in profile & blog

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Despite its name, this isn't cooked in a tagine pot, but is still a tasty dish.
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It features tender marinated chicken thigh fillets, grainy quinoa, bouncy black olives and green olives, soft charred white onions, and tender pickled lemon zest strips, completed with wispy micro-greens and saffron.
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The complementing flavours of smoky savoury sweet to fresh vegetal sweet to briny salty zesty tangy sour, is complex yet balanced. I enjoyed this.
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Kafe Utu
More details in profile & blog