Wishlist

Wishlist

Always on the hunt for better grub. This is an ever-growing list of places I would love to visit. Take me out, would you? 😝
Sihan Lee
Sihan Lee

I super duper love curry rice, so I was mad stoked when @ccher told me there's a Hainanese chicken rice and curry rice shop just minutes away from our office. The eatery is located further from the heart of Raffles Place, which is a great boon because it wasn't that crowded even during the peak lunch hour.

I opted for the Set A, which is so affordably-priced at just $4, complete with crispy slices of fried pork, a fried egg and soft wads of cabbage. The Hainanese curry itself wasn't the thickest I've had, but it's scrumptious nonetheless and I've no complaints about it. NOMS.

2 Likes

Medium was the doneness recommended and it turned out just fine. Though not a conventional #zichar dish, this is a must order @ubinseafood ! Priced at $12/100gms, i consider it a steal for the sinful yet delicious steak.
#sgeats #sgfoodies #sgdinner #exploresg #finditliveit #spottly #instagfood #whati8today #onthetable #openricesg #ngpeats #appetitejournal #foodvsco#migrationology #setheats #starvingfoodseeker #mealforameal #hungrygowhere #burpple#foodreview #sgfoodies #thefeedfeed #8dayseat #EEEEEATS #eatoutsg #worththecalories #foodstand #foreverhungry #jiaklocal #singaporeinsiders

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[Caffe Pralet] Found a hidden gem in Caffe Pralet last weekend and it was definitely a blast meeting up with fellow foodie friends, talking to the wonderful chefs and service staff, and understanding the story behind Caffe Pralet and Creative Culinaire (a culinary school that's situated beside the cafe). Compared to the many flashy cafes in Singapore, Caffe Pralet is much underrated but it definitely has the potential to shine, a diamond in the rough. My favourite dish of the tasting was the Tom Yum Pasta ($10), which packs a punch (and kick) and in my opinion, one of the better tom yum pastas around. If you are unable to hold your hiamjio, please request for a less spicy option which the chef will gladly whip up a special order for you. Don't let the milky base fool you; the tanginess from the kaffir lime and spiciness from the tom yum base work hand-in-hand, partners in crime, to deliver a wake-up call to the unnoticed. My only improvement would be to add in more seafood such as squid and mussels to elevate and give it an even robust flavour. Overall, everything on the plate was well deserving of an applause as I went back spoon after spoon.

Address: 17, Eng Hoon Street, #01-04, Singapore 169767
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📷: Canon Powershot G15
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Tender, Fragrant from garlic, Slightly chewy. In a blink of an eye, this plate shared with the 4 of us was gone!! The warm friendly lady with really good customer service was a plus! And yes! They have an instagram account! 😊 My 2000 post 🎉🎉🎉 Happy TGIF everybady!

3 Likes

HOW?

At this very moment, I'm craving for Diamond Kitchen's Salted Egg Chicken. Tender, golden nuggets of chicken coated with a layer of crispy salted egg yolk batter with chilli padi and curry leaves.

So addictive. Damn shiok!

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It might not look like a lot but it is definitely filling (especially after the starters). The beef is so tender that you don't need a knife to cut through, just use a fork to flake the meat apart. However because it is only beef and potatoes, it can be a little gelard.

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No one ever goes to Char without ordering their signature Char Siew, and that's because it's life-changing. Even as one who bore really high expectations for this dish for what I have had heard about it, it still was pretty mind-blowing. Never had we seen Char Siew coated in a honey sauce as sticky, nor had we ever tasted Char Siew that was tender it actually really just melted in our mouths; suspected if they actually sous vide their Char Siew since they mentioned using "modern cooking science" in its preparation. No matter what it is, this is a must try before you die!

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I had a sampling of the decadent Kaya made from scratch by Chef Darren and absolutely loved it. Positively ambrosial with an alluring fragrance, his delicious concoction is ultra smooth and luxuriant in texture. It's the result of a painstaking process that begins with coconut milk being infused with pandan leaves before it's cooked sous vide style together with egg yolks and gula malaka.
Right now, the Kaya which is served as a set with cold curls of butter (also made in-house), warm toast and a slow-cooked egg, is available when Chef Darren has time to make it. Come August, however, it will be a permanent item on the menu. Yay! 😄

11 Likes

Took a while to decide what to have with my hot latte as there were numerous tempting things on display. I finally picked the banana walnut bread, one of my favourites here. Once again, it pressed all the right buttons with its comforting home-made goodness of sweet bananas and lightly-crunchy walnuts.

2 Likes

Pssst... Have you heard about this off-the-menu sandwich called "The Monstroski"? Introduced to me by Jon the barista, my first bite of it had me whimpering in pleasure with its sexy combination of crisp bacon, creamy avocado, scrambled egg and a kickass chilli between slices of sourdough. No, you don't need a secret handshake or password to indulge in it but its availability is dependent on the mood of the chef. If you ask nicely and he has all the ingredients, he might deign to make you one :)

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ATTENTION! ATTENTION! As of 1st April 2015, The Naked Finn has moved into a stunning new space, complete with a gorgeous vertical garden, at 39 Malan Road. Just in time too for my first ever taste of their famous lobster roll 😄
Having heard theirs is as good, if not better than the one at Pince & Pints, I was naturally buzzing with curious excitement even before I got there.
Turns out they offer two types of lobster roll which are identical in every way except for one difference: whether the lobster meat is tossed (very lightly) in mayo or creme fraiche (a type of sour cream). Sooooo.... I ordered BOTH. Yeah, I figured there was no way I could decide which was better so it had to come down to that 😏😁
Anyway, the promised 90 grammes of live American lobster in each roll (they looked the same to me when served) was heavy on the butter and exceedingly well-prepared. Regardless of mayo or creme fraiche, the level of sweetness and succulence of the lobster chunks was at the absolute max. If push comes to shove, I'd say the former was a touch creamier and richer. But seriously, even if the dressings had tried, I doubt either could have overshadowed the natural flavours of the super-fresh crustacean. Credit must be given to the fabulous buttered and toasted buns as well - they added so much to every bite. I wasn't crazy about the accompanying fries but the salad was decent.
Now that I have inhaled the Connecticut-style lobster rolls here--pausing a nanosecond in between to grunt in happiness--my conclusion is I much prefer these to the cold lobster roll (priced at $48++) I had at Pince & Pints. Yes, their version was nicely presented and enjoyable but because I have an affinity for warm sandwiches, I can't help but favour The Naked Finn's.
I live in hope that one day, they will decide to serve them for dinner too 😊

1 Like

The Lokal's lobster roll is easily one of the least expensive ones around, so please come with expectations managed. It features slipper lobster tails tossed in a lemon mayo dressing. Every bite is refreshingly piquant and crunchy, thanks to the addition of chopped gherkins and housemade coleslaw. I loved the toasted buns - the melted butter in there was so darn good, plus it helped to balance the tart flavours nicely.

1 Like

Sihan Lee

Level 10 Burppler · 2267 Reviews

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