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Oishiiiii !

Oishiiiii !

Featuring Tendon Kohaku (Suntec City), Seiwaa Okonomiyaki & Teppanyaki Restaurant, Ryo Sushi, Barashi-Tei, Teru Sushi, Ramen Keisuke Tori King, Keria Japanese Restaurant, Ramen Santouka (Cuppage Terrace), Sushi Sabu-Roku, Nakajima Suisan Grilled Fish
Irene Arieputri
Irene Arieputri
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After a while, I got bored with the flavour because all the dishes here are centred on yuzu, including the tsukemen. The yuzu dashi broth used in the dipping sauce was pretty refreshing at first, but again, it turned one dimensional after a while. I prefer the marinated pork chunks here over the char siew!

1 Like

Minced pork was juicy and flavourful and the skin was pretty thin. They should replace the char siew with the gyoza, imo.

1 Like

Using soya sauce as the base, this bowl was much saltier than the shio version. Like how the noodle was al dente, but after a while, the whole bowl tasted rather one-dimensional.

1 Like

This is my first Afuri experience so I can't compare it to the one in Japan. The chicken broth was light with strong yuzu flavour and fragrant. Disclaimer: I'm not a big fan of yuzu, but I found it bearable somehow. The sliced char siew was super dry and tough to bite— my least favourite part of the ramen. In general, there is nothing to shout about, and at the price point, I will stick to my favourite ramen joint.

1 Like

I love chicken innards especially heart and gizzards, so I'm okay with this dish. Personally, I feel the innards were not highlighted enough, perhaps because they were trying to mask the "bitter" taste. The slaw was kinda bland as well. The saving grace was the homemade mee siam rempah sauce beneath the chicken hearts. But I would rather get their mee siam during lunch over this dish. It's not bad, but definitely not my favourite dish.

For those who aren't keen to try innards, the chefs can provide other alternatives.

2 Likes

Essentially sashimi on cabbage. Like the combination of soft and crunchy textures from the ingredient, but still prefer the donburi version over this one.

1 Like

Hyogo oyster was known as milk of the sea for its briny creaminess. Such a pity that it's overpowered by the bold tamarind, black vinegar sauce. Didn't enjoy the oyster, both appearance- and flavour-wise.

1 Like

Love all the three truffles! The centre chocolate could have been more tangy, but the next few batches would have this change done, anyway, so that's good. My favourite of the lot was the last piece that contained 18-year whisky and 70% dark chocolate. The first was also equally interesting with the overly salty first impression, which gradually changed into nutty and a bit of sweetness.

Please note that the $98 omakase only comes with the first and third truffle, which may seem too little for many customers. Alternatively, you can get their other desserts from the a la carte menu for an additional charge.

1 Like

Whole live Boston lobster with uni charcoal cream ramen. Found the cream base to be a tad sweet for my liking. The uni flavour was very subtle, but the lobster made up for it. It might be interesting to have this cold instead of warm. Lobster was decently fresh and succulent. I also liked how it was not heavily seasoned, so we could enjoy the sweet lobster meat.

This course also came with wagyu beef, which I didn't eat.

1 Like

Didn't expect such a light broth from the Miso Dashi Soup, but it was a great break to cleanse the palate before hitting the main course. The addition of Hua Tiao Chiew is also interesting. Could feel the flavour intensified as I gulped down more soup.

1 Like

Donburi topped with a spread of cubed atlantic salmon, negitoro (minced tuna), shredded crab, avocado, mentaiko, tobiko, furikake and spring onion. Can't really go wrong with this combination. The avocado was too creamy for my liking but luckily the rest was very lightly seasoned, making it less jelak. My only gripe was the warm rice that occasionally clumped.

1 Like

Ramen egg with shiso leaf. Egg yolk was replaced by minced buah keluak and shiitake. The buah keluak was distinct and fragrant without being too overwhelming while the shiitake remains mild in flavour. Topped with tobiko, the whole dish was a burst of flavours — umami and earthy. The shisho leaf provided a lovely fragance as I sank my teeth into the egg. A great starter to whet the appetite.

3 Likes

In a never-ending quest of culinary delight || @riinns

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