Must Try

Must Try

Featuring Tai Cheong Bakery (Holland Village), Chin Mee Chin Confectionery, LeVeL 33, YY Kafei Dian, CreatureS, Kim Keat Hokkien Mee, Labyrinth (Esplanade Mall), The 1872 Clipper Tea Co. (ION Orchard), Bakery Brera & Fine Foods, Black Society (VivoCity)
Miss Ha ~
Miss Ha ~

The next time you’re at @level33_sg , be sure to pair their craft beers with the brewery lobster roll & fries from the beer dining menu. Created with a crispy beer malt artisanal brioche roll, the bread itself with grains was extremely fluffy and fragrant. Packed within were some sweet, refreshing cabbage slaw that cuts through the savoriness before topping with fresh slippery lobster chunks. The Blond Lager pickled shallots had an interesting light malty flavour. Leaving me in awe, the aromatic roasted yeast butter and saffron aioli were outstanding in elevating the overall flavour dimension. An amazing lobster roll served by a brewery.

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How blessed I am to have friends fulfilling my wishlist of dining at @restaurantlabyrinth as a celebration for my wedding. 🥰 People who know me well will know that I am a big fan of ModSin and Mod Asian cuisine, so how could I possibly miss out on a one-Michelin star restaurant that pays homage to local Singaporean cuisine!

One of my favourites that night had to be the signature labyrinth chili crab. Leaving me in awe was not just the smooth chili crab ice cream complemented by the sweet local flower crab that had resembled the actual dish, but also details like the embellishing ice plant and the mini fried mantous which completed the entire experience. Adorable and applaudable. It was definitely also heartwarming to see local establishments supporting local farms and suppliers.

I don’t usually compete for food especially when it’s already in a relatively big portion, but when I do, it says so much about the dish and of course, I am pretty sure I get most of it eventually. 😂 Price aside which could well be justified by the portion, one of the reasons why we got so addicted was that the golden brown shoe-string fries were fabulously seasoned with black sea salt and parmesan cheese, paired with a truffle mayo dip that was exuding earthiness of the real deal; i.e. not as flavoured as those usually doused with truffle oil. Thank you @elevenstrands for generously offering a second serving of the mayo. Probably the best truffle fries I have ever had so far. Which other places have fries that can also stay so crispy thruout the 1 hour-ish meal?

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Lately I have been in a donut frenzy, from doughnut shack to city donuts and now, @burntends.bakery.sg. I just had to make sure that my fingers were fast enough to snag a box of the notoriously long waiting time donuts from @jurong_east_groupbuy. Calories can wait. 😂

Each brioche doughnut (more like a bombolini actually) was fluffy, even my family who aren’t big fans of donuts were impressed by the texture. Delightfully, the texture didn’t change drastically after we stored them overnight and reheated the next day.

Imagine velvety cream of 5 different flavours oozing; Beginning with the most delicate flavour, the Tahitian vanilla cream exuded a light floral taste with some vanilla bean specks. The lemon meringue wasn’t as sweet as expected, in fact rather tarty. Nutella reminded me of Kinder Bueno, you can’t really go wrong with a classic luscious hazelnut and cocoa pairing. Hot favourite in the family was Pandan, a characteristic local flavour though slightly heavy on taste but was perfectly balanced by the coconut glaze and topped with desiccated coconut. Personal favourite was probably the coffee, I enjoyed the roasted notes with a hint of bitterness, brilliantly finished with a touch of warm cinnamon sugar.

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Grabbed the Taro Mochi double-baked croissant, a weekend special. Think a slightly dense croissant packed fully with an earthy yam purée, which reminded me of Orh nee. Slicing it revealed the cubes of sticky mochi, good to have but I have never been a fan of mochi. What was great was its moderate sweetness, although could have been more buttery.

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Read about their basque burnt cheesecake so often that I just had to try for myself. Only available for a season, the lychee rose basque burnt cheesecake earned praises from the family for its meltingly good texture and a rich, savoury cream cheese flavour. Made with 3 different types of cheese in the creamy oozy middle, and an evenly burnt top, the overall taste was balanced yet addictive! In addition, the juicy lychee bits complemented extremely well with the delicate rose flavor. Will be back for the other flavours soon!

I can’t remember when did I start falling in love with Kougin-amann but it has become a pastry that I must have alongside a 🥐. They have their own BKA, but I chose the traditional one that’s alluring as it’s so deliciously flaky yet slightly dense on the inside. I love the caramelized sugar coating for its crisp which was surprising since the sweetness was reasonable. Just imagine how buttery it is, as it’s laminated with Elle & Vire 82% French butter and made with 2-day fermented dough.

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I was totally sold just by those grilled, juicy king prawns. And who would have thought they would make such fine embellishments to the bed of simmered rice that’s spruced up by Ulam Raja asian herbs? Just when we were guessing for it to be risotto, we were told that it’s Thai Jasmine rice. What a surprise! Brimming with rich savoury flavours, especially with my favourite ammonia-filled century egg. The only thing that I dislike in the dish, fart-y petai. 😶

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An atas gado gado 😂. Highly recommending this especially if you are a Gado Gado lover. Swimming in a sweet, aromatic sauce loaded with chopped peanuts, the squid was seared till tender, while exhibiting a subtle char. Don’t forget to mop up the nutty sauce with some crispy fish crackers!

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One of my favourites of the night! So much going on with the chunk of sweet flower crab meat, soy-cured quail eggs and cilantro oil. Hidden between these and the crispy toast was some fresh yoghurt which elevated the creaminess. In case you would like to have a taste of the yoghurt on its own, a dab of it was served by the side. Make sure you finish this in one bite to ride on this fresh, sweet, crispy adventure!

Calling this a delight would just be an understatement. This creative rendition, deconstructs the actual dish into 2 separate blocks with the bottom being the carrot (white radish) cake with chye poh (preserved radish), and the top being baked eggs. The blocks had a firm texture, something that you probably wouldn’t associate with the real chai tow kuay. With the sweet kecap manis drizzled over, and the addictive belacan that packs a punch, I like how the entire dish was full of flavour. Make sure you taste both blocks in a bite for the complete experience!

@laut.singapore, yet another food establishment that serves my favourite ModSin cuisine. I mean, what’s even better than support local, right? Derived from the Malay word for sea, Laut’s creative twist in their dishes with a strong focus on the region’s produce was more than what I welcomed.

Would this remind you of the local Orh luak? Probably not, but the overall taste could likely ring a bell. Served on a bed of steamed egg custard, the fresh poached oysters from @seafarmersubin paired with some crunchy sea grapes was indeed an authentic representation of the sea. While we were wondering what those white balls were, they were starch balls made to mimic the starch in Orh luak.

Foodie for life <3

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