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Featuring Burnt Ends, Tom's Palette, Sarnies (Telok Ayer), Cicheti, Breko Café, Esquina, 2am : dessertbar, Bella Pasta, The Black Swan, CUT by Wolfgang Puck
Victoria Hii
Victoria Hii

One of the most moist and dense sticky date pudding I’ve ever come across! It is very fibrous and you can see the shreds of date sprawled over the pudding. Good stuff! Wish the ice cream was a the legit vanilla with the pods. This one was clearly the calefare on the plate.

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1. Starter trio -
Consommé: clarified beef bone broth, scallion oil (scallion oil really brought out the flavor and enhanced the richness of the broth)
Savory tart: truffle mascarpone, 24 aged air dried beef (one bite goodness!)
Financier: duck fat, foie gras mousse, fleur de sel
(Interesting combination of sweet and umami)

2. Short ribs - potato pavé, chimichuri, crème fraîche, smoked sea salt

3. Char siew - ribbed fingers, wilted spinach (almost thought i was having pork! Beef was a tad too fatty for my liking but the meat was well charred)

4. The bikini - homemade Wagyu bak kwa, Moroccan spice, emmental (interesting choice of using bak kwa here, I found it quite sweet. Would have prefer a more intense flavor like smoky brisket or some form of pulled beef. Emmental is also a rather mild option to use for a bikini. Cheddar could have contrasted better with the bak kwa)

Palate cleanser served here - lime granita (very refreshing)

5. Tri tip - Auskobe A1 Wagyu marble score 4-5 tri tip, pomme purée, burnt shallots, smoked eryngii mushrooms (surprisingly amazed at the texture and consistency of the meat, great execution of medium rare. My only complain is that they don’t carry any types mustard. They do however, sell homemade sauces at $4 each, including bordelaise, chimichurri, green peppercorn)

6. Sweet - pistachio, sour cherry, meringue (very similar texture to a panna cotta! Love the nutty and richness from the pistachio, great contrast with the sour cherries)

You’d notice that most people are there for the Burpple 1-1 tasting menu. What is interesting to note is that none of the items on the tasting menu is actually from the ala carte menu. I must say that the tasting menu definitely packs a lot of value for the price (even without the Burpple deal) and the ala carte menu does look enticing to me for a revisit!

On the ala carte menu, You will find items like duck rillettes with figs for starters, baked Camembert cheese, hand crafted ricotta and plum under starters. And this place certainly pride itself for its charcoal grill where you get the option of topping up $17 for a choice of side and dessert. Charcoal grill items range between $22 to $65, from a simple angus reserve 150 day grain fed flat iron steak to a more indulgent cut like the 400 day grain fed crossbred wagyu marble score 8/9 deckle or a Mayura signature marble score 9+ Wagyu tri tip.

Hainanese kaya (left) and pandan coconut sorbet (right) 😋

Nowhere as sweet as you’d imagine! Classic pairing, so simple yet so fine. Love the icy refreshing raspberry layer within the ice cream, encased with nice thick layer of white chocolate. The freeze dried raspberries and fresh raspberries added some fun textures to the popsicle!

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End your meal with this creamy and luscious panna cotta if you‘re going for a non chocolate option. Get an alcohol boost from the rum pipette!

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Vanilla ice cream, calamansi sorbet, almond crumble, blueberries, meringues

Our favorite of the lot between this, soufflé and Apple pie. This was an overall well balanced dessert from the punchy calamansi curd and the smooth velvety rich vanilla. (See the pods. Legit!) Always appreciate the play on textures in my desserts, got to love the crunchy almond crumble and crispy meringues here.

Butterscotch apples, House made puff pastry, Yoghurt Gelato

Just another deconstructed Apple pie.

Interesting to have the taste of caramel in such airy light bites. Love it with the salt granules. Comes with farmer’s market Fuji Apple sorbet.

Cucumber jackfruit relish, avocado, spicy sesame vinaigrette, Kashmiri chili

Refreshing and light. Beautiful medley of flavors, especially the cucumber jackfruit relish which was bold and impactful, accompanied by the creamy thinly sliced avocados and the spicy sesame vinaigrette to lighten it up. And yes, go for the chili if you’re up for an extra kick!

With chili aioli, soy, wasabi, shaved bonito, scallions, masago (smelt roe)

Love the crunchy sweet sesame tuile cone and how it melds in perfect harmony with the well seasoned chopped tuna. There is sooooo much going on in this little cone, you’ll be pleasantly surprised. Hell, there is no stopping at one. Brace yourself

First of the season sweet corn, sage, mascarpone, parmigiana-reggiano

Pasta dough with a filling of creamy corn made with corn freshly grated from the cob, mixed with cream and ricotta. It’s the intensity of the smooth corn filling that makes the dish so surprising.

The delicate pockets are then doused in a cheesy sauce that is surprisingly light to balance off the sweetness from the corn and also served with butter glazed charred sweet corn.

Classic chocolate lava cake served with vanilla ice cream, nuts and caramel sauce

Always counting down to the next meal 😋

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