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Must Try

Must Try

Featuring The 1872 Clipper Tea Co., Kim Keat Hokkien Mee, Chin Mee Chin Confectionery, Tai Cheong Bakery (Holland Village), YY Kafei Dian, Tiong Bahru Galicier Pastry, CreatureS, The Dragon Chamber, Black Society, A Summer in Paris
Miss Ha ~
Miss Ha ~

This deserves a huge shout out! Possibly the hot favourite of the night. Dry ’Hor fun’ wok fried flat noodles comes in a bowl served with premium A4 Kagoshima Wagyu, crispy deep-fried hor fun strips and a poached egg. Once you are ready, the staff drenches the truffle gravy over as a finish. While we all knew that the truffle was heavily-flavored, it didn’t stop us from getting mesmerized by that earthy aroma. Toss everything together and as the noodles get coated by the thick gravy, nothing but heavenly.

My second time trying out crispy hor fun apart from the first at Enjoy eating bar. The crispy hor fun here has a firmer and crispier bite, bigger and more pieces which explained why I got rather full after this. Tender beef slices had a beautiful pinkish-red colour.

Dining at @burgerandlobstersg still feels like a dream come true, especially with my favourite of the night, champagne lobster roll. Comparing to the original lobster roll which is heavy on savoury flavours, this was sweet on palate. The curious me asked if it was popular with ladies, which turned out to be the case!

Be awed by the succulent lobster chunks, doused in a luxurious, creamy, sweet Champagne Hollandaise sauce. Look at how the toasted brioche roll was stuffed, nothing but pure indulgence. Personally thought that the champagne hollandaise sauce complemented the fragrant butteriness of the slightly crisp roll. Just scream with pleasure, at such decadence in life.

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With @burgerandlobstersg now opened at Raffles Hotel, you can easily get your lobster fix without having to travel all the way to Jewel. If you have heard about their Lobster Rolls, why not try them?

The classic original lobster roll is a must try, especially if your palates are heavy on savoury. Featuring chilled chunks of lobster meat, tossed and dressed in creamy lemon mayo, stuffed in a toasted brioche roll. Notice how the chunks are overflowing between the warm, pillowy buns that were filled with a prominent butter flavour. Sinking our teeth into the stunning juicy lobster meat, there was a complexity in flavours ranging from sweet, briny to a complementing, refreshing tanginess. Nothing short of a deep satisfaction.

Accompanied with fries, salad, chives and lemon and garlic butter, which we happily dunked our lobster chunks into.

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I had been eyeing on this Nasi Lemak Tower from @colonialclubsg for the longest time ever. Such an aesthetically pleasing tower, how could I say no?

Stacked like a burger, starting with otak otak as the base, followed by some fragrant blue pea coconut rice, cucumber slices, fried egg, beef rendang before topping it off with fried crisps. Served alongside sambal, achar, peanut and anchovies. While the rice could have been better with more intense coconut milk aroma, the slow-cooked beef rendang was really flavorful. The star in this dish, however, was the otak otak, with considerable fieriness. 😂 Probably stole the limelight. Top it all of with a lil sweet sambal for a flavorful experience!

This place, especially with its famous claypot hokkien mee, probably doesn’t require much introduction. Choose the way you want your noodles to be served from 3 different serving styles - on plate, on opeh leaf (from the betel nut palm), or in a claypot like ours.

Served simmering in a piping hot broth that was so full of seafood-y umami flavours, the mixture of yellow noodles and thick beehoon was even more mouthwatering after soaking up some of the soup stock. Unfortunately the wok hei was very slight and would have been much preferred to be more intensified. Discover the hidden gems in this pot of goodness - squid slices, clams, peeled prawns, pork lard, pork slices and the star of the pot, those alluring sio bak, or roasted pork, which enhanced the overall savoury flavour with its golden-brown crispiness. Don’t forget their sambal chilli to go along, not too spicy, but definitely adds an extra oomph. For the portion, the price was really worthwhile.

Happy Birthday Singapore! 🇸🇬 What’s a better way than to enjoy a good nostalgic tea break with your loved one? After the closing of Chin Mee Chin, I guess this would be my choice to come to for an old school kaya toast treat.

It’s so satisfying just by looking at them toast the buns till fluffy with crispy edges, and the smearing of a thick traditional Hainanese Kaya. The donut was pretty decent too, not as greasy and sweet as the traditional types which I would have preferred, but that’s just the unhealthy me. I loved my yuan yang while the boyf was happy with his Kopi gao. Could almost imagine them filtering with the traditional coffee sock filter in those metal cans!

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@fortheloveofcreatures has taken its rendition of this local fare to a whole new level, with a touch of royalty. In a bowl much bigger than my face, there lies wok fried noodles in rich fragrant prawn broth, served with 2 fresh crayfishes, tiger prawns and squid, topped with generous serving of crispy pork lard, tobiko and a side of home-made sambal belacan.

Explosion of umami was beyond imagination, especially evident in the rich prawn broth, which I repeatedly drenched over the noodles. As if the savoriness wasn’t enough, tobiko was delightfully added which brings along a mildy salted taste and a popping experience. My only complaint was the crayfish were a little dry and the prawns could have been more juicy. Stir in their home-made sambal belacan for a spicy kick, and a hint of shrimp flavour. Having tasted such an atas Hokkien Mee, I have no regrets in life. 😍

Reservations are highly recommended for 2 seatings; 6pm and 8.30pm. As we were present for the first seating, a miscommunication of the time we had to clear the table resulted in some unhappiness. I would think that diners should never be told to change tables in the midst of their meals. Afterall, you would like to enjoy a lovely meal in peace, wouldn’t you?

Joining the Butterfly Pea Nasi Lemak scene, @momokitchensg is a cozy, homely eating place at Jalan Bukit Merah that serves Malaysian fare such as Nasi Lemak and Penang Prawn Noodles.

Tucking into the baby blue-colored rice, I was first presented with a strong boost of aroma, distinctly accentuated by coconut milk. Grains were distinct yet fluffy. Accompanying on the side were roasted ikan bilis and peanuts, fresh cucumber slices and a slice of omelette topped on the rice. The star, the succulent chicken leg. As much as I was tempted to have the signature rendang, the throat didn’t allow for that. Despite so, the lemongrass chicken didn’t let down. Sous vide, the juicy chicken meat was easily torn off and was packed with citrus, aromatic flavours as the saucy lemongrass on top seeped through. Paired with a sambal that leaned towards the sweet without much spicy kick.

I’d probably be back to try the signature rendang chicken Nasi Lemak and Penang prawn noodles. Highly recommended to make reservations as seats are pretty limited and seemed short handed. (I did through Facebook for my previous visit, but they seemed to have missed it out though.) Note that the location might be a little out of the way.

🕙 10am - 3pm (Mon, Wed to Fri), 11.30am - 8.30pm (Sat & Sun). Closed on Tuesdays.


How can I ever resist alluring desserts! Helmed by Pastry Chef Yann Brys, who was awarded Meilleur Ouvrier de France in 2011, the highest accolade for pastry chefs in France, @asummerinparis_singapore is the perfect place to have a relaxing afternoon tea with some exquisite cakes in a gorgeous contemporary chic setting.

A unanimous hot favourite was this “green apple”, Pompom. A dense layer of nutty pistachio tea cake sits on top of the crumbly citrus shortbread that sets a solid texture for the dessert’s base. Hidden beneath the glossy shell, the green apple cream and jelly was brilliantly created to be light, refreshing instead of sour. Simply enjoy all layers with each bite, as the airy citrusy cream meets the heavier base, and you will find your tastebuds dancing. How lucky we were to have the last piece available. Now who’s in with me for the next trip to A Summer In Paris?

#burpple #burpplesg #sgfood #sgfoodies #sgigfood #sgeats #wheretoeatsg #whati8today #foodporn #sgfoodporn #instafood_sg #sgmakandiary #sgmakan #sgfooddiary #foodphotography #sgfoodpics #sgfoodstagram #foodstagram #foodgasm #sgfoodgasm #sgdessert #sgcafe #dessert #asummerinparis #pompom

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You should never ever miss this liu sha bao! Over the years from Bosses Restaurant to now Black Society, the standard of their custard bun has been so consistent and impressive that I am still keeping it as my top favourite amongst all the custard buns I have ever tried locally.

Each bun is rather petite, and you could actually just pop the entire bun in (of course, not really recommended because the lava content is scalding!). But the bun skin is so fluffy soft, such that it might just burst even when you are holding it, so gotta be cautious there. The waitress told us to take a bite off the bottom and start sucking the flowing custard because that’s where the bun’s opening supposedly was. It was heavenly as I bit away a portion of the skin and the molten custard started oozing. There’s a layer of oil floating on top, but when you eat it, it’s not as oily as it seemed. In fact, it’s a little buttery, milky, and extremely flavorful. Love their impeccable consistency and I could have 3 to myself at one go!

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If you are looking for an unconventional take of our iconic national dish, look no further than this Chili Crab Bread Bowl at Dancing Crab! The 2 live crabs at approximately 700g each, are nicely dissected to be encased within the bread bowl, and can be shared nicely among 4 people (you get 1 pincer each!) if you are ordering some sides or other smaller combos to go along.

No doubt you don’t get the pillowy man tous to dip in, but the crispy yet fluffy bread bowl make equally good dipping buddy. And even if the dish looks innovative, the sauce still retains the characteristic of the Singapore chili crab sauce; tangy, spicy (thanks to the chili padi used!), herbaceous from the lemongrass and ginger. What’s different are the pomelo chunks, that enhanced the refreshing taste amidst the heavy flavours in that bowl. Such citrusy with those from oranges are truly welcomed!

Might seem a little pricey, but fresh firm crab meat is definitely worth the wow especially when shared. At least we were rather impressed with a different type of chili crab.

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Now available on regular menu.
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How does a de-shelled chilli crab sound? Although it felt a little odd to not have my hands stained with the chilli crab sauce and crack the shell by myself, but it was surely of much convenience to still enjoy one of our local favourite dishes in such a clean and neat manner! Pretty sure lazy eaters would appreciate this. 😄

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Sitting right in the middle of a pool of luscious tangy chilli crab sauce is the real gem itself; a tower built of such sweet, juicy crab meat. The sauce was slightly spicy, pretty flavourful and fills your mouth with a really rich texture.

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Pair with their unique mantous that come in the shape of long breadsticks instead of the usual pillow-shaped ones. Still as fluffy inside and crispy outside!

#burpple #burpplesg #sgfood #sgfoodies #sgigfood #sgeats #sgrestaurant #wheretoeatsg #whati8today #foodporn #sgfoodporn #instafood_sg #sgmakandiary #sgmakan #sgfooddiary #thechinesekitchen #chillicrab #厨神私房菜

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Foodie for life <3

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