50 East Coast Road
#01-80 Roxy Square 1
Singapore 428769

(open in Google Maps)

10:30am - 09:00pm

10:30am - 09:00pm

10:30am - 09:00pm

10:30am - 09:00pm

10:30am - 09:00pm

10:30am - 09:00pm

10:30am - 09:00pm

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From the Burpple community

Tamarind soup with pork. It had all the main ingredients of the usual Filipino Sinigang soup! It tastes like the usual sourness and was served hot. The meat and vegetables were at the right tenderness. Price is at $8 for sized Small, it can be good for 2 people if you order another main dish.

This humble little shop offers amazing dishes, including the all famous LechΓ³n, that is one of the better ones I've had. The crispy skin to the melty fat to the tender meat; this one you can eat on its own. The sisig was very much delicious as well, as the egg binded the different pork cuts well, creating a deep flavour and texture profile. To accompany these strong tasting dishes, the sinigang soup is a must-have, as its tangy flavours will refresh your taste buds. All dishes were about $14 for medium size. Loved the owners for their hospitality as well. Very homely indeed!

Adobo is probably the most popular everyday dish in the Philippines, and the rendition here is nicely balanced. The tender pork cubes (along with a hard-boiled egg and some lost potatoes) come in a moat of tangy, savoury gravy perfect for spooning over rice.

Also available with chicken or squid as protein base.


This is a classic soup commonly served in the Philippines, which features tamarind as a souring agent – though most of the time a flavouring mix from a packet is used. πŸ˜…
Available with prawn, pork or fish, I would recommend getting a bowl to share to complement the many other rich dishes you'll probably order. I'm giving this place brownie points for not overcooking the veggies (lady's finger, kang kong, long beans, etc). πŸ‘ŒπŸΌ


Personally, I'm not a big fan of this well-loved Filipino peanut stew, but the one here tastes like most I've tried that use instant sauce (hard to come by ones made from scratch, really). They use brisket instead of the usual cuts (oxtail+pork hock+tripe), but I reckon it'll get the job done when the craving hits.

Make sure to mix some of the fermented shrimp paste into the gravy for that extra umami oomph.


Usually prepared by grilling an eggplant whole (the same way you would when making baba ghanoush) then combining the peeled flesh with minced meat and beaten eggs, their decision to skip the first step (and use thinly sliced eggplant discs instead) cost this omelette its characteristic smoky flavour. πŸ’”
Considering how easy this is to make at home, I wouldn't recommend forking out $8 for this, even if there are some prawns added in.