🌵Eastie Eats 🌴

When you're in the mood for a new dining experience, head right on to Punggol East, where a cluster of seven restaurants in shipping containers are now operational. Located within Social Enterprise Eco Development at Social Innovation Park, these container restaurants overlook the waterway, offering great atmosphere for alfresco dining. Whether you're up for a nibble or a full meal, you're likely to find something, from classic Fish and Chips ($6.90) from Big Fish Small Fish to tasty Sambal Stingray ($13) from D'Grill. To beat the heat, hop over to L'Chaim Bistro for a couple of pints ($6 for half; $11 for full), or cool off with a cold treat at like the Matcha Sherbet ($6.30) at Leung Kee Healthy Dessert. Pro tip: Check the weather forecast before you leave home. The sun can be merciless in the afternoons, so we would suggest coming by for an early dinner.
Avg Price: $10-$25 per person, depending on restaurant
Photo by Burppler Raine Liu

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Probably one of the best Grilled Beef in a 'Tze Char' setting.

Hailing from @southbronxburger comes their dessert burgers of the following flavors:
Red Velvet ($6.90), with hazelnut rocher ice cream, coconut nutella sauce and granola toppings.
Black Sesame ($6.90), with green tea ice cream and azuki red beans.
Thai Iced tea ($5.90), with butter bun and Thai iced tea ice cream.
Berries and Cream ($5.90), strawberry cheese cake ice cream and housemade berry sauce.

We all loved the Red Velvet burger, while the rest were also pretty tasty! Mmm.. I wish I could have them all now!
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🚇 Dhoby Ghaut. POMO, 1 Selegie Road, #01-02, Singapore 188306

Opening hours:
Sunday to Thursday: 11am to 10pm
Friday and Saturday: 11am to 12am

Certainly very satisfied with the dish that I ordered. Served with greens and mash potatoes that complements the steak well. The flavorful sauce will really make you drool in sight!

Look at the cheese stretch!!!!! YES, the Ultimate Murtabak from Springleaf Prata Place is worth 5 exclamation marks as it was just that good. The smokey flavour from the chunks of Tandoori chicken and the earthy taste of the sauteed portobello mushrooms with mozzarella cheese, was super shiok. It was my first murtabak but I think it is the best murtabak in Singapore with its perfectly crisp exterior and generous filling! Good for sharing though you might not want to!

#Burpple #hawkerpedia

Ordered this for two, it was more than enough. The filling of chicken, cheese and mushroom was generous. Price: $12.

The smell of truffle hit us in the face harder than we expected once this reached the table but it fortunately didn't taste as strong. Substantial serving with meaty mouthfuls of mushrooms, and a chewy, addictive base of sourdough bread. LOVE this will come back.

Come to think of it, this is basically what you'd get on a cheese platter on a sourdough pizza base and shoved into an oven.

The smell of truffle hit us in the face harder than we expected once this reached the table but it fortunately didn't taste as strong. Substantial serving with meaty mouthfuls of mushrooms, and a chewy, addictive base of sourdough bread. LOVE this will come back.

Cold noodles mixed with spicy gochujang (Korean red pepper paste), various vegetables and some crunchy bean like side (in brown)! Hearty bowl, perfect for a noodle slurping meal but at $7.90 a little pricy!

Do I even make sense?

Here's the Nasi Lemak for 2 ($25++) from @sinpopobrand! DAEBAK I TELL YOU. That sambal. So flavorful, and will be perfect even if you can't take spice because this isn't exactly spicy!

Served with Rojak, Ma ling (Chinese Spam) chips, pork belly, curry, chili fish balls and harjeongkai. I cannot. I kept squealing with every mouthful. And this was the first time in 4 years I finished a plate of rice because sambal and rice enough liao.

Refillable sambal and rice too! 😍

It sounds funky, but the flavours came off surprisingly well. Dug into the intensely flavoured kaya custard and a layer of fresh sliced bananas greeted us. The toasted croutons I found odd though. It would've been better if the textural crunch came from the torched sugar instead, which was unfortunately soggy and limp.