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Bring On The Carbs

Bring On The Carbs

Atkins-schmatkins. These pastas, risottos, breads, rice and noodles can all banish carb's bad rep.
Veronica Phua
Veronica Phua
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H O S T E D
I’m not kidding when I say my friend Dex and I were blown away by the Superior Prawn Mee Pok ($19++) here. It is a mouthwatering creation that is unlike any other prawn noodles I’ve had. The thin strands of silky “mee pok” are cooked al dente in a lusciously rich gravy-broth made from prawn heads. There is a whole bunch of ingredients in it: tiger prawns, pork, half an egg and sakura ebi. What I love most though is the small chewy pieces of “lap cheong” or preserved Chinese sausage. They use the type that’s imported from Hongkong, so the Chinese wine-fragrant meat adds a delicate sweetness that is intoxicatingly good with the savoury profile of the dish.

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I had not ordered this in more than a year so it was good to have it again.
Nothing about it has changed. The Bone Marrow Bun is the same super-soft cushion of bun I remember, that still sports a few neat cuts into which rich bone marrow is generously gunked in.
A really good choice if you are craving carbs but yearn for some meaty flavour too.

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Sturdy on the outside yet soft and yielding within, the bread was coated in a sticky savouriness I found really delicious. I did have my initial reservations though when I learned it was made with liquorice and Singapore stout because liquorice has always been something I wasn’t into. However, from the moment my teeth sank into a warm wedge, slathered generously with the whipped butter of course, I got too busy dying and going to heaven. There was some serious carb magic happening.
The distinctive smell of liquorice was in no way intrusive. Instead, it stealthily shaded in depth and an extra dimension to the overall taste.
Texture-wise, I felt the bread was a love child of an Italian Panettone (one devoid of distracting dried fruit that is) and a bagel. A little unusual but in a good way.
The bottom line is, this was so good I was only too happy when my friend Leon and his wife declined to have the last quarter.
It was mine, all mine.

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Burpple Tastemaker @blueskiescottonclouds and I found this pasta very much to our liking. Embellished with mascarpone and chopped pistachio, the chewy shell-shaped pasta which was made from scratch in-house, was simmered in a tasty red pesto made from sundried tomatoes and piquillo peppers. The blend of flavours and textures led to lip-smacking results.

Here is a new pasta that sparked joy on my palate.
Cooked perfectly al dente, the fresh Farfelle or bowtie pasta has the vibrance of summer written all over it thanks to the bright raspberry vinegar Caponata, a Sicilian style of sauce that’s chockfull of eggplant, celery and olives.
Nicely rounded off by some creamy ricotta and jazzed up with the crunch of toasted pinenuts, I felt every forkful was a happy dance in my mouth.

H O S T E D
For me, one of the most memorable items from Sunday’s invited tasting was the Seafood Risotto. I found its multi-layered deliciousness with seafood stock, Grana Padano cheese and a splash of sherry vinegar really appealing. Whilst the majority of risottos can get a little overwhelming when you’re about halfway through it, this rendition has the tang of the sherry vinegar to help keep the richness in check.
It’s available for a top-up of $5 as a main course in the new Weekday Set Lunch Menu which is attractively priced at $22++ for two courses and $25++ for three courses.

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Two visits in three days. The first for the official launch party that happened last Friday night, the second on my own accord to have lunch on Sunday.
Shown above is our order of the Linguine with Sautéed Clams. It is a simple yet satisfying dish. I really liked the broth of white wine, garlic and parsley and wished there was more of it.
For a change, I have decided that the next time I’m here, it is a must to walk over to the market place and pick out a piece of steak or a sole fish (I spotted some lovely ones) and have the kitchen team cook it instead.

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H O S T E D
My second visit to this restaurant, this time courtesy of an invitation by Mango PR, cements it as one of my new favourite pasta places in Singapore. What’s more, if you can’t say no to wine pairing (and trust me, you shouldn’t), you can be sure Co-owner and Master Sommelier Ronald Kamiyama will ply you with some very excellent choices. We were grinning like the Cheshire Cat over his discerning selection, especially the exceptional and rare natural orange wine from Japan he pulled out for our final and very umami pasta.
Speaking of pastas, of the five Co-owner and Executive Chef Aun cooked for us last night, one of my top picks would be the NEW Jalapeño Pesto ($28++). Not to say the rest weren’t tasty because they all were but this is a must-try if you can handle hot food. It’s a brilliant combo of spiciness with a sourish note offset by a pounded mix of pistachios and pine nuts and ricotta salata.

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At $18++, they may not be cheap but I have to say, the steakhouse-style, thick-cut Truffle Fries are dangerously addictive. They are crisp on the outside and beautifully soft and mealy on the inside. The aroma of the truffle is strong and to make it even more intense, the fries come with a side of truffle-laced aioli for dipping.
Other side dishes you can also consider getting are the Green Asparagus ($20++) and Mac & Cheese ($15++) that I thought were executed on point.

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Strictly speaking, you don’t have to order this because they come complimentary with every meal. But I just needed to share about the garlic bread here because it is seriously fantastic. They come piping hot and filled with plenty of melted garlic butter. Even if you are on a low-carb diet, this is something you should not miss.

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This plate of sinfulness at “Tian Tian Seafood Restaurant” became a blip on my radar thanks to Caecilia (Instagram: @singaporeliciouz) who had posted about it some time ago.
I got around to trying it when my dad and I visited the seafood “zichar” spot along Outram Road this evening. To be frank, the dish is super simple - instant noodles stirfried with minced pork in a bit of sambal chilli and pork lard, then topped with a fried egg and luncheon meat. Anyone can probably rustle this up at home but it doesn’t change the fact that hoovering up those curly strands and chomping on the thick pieces of fried luncheon meat sparked joy in me.

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Here’s what I learned from the praise-worthy pasta that my friends Angeline and Milly ordered: Preserved lemon juice is nothing like the juice from an ordinary lemon.
The sharpness and acidity is blunted but the taste develops into something broader and wonderfully complex. It is the backbone of the luscious sauce that coats this plate of handmade spagettini, sea urchin, small cubes of clean-tasting Patagonian toothfish and shavings of “heart of palm”, festooned with shiso flowers.
In summary, a beautifully executed dish that’s light but not at all common or simple. Which makes it the ideal choice if you are after a less heavy main course in the weekday 4-course set lunch ($55++) offered at Preludio.

1 Like

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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