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Featuring The Carvery, Ice Lab Cafe (Orchard), Dallas Restaurant & Bar (Suntec City), llaollao ([email protected]), Sweet Monster (Plaza Singapura), Shin-Sapporo Ramen (Orchard Gateway), +Sixty6, Da Paolo Gastronomia (Paragon), Alfero Artisan Gelato (Marina Square), Shinkei Japanese Restaurant
Karl Ng
Karl Ng
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Beside the delicious braising gravy, what makes this different from other pencai is the addition of their housemade pork patties, made using a mix of hand-minced pork collar, fatty pork, prawns and lotus roots for that textural bite! The patties are formed to be pan fried upon order and all ingredients are then combined to braise before serving. Just imagine all the variety of flavors blend well together, with the essence fully absorbed into the food and seriously, who can resist the temptation of luxurious delicacies braised to perfection? I need at least two bowls of rice to go along with this dish!

Dine in to enjoy this “treasure pot” at Min Jiang at One-North for $298++ or preorder for takeaway at $318.85 nett for six persons, including claypot.

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This is my first time trying their traditional baked goods, and I have to say I’m quite impressed.

As pictured are some of the New Year selection I tried:
1) Golden Yam Mochi 金芋满堂 (S$3.00/pc | S$12.00/4pcs a box) - A delectable pastry featuring yam filling, a perennial Teochew favourite, complemented with black sugar mochi in a fluffy buttery pastry for a smooth, chewy and rich texture with every bite.
2) Gui Yuan Cake 桂圆糕 (S$12.80/pc) - a super soft and moist cake made with dried longan, walnuts bits, and you can taste hints of dark rum in every bite! My favorite out of those I tried!
3) Gula Melaka Pineapple Pastry 椰糖旺梨饼 (S$12/box of 6pcs) - Relish in the goodness of these golden nuggets of crumbly buttery pastry with a fragrant pineapple filling elevated with Gula Melaka.

Thye Moh Chan’s Lunar New Year selections are available exclusively at all Thye Moh Chan stores island-wide, from now until 19 February 2019. Festive hampers are available for pre- ordering in-store. For more information, visit

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We were treated to their CNY 7-course set menu and we were already certain that we would enjoy this meal upon looking at the menu.

Charcoal Grilled Wagyu with Foie Gras is without a doubt a dish that stood out for most of us. The Kagoshima Wagyu possesses a remarkable tender texture which I enjoyed the most and you don’t even need a knife to cut the meat. On the first layer, you can taste the richness and softness of the foie gras that will leave a lingering buttery taste. I recommend alternating between eating the meat, the foie gras and the sautéed vegetables to temper the richness of the overall dish.

‪The CNY menu will be available from 16 January to 19 February 2019‬. There will be other set menu available at SGD 78++ per pax or SGD 128++ per pax. For more enquires or reservation, please call +65 6818 1921 or email [email protected]

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This is a play on novel ingredients, flavours and textures - featuring pristine seafood including salmon roe and umibodo (sea grapes), providing a burst of briny flavours and contrast to the sweeter pickled items, while matching the freshness of quintessential ingredients such as julienne carrot and turnip excellently. This vivid palette of colours is then completed with a toothsome homemade dressing consisting fresh passionfruit, roselle juice and plum sauce, and pork floss rolls are added for crunch.

Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Dining IN for dine-in and takeaway. Takeaway orders can be made online at from 17 December 2018.

[Hosted] #setheats #instafood #burpple #vscofood #FoodPics #foodphotography #eeeeeats #WhereKarlEats #f52grams #instafoodsg #foodpornshare #sgfoodporn #sgfoodtrend #sgfoodblogger #igfoodies #eatfamous #sgfinedining #sgfood #eatoutsg #foodstagram #beautifulcuisines #exploreflavours #chinesecuisine #chinesefood #chineserestaurant #crystaljadesg #crystaljade #chinesenewyear2019 #cnymenu #yusheng

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Available from 4 January to 19 February 2019, the menus include perennial favourites and restaurant signatures, and are priced from $108 per guest.

Part of the eight-course Wealth prix-fixe menu (八方来财) CNY Menu, this dish is worth the slurp, featuring twirls of egg noodles with a great texture, meet sweet succulent lobster, accentuated by a nice, mildly spicy XO chilli sauce. Finished it with a spoonful of crispy lards to give a nice crunch to the dish. This menu also features yusheng with abalone, Hokkaido scallops and salmon; bird’s nest soup in pumpkin; and braised five-head abalone with sea cucumber and flower mushrooms, among other delightful delicacies.

For reservations, enquiries or to place an order, please email [email protected], speak with us at 6825 1131, or visit

[Hosted] #setheats #instafood #burpple #vscofood #FoodPics #foodphotography #eeeeeats #WhereKarlEats #f52grams #instafoodsg #foodpornshare #sgfoodporn #sgfoodtrend #sgfoodblogger #igfoodies #sgfinedining #sgfood #eatoutsg #foodstagram #beautifulcuisines #exploreflavours #chinesecuisine #chinesefood #chineserestaurant #interconsin #intercontinentalsingapore #intercontinentallife #chinesenewyear2019 #cnymenu

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The feast featuring more than 25 new dishes specially curated for Chinese New Year such as Shanghai Braised Pork Trotter, Szechuan Mala Fish, Imperial Seafood Porridge, Nyonya Curry Chicken and Chilli Crayfish (as pictured). Ideal for big group celebration, guests can definitely find something they like on the buffet spread. Swipe to the left for more details about their buffet spread and pricing.

From 10 January 2019 to 28 February 2019, welcome the Lunar New Year with a sumptuous dinner at The Line, featuring Chinese New Year dishes from Shanghainese, Cantonese, Szechuan and Singaporean cuisines.

The feast featuring more than 25 new dishes specially curated for Chinese New Year such as Shanghai Braised Pork Trotter, Szechuan Mala Fish, Imperial Seafood Porridge, Nyonya Curry Chicken and Chilli Crayfish (as pictured). Ideal for big group celebration, guests can definitely find something they like on the buffet spread. Swipe to the left for more details about their buffet spread (photos provided by @shangrilasg) and pricing.

For more information and reservations, please call +65 6213 4398 or email [email protected]

[Hosted] #setheats #instafood #burpple #vscofood #FoodPics #foodphotography #eeeeeats #WhereKarlEats #f52grams #instafoodsg #foodpornshare #sgfoodporn #sgfoodtrend #sgfoodblogger #igfoodies #eatfamous #sgfinedining #sgfood #eatoutsg #foodstagram #beautifulcuisines #exploreflavours #shangrilasg #shangrilahotels #buffetmenu #buffetspread #cnymenu #chinesenewyear2019

With @supplydemandorchard’s new brunch menu, I guess I’m always decided!

‘Seafood Weekends’ marks as one of Supply & Demand’s ongoing approach with culinary innovation, playing with food preparations and ingredients. One can expect a spread of seafoods from fresh lobsters, oysters, to fish and squid, all served up in authentic Italian-style, with a Southeast Asian twist.

The Star of the Seafood Weekends will be the Lobster Special, running from 2pm onwards, with limited portions per day. Freshness is guaranteed when it comes to the preparation – the fresh lobsters are imported in limited quantity subject to the fresh catch daily. When it comes to the preparation, you decide how you want it – poached, baked, tossed in pasta or on a Brioche Bread. You can have the fresh lobsters prepared for you, in six variations. Seafood Weekends will run exclusively at Supply & Demand Orchardgateway restaurant on Saturdays and Sundays.

It was actually Chef Halat’s signature soufflated egg with an exciting updated version, dressed in a seven-herb sauce in equal parts called frankfurter grune sosse (also known as green sauce or similar to salsa verde), traditionally eaten with eggs and potato. Herbs used in the sauce includes pimpinelle and lovage, a herb that imparts unami. The egg is served with a potato ragout for a delicious bite, crispy potato airbags and topped with Ossetia cavier.

The texture was like nothing I had try before; an light-airy and fluffy exterior, made using the same technique to make dessert soufflate, while the warm golden egg yolk remains runny in the centre. I loved it how this soufflated egg paired with the sauce, along with the saltiness of the caviar. It’s probably the most luxurious egg I ever had that tickle every senses of your tastebuds!

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In celebration of their 3rd year anniversary, the restaurant had crafted out a brand new dinner menu, available in 4-course ($S117++), 6-course ($158++) and 8-course ($197++) options.

Before the start of our 6-course meal we had the other night, we were served with 4 interesting Alma Snacks that hit all the right notes. Started off with:
1) “STRAWBERRY” (2nd pic) with Ikura & Curry Leaf that caught my tongue by surprise, with burst of taste in the mouth;
2) “BLACK OLIVES” (1st pic) decorated with Tomato, Salted Egg Yolk & Crispy Kale, that hit my taste buds with the right amount of tanginess and textural contrast;
3) “AMAEBI” (3rd pic) with Sable and Frozen Yoghurt, a medley of bold flavors from different elements;
4) “FOIE GRAS” (Last pic) being the most interesting snack inspired by our local yakun toast, presented in a Kaya Toast takeaway brown paper bag. The “toast” is actually made up of a piece of smoked-eel flavored buttery Foie Gras, sandwiched between two coffee meringue. My favorite out of the 4 snacks.

I thoroughly enjoyed these Alma Snacks and they will be served before the actual 4-course ($S117++), 6-course ($158++) or 8-course ($197++) dinner menu options. I will be sharing more about our 6 course dinner soon!

This year has taught me that life is too short for people who are small minded and negative and hence 2019 for me will mean focusing on a more positive mindset, hanging around with the people who bring nothing but joy and laughter to the next 365 days of the year. Thank you to each and everyone, be it from social media, work or my personal life, for making this year special and supported me through it. Love you all!

#setheats #instafood #burpple #vscofood #FoodPics #foodphotography #eeeeeats #WhereKarlEats #f52grams #instafoodsg #foodpornshare #sgfoodporn #sgfoodtrend #sgfoodblogger #igfoodies #ilovefood #sgfood #foodsg #foodstagram #singaporefood #exploresingaporeeats #exploreflavours #igfood #flatlaystyle #flatlays #mywhitetable #flatlay_ua #myblacktable #styleonmytable

Helmed by Chef Ming Kiat, Mustard Seed is a cosy private kitchen that prides itself by pairing familiar local flavors and ingredients with Kaiseki techniques.

The evening's menu was carefully planned and well executed, starting off with Superior Stock Chawanmushi to soothe our hungry stomachs. You can expect a delicate yet complex flavor from this good cup of Chawanmushi, with a soft silky texture, flavored with the rich fragrant superior stock that attribute a umami taste. You can find scallops and fish maw within, lending contrasting mouthfeel to the dish. And topped with homemade XO sauce to give it a bit of lift, which makes each bite utterly satisfying and surprising.

Karl Ng

Level 8 Burppler · 855 Reviews

Looking for good food & desserts!! 😋😋😋 Instagram

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