Locally Good!

Locally Good!

Singapore's local good food!
Xing Wei Chua
Xing Wei Chua

Back to those dabao days since Phase 2 (Heightened Alert) is a thing yet again — that also means checking out some of those rarely-visited places around the office when a trip back was needed

First week of the dine-in ban and thought I would drop by Pratunam Market Place & Bar — one of the newer additions that had opened their doors at Sunshine Plaza slightly after Circuit Breaker. Not sure if there was a change in ownership, but it seems that the folks behind Pratunam Famous Chicken & Pork Leg Rice previously at Lorong 27A Geylang is serving up chicken rice, char siew rice and roast pork rice here now — the meats being displayed in a mobile pushcart that sits at the entrance of the eatery.

$4.50 is a very affordable price for roasted delights where duo combination is opted — the meats are pretty decent though nothing much to shout about; still a fairly good option considering there isn’t much roasted delights to opt around this area (depending on the locality) — the closest ones possibly being located at Parklane Shopping Centre, Tekka Centre, Selegie House and Sim Lim Square. Served wrapped in waxed paper, the presentation is undoubtedly old-school here; be it intended or not. The roast pork does come with a pretty savoury spice rub — considerably crisp skin on the outside; the meat is somewhat on the leaner side, while the char siew is also on the leaner side and does better than the “cardboard” char siew that some establishments serve. What really caught me is the rice and the char siew sauce here — the rice is pretty fragrant and flavourful; akin to that of the local chicken rice done right, while the rice is distinguishable to the grain. The char siew sauce adds a light honey-esquire sweetness that goes well with the rice; not to mention how the coriander adds to the contrast all flavours (yes, I have grown old).

Not sure if this would be something that they will be continuing after Phase 2 (Heightened Alert) is lifted, but it’s undeniable how this is a value-for-money deal that fits the office crowds here – especially given how the eateries at Sunshine Plaza are slightly pricier than the other buildings in the area.

Quite excited to hear about The White Tiffin’s newest outpost at Woods Square — still remembered how much I have liked them when I last visited their Changi City Point outlet back in 2019; so it was definitely something that I was looking forward to check out when they had opened their doors in the neighbourhood.

Still pretty much in their soft launch phase, there were some items that are not yet available until a later date — that includes items such as Shrimp Sambal Fried Rice, Salted Egg Chicken Rice with Egg, and the Durian Pengat. Found myself going for the very item I have had the last time round at Changi City Point — the Nasi Lemak with Prawn Paste Chicken. Not sure if it was because it had been quite some time since the previous visit, but I did feel that the quality was not consistent — the Woods Square outlet’s execution was generally on the lighter side in terms of flavour. That being said, the blue pea coconut-infused rice was sufficiently moist without being too wet nor mushy — pretty fluffy and whiffs of a light hint of coconut-y fragrance; the sambal being a good accompaniment being a balance of sweet and spicy whilst being pretty manageable for those even with lower tolerance of spiciness. The batter of the prawn paste chicken may be somewhat on the thicker side, but it does appease those who are looking for that crunch — the meat is all juicy and tender within, and comes with just a slight hint of umami-ness from the prawn paste used in its marination. Other elements were also pretty decent; the Ikan Bilis and pappadum still retaining its crispness (some places serve up nasty, limp papadums), while the salted egg fish skin was a crowd pleaser bringing a saltish crunch; the half-boiled egg was nothing much to shout out about, though the achar felt extremely peanut-laden and lacked the sour-ish notes of pickled vegetables that is supposed to refresh the taste buds.

Whilst this was not a bad plate of Nasi Lemak, I did feel like there was something missing in this one as opposed to the one we previously had at Changi City Point — perhaps they might still be trying to figuring out their operations in view of their official launch. Still, I am pretty willing to give them a try another day as they ease into their new location; quite excited to give their other items such as the Nonya Kueh selection and the Durian Pengat a try!

Had been wanting to visit Tipsy Panda ever since they had opened their doors at Woods Square — did not manage to try the various “Tipsy” concepts all around by The Tipsy Collective, so it was great to know that there is one conveniently located around the neighbourhood that serves as a watering hole for the folks in Woodlands.

More suited as a sharing plate over drinks than being a main, the XO Carrot Cake is one of the few spruced-up local fare that Tipsy Pandan serves up — their rendition also seeing the addition of XO sauce, garlic crumbs and Sakura Ebi, whilst also coming with a dollop of their house-made chili on the side. For an item served in a gastro-bar, Tipsy Panda’s version is pretty decent. If anything, their rendition comes with rather large chunks of carrot cake that is sufficiently bouncy; the egg blanketing all of the cubes of carrot cake in one entire piece. Otherwise, this can be said to be a gentrified version of the usual — the additional ingredients helping to add a hint of saltishness and slight sweetness, whilst also added a variety of textures to the all-familiar item. The chili was pretty decent; adds a slight tanginess and saltishness to the dish whilst also providing a bit of heat to tingle the taste buds — a level that those with lower tolerance to spiciness should be able to handle.

Admittedly there are other items such as the Moonlight Truffle Beef Hor Fun and the Szechuan Panda Noodles that seemingly feel more like a highlight than the XO Carrot Cake, so I reckon those would be the items that I probably would order if I ever find myself at Tipsy Panda again. That being said, Tipsy Panda does make for an interesting dining option in Woodlands — one of the few watering holes that the neighbourhood has (along with their neighbour, OT Bar — also a concept by The Tipsy Collective); an establishment that folks residing in the area would appreciate having for a wind-down without having to travel out of the area.

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Braised Duck, Beancurd, Egg, Peanuts, Salted Vegetable, White Rice.

Came across Chiam’s Lor Ark — an online-exclusive establishment that is brought by the same folks behind Saveur an it’s multiple concepts such as Gallery Bistro, Bread & Butterfly and MediumRare. Orders can be made via Oddle Eats, with delivery and self pick-up options available — all through Hair of The Dog at The Cathay (also formerly known as FrapasBar by Saveur).

Pre-ordered this for lunch on a day when a trip to the office is needed; made the order a day before to do a self pick-up on the subsequent day. Coming with several elements typical of your typical braised duck rice, Chiam’s Lor Ark is pretty much more of an establishment that prides itself serving over a heritage family recipe since 1941 than a modern, hipster brand serving up zhng-ed variants of a local classic. If anything, it was the braised duck, beancurd and the chili that really won us over with this variant — commercial variants of braised duck rice often featuring dry, grainy slabs of thinly sliced, almost skinless duck meat but here its beautifully done. Think juicy slices of duck that comes with silvers of fat underneath the skin for every piece; carries a good bite without tasting any bit gamey nor grainy, while the beancurd comes smooth and springy. The chili comes somewhat emulsified here — a smooth, micro-foam texture that is incredibly zippy and garlicky; tickles the tastebuds even for those who can deal with moderate levels of spiciness. The braised egg here is also pretty commendable; the egg yolk and the egg white carries a consistent texture without being overly dry and clumpy within. Not sure if it is because of the fact that it is taken away, but the braised sauce drenched over the rice seem dried out — the flavours being a little faint though notably earthy; would really like to see how punchy it was when first drenched onto the rice. Other elements such as the salted vegetables provided a refreshing crunch, though I would not be able to comment on the braised peanuts since I should not be having them. 😅

While the Lor Ark Bento suits folks who are looking for an individual portion like me, Chiam’s Lor Ark does serve up quite a variety of items that would suit those who are looking for a family feast — including sets that are good for either two or four, and also offers their braised duck in whole or in halves as an ala-carte item. For those looking for something special and exclusively available online to try during this stay-home period — Chiam’s Lor Ark is probably something to add to the to-try list.


Came across the social media pages of Birdheart Cafe pretty recently and thought they had some pretty interesting items on the menu that warranted a visit. There are countless of cafes out there, but Birdheart Cafe is pretty unique considering how they have seemingly served up Indian-inspired cafe fare, from the baked briyani rice to the chapati wraps that they have to serve.

Found ourselves going for the Ground Mutton Briyani Baked Rice — something which we found to be pretty hard to miss on the menu here considering Briyani Baked Rice is an item that isn’t really heard of, yet sounded especially scrumptious. Featuring elements such as minced mutton, garlic, ginger, garam, chili, turmeric, coconut milk, coriander, basmati rice, and mozzarella, the first impressions of the dish was how it came with quite a good portion of mozzarella that gives that melted, gooey and stringy texture that makes for a good baked rice. Hidden beneath the layer of melted cheese comes the keema (i.e. minced mutton); the keema being sufficiently moist and consistent in texture with a evident hint of spices that strikes a balance with the gaminess of the lamb — something which we found to be pretty fitting flavour-wise that worked well with the short-grain basmati rice that came with the item; the rice grains being more of a pearly texture that is almost similar to the Japanese Calrose grains and carried an evident hint of turmeric as well for flavour.

Having just walked in without knowing what items do they serve up nor what to expect out of the food here at Birdheart Cafe, we were initially pretty skeptical about the items that they serve when we first skimmed through the menu. We found ourselves leaving rather impressed with the Chapati Wrap and the Briyani Baked Rice; a marriage between Indian cuisine and cafe fare — something that never really came across the mind, but I am glad that it did for them so that we would be able to enjoy them. They also do serve up a selection of alcohol-infused tea in collaboration with The Tea Story; think items such as Royal Earl Grey MarTEAni and Lavender Parfait G&Tea — speaks about their creativity here!

Had always been passing by Teng Bespoke Vegetarian Restaurant if we were to hit Sunshine Plaza during lunch hours whilst working from the office — somewhere that I had always been wanting to try but had never done so because it is always so difficult to get everyone to agree to have vegetarian cuisine for lunch. And so when a friend mentioned that he is craving for a vegetarian meal for dinner on a weekend, I ended up suggesting making the visit either to Herbivore (at Fortune Centre) or Teng Bespoke Vegetarian Cuisine.

Initially wanting to go for their Mixed Vege Tempura Don — their rendition of the Tendon coming with vegetable tempura pieces as opposed to the mix of Ebi and chicken pieces that other Japanese Tempura specialty stores usually serve up, but we found ourselves ordering in a more communal style so we settled for the Hiziki Fried Rice instead. For those who hadn’t heard of Hiziki, think of it as an alternative to seaweed — essentially a dried sea vegetable of a similar nature known for its health benefits.

I usually don’t rave much about fried rice but the Hiziki Fried Rice really set things right at the first go; the soft, fluffy short-grain rice was like a pearly, non-sticky version of glutinous rice — the rice being lightly sweet yet seemingly carries a umami note from the Hiziki, all that whilst coming with nibs of corn, edamame, peas and carrots within. Coming in a single portion size, the Hiziki Fried Rice is probably good to share between two hungry souls with a bit of stomach space left to share a small side, or could feed three if one intends to order a heavier side (such as the King Mushroom). Make no mistake though; this isn’t quite the wok-hei heavy fried rice that most seem to associate fried rice, but its a testament to how vegetarian dishes can be big on flavour as well.

Wanton Seng Noodle Bar was a spot that I remembered visiting during its early days at Amoy Street — also somewhere that I had the chance to revisit recently just a couple of months ago when I left my friend’s partner to decide on a dinner location because I was just too tired to be the one making the decision almost all the time. Thus, I was rather intrigued by the opening of their new outlet at Millenia Walk, which turned out to be more of a move considering that they were also closing down the Amoy Street outlet at the same time.

While the Signature Char Siew Wanton Noodles is the one most would go for at Wanton Seng, the Millenia Walk outlet sees the introduction of several new items that is exclusive to this location (they also run an Express outlet at Guoco Tower). Using the same noodles usually used for their Signature Char Siew Wanton Noodles, the Mala Bah Chor Noodles features minced pork, pork wantons, soft-boiled egg, black vinegar, chili pepper oil, coriander, spring onion, roasted peanuts and roasted sesame seeds.

Tossing everything up and slurping the noodles, the first impression was how the noodles seemed to be a tad over-cooked; less “QQ” and was a little bit on the soft side, lacking the bite somewhat. However, it is well noted that the Mala minced pork did pretty much laced up with the noodles and provided the entire bowl of noodles with quite an umami burst of spiciness that would tickle the tastebuds of even those who are tolerant to moderate levels of spiciness. We also found the Mala flavours here to be a bit more savoury than usual, though the fragrance of the chili peppers do feel a little less pronounced than that of the Mala Spicy Pork Noodle from Gimee Face — perhaps muted by the addition of black vinegar. The half-boiled egg was a crowd-pleaser however; comes with a somewhat molten egg yolk than comes with a creamy texture. All noodles are also accompanied with a jug of soup on the side — patrons can freely add the soup into the bowl of noodles, or have them separately ; thought the soup here was actually pretty tasty yet clean in flavour, as opposed to the usual ones accompanying the standard wanton noodles often found at hawker centres, and one that I would gladly drink despite me usually leaving the soups out from my meals. The so called “Shiok” and “Fury” chili sauce options are available on the table for patrons to add to their bowls of noodles at their own discretion, though we found that the chili sauces provided were nowhere as spicy as that of the likes of Eng’s or any of their derivatives (including Wanton Fu) has to offer.

Kinda glad to see Wanton Seng Noodle Bar expand their concept into what it is today — all that from being a standard wanton noodle stall at Dunman Food Centre to a hipster wanton noodle bar in town. Some may lament on the fact of how their rendition is seen as a “glorified” variant with a unjustified premium in terms of price, but I am glad that they do provide patrons with a wider variety of options at this new outlet to cater to a bigger audience. That being said, while Wanton Seng’s Eating House’s version of the noodles still have some room for improvement, it does serve as a simpler option that is almost fuss-free which I would not mind dining at in the area — and one that I would visit still if I ever crave for a cocktail to go along with my wanton noodles; just like how I did with this one.


Chanced upon the new Ebi Bar — an establishment which focuses on serving up prawn noodles that had recently opened its doors at the basement of Cuppage Plaza. With its main central focus revolving around their rendition of prawn noodles, they also serve up a small variety of sides and light bites to go along as items to share at the table, or as bar snacks with the alcoholic beverages that they have to offer.

The Soul-Good Luxe Noodles is the most expensive item on the menu here at $39.90 — featuring all the goodies in one bowl such as charred, lobster, prawn, scallops and lightly pan-seared chicken with a “thick flavourful broth” — we also opted for the Miso Booster and also went for the set where we ended up with the Edamame and a canned soft drink for an additional $3.90. Really enjoyed the noodles that all their prawn noodles came with — reminds us of the broader Japanese Ramen noodles that comes with a firm, “al-dente” bite; the prawn broth carrying a lighter body overall but comes with a distinct umami note which was actually more on the refreshing side with a slight hint of smokiness from the charred seafood and meats that come together with the bowl, though those into more heavier, “creamier” broths may find it just a bit short of a punch from the crustaceans. That could be easily fixed by opting for one of the three broth boosters (choose between Truffle, Mala or Miso) — basically a secondary broth base served in a vial that could be added to the original broth for a flavour contrast — our choice of the Miso providing the broth with a richer and earthier note that brings the bowl of noodles closer to Japanese Ramen. While most other similar establishments may choose to serve Japanese Chashu for a more Japanese-inspired approach, they have opted for pan-seared chicken that interestingly comes in a roll — pretty bouncy without being as meaty as pork which may otherwise interfere with the lighter umami notes of the broth here. The accompanying seafood are also pretty fresh and pretty huge; naturally sweet and does come off from the shells pretty easily.

While the Soul-Good Luxe Noodles does come a bit pricey given how it comes with all the goodies, the true value-for-money dishes would probably be the Signature “Chao-Da” Charred Ebi Noodles and the Ebi-Vege Crispy Fritter Noodles which are priced at $14.90 and $12.90; a slight premium from the standard coffeeshop offering, but worth paying extra for the slight upgrade as well. The folks here are still getting the kinks sorted out so do expect some teething issues (i.e. our order of side was actually the Chilled Tofu with Homemade Sauce, though we let it slide since the partner wanted Edamame anyways; they had also missed out our additional of ramen egg which we did inform them of subsequently). An option worth considering dining at for something simple whilst around the lesser trekked areas of Somerset.

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Ho Yeah Cafe is one of the few places that I have been wanting to check out, but have held off for some reason for quite a while now. Being an establishment by the same folks behind Ho Yeah Nasi Lemak which has outlets at both Ang Mo Kio and Bukit Merah, the difference between Ho Yeah Cafe at Junction Nine in Yishun and the other Ho Yeah Nasi Lemak stalls is how Ho Yeah Cafe is operated as an independent shop on its own rather than being a coffeeshop stall, whilst also serving up a larger variety of food apart from Nasi Lemak on its menu.

Given how the brand has made a name for itself over their Nasi Lemak, its imperative to have the Nasi Lemak with Fried Wing. We weren’t expecting much considering how the staff here seemed particularly confused, and we did have our order mixed up initially with another takeaway customer — that being said, we walked away being pleasantly surprised by what they have to offer.

The rice was fairly good, especially given how they use short-grain rice instead of basmati rice here — soft, fluffy and sufficiently moist, each grain comes distinguishable from one another; the rice also carries a light whiff of coconut fragrance, though there is also a rather dominant hint of ginger here that steers it pretty close to the direction of chicken rice. We were also impressed with how the Ikan Bilis remained crisp despite us having made our visit during dinner hours on a weekday — most places that leave their Ikan Bilis around would have turned chewy and lost the crunch. The accompanying sambal was also pretty notable; liked how it was not overly sweet nor savoury, but comes with quite a good kick that should tingle the taste buds for those with moderate tolerance to spiciness, though one of the shortcomings of their Nasi Lemak here is the fried egg which we opted for — one that features a dry, fully cooked yolk that lacks the touch of the oozy, flowy egg yolk we usually prefer.

The star of the show here is the Fried Wing however — the batter so light and crisp; almost similar to that of KFC’s Original recipe with a slight floury texture, while the inside reveals juicy, tender and succulent flesh that was brilliantly brined for a slight savoury note that sets their Nasi Lemak so different against so many others. And if one may think that it’s just a pure coincidence how their chicken is so good, Ho Yeah Cafe probably knows that as a fact, considering how they do offer Fried Chicken (2 pcs/3 pcs) with French Fries and Fried Spring Chicken with French Fries as an actual offering on the menu — a testament to how good their fried chicken is to be offered as an individual item on their menu.

To be really honest here, I probably wouldn’t dine here if I were to be in a rush for time — food preparation was a tad slow for a shop that is seemingly of a fuss-free, neighbourhood-ly setup, which took an estimated time of 15 minutes from our orders to be taken to it being served. That being said, it’s probably one of the hidden gems of Nasi Lemak awaiting to be discovered — the plus point especially going so to their stellar fried chicken which I am definitely going for as an individual item with French Fries if I were to make my next visit to this Junction Nine outlet; somewhere that residents in the area should most definitely check out if one has time to wait!


Hadn’t really visited The Rice Bowl at Sim Lim Square for quite a while — a lesser used option for lunch around the office these days somehow, but kinda disappointed how the Cereal Chicken Rice didn’t really age well after a change of ownership.

Prior to the revamp of the space into the brightly coloured establishment that it is now and when wok-fried rice dishes are served on ordinary plates than in a mini-wok atop a basket, the Cereal Chicken Rice is one of my favourite dishes to order here — generous sprinklings of crisp cereal flakes that is buttery and sweet that has been wok-fried with the chicken chunks; came with crisp wok-fried curry leaves and chili padi for a slight heat to tingle the taste buds. The Cereal Chicken Rice now comes with fried bits of egg white; not a bad addition though these are a little difficult to nail down well with their tendency to soak up grease and turn soggy after being left there for a while, not to mention the reduction of the portion of wok-fried cereal to just mere clumps of over-fried, sugary clumps of crunch that felt not only odd, but barely integrated with the entire dish. Thankfully the curry leaves and chili padi still pretty much retained the texture and flavours that it was supposed to, while the sunny side-up was a little inconsistent with another order coming with a runny yolk, though this one came with a fully-cooked yolk. That being said, it’s of a very different breed from the Cereal Chicken Rice that I was used to having here — not really something I would settle for gastronomic value.

All the talk about Tanglin Halt Food Centre seems to revolve around the two food centres of the late, but there are also other F&B establishments such as Cui Xiang Yuan Restaurant and The Milky Way that are both worth mentioning around this quaint estate that has garnered plenty of media attention lately.

With its beginnings from a neighbourhood cafe serving up waffles and ice-cream alongside specialty coffee, The Milky Way has since seen a switch of hands and is run by the same folks behind Aw’s Signature Minced Pork Noodles from Tanglin Halt Food Centre Blk 1A for quite a while now, which offers their signature minced pork noodles with a variety of other dishes such as braised pork rice and curry chicken alongside the original items which The Milky Way used to serve. With the signature dish only available with Kway Teow, Bee Hoon, Yellow Noodles or Rice for the option of carbs, we went for the Kway Teow — the portion is pretty generous at $5.80, where one will get a bowl of noodles, accompanied with a bowl of pork broth containing the minced pork, fish dumpling, prawn and egg. Unlike the usual minced pork noodles from most other stalls, the version here sees a sauce blend that is almost akin to that of Ipoh Hor Fun; exceptionally fitting for the Kway Teow we have ordered, and comes just vinegary enough to cut through the savouriness — the Kway Teow being smooth and slippery and laced with the sauce for a slurpy goodness. The minced pork provides a meaty bite, but the pork ball comes crisp on the exterior whilst meaty inside. The elements in the pork broth are fresh as well, minced pork, pork balls and shrimp were all pretty fresh; the pork items devoid of any undesirable porky stench, while the prawn is succulent and firm to the bite, carrying a distinct sweetness from its freshness. There, the fish dumpling was bouncy and chewy, providing a tactile bite while the silky egg was a crowd pleaser; the spinach providing a wholesome feel. The broth also carried a light note of meatiness, but otherwise remained pretty clean.

Aw’s Signature Minced Pork Noodles was already a spot that has its own following since their days at Tanglin Halt Food Centre, and it’s obvious why — despite serving up a rendition of minced pork noodles that may be unique to their own perhaps even not quite up to the tastebuds of most, it’s a really hearty bowl that is made with a lot of heart. Despite serving this up in a cafe setting, prices are kept pretty affordable, which also makes it a fairly appealing option especially if the food centres are crowded with folks checking out the hawker stalls there before its impending fate of being demolished due to the en-bloc status of the entire estate. Perhaps a spot to be added to the itinerary for those looking to visit this iconic estate it goes into history.


Dropped by the relatively new Seng Coffee Bar for some post-dinner dessert, considering how I was pretty much in close vicinity of the cafe after having my dinner just a few bus stops away.

While the Chocolate Lava Cake is pretty much the go-to item here that is not just a crowd pleaser, but also rather aesthetic given how it comes in a rectangular block whilst filled with oozy, molten chocolate lava that is all for the ‘gram, I found myself going for the Cempedak Creme Brûlée instead (not about trying to make a statement here, but just my general preference for non-chocolate desserts at work here). No regrets for going for this option — the Cempedak Creme Brûlée comes with a satisfying layer of crystallised sugar that shatters with a knock from the spoon, revealing the creamy Cempedak-infused egg pudding within. While the pudding could admittedly be more well-executed given its slightly more airy and creamy texture, I liked how the Cempedak carries just a slight whiff of sweetness akin to durian, but without its pungency that perfumes lightly throughout the pudding layer. The dessert also comes with small cubes of Cempedak to further enhance those flavours — just some minor attention to detail that brings out the flavours of the dessert so ever slightly.

Seng Coffee Bar’s other offerings are pretty cafe-esque in nature, with items such as Mentaiko Mac & Cheese, Salted Egg Chicken Burger, Ribeye Steak and Smoked Salmon Egg Benedict being just a few items that have their place in the menu. That being said, I am rather intrigued by the offering of the Fried Nan Lu Chicken listed in the “Sides” section of the menu — an item that interests me for its use of the fermented soy bean curd for its marination; also something which I grew up with (mom’s cooking is always the best!) and also a side that would pair well with the various types of alcohol which they carry. Perhaps a revisit to check out the said dish is in the works soon ...

Up, down and everywhere around for food.

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