Akan Datang...Not Yet Tried♻

Extremely generous portion of negitoro, crab meat, avocado, ikura. Very well seasoned, the chopped chives really enhanced the medley of flavors and textures, and so so good with the crostini!

Available at Suntec L3 Skygarden (Eat@7).
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#unagiyaichinoji #JoEuGoEat #eatat7 #brandcellar

I kid you not. Among Tokyo’s most popular maze-soba (Japanese dry ramen aka nihon bcm) chain, Menya Kokoro officially landed in Suntec on the 12th this month, dishing up their signature maze-sobas and a couple of Singapore exclusive creations. Each bowl of maze-soba comes topped with their housemade udon noodles, savoury and melt-in-your-mouth slow-braised chashu maze-soba sauce, ground saba fish, oozy creamy poached eggs, nori, chopped garlic and other crunchy veggies. There’s no other way to eat this than to shove your chopsticks in there and just toss it all up: it’s messy, hearty, and downright delish. Keeping this short: go for the Spicy Maze-Soba if you can take the heat, the Original if you can’t, and skip the sides (or get the Takoyaki if you need another chow). They’ve got these bottles of kombu vinegar on each table, take my advice and add a little to your maze-sobas. They add a lovely zing to each bite, keeping it from getting too jelak after awhile.

Another Hot 100 list favourite, this Chinese noodle stall in Chinatown Complex Market & Food Centre is a respected spot for Xiao Long Bao ($6 for 10), Hong You Chao Shou (dumplings in chilli oil and vinegar, $4.50 for 10) and Zha Jiang Mian ($3.50). The xiao long baos are plump and juicy, and are said to rival those at Din Tai Fung. The hong you chao shou on the other hand sees minced meat dumplings drenched in a bath of vinegar, chilli oil and Sichuan spices. The dumplings are prepared fresh upon order, but Burpple Tastemaker Julius Lim assures us that it is well worth the waiting time. The zha jiang mian is a steal at $3.50, and makes a good bed to soak up dripping sauces from the dumplings.
Avg price: $5
Photo by Burpple Tastemaker Wei Zhi Chiang

Perhaps the finest risotto (traditional or otherwise) I’ve tasted this year. The Japanese touch is strong yet never out of place with perfectly al dente premium Akitakomachi rice used instead of Arborio and sauteed shimeji mushrooms. Creamy and scented with the heady perfume of truffle, each mouthful is taken to greater heights of enjoyment with the crunch and pungency of house-made garlic chips and spring onion.

<< Invited Tasting >>

Taste: 4.5/5

The earnestness of chef Jeremmy’s cooking is palpable in this comforting bowl of Australian beef cheeks that have been braised in shoyu and molasses sugar for 2 1/2 hours, with the end result being a glistening hunk of fork-tender meat stained with deep flavour. Piled upon a bed of voluptuously creamy vichyssoise as clever substitute to the more pedestrian potato puree, and topped with batons of sweet and crunchy nashi pear, this is a meal on its own. Only available on Le Binchotan’s Executive Lunch Set.

<< Invited Tasting >>

Taste: 4/5

Entangled with flavour, the multitudinous strands of flash blanched capellini are sheathed in umami rich sakura ebi infused olive oil, shio kombu and a faint whiff of garlic. Finished off with butter and chives, each slurp is a mouthful of rich, mellifluous umami that’s as well-r ounded as it is addictive.

<< Invited Tasting >>

Taste: 4.5/5

Newly opened in Tampines mall, Makanista serves up local delights with unique takes on them. Take the ubiquitous chicken rice for example; spice lovers will love their mala chicken (not so much 麻 , more 口水鸡). A crunchy mix of chillies, garlic, black vinegar and house-made sweet sauce that’s sure to get appetites going. Of course, traditionalists can also get the usual steamed Hainanese/roasted chicken rice (loved their chilli sauce, reminds me of Boon Tong Kee!).

Makanista is a modern, comfortable space and they’re currently applying for Halal certification, making it a popular spot for the residents and office workers around the area. Deffo a good option for a casual lunch in the Tampines area.

Meet the Beef Tongue Sammy. Launched yesterday at Le Bon Funk, I am pretty sure it’s been blowing minds non-stop since. Because it did exactly that to us tonight.
I swear we nearly collapsed in ecstasy over the insane deliciousness of that pile of quiveringly soft beef tongue. Having been injected every couple of hours with brine, the flavour and tenderness of it is to-die-for. A generous dollop of gribiche (hard boiled egg dressing) and housemade brioche (great work @tanzybra) complete this fantastic ensemble. A must-must-must order.

BBQ Suckling Pig stuffed with Glutinous Rice and Preserved Meats.
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8 exquisite selections of dine-in menus priced from $158++ per pax / $988++ per table of 8 will be available from 1 Feb to 2 Mar 2018.
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For dining reservations and enquiries at Li Bai Cantonese Restaurant, you may reach them at 6839 5623
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Tasting Hosted by @sheratontowerssg
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Location: @sheratontowerssg 39 Scotts Road, Singapore 228230
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#cny2018 #burpple #burpplesg #libai

The wood-fire oven and mesquite wood imparts a seductive chimney smokiness to the chewy-skinned and fleshy duck, and the caviar bodaciously adds a luxuriously salty umami to the proceedings. Elsewhere, the steamed crepes paired with sugar crystals (as recommended) is a dead ringer for prata from the days of yore. 4.3/5

This was a hosted meal, courtesy of Jiang-Nan Chun. During this period, any advance reservation entitles you to 25% off the Peking Duck.‬

After hearing and reading so many positive reviews on the Bisibele Bhath ($5) and Masala Dosa ($6), I definitely have to order these two items on my first visit. With restaurants in Bengaluru, Udupi, Dubai, Kuala Lumpur and Singapore, the brand has a long history with its roots starting in 1920 before being renamed to the current MTR (Mavalli Tiffin Rooms) in 1951. Between the two vegetarian dishes that were ordered, both equally shined on its own rights. With an awesome flavour profile of spicy and tangy, the Bisibele Bhath is a rice dish made of lentils, vegetables, nutmeg, cashews, curry leaves and tamarind pulp, served with raitha and a dollop of ghee (a kind of clarified butter). It will be hard to choose a favourite but the Masala Dosa tipped the scale slightly for me. The Indian pancake that’s made from rice batter and black lentils is stuffed with a spice mix of potatoes that has been laced with ghee. The accompanying chutney dipping sauces were just magnificent and goes so well together with the dosa which got me wanting more from each bite.
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MTR (Mavalli Tiffin Rooms)
Address: 438, Serangoon Road, Singapore 218133