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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

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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Specially only at The World is Flat by Tanuki Raw at Jewel is their Toban Fries! Tanuki’s take on the healthy Impossible meats!

Just like how all toban is being made, they have their own version of miso toban, which is sweet & spicy, with a hint of “meat” but obviously not actual meat.

The combination of the sweet but savoury “meat” adds a nice tinge to the shoestring fries, making it a great side dish with a side of their house cocktails.

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A usual staple in most restaurant menus, it’s hard to vary one’s fish & chips from another. So what helped Wheeler’s Yard’s version stand out?

Using snapper instead of the usual dory dish, the soft but tender meat greets you after biting into the crunchy beer batter, paired with Fleur well-balanced homemade tartar sauce.

What I enjoyed the most, apart from the meats, was their fries, which was cut into boomerang shapes, giving you thin & thick cuts in every piece. Top up $4 to switch it to the truffle fries. But you can keep it as is if you’re not into truffle as the fries are sprinkled with furikake, which enhances the taste already.

Best part, mains are available on #burpplebeyond, so it’s 1 for 1! Which means I only paid $9.45 (+$4 for the truffle)!

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When you think of laksa, you would expect a hot pipping bowl of spicy coconut gravy, with thick bee hoon, cockles, prawns and chilli, right?

But would you expect it on pizza? I doubt that.

I was quite doubtful when we decided to order this, but if you’ve never tried it, you’d never know how good it is!

The laksa pizza comes with the usual suspects with a slight twist! You’ve got prawns, squid, clams, quail eggs and fish cake upon a what seems like a laksa sauce base, and topped with chopped laksa leaves.

The savoury pizza tastes much like an actual bowl of laksa, except in a pizza form, which still feels strange to me even thinking about it right now. Nonetheless, it was a good effort by the team and pretty tasty I’d say!

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Imagine your typical ondeh ondeh being zhng and packed with chocolate truffle versus gula melaka.

For those who don’t like that sweet punch, this 70% dark chocolate truffle would be your perfect alternative for ondeh ondeh over the usuals.

It also acts as the balanced ending to your meal of savoury dishes as you pop these in.

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Not everyone likes bone marrow, and that includes me, but I must say, this is definitely a page turner for me.

The combination of the XO Sauce and wasabi daikon definitely helps to cut the strong flavours back, but keeping the bone marrow smooth and creamy as your spread it on the crispy baguette like butter.

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

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