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Fusion ๐ŸŽ† Infuse

Fusion ๐ŸŽ† Infuse

Infusing elements of culinary speciality from the finest in Europe to the exquisites in Far East...the possibility is unlimited.
Steve G
Steve G

Quite disappointed as the Foie Gras did have the melty texture and caramelised crust. Maybe the focus on the crust is on the corn croquette instead. The white truffle powder was totally unnecessary, underwhelming and un-understandable.

1 Like

350 day grain fed F1 wagyu rib eye

2 Likes

This is a must order each time. Thin membrane cut of truffle infused raw chutoro tuna resting on a wafer thin crust, with mayo that fuse it all amazingly together, the fusion of texture and flavors. Honestly this you will not feel deprived having this skinny diet version of the pizza!

2 Likes

Yes, Holy Cow! Thatโ€™s the exclamation when you sink into this signature maki roll at Akira Back which has a tempura ebi core, fluffy light rice and aburi sliced wagyu beef lovingly tender wrapping round it. The kimchi purรฉe and fried garlic slice brings it all together so nicely and so true to its Korean fusion origins.

4 Likes

Yes, itโ€™s one of those instant chicken wings that you can grab a bag off the supermarket. But what Kiisu did was a complete re-engineering. The wings are re-battered, re-seasoned with spice and re-drizzled with sweet chilli, re-topping with sukura-ebi and cabe. Whatโ€™s not to love!

4 Likes

Delicately shaped and breaded, each cube packs a wonderful capsule of beefy goodness. You can feel how painstakingly the chef has assembled this with the right cut of beef to give it a really full texture. Perfectly complemented with the mustard mayo although the base sauce to me was probably not necessary as itโ€™s almost taste like a tardy teriyaki sauce.

Would certainly recommend his appetizer which I can imagine would be almost be as wonderful a tapas to go with your booze.

3 Likes

So full of Wok hey, good consistency in the noodles - keeping the right level of al dente whilst keeping the moisture intact with lots of eggy goodness in the pork broth. Loved their use of their smoked pancetta in place of sliced pork belly which gives packs a bigger punch in flavour. The clams are fresh and good. But canโ€™t say the same for the prawns used which is the only reason why itโ€™s not getting a full 5 star rating.

4 Likes

Without a doubt the winning canapรฉs in the new menu tasting at Birds. But it can certainly use a more imaginative name, perhaps โ€œFish on Dry Landโ€. Chef explained he wanted to introduce another flavour or Szechuan dish ้ญš้ฆ™ literally translated as โ€œfragrant fishโ€ which has nothing fishy in its ingredients though. Those familiar with the Cantonese dish ้ญš้ฆ™่Œ„ๅญ (Fish fragrant eggplant) would find similarity as it is basically a salty meat sauce used to braised the egg plant. Birds rendition included mozzarella and a really interesting base of fried mantou.

4 Likes

A substitute for the previous spiced grilled pork trotter. This will no doubt be a crowd favourite. The pork bits are well marinated with yet again an oriental spice, not typical of Szechuan, each laid upon a ้ฃฏ็„ฆ or rice crispy which packs a crunch in every bite!

2 Likes

A really interest rendition of an iconic street food in the Oriental world: China and Taiwan - ่‡ญ่ฑ†่… (smelly beancurd). Chef uses aburrage tofu (or Tau Pok as we call it here) and introduce another level of pungent with Vieux Lille as the stuffing - somewhat more palatable stinkiness acceptable to the Occidental world. It was not everyoneโ€™s kind of appetizer, running the risk of losing it completely but I love it. P.S. Love the other details that goes into the dish: the beet slices were spice pickled; the charcoal powder were oil infused and yes the toasted soy beans can be eaten!

6 Likes

Black rice known as Forbidden Rice much like the texture of pulut hitam used in porridge or more commonly desserts in this part of the world, is the main staple for this risotto. The pan seared scallops, squid and ikura really comes together like a medley of the ocean. The mustard (sour pak choy) used has too rich a sour element. But otherwise the texture is really what I like, the kind of comfort wholesome feel - even the emperor in the Forbidden City will be delighted.

6 Likes

Steve G

Level 10 Burppler · 3046 Reviews

Sticks and stones may break my bones but bread and beer complete me!

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