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From the newly-opened No Sleep Club along Keong Saik Road; a new cocktail bar which serves up bar bites, starters and also "Crack-wiches" (essentially open-faced sandwiches) alongside a long list of cocktail options with non-alcoholic options such as coffee and tea.

Featuring elements such as oak-smoked Mackerel, Kale, and Avocado Butter, the Smoked Mackerel on Toast works as a great brunch plate, as well as a good pairing with alcohol considering how it is not too heavy in its overall feel. Really liked how the Mackerel comes with an intense flavour from the smoking process; savoury, smoked fish that carries a punch while the avocado butter comes more like a smashed avocado here — the creaminess binding all of the elements together from the crusty bread all the way to the crisp kale and the smoked Mackerel altogether. The bread comes crusted on the exterior, whilst dense within and giving a bit of a tension with every bite — pretty good on its own. Coming with a side of pickles, the pickles take away the heaviness of the dish with its zingy notes — refreshes the taste buds from the smoked fish, avocado and toast. A pretty chill spot that is rather apt for the neighbourhood that it is in, No Sleep Club serves as a great option for brunch (though options albeit limited) in the Keong Saik area; would probably be back some other day for the drinks they have to offer.


Smoked Salmon, Fresh Spinach, Chives Cream Cheese, Dill and Capers. Dropped by Onalu, which had recently opened its doors at Singapore Management University, School of Accountancy replacing Kraftwich by Swissbake which previously sat in its premises. Offering SMU students and staff with a choice for healthy food, Onalu serves up a variety of smoothie bowls (i.e. Acai Bowls) and Bagel-wiches.

Opting for the Onion Bagel with our order (other choices of bagels include Sesame Bagel and Plain Bagel), the Smokin' Sally is a great choice for a classic combination of condiments with their own twist. Really enjoyed the bagel for how it carries a firm bite without feeling overly dense nor heavy; the onion shallots speckled on the exterior providing a slight garlicky hint of flavour which went really well with the entire Bagel-wich. Unlike other similar bagel-wiches served at other joints, the cream cheese spread is in no way heavy or overwhelmimg; the infusion of chives help to keep things light and refreshing, neutralising and cutting away any of that jelak feel usually associated with cream cheese whilst the creamy texture that binds all of the elements together. The smoked salmon is fresh, providing the bagel-wich with a distinct brininess of cured fish that is not overpowering in terms of saltishness. Overall, a very well put-together package altogether; a well-executed item that's fairly reasonable for its price point (i.e. $8.90 for public; a dollar off for SMU students and staff). Certainly lucky to be a student these days with such quality and value-for-money locations opening on campus worth the occasional splurge — all that without the sin.


Moving into the newly-revamped 896 Dunearn Road (previously known as Sime Darby Centre), Kong Cafe is a new Korean-inspiree cafe that had recently opened its doors.

Offering a soft-launch menu up to October, the soft launch menu features some selection of toasties as well as egg-based dishes for those who are looking for something more substantial. Featuring Korean-style beef stuffed and cheese stuffed in between two slices of bread, the Korean Style Beef and Cheese Toastie works pretty for those who prefers a more filling sandwich. Stuffed with quite a good portion of beef, the beef comes all savoury but not particularly gamey; coming also with melted cheese in the middle, it's a pretty decent treat with the crusty bread that is pressed via a panini press before serving, though could have come with some garden greens or chips on the side to make it seem a little more wholesome overall.


Perhaps one of the openings that had created much hype for the week, Fong Sheng Hao had opened their very first outpost in Singapore with the opening of PLQ Mall at Paya Lebar.

Visiting the outlet on the very first weekend of the mall's opening, the stall was very much out of everything else on the menu except for this item when we visited for dinner. Quite enjoyed this sandwich actualy; perhaps more fitting to be a more breakfast-y main rather than a light dinner — the toast comes pretty crisp and well crusted on the exterior, whilst it comes stuffed in the middle with the said special pork patty, omelette, and cheese. The special pork patty is pretty tender; of a decent thickness without being too thin, and carried a savoury sweetness that is almost akin to that of Taiwanese sausage without being too saltish nor fatty in the cut of meat used. The omelette comes folded in layers; fluffy and pretty fragrant, while the melted cheese promises an ooziness when one tries to pull the sandwich apart that is all so satisfying. An item that works well as a light bite for the morning or even as a tea break, it is little wonder why the place is consistently packed with a short queue even despite during dinner hours. Pretty worth the try if at PLQ Mall.


Opened recently at where now-defunct C Plus Cafe is right opposite where Non Entrée Desserts is at the same row of shophouses where Mrs Pho House is located, Gather The Misfits is a new cafe that serves up toasties and waffles with ice-cream in the day with specialty coffee brewed using a blend of beans roasted by Prodigal Cafe amongst other beverages available.

A rather simple affair, the Prosciutto with Black Garlic Mayo is something that suits those who like heavier flavours — the Prosciutto carried a savoury note; saltish flavours typical of cured meat, while the black garlic mayo helps to bind the meats and the toasts with its garlicky creaminess. The toast was also equally satisfying; crisp on the exterior without being overly dense, while the garden salad at the side comes tossed with Goma dressing for a roasty, nutty hint of flavours. A pretty cosy spot for a quiet cuppa and something light away from the crowds.


From the newly-opened Starter Lab at Havelock Road; a brand that is pretty established for their housemade breads back in Bali, Indonesia.

Having had a couple of grilled cheese sandwiches prior, the Starter Lab 3 Cheese is possibly the best we have ever had. Baked in-house fresh on a daily basis, the sourdough toast is pretty crusty and crisp on the exterior; the bread carrying a good bite and chew with a slight tension with every bite — the sourness from the fermantation process also being clearly evident as well, which is already great to have on its own without any condiments. Using a mix of three cheeses, the cheese gives a satisfying cheese pull that works for the 'gram; the cheese being all melted, oozy and stretchy that it's ultimately savoury and comforting — pretty impressive overall. Coming with a side of pickled jalapeños, the pickled jalapeños helped to add some sweetness in between, whilst also introducing a fiery kick that refreshes the taste buds for those who might find the dish a tad heavy due to the immense cheesiness. An item which we really love, the only gripe came from the service however — a particular wait staff pulling a disgusted face over clearing barely-stained tissue papers and the table is not one would expect from a cafe; not a big issue overall considering its a single individual but you get what I mean...


From Micro Bakery and Kitchen, which can be said to be the spiritual successor of The Bakery by Woodlands Sourdough at Serene Centre. Serving sourdough toasts and sandwiches, the Grilled Cheese Sandwich is part of their sandwiches menu which starts from 09:30am. Featuring elements such as a Mustard Tomato Jam and Sauerkraut, the sandwich also comes with sourdough toast that is baked fresh daily in-house; crusty on the exterior whilst being chewy within — the sourness from the fermentation process being distinct but not overpowering. In between the sauerkraut helps to cut through the heaviness of the cheese with a its light, zingy notes and soft crunch — the cheese being all melted and stringy, being a mix of cheddar, brie and mozzarella. The Mustard Tomato Jam was the highlight though; bright and tangy, it serves as a flavourful dip that helps to enhance the flavours of the sandwich; a hearty and tasty combination that compliments each other well. Something that we would not mind having again!


From Stack, a new concept from the folks behind The Black Hole Group, operating from Camelia & Co.; the group’s co-working space concept at Jalan Klapa. Offering takeaway sandwiches, patrons can choose to dine-in at the open-air dining area outside the co-working space. The Makcik comes with elements such as Rye, Tri-Tip Beef Rendang, Garlic Aioli, Bruised Tomatoes, Garden Greens, Pickled Onions and Fresh Jalapeño. A interesting sandwich with a local infusion, the Makcik shines where the Beef Rendang carries a slight gamey flavour with a familiar note of spices that is signature to rendang — the beef being served pulled and carried a tender yet fibrous texture. The other elements created a mix of textures for the dish, but the jalapeños help add that bite with a burst of spiciness that tingles the tastebuds; essentially enhancing the level of spiciness for the dish — all that in between Rye that was sufficiently dense and crusty that provides a substantial bite. Pretty decent, with a generous portion too!


So after passing by x number of times, having noted down fellow Burpple Tastemaker Michelle Kayla Tey's recommendation and basically just forgetting to try them out for there is always another agenda whenever I am at Katong, I finally made my long overdue visit to Sandwich Saigon Cafe at East Coast Road to check the Banh Mi out. To say the least, I actually found this to be one of the better Banh Mi around in Singapore — one where all the condiments actually gel well with the bread being used (other Banh Mi do feel like a badly constructed sandwich — the condiments play their own show whilst being stuffed in between the bread for the sake of it; lacks character and at most, serviceable). The bread here lacks the distinct crispness, but compensates with chewiness; perhaps the reason why it actually went well with the similarly chewy strips of pork belly with a good proportion of fat and ham that comes with a slight peppery flavour. The pickled vegetables provide a refreshing crunch, and helps to cleanse the tastebuds off the meatiness. I personally would probably still prefer the Banh Mi I have had at Bami Express a while ago between the two for it's more flavourful, but this comes as a close second for its brilliant grasp of texture that sets it apart from the majority of Banh Mi out there.


Honestly wasn't expecting much from the sandwich here but this turned out better than what we thought — crispy fried chicken smothered with wasabi mayo, pickled vegetables and corn in between dark rye sourdough. The toast itself was chewy yet crisp, while they seemed generous with the portion of fried chicken in between — the wasabi mayo delivers the punch by providing a good amount of flavours that always edges close to being numbing; seriously shiok as it tickles the tastebuds. The pickled vegetables cuts through nicely with the mellow hint of sourness, while the fries on the side were crisp and well seasoned.


Thought that this was not too bad but could have been a lot more impressive with better execution. Coming with elements such as roasted broccoli, roasted red pepper, caramalised onions, sautéed oyster mushrooms, pepperjack & cheddar and mustard aioli in between Ciabatta, this felt like a pizza sandwich in general from the cheesiness within the sandwich while the bite form the broccoli and familiar flavours of red pepper. Not sure if I was expecting a lot more than this, but it did feel like the Ciabatta was missing some sort of crisp, while the roasted broccoli felt relatively unimpressive; it just lacked the texture and flavour of the burnt florets I was thinking about. No doubt the flavour profile was palatable and would work for some, but it just felt like it was missing the gastronomic factor — something I guess I was really looking forward to considering the association with Park Bench Deli here. Probably ordering the meatier items would have been a better option.


Apart from pasta, .elia also serves up a variety of sandwiches. Pulled pork, Russian Dressing and Rocket in between slices of Sourdough toast, the pulled pork wasn't overly wet and was actually pretty flavorful without carrying a porky stench. The Russian Dressing adds a dimension of creaminess to the pulled pork, while enhancing the overall flavours by adding a tangy, somewhat spiced flavour to the sandwich. The rocket helps to cut through the creaminess and meatiness, providing a refreshing crunch that helps balances everything that is going on in between the slices of crusty toast.


Up, down and everywhere around for food.

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