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Featuring Singapore, Fat Cow, WANTON Seng's Noodle Bar, LeVeL 33, Tamashii Robataya, CUT by Wolfgang Puck, Brasserie Les Saveurs (The St. Regis Singapore), Sin Heng Kee Porridge (Hougang), Ji Ji Wanton Noodle Specialist (Hong Lim Market & Food Centre), The St. Regis Singapore
Justin Teo
Justin Teo
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The Orchard Cafe, located at  @orchardhotelsingapore, is finally opening this coming Monday, 19 Nov, after a complete makeover. 🔸
And I finally tasted two of the hotel’s Executive Chef Bryce Li unique satay creations - beef tripe and duck hearts, the the former was what I told him I loved when I brought him to a stall in AMK! These are grilled over charcoal, and served with kecap manis or the classic peanut sauce with zest from pineapples. If these rare ingredients aren't for you, Chef Bryce also has a kurobuta satay that's more traditional but premium.
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Besides satay, The Orchard Cafe will also be serving many classic dishes with a twist such as Braised Pork Knuckle Bee hoon (my fav! I had two servings), Tau Kwa Pau with Smoked Tea Duck, Chargrilled 5-Spice Chicken Wings and Hua Ting's famous Roast Duck served with rice.
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#sponsored #SignatureClassBuffet #theOrchardCafe #OrchardHotelSingapore #OrchardHotel #brandneworchardcafe  #OrchardCafeBuffet #OrchardCafeFoodHunt #OChunt #Chefbryceinaction #heritage #sghawker #UNESCOnomination #newsgrestaurant #bestsgbuffet #bestbuffet
#jiaklocal #uncagestreetfood #satay #burpplesg #foodiegram #sgfoodies #sgfood #instasg #instafood #f52grams #hungrygowhere #vscosg #burpple #sgig

This made it to the list of Burpple Hot 100 Hawkers this year, but it has been one of my favourite porridge for two decades. 20 years ago, this porridge place occupied only a corner stall at their present location. But they've since expanded to take over the whole coffee shop and instituted a digital queue system.
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The porridge here is thick with a savory stock, infused with the sweetness of pork and other ingredients used. The meat and other ingredients was also cooked just right, so they remained tender. And they're consistent.
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I've heard Ah Chiang porridge at Tiong Bahru was legendary, and I would love to try it one day.
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#porridge #sgporridge #sghawker #foodphotography #fujixt2 #burpple #sgfoodies #sgfood #foodsg #instasg #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #sgig #cafehoppingsg #thedailybite #makan #burpplesg #stfoodtrending
#jiaklocal #uncagestreetfood #8dayseat #sgfoodporn #foodiesg #singaporefood #singaporeinsiders #sgigfoodies

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Recently, this is where I've been going for my wanton mee fix. The char siew is tender and well marinated, while the noodles are eggy and springy. Although the char siew is not cooked under charcoal like the traditional ones, this was torched so that helps bring out some smokiness in it. Wanton is very soft, and there's a bottle of pork lard for you to add as much as desired 😋
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#foodphotography #burpple #foodporn #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #thisisinsiderfood #sgig #cafehoppingsg #thedailybite #makan #burpplesg #foodie #stfoodtrending #wantonmee #jiaklocal #uncagestreetfood #sghawker #hawkerfood #singaporefood #cbdeats

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After being served some outstanding snacks (amuse bouche) and pretty good starters at this restaurant, both options for the main courses were underwhelming.
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The duck was served with eggplant, endive, and carrot, while the Iberico pork loin came with potato leaf and mushroom. While the Asian flavours for their accompaniments worked well for me, I couldn't understand whether the chewy and tough texture of the meats were part of their design, or it just happened to be off the mark that afternoon I was there. The meats lacked flavour too, though I loved the duck skin.
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Maybe the full dinner experience would be spectacular.
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#metarestaurant #onemichelinstar #michelinguidesg #foodphotography #fujixt2 #exploresingapore #burpple #duckbreast #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #porkloin #michelinguidesg18

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This is beef that had been aged within a room covered in snow, possible only because this came from the wintry region of Niigata which sees one of the heaviest snowfalls in Japan. This is only my second time tasting snow-aged wagyu, but my observation was that it is more tender, sweeter, and clean in taste.
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And to honor the textures within, this wagyu is grilled over charcoal, and it's binchotan no less. So you have that heavenly binchotan scent on its exterior, while locking in the sweet juices within. All was lovely, but I would have preferred it to be cooked a little bit more so that the the muscular fibers and protein within could be broken down a little more, so that it could be cut through effortlessly.
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Overall it was a lovely dinner at this newly opened restaurant, Mythz and Myths. Their omakase featured Scandinavian ingredients with Asian elements and French techniques, resulting in a French-Asian-Nordic menu. And surprisingly, this combination worked very well, and I actually enjoyed most of the courses.
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[Invited - #MythznMyths] #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #vscofood #sgig #cafehoppingsg #eeeeeats #burpplesg #snowagedwagyu #frenchcuisine #japanesefood #lovefood #chefstable #beautifulcuisines #steak #omakase

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This newly opened restaurant is headed by Angus Chow, Chef of the Year for World Gourmet Summit 2018.
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Their omakase is priced to shake up the industry, making premium Japanese ingredients more accessible.
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For the omakase, expect to see several Japanese dishes influenced by European cooking techniques. And for others, I'm also surprised by his perfection in simplicity. This Kagoshima is only A4, and it's only a striploin, yet it grilled so well (he also has a special and premium oven btw) that you only need a little sprinkle of sea salt accompanied by some garlic chips.
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See my IG story (under highlights) for the other dishes in my omakase.
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[Invited] #wagyu #burpplesg #burpple #singaporefood #instafood_sg #foodpornsg #foodsg #sgigfoodies #singaporeinsiders #sginstagram #eatoutsg #yoursingapore #sgeats #foodiesg #hungrygowhere #8dayseat #sgfoodporn #a5wagyu #omakase #kagoshimabeef #izakaya #sgjapfood #sgfood #hungrygowhere #和食 #夕ご飯 #夜ごはん #うち飲み #singaporechef #singapore

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What follows from the “small appetizers” of amuse bouche (posted 10 Nov) showcased the chef’s versatility in their use of ingredients. And that’s the concept of IGNIV, which is a gourmet nest that represents their kitchen philosophy of using regional produce, and preparing beautifully plated dishes for the dining group to share.
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What we have for the 6 starters featured the Japanese Hamachi with a modern European plating of radish and avocado; a predominantly Thai flavoured dish of papaya and spices using Langoustine as its main ingredient; a soft and buttery-rich duck liver with yogurt and physalis; a deceptively simple but yummy lettuce and egg yolk with grated truffle; the turbot with sauerkraut and freshly-shaved alba truffle; and a strong-flavoured lobster bisque humbly called the “Fish Soup IGNIV” using premium turbot and lobster in its concoction.
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Yes, that was a gastronomical journey, and by then I realised that we were only at the starters. My journey of the main courses and dessert would follow in Part 3 of this post :)
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[Hosted] #StRegisSG #BrasserieLesSaveursSG‪ #SchlossSchauenstein #IGNIV‬ #threemichelinstar #3michelinstar #michelinguidesg #foodphotography #fujixt2 #exploresingapore #burpple #degustation #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg18

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This was my first visit to this stylish restaurant at JW Marriott, and I loved their modern and creative reinvention of Japanese cuisine.
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To start, we had this Yukhoe which is one of the 6 newly-launched dishes. Akira Back is predominantly modern Japanese, but you'll notice a Korean thread running through several dishes. Yukhoe is a raw beef dish common in Korea, and Akira Back has done reinvented this dish in several ways.
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First, its modern presentation showcasing this like a Japanese gunkan, before you mash this and mix it all up and eat it like a Korean yukhoe or a steak tartare.
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Next is the reimagination of the recipe and the use of premium ingredients. While yukhoe uses lots of garlic, this version here uses diced nashi pear which has very similar texture. With sesame soy, seaweed caviar, quail egg and premium Tajima wagyu, it has all the taste characteristics of la yukhoe - garlicky, nutty, a little sweet, with a hint of spicy heat.
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Other new dishes launched includes the Shiso Sea Bass, Salmon Tiradito, Amaebi Toast with Uni. More about these in other posts.
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[Hosted] #JWMarriottSG #JWMarriott #AkiraBack #ChefAkiraBack #foodphotography #fujixt2 #fujifilm #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #restaurantsg #yukhoe #sgig #cafehoppingsg #thedailybite #burpplesg #beeftartare #wagyu #晩ごはん #夕ご飯 #夜ごはん #和牛 #和食

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This is the dish that I liked here. The centre of attention here would be the rich Dulcey peanut ganache (chocolate and peanut butter is totally my kind of thing), littered with Jivara cake and honeycomb around it. And what made this better is the bed of pulut hitam beneath all these.
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#marinaone #foodphotography #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #jiaklocal #instafood_sg #foodcoma #f52grams #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #onthetable #sgig #yummy #cafehoppingsg #eeeeeats #singapore #chocolatelover #chocolate #puluthitam #finedining

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This is part of Curate's newly launched Winter Menu consisting of modern European cuisine, reinterpreted from German classics.
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This is a German bread dumpling made with freshly-baked brioche in rich black truffle sauce. The soft disc of alternating black and yellow is actually truffle omelette, where the strips of black are formed by black truffles. This is served in mushroom foam seasoned with mushrooms, topped with cep mushrooms and even more grated truffles just beneath the truffle omelette (swipe to see the truffles beneath).
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While this is an eight course menu, there are another 5 amuse bouche served before the 8 courses, and a set of petit fours. Come hungry and be prepared to arouse your taste buds.
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[Hosted] #restaurantcurate #rwsentosa #rwsdiningartisans #senfsosse #moderneuropean #germanfood #burpple #singaporeinsiders #sentosa #sgfood #foodsg #instasg #instafood_sg #fujixt2 #fujifilm #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #sgfinedining #finediningsg #sgdinner #seafood #codfish #beautifulcuisine

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These beautifully julienned Okayama green grapes provide a clean contrast to the generous amount of fatty bluefin chutoro tartare beneath it, mixed with onions, pine nuts, and mayonnaise. This was giving a light touch of Yuzu koshō sorbet, delicate enough so that it's savoury-spice would not dominate the buttery and clean-acidic taste of this dish.
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And indeed, while the Hokkaido uni was visually dominating here, what stole the show for the palate were the grapes and chutoro tartare, which is probably the reason why these were listed in the menu instead of uni.
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This dish was paired with the Chilcas Chardonnay from Chile, 2015, a medium body wine with clean fruity acidity that went well with the grapes in this dish.
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This is only the second course of the dinner, which included:
* Alma Snacks (four amuse bouche)
* Irish Oyster - with kimchi, wakame, and frozen cucumber;
* Okayama Muscat Grape - with chutoro, nasturtium, yuzu kosho;
* Botan Ebi - with wasabi, saikyo miso and grapefruit;
* Smoked Foie Gras - with Japanese swimmer crab, lemon jam and laitue de mer
* Aji - binchotan grilled, with artichoke, turnip top;
* Aichi Egg - with ratte potato, chanterelles and black truffle;
* Ohmi Beef - with horseradish, red cabbage, sansho pepper
* Mango - with cremeaux, yoghurt, and myoga.
* Petit fours
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See my IG story highlights for photos of other courses in this menu.
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[Tasting] #AlmaByJuanAmador #onemichelinstar #michelinguidesg #foodphotography #fujixt2 #exploresingapore #burpple #appetizer #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg18 #muscatgrape

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This main course prominently features beer malt as a main component, incorporating that in the risotto beneath which was cooked with butter, cream and Parmesan cheese, resulting in a chewy savoury risotto with a nutty flavour.
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This is afterall the world’s highest urban microbrewery that makes outstanding craft beers. So it's only befitting to incorporate beer in their newly launched menu, designed by new Executive Chef Archan Chan with her Chef de Cuisine Maksym Chukanov. There were also other dishes in their modern European cuisine that incorporates “craft brewery” elements from all stages of beer brewing.
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[Hosted - #level33_sg] #foodphotography #fujifilm #burpple #singaporefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #europeanfood #sgfoodblogger #vscofood #sgig #cafehoppingsg #diningwithaview #burpplesg #singapore #seafoodlover #fish #sgcafe #finedining #dill #italianfood #seabass #risotto

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End

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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