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Fusion Flavours

Fusion Flavours

Sometimes, combining cuisines or food that don't usually belong together, can lead to delicious results.
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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We were told by our server that the new “Seabass Pasta” happens to be very popular, especially with the kids. It’s apparent why this is so once we started eating it.
The dish featured a large piece of the fish which was very fresh, alongside a decent serving of tagliatelle cooked in a really tasty nori cream sauce. Somehow the umami-ness of the seaweed balanced out the cream so it never veered into “jelak-dom”. The topping of crunchy tobikko and the crisp acidity of pickled radish also helped.

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H O S T E D
If you’ve dined at Ken Loon‘s passion project @magicsquare.sg before, you may find the curry leaf cream sauce accompanying the pan-roasted Kuhlbarra Barramundi ($24.90) familiar. Yup, it is one and the same and is still as dizzyingly aromatic and mouthwateringly good as
when Chef Desmond Shen (@dzzfizz) served it back then. Here, you get to enjoy a generous serving of it with a nice large piece of crispy-skinned fish.

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Woke up with an insatiable need for my favourite prawn noodles. So off I went to Da Dong and chose the dry version with prawns and liver ($8) and because of my foodie friend Caecilia’s recommendation, I indulged to the max with an additional order of their big prawn soup ($15) too. The prawns were extremely fresh, meaty and sweet, and the broth was opaque with an almost creamy umami-ness.
My cholesterol level may have gone through the roof but my face beamed with joy.

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S P O N S O R E D

@ChefAkiraBack creates food that reflects who he is - a very cool and confident mash-up of Korean heritage, strong Japanese influence and international style. This savvy combo has led to international success, shiny MICHELIN Stars included, for his numerous restaurants across different continents including @AkiraBackSingapore at JW Marriott South Beach.

Adorned with art by Chef Akira’s mother, the visually striking space feels both warm and welcoming. Although the restaurant has an à la carte menu suited for communal dining, they do omakase as well, which is what we chose and it was wonderful. I am thankful a few of the courses were thoughtfully sized down so we could taste a wider variety because missing out on any of the deliciousness trotted out that night would be positively criminal.

The standout for me from amongst the small bites was the sushi-like but classically Korean-in-taste “Yukhoe” featuring raw “Tajima” striploin wrapped in paper-thin Nashi pear. I also found the “AB Pizza” topped with raw tuna and king oyster mushroom, as well as the Eggplant Miso with mozzarella very appealing.

As for the big plates, I loved every course but the line-caught Pacific Halibut with soy beurre blanc and the Ji-dori Chicken were especially stunning.
For a novel dessert that guarantees a double take, look no further than the “AB Egg”. Exclusive to one MICHELIN-Starred DOSA in Seoul and Akira Back Singapore, it boasts a hyper-realistic shell crafted from Mannitol sugar.

Lest you think that is the only sweet ending to your meal, allow me to share a sweeter one - settle your bill with a Maybank Card and you get 15% off. It doesn’t stop there either because between ‪1 April 2019 to 31 March 2020‬, Maybank Card also lets you enjoy up to 20% off at over 30 other MICHELIN-Listed Restaurants.
Terms and Conditions apply.

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Good things must share!
From 22nd April to 4th May, you can enjoy this 1-for-1 deal with #BurppleBeyond at “Meatsmith Little India”.
How awesome is this - a mouthwatering combo of crackling-skinned suckling pig and aromatic nasi biryani. The usual price of this main course is $48++ so that’s pretty amazing value right there.
Being brined and smoked on site before it goes on the tandoor grill has the meat of the suckling pig superbly juicy and tender. It pairs really deliciously with the fluffy, flavourful rice.
This promotion presents the perfect opportunity to gather a few good friends for some serious feasting, don’t you agree? Do note you’ll need to hustle though because this #BurppleBeyond 1-for-1 deal is only available for 2 weeks.

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Quite possibly the most “un-pizza” pizza I have come across.
The crust is so thin it is practically a biscuit and on top of its small surface are pieces of creamy uni and some wispy ribbons of bonito flakes.
It’s definitely a novel creation but in terms of taste, it faired well with us.

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This was a big hit with us when we dined there last Friday night.
The brazenly crunchy crackling skin of this Porchetta, a classic Italian dish of stuffed pork belly roll, was terribly addictive. Head Chef Jay Lee’s use of sweet potato (this must be his touch of Japanese) for the stuffing was clever indeed. It was a good match for the moist and juicy pork.

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I must say, I like the food at “Restaurant Ibid” more now. Overall, it is less sweet which suits my pro-savoury palate and there are quite a few gutsy, playful and delicious creations on the new Tasting Menu that I found really impressive.
One of which is the Stuffed Chicken Wing with Foie Gras, an item included only in the bigger 9-course menu.
Fantastically crunchy on the outside and sooooo juicy and richly-flavoured by the foie gras within, the engorged chicken wing is offset brilliantly by the acid and heat of the special sauce concocted from Chinese black vinegar and “Marzo Heat”, a brand of hot sauce by Owner-chef Woo Wai Leong’s friend Jim Marzo, amongst other ingredients.

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The snap and crackle of the spicy anchovy crumbs turned the low-key quiet of the coiled squid ink fusilli into a full-blown party-in-the-mouth. Credit for the intense flavours in this must also be shared with the lumps of crab meat and the uni that seemed to have melted to become one with the sauce.
If you are sharing the pastas here, and I recommend you do, ask for this Nero Fusilli to be served last as it has a stronger taste profile and you will want to properly savour the lighter tasting ones first.

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H O S T E D
On level four at ION Orchard is the newly-open flagship store of The Marmalade Pantry. The brand may be 20 years old but it is flaunting a fresh, stylish and contemporary look, aided further by its relocation to the more peaceful higher floor.
My friend Stacey and I had a lovely lunch there recently where we shared a few dishes.
One of the mains we had was the perennial favourite of many, the Spicy Crab Pasta. Even though the Spicy Crab Pasta is a familiar dish to those who’ve dined at The Marmalade Pantry, Head Chef Shirley has given it a tweak. I have eaten the previous version on a few occasions and found this new one to be a touch lighter but still very tasty. Stacey voted it her favourite of everything we had. Yes, it even edged out the Truffle Fries ($14++) which she couldn’t stop munching on.

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Evelyn (Instagram: @nomadicexpat) shared that the “Sambal Sweet Potato Leaves” at Folklore is one of the dishes she always orders when she takes her friends from overseas there. So when we dined together two weeks ago with Burpple Tastemaker @blueskiescottonclouds and two other friends, we naturally had to get a serving of it.
Why she’s so into this dish was made abundantly clear once I started on it. Unlike many places that (over)cook the sweet potato leaves to a mushy blah-ness, that is not the case here. Chef Damian D’Silva’s “rempah” is also spicy and really tasty, just the way I like it. No prizes for guessing who’s added this dish to her list of must-haves too.

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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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