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Fusion

Fusion

A little bit of this & a little bit of that. In our tiny red dot, with the mix of cultures & races, it's no wonder that fusion food comes about! Follow me as I source for the different types of fusion food around here!
Amanda Liu
Amanda Liu

Served with fresh prawns, squid & mussels tossed in their tangy signature Tom yum sauce, this pasta packed quite a punch!

As I don't take mussels, they kindly obliged to changing it up to more prawns without additional costs!

Pasta was slightly overcooked (but I think most would find it alright), but taste wise was pretty alright.

Their tomyum had a slightly sweet note to it, but it does help by cutting through the spice, without being too overwhelming!

Had this as part of #BurppleBeyond & got this at half the price #WHUT

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Shared my thoughts about the finished product in my previous post, but here's how it starts.

Never would you have imagined how each component complimented each other so so well. A definite must order if you are a burrata fan!

A stand out dish of the night was our starter, the Salted Fish Buffalo Mozzarella Burratina. Essentially, your usual burrata suspects, with a twist of salted fish.

Yes, salted fish. Deep fried salted fish is added to the mix to give this pop a different dimension!

The dish is first served separately, and plated right in front of you. Each piece of thinly sliced & crispy foccacia is used as a base to piece together the burrata, roasted cured tomatoes, a drizzle of honey, topped with bits of salted egg & black sesame.

what you get is an amazing mix of sweet, savoury, salty, as well as loads of crunch beyond your imagination.

Not traditional, but so so good.

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Thankfully with #BurppleBeyond, this dish was free!

Promo aside, the Tom Kha Capellini packed the perfect Tom yum punch into every strand of capellini! It came with hints of lemongrass, with a slight sour tang, followed by a kick of chilli!

Topped with minced charred shrimps, ebi & shrimp floss, you’ve got yourself a great fusion of Thai & Italian!

Made my maiden visit to The Laneway Market cause I found out that they were on #BurppleBeyond!

I’ve heard quite a fair bit about them & guessed that food will be pretty good since they were a sibling restaurant of Brine, which serves up really good dishes!

One of my favourite from the mains that are available for redemption was their Signature Dashi Risotto ($21). I first tried this dish over at Brine and it was an immediate winner! The risotto was cooked perfectly with a bite without being too soggy, and each mouthful was filled with umami! The dehydrated enoki mushrooms that tops the risotto adds a crunch to each spoonful, making it easy to dig in again & again! Definitely something to try for all mushroom lovers!

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Apart from its industrial interior & extremely famous desserts & croissants from its sibling company, @brotherbird_bakehouse, @stateland_coffeehouse has a pretty exciting menu as well!

My new fav would be their Mentaiko Tiger Prawn Aglio Olio ($20)! The Aglio Olio is mixed with tobiko and topped with Mentaiko sauce & additional tobiko to give you small bubbles of saltiness amidst the juicy tiger prawns & the al dente spaghetti! After a good toss & mix, each strand of spaghetti is coated perfectly with mentaiko & tobiko, without being too overpowering.

Another option you can choose is the KFC & Waffle ($18). KFC aka Korean Fried Chicken, is soy glazed chicken seated atop their cinnamon scented waffle with a side of kimchi slaw to balance the sweet and savoury with a tinge of sour! Definitely a winner!

Also, a special mention to their side of Fried Cauliflower! Dehydrated, battered and deep fried cauliflower is tossed in curry powder to give you that crunchy but healthy tasty veggie dish that you need! Even non-veggie lovers (like me) do fancy this dish quite a fair bit!
#aroundwithamd #burpple

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Another option you can choose is the KFC & Waffle ($18). KFC aka Korean Fried Chicken, is soy glazed chicken seated atop their cinnamon scented waffle with a side of kimchi slaw to balance the sweet and savoury with a tinge of sour! Definitely a winner!

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Inspired by the traditional dimsum, Har Gow (Prawn Dumpling), the team of chefs came up with this interesting twist.

Instead of the gelatin-like skin, a thinly sliced preserved daikon takes its place; covering grilled fresh prawns, packed with a bubbles of ikura and chives cream.

To dress the dish, a crustacean foam, made from flower crab & prawns is layered on, together with burnt scallion oil.

The combination is a mix of pure genius from the saltiness of each pop of ikura, together with the flavours of the sea with the crustacean foam to the sweetness of the daikon. The burnt scallion oil helped to elevate the saltiness to give it an extra oomph.

An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!

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Over the weekend, I had the honour & luxury to be able to try out re-invented creations by the smart chefs of @lune_3.0 in their collaboration with @amberembersg!

Each dish was a take on the revolving theme of 米 (rice in mandarin), and how it originated and what inspired them to make each dish.

One of the highlights from the 7 course menu would be their Quail & Yam dish! Quail is done 2 ways - braised and pan-seared, paired with a red wine jus, together with a yam & sweet potato purée, coasted with rice vermicelli, resembling the crispy yam ring that you’d get when you dine at Chinese restaurants!

The quail was flavoured perfectly and was tender even though it was lean. My fav part of the dish would actually be the yam & sweet potato crispy. The sweetness of the sweet potato paired so well with the hint of bitterness of the yam; and binding them both together is the deep fried crispy rice vermicelli which added the additional crunch to this dish, elevating it another notch.

Flip through to see more of these amazing dishes that were created, which will be shared more on Burpple! In the meantime, if you’re keen to tryout their creations, do check out their Instagram account @lune_3.0, & make your reservations for the upcoming weekends in Aug! Do note that the themes vary week on week so you’d definitely be in for a surprise!

Psssst, I heard the upcoming one is on Fermentation!!

Thank you @clarenceliewoliveiro for the invite & the amazing team behind it!

#aroundwithamd #burpple #amberxlune

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As part of their 7 course rice-themed dinner, the pumpkin cracker was part of the starters. Inspired by the pumpkin cake from Guangzhou, this reinvented version is made of pumpkin purée, coated with rice crispies with seaweed powder, and rimmed with marinated egg yolk before being deep fried & served.

The end result is a crispy savoury outer layer, with a soft sweet center of pumpkin purée. Each bite gives you that perfect crunch with a hint of sweetness trailing behind it.

An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!

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Finally got the chance to try out @sirihousesg after hearing lots of good things about it!

One of the table’s favourites for the evening was their special - Saikyo Miso Cod Belly with Cauliflower Pickles ($14). The cod belly is seasoned well with a hint of saltiness from the miso & grilled perfectly after. The skin is slightly charred with a crunch with melt-in-your-mouth soft flesh.

Pair the fish with their side of pickles & cauliflower to give you that extra crunch & sour bite to balance out the saltiness.

Extremely well-executed! But since it’s a seasonal item, do remember to try it before it goes off the menu! As shared by the staff, “it’s all up to the chef as to how long this stays on the menu!”
#burpple #aroundwithamd

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It’ll be nasi lemak, or just the plain otah on its own, am I right? Have you thought that it could one day be made into fries?
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The smart people at O’TAH by Lee Wee & Brothers did just that! They came up with O’TAH Fries ($6.90), hand-cut thick chunks of mackerel fish otah (their usual recipe), deep fried along with shoestring fries! Dip them into the sauces that comes with, either a lime & herb mayo or just plain ol’ tomato sauce (I prefer the former).
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What you’d get in a unique twist to your usual fries, but with that meaty & slightly spicy twist to it.
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Currently only available at @jewelchangiairport! The best part, it’s open for 24 hours!! So you get to have this any day, any time!
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Special thanks to @brandcellar for the invite!
#aroundwithamd #jewelchangiairport #burpple

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F O O D | C O F F E E | B O O Z E Enjoy the endless scroll of food at @alhsx

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