Dine 1-for-1 and explore 450 restaurants with Burpple Beyond >
close
Western Grub

Western Grub

Everyone's favourite, be it if you are a child, teenager or an adult. Food that we will never get tired of and leave you wanting for more!
Xing Wei Chua
Xing Wei Chua
Share this list with your friends:

Seared Pork Chop, Apples, Purple Cabbage, Mashed Potatoes, Pommery Mustard Sauce. One of the many new mains that had been introduced with the new revamped menu of South Union Park which was launched last week.

Really liked how the folks behind South Union Park consistently push their boundaries with each menu change; an item that is safe as much as coming with their own twist, the Seared Pork Chop is without a doubt tender — not much effort required to chew nor did it carry a porky stench, whilst expertly seared to achieve that hint of smokiness that makes the Pork Chop so tasty on its own. While other places may try to provide a contrast using apple sauce, South Union Park serves their Pommery Pork Chop with stewed apples — not only does it add a sweet touch, but also helps to add a soft bite that provides for the textural aspect. Mash is smooth as usual, while the purple slaw gives a refreshing crunch as usual; the Pommery Mustard Sauce providing a slight tang that cuts through the meatiness and sweetness. Not a lot of pork chops get to me; mostly because they come with little meat being served bone-in or being too porky or tough, but this one — I definitely would be developing cravings and returning again for that stellar execution. Yet another dish at the favourite place that does not dissapoint.

4 Likes

From MediumRare by Saveur at Century Square; essentially a revamp to FrapasBar by Saveur — the brand now focusing on serving up different cuts of steak at affordable prices.

Coming in a 250g portion, the Flat Iron Steak is pretty accessible to most with its price of $18++. Ordering our Flat Iron Steak to be served medium-rare, the steak comes pinkish within, and is still pretty tender and succulent without having much of a need to chew. Every order is entitled to a free sauce and two sides; our choice of sauce being the Cafe de Paris which is essentially a knob of herb butter that is garlicky and buttery — complements the steak really well. Our side of the Beef Fat Fried Rice was a comforting rendition of an egg fried rice; aptly savoury though could be a little bit greaser for better texture, while the Creamed Spinach is not doubt comforting with the cream sauce cutting through the "greenness" of the leaves. A pretty value for money eat.

3 Likes

From The Peel 1889; a new Italian establishment which had recently opened its doors at myVillage at Serangoon Gardens which had taken over the former premises of Bottega.

Serving up items such as pizza and pasta, this is from their tapas section of the menu; being essentially deep-fried mushroom truffle risotto balls, these balls were crisp on the exterior, whilst being sufficiently moist without being too wet inside. Carrying and earthy note that also whiffs of a light hint of truffle aroma, it sits atop tomato puree, which provided a refreshing and zesty note to cut through the heaviness of the deep-fried batter and risotto as well. A pretty well-executed item that is great to share around the table.

1 Like

It had been a long time since my last return to The Masses, and definitely even longer since the very first time I have had this item; amazing how this signature of theirs had been consistently refined over the various menu revamps, with a "C" added to its name with each change. Now featuring elements such as Crabmeat, Caviar, Clams, Chorizo, and Lobster Sauce, the cold pasta dish undoubtedly an umami bomb with their creamy, slightly sweet crustacean flavour of the sauce. The pasta carries some bite, while the various seafood helps to enhance those umami notes even further; the dehydrated Chorizo (which were pretty bacon bit-esque) brings the C&C&C&C Pasta with a savoury flavour, bringing the flavours even further. It's amazing how The Masses had been so consistent all this while with its old dishes, with constant tweaks to keep things fresh while dishing out new favourites for its returning patrons; definitely looking forward to another return visit soon.

4 Likes

Hadn't been to Ma Maison all my life, but I guess it's never too late to try something this classic. Nothing gets me more excited than deep fried cheese like the Camembert Cheese Fritters here; fried till golden-brown on the exterior, the light, yet crisp batter reveals oozy, melted cheese within that's so smooth, so rich, and so pungent — not as heavy as one would imagine though. Served with balsamic on the side as a dip, it provides that tanginess that cuts through all that cheesiness to keep one going for more.

5 Likes

Finally got to visit NUDE Seafood fairly recently after having it in my to-try list for a very long time. A place that has its own hits and misses, our favourite was undeniably the Hickory-Smoked Salmon which came semi-wrapped in a bamboo leaf. The thick slab of salmon came pretty plump; the flesh being all tender and succulent with charred lines which helped the dish score extra points in terms of aesthetics, but the best part was how the fish had maintained its moist texture and its natural flavours whilst carrying an intense smoky note that made the dish so enjoyable. Best paired with their Salted Fish Blue Pea Rice; coloured blue naturally from blue pea flower, the pearly short-grained rice comes moist with a hint of saltishness from bits of salted fish within.

2 Likes

Few more days left for Mr Fish & Chips @ Wok Inn Cafe at PoMo before the mall closes for renovations end of this month. Visited them way back in the day when they had first moved into PoMo and times had definitely changed — the Battered Fillet of Fish that was served yesterday was probably one of the best renditions at the price point yet at S$9.90; crisp, golden brown batter that is not too greasy with flaky fish that is sufficiently moist within, which is a far cry from the substandard version of the same dish I have had from them a couple of years back. Those thick cut chips work best with ketchup on the side; crisp on the exterior yet fluffy within, the chips were also not over-seasoned with salt for flavour as well. Uncle told us that they would be moving back to Toa Payoh within a coffeeshop near Braddell at Blk 125; now you know where to check them out!

2 Likes

Also hidden at the second level of Vision Exchange, Spaceout 阔 is a new establishment that serves up Tacos.

Serving their Tacos with a choice of Corn and Flour Tortilla, patrons can also opt for a combination of both where a Taco would be served with the Flour Tortilla, and the other with the Corn Tortilla. An option created for those who can take spicy food, the Chicky Taco comes with chunks of sautéed chicken that comes with a light hint of spiciness that should be manageable for those whom are able to take mild spiciness. Added a dollar to get the Gua Gua Guacamole dip to the Taco; served cold, the creamy, buttery and smooth dip helps to add temperature contrast to the taco, which is served at room temperature. Personally, I preferred the Flour Tortilla over the Corn Tortilla; the former provided more bite and a more neutral profile that went well with the Chicky Taco. A pretty decent option at Jurong East, considering the lack of Mexican dining establishments in the neighbourhood.

4 Likes

Opened by the same folks behind Birds of a Feather and Halcyon & Crane, 51 Soho follows the same concept behind their two other brands, serving up Szechuan-inspired fusion cuisine.

Despite being mainly for the dinner menu, the mains are also actually available during weekend lunch hours when we made our visit. Featuring Hot & Tangy Sauce, Saute Brussels Sprouts with Bacon, Onion, Raisin and Lemon Juice, this is their take on the Western classic of Buffalo Wings. The chunks of pork were juicy and tender; did not require much effort to chew whilst the sauce was zippy and carried a spicy note that tingled the taste buds from the use of Szechuan peppers. Brussels Sprouts were charred; earthy and crunchy whilst the bits of bacon helped to add a hint of savouriness. The addition of other elements such as raisin helped to add sweetness to create a more complex flavour profile overall.

2 Likes

Taking over the former grounds of Sabio Tapas Bar at Duxton Hill is Soufflé; a new concept by the same folks (Delicae Hospitality Management Group) behind Sabio by The Sea, L'Entrecote, Glasshouse by DHM, Ange Cafe and & Made Burger Bar that focuses on savoury and sweet soufflés, as well as casseroles. An item that comes with a local twist, the Laksa Souffle is something that is pretty unique and creative, fusing a local element with the soufflé. The savoury soufflé here comes with a slightly different flavour profile as compared to the sweet ones; noticeably saltfish, but still pretty neutral in flavour, the soufflé was light and airy whilst being consistently so within — fluffy and cloud-like. Within the soufflé are bits of prawn for a bit of bite; the prawns coming with its natural sweetness — pretty fresh. It comes with a Laksa sauce on the side; strong, punchy notes of rempah spices that is all familiar, also coming with bits of prawn to evoke that local feel into the western classic. A dish worth trying at least once.

3 Likes

Pickled Apple Brunoise, Pickled Red Onions and Toasted Baguette. Whilst not being a fan of innards, this was a dish I utterly enjoyed after being recommended the item by Chef Terrence. Really liked how the pate was smooth, rich and savoury at the right note; the flavours aptly cut through with the sweetness of the apple brunoise and crunch of the pickled red onions — a combination that was just simply on point. The toasted baguette was a little too crisp for my liking, but probably that is something got to do with my preference of chewier, crustier bread; that being said, it serves as a great accompainment to smother all that stellar chicken liver pate that it comes with.

1 Like

Dropped by Meating Place again yesterday since they have released their new brunch menu (yes, they are now open for brunch on Saturday).

Tried this off the "From the Barbeque Pit" section of the menu; tender and succulent chicken that is drenched in a light, tangy and smoky BBQ sauce that compliments the meat rather than overwhelming the meat. Each meat comes with Black Garlic Aioli (helping to cut through the meatiness for the heavier-tasting meats), Sumac Rocket Salad (really Asian-tasting and addictive, to our surprise) topped with Crispy Garlic for a crunchy texture. Yet another dish that hit the mark here; never a disappointing visit here.

4 Likes

Up, down and everywhere around for food.

What To Read Next

A Singaporean Who Doesn’t Take Spicy Food is Not Singaporean. Discuss.
A Singaporean Who Doesn’t Take Spicy Food is Not Singaporean. Discuss. Auntie, no chilli please.
8 Buzz-worthy Mooncakes For The Curious, The Trendsetters and The Adventurous
8 Buzz-worthy Mooncakes For The Curious, The Trendsetters and The Adventurous Rediscover the traditions of Mid-Autumn festival by gathering around these buzzy mooncake flavours. Citi Cardmembers enjoy up to 30% off these sweet treats!
'Cause it's Always a Good Time with #BurppleBeyond: 1-for-1 Beers, Wines & Cocktails
'Cause it's Always a Good Time with #BurppleBeyond: 1-for-1 Beers, Wines & Cocktails Here are 11 spots for you and your mates to get buzzed — double the drinks, double the fun!
1-for-1 Deals this National Day and Hari Raya Haji
1-for-1 Deals this National Day and Hari Raya Haji Make the most of your long weekend with these 38 Burpple Beyond 1-for-1 deals!
ADVERTISE WITH US
ADVERTISE WITH US