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Gourmet Trip

Gourmet Trip

The better and the best of the places I've eaten at.
Russell Leong
Russell Leong

Unlike the Fish McDippers & the Fan-tastic burgers @mcdsg robbed us of, I only have vague memories of the Chicken McCrispy. As such, the return of this supposed Singapore macca’s legend had me mildly surprised and digging deep into my memories for any records of this deep fried chicken-y goodness.⠀

What’s most definitely not mild is the spice in the thigh & drumstick cut that’s standard issue for the Chicken McCrispy. It’s on the same tier as a standard McSpicy burger, which means that you will be having a massive McShit™ soon after. The pleasure is totally worth the pain, as these deep fried birds are absolutely amazing.⠀

The batter is, as expected, gluttonously greasy, but it’s oh-so-delicious with it’s captivating crunchiness. The meat entombed within is succulent, juicy and so sensationally sumptuous, with every bite you take prone to leaking coc-sorry, chicken juices into your greedy maw. The meat is, if memory serves me well, fantastically Flash Fried™ & Steam Marinated™ for maximum palate pleasure.⠀

While the return of the Chicken McCrispy is a surprise, to be sure, but a welcome one, I still want my Fan-tastic rice burgers, Fish McDippers, McGriddles & Samurai Burger back permanently. To the clown(s) at @mcdsg who keep taking these beloved favourites from me:⠀

I don’t know who you are. I don’t know what you want. If you are looking for ransom, I can tell you that I don’t have money. But what I do have are a very particular set of skills, skills I have acquired over a very long career at various internet forums. Skills that make me a nightmare for people like you. If you let my favourites go back onto the menu now, that’ll be the end of it. I will not look for you, I will not pursue you. But if you don’t, I will look for you, I will find you, and knn I will slap you understand?

I wasn’t planning on posting about the soup initally, but @blackpearlsteak Blue Swimming(sic) Crab Bisque ($15++) was too sublime to skip. I’ve had my fair share of crab bisques, but Black Pearl’s rendition might just trump ‘em all. The ambrosial aroma of crab boiled down alongside prawn into a sapid stock greets you just before you open your mouth to accept a spoonful of sumptuous soup.

The flavours are fabulous, and they tread the fine line between orgasmic & overwhelming, masterfully managing to stay on the pleasant side all the time. The heady, briny salinity of the creamy crab bisque triggers an overloaded of unami, and the shredded blue swimmer crabmeat within adds a touch of sweetness with every sip of soup.

Seriously, this stellar soup is a must have when you pay a visit to Black Pearl. Thank me later.

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I may not have the 5Cs, but I got 3Cs at @grumpybearsg. That’s right, the Cheesy Chicken Chop, which goes for $15.90. The common cajun chicken chop gets completely cheesed on with a deluge of nacho cheese, before a slice of white cheddar is plopped on top of it all and melted.⠀

It certainly isn’t revolutionary, it’s just cheese and more cheese on a hefty chicken chop. Perfect for most cheeseheads out there, no doubt. However, I do wish that they would’ve used shredded mozzarella instead as mozzarella melts much better than cheddar does, and the moz is the one that delivers on your #cheesepull needs.⠀

Thanks for the invite, @grumpybearsg!

Remember how I said that it’s hard to make a chicken chop stand out from the competition? Well, @grumpybearsg Nasi Lemak Chicken does all that and more with its scintillating spice rub.⠀

Unlike the other chicken chops, the Nasi Lemak Chicken is served with herb rice instead of mashed potatoes. This does make the Nasi Lemak tag false advertising, as the rice isn’t cooked with coconut milk. Instead, it should be more accurately renamed as the Satay Chicken Chop.⠀

The stellar spice mix that was thoroughly marinated into the sizeable chicken fillet tastes very much like chicken satay from a reputable hawker stall. Even though the chicken was oven baked, I’m pretty sure I tasted a bit of smokiness on it, and there’s even a few spots of charming char on the skin of the chicken. The sambal chili on the side is downright delightful as well, with the salty, spicy chili paste being accentuated well with a subtle sweetness. ⠀

I certainly hope that this local special stays as a permanent menu option, as it is easily the most exciting & outstanding chicken chop option on the menu. It’s $18.90, which is about the standard price for a main course in a café, and it’s more than reasonable for a delicious dish that’s quite outstanding.⠀

Thanks for hosting us @grumpybearsg!

In all honesty, it’s hard to make a chicken chop unique or particularly outstanding from the competition. Chicken is the most ubiquitous protein, and chicken chop is the most common meat centric dish there is in Singapore.⠀

Still, that didn’t stop @grumpybearsg from giving it the good ol’ college try. The cajun chicken chop is a decently big bird, and it’s marinated adequately with a mildly spicy and slightly smoky cajun seasoning in additional to the base of salt & pepper. It does get a little thin in some spots, but it still maintains its #juicy status. The side of mashed spuds are silky smooth and brilliantly buttery, while the (surprisingly) excellently dressed salad makes this a healthy and perfectly balanced meal.⠀

It doesn’t do anything particularly mindblowing, but at the same time, it certainly doesn’t do anything awful either. It’s definitely decent, but at $14.90, it’s a very hard sell. The jury’s out on this one, but the chicken is in. My stomach, that is.⠀

Thanks for hosting us @grumpybearsg!

I promised a return visit to @donburikingsg a lifetime ago, and I finally did recently. And wow it was totally worth it. The last time I went there, the oysters were ethereally sublime. They weren’t the biggest, but they were as fresh as the Fresh Prince of Bel Air. Minus the entanglement.⠀

On this return sortie, they were still going at a decent 6 for $18, which works out to $3 an oyster. It isn’t the cheapest round town, but your wallet ain’t gonna take a shellacking. In case you’re counting, that’s seven oysters on the plate, not six. I was informed by the staff that the oysters were smaller than usual, and the chef, being the honest top bloke that he is, gave an extra oyster to compensate. That’s highly commendable, as just about every other restaurant would just clam up and look the other way, hoping that you don’t notice.⠀

As for the oysters themselves, they were shucking delicious. They were fresh & beautifully briny, and they weren’t all that small. Normally, the only way I’d consume oysters is with a dash of lemon and a touch or ten of Tabasco. But, their accompanying ponzu sauce was so good I ditched the Tabasco in favour of it for half of the oysters. Shuck yeah, I’ll be back for these oysters alright.

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The only time I’ll ever eat an eggplant is when it’s been tempura’d and deep fried well. The sweet potato tempura ain’t no slouch either.

@otoko_midtown tempura is decent enough as it was moderate on the oil and the batter is pretty well put together. 3.6 outta 5, not great, not terrible. It’s serviceable, but they really need to start giving out tempura sauce with every order of tempura as they forgot to season their fried foods.

Thirty two dollars for a crab tart? You absolute madman! Look, everyone knows that @pscafe is one of OG overpriced cafés in Singapore, but still. Thirty two bucks. Bruhhh.⠀

Yes, I ordered their $32++ crab tart even though my rational self said the exact same thing. However, that crab tart was more the size of a particularly ponderous pie with a supremely satisfying buttery pie crust, and it was absolutely stuffed to the gills with blue swimmer crab meat. Don’t believe me? Just look at the cross section of it. Now watch it, drink it in. I swear you’ll never see anything like this ever again!⠀

Aside from the sweet taste of vindication from realising that the thirty two buckaroos were truly well invested, the crab within was subtly sweet and daintily briny, and it mainly relied on the lush lobster bisque for depth & complexity of flavours. It does get quite monotonous without the lobster bisque, but they’ve very cleverly included a dollop of surprisingly spicy harissa to make your affair a steamy & sweaty one. ⠀

Therein lies the Achilles heel of the crab tart: it was overly reliant on a brilliant element that was in short supply. Said lobster bisque was thick, rich and astonishingly addictive. Its unbelievable unctuousness left me craving for a lot more of it, and that was a craving that would unfortunately go unsatisfied.⠀

Tl;dr? @pscafe crab tart is simply stellar, and is worth the splurge to make your special occasion just that little touch more special.


@goodbitessg laksa pasta ($12.90++) is pasta-tively piquant. Sure, laksa pasta is a dime a dozen, but Good Bite’s rendition shouldn’t be pasta up-uh, I meant passed up. Now, let’s get into why I’m reviewing it for pasta-erity.⠀

Of course, what else would it be, it’s the dry laksa paste that makes it so sapid. It’s one of the best round town due to it being nearly completely unadulterated. There’s a good bit of spicy heat in it too, which just makes it all the more enjoyable. The al dente linguine was absolutely coated with the redolent laksa paste, and it clung onto the piquant paste so well it was probably clinguine. Geddit? I’m such a comedian, please clap.⠀

Not a big fan of hard boiled eggs unless it’s in a egg mayo salad or smothered in sauce, but I am a fan of those ludicrously crispy taupok cubes. The trio of shrimp were small but were delightfully bouncy & springy, and the slices of fishcake coated in that lip smacking laksa paste made for some decent dining.

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Donburi King is a brand new, small Japanese eatery that specialises in all kinds of rice dishes, from tonkatsu dons to their extravagant Signature Kaisen Don.

However, what caught my attention first was their oyster platter ($18++), which boasts a half dozen fresh & delightfully obese oysters from New Zealand, although that may change to Canadian oysters depending on the season & market.

The oysters are fantastically fresh and marvellously massive, with a nice light briny taste. Ponzu sauce is served on the side to inject more flavour into the mild tasting oysters, but the ol’ Tabasco & lemon juice combo is way too good to resist.

While it ain’t the cheapest half dozen oysters round town, it sure is worth it. Will I have this again? Shuck yeah I shucking will.


Citrus’ Beef Rendang Baked Rice ($14.90++) is a seasonal special that’s on till 31 October, so get it before it’s gone. But is it really worth it to head so far out of the way just for this?

If you live in Sengkang, Punggol or Hougang, then perhaps. The beef rendang is undoubtedly the best thing about this dish, as the beef brisket was fully infused with the scintillating spices in the rempah that the brisket was marinated in, and the redolent rempah is a real delight for the nose & tongue. The beef was kind of dry and wasn’t as tender as expected, but then again they did chuck it into a broiler to melt all that cheese.

It was also charmingly cheesy, yes, ‘twas cheesier than my drunk pick up lines. I just wish that they poured on more of that ravishing rendang onto the rice and all over the melted cheese after baking the dish, as the current state of the dish is a touch too dry.

Nevertheless, it’s still a beefy, ren-dang brilliant dish.


One benefit of @thecoconutclubsg still being on their soft launch phase is that they trot out an armada of complimentary side dishes as part of an ongoing guinea pig experiment on their patrons. Granted, this guinea pig experiment was extremely enjoyable, as the beef ribs and hae bi long beans were simply sublime.

The beef ribs had a nice overarching taste and scent of lemongrass and the spice mix was brilliant, but I found the beef too tough. A waitress explained that they didn’t want the beef ribs to be tender enough to fall apart at the slightest provocation but have a bite and resistance to it. Well, they accomplished that too well apparently. The green chili mix on the side was perfect for the beef, while the red chili mix was a bit forgettable.

The dried shrimp paste in @thecoconutclubsg was the most pungent and piquant one I had thus far, and it transformed a cheap veggie into a stellar superstar of flavor. Regretfully, I had to leave half of it behind as I was beyond stuffed by the massive Nasi Lemak, but the long beans are ready to have a permanent home on the menu as it is.

I don’t know when the soft launch is gonna last until, so hurry and roll up to The Coconut Club for some real good eatin’.

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Alcohol may not be good for my body, but my body is good for alcohol.

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