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Featuring No Style by Katanashi, JINzakaya, Barashi-Tei, Jimoto Ya, Tsuta (Pacific Plaza), Ippudo (Mandarin Gallery), Gyoza-Ya (Robinsons Orchard), IZY Dining & Bar, Kinsa Sushi, IPPIN Café Bar
Cassie Ong
Cassie Ong

Hidden in the small alleyway (near Yakun), there’s this hole-in-the-wall shop which specialised in sandwiches 🥪 and donuts 🍩

Grilled Cheese ($8), was a mix of Cheddar and American Cheese combined with sweet caramelised onions on whole-wheat sourdough. Other than the burnt sides, our only qualm was that the cheese wasn’t melty enough to do a cheese pull, oops.

Tuna Melts ($10) on another hand was a joyful jumble of tuna salad, cheddar, fried egg, tomatoes, and pickled chillies on whole-wheat sourdough. The tuna salad was flavourful and creamy but doesn’t get overwhelming. So delicious I gobbled down within minutes.

Last month to grab @kohakutendon Sea Urchin Tendon before it makes way for the spring special! Showcasing nine extravagant treasures of the sea coated in seaweed tempura batter. Bite into the Uni maki, made of amaebi (sweet shrimp) and sea urchin wrapped in oba leaf or savour the plum Hokkaido scallop and sweet Japanese Crab stick. Can’t stop till everything is gone~

Created with zero MSG nor any artificial flavourings, these umami filled bowls of ramen will leave you wanting more.

From collagen-rich Tonkotsu broth to spicy-numbing flavours of Mala Tonkotsu. My favourite will be the unique garlicky Kurobishio ‘Ma You’ (burnt garlic oil). With a hint of black pepper and whiff of garlic, it has an excellent flavour and consistency.

Showcasing nine extravagant treasures of the sea coated in seaweed tempura batter. Featuring the Uni maki, which is made of amaebi (sweet shrimp) and sea urchin wrapped in oba leaf. Plump Hokkaido scallop and sweet Japanese Crab stick, it’s a bounty of food whereby each bite more delicious than the last. Available next week, from 16 Dec 2019~

Did you say $9.80 for Hitsumabushi?!? With the opening of @UnaUna.SG a unagi specialty restaurant, get to polish off these charcoal-grilled unagi Hitsumabushi from just $9.80~ That’s value-for-money, though you might want to upsize to their Regular ($14.80) or Double ($19.80) for more Unagi.


Opening on 3 March, this is his ninth ramen store in Singapore. Five kinds of ramen are available and each is served with slices of tender Irish hybrid duck.

Hybrid Duck Broth Ramen (from $14.90) come in clear broth and rich soup. In frame is the clear broth that is prepared using whole Irish hybrid duck and kelp, which preserve a light and refreshing taste.

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Hidden at the basement of Raffles City, there’s another tendon place @tempuratenten has join in the Tendon craze in Singapore too. Unatendon, a combination of Unagi and Tempura is one of their specialty dish. Unique to see the combination but apparently it is quite popular in their Japan outlet.

Offering more than just Tendon, they serve ramen such as Special Roasted Miso Ramen ($15.80) and Ebi Miso Ramen ($16.80). Personally I prefer their ramen over the tendon (think I’m spoilt by the two popular tendon places), which is satisfying with the thick rich broth.


Jumping with joy when there isn’t a queue! We quickly discard our original dinner plan and ended up having their Signature KOHAKU Tendon, bye bye Ocean Gems Tendon~

Chicken breast, crab stick, mushroom, shrimp and more, piled high atop a bowl of rice (get to choose between Nanatsuboshi White Rice or the 16-grain rice at no additional charges). The portion is huge and filling as always, so sinful to eat this after gym!


Specialising in Japanese and Italian fusion, it’s exciting to see what the restaurant and bar has to offer.

Risotto Lobster Singapore, buttered risotto simmered in lobster broth with fresh lobster. Sumptuous creamy pasta and chunks of fresh lobster meat covered in decadent sauce before dusting it with parmesan cheese, it was a well executed dish.

Sipping a glass of refreshing Sake Cucumber ($22) made of cucumber, brown sugar, lychee juice, fresh ginger slices & Kiku-Masamune Sake. It’s easy to forget it’s Monday.


Last day to get the 1-for-1 Maki. With over 25 kinds of Maki to choose from, we were spoilt for choices. Popular favourites like Dragon (prawn tempura with eel and snow crab) & Hot Dynamite (fried salmon and yellowtail roll) are available too! And since it PH tomorrow, all the better to have cocktails with 😂

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Who would have thought that within this neighbourhood you can get such delicious tonkatsu. Chef Tan has over 20 years of experience as a tonkatsu chef, and was also the one introduced the popular Tonkatsu Ramen and Black Pork Tonkatsu at Tampopo.

Premium Pork Loin, a carefully selected cut which balances the right amount of fat and meat, is coated with special panko thus ensure you get the flavourful yet juicy tonkatsu without that greasy taste. And with free flow of Niigata rice and thinly shredded cabbage, it's just value for money!


Two kind of Uni snack is just double the love. Uni Love is double helping of the delicate, melt-in-the-mouth golden goodness flew in from Hokkaido. Consisting of two bite-sized snacks (Uni Crack and Uni Egg), it is the perfect starter to have.

Uni Crack is made of crispy squid ink cracker loaded with onion mousse, lemon peel, wasabi miso powder and of course the creamy Uni. Whereas Uni Egg, you can slurp the sous vide egg which is mixed with clam espuma, caviar and a dollop of Uni. It’s hard to decide which I love more. The set also comes with a glass of cold-brewed rosebud tea and the option to top up just $5 for a full pint of Kirin beer.

Exclusively available on @Saucy.SG until 30 June 2018, this dish can be enjoyed from 2pm to 11pm daily. Simply purchase a $3 ticket via Saucy platform and pay the balance ($25) at the restaurant to get your own Uni Love!


Cassie Ong

Level 9 Burppler · 1478 Reviews

A bit of sweetness can drown out a whole load of bitterness. So I’m always having sweets 🧁🍧🍡

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