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

Coming in 2 different sizes, regular & large, the unagi rice bowl is your quintessential jap rice bowl that you can order at most jap restaurants.

Thick slabs of unagi glazed in teriyaki sauce is soft & almost melts in your mouth is set on a bed of japanese rice that soaks up the tasty sauce. Easily a staple rice bowl if you don't know what to get.

The difference between the regular & large is the amount of unagi you get! If you prefer more unagi, go for the large, otherwise the regular should suffice.

Every rice bowl comes with a bed of Japanese Short Grain Rice, a side of greens, sweet corn, cherry tomatoes, Onsen egg, nori flakes, tobiko & sesame seeds.

You get to opt for a choice of brown rice (+$0.50) if you're about #heathierchoice!

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The first thing that hits you is a whiff of truffle in the air. Shimeji mushrooms are deep fried to a crisp & tossed with truffle oil, then placed atop the Kombu stock-cooked spaghetti.

Flavours wise, it was the perfect crunchy, truffle-y kick that every truffle friend loves. Kinda like your favourite truffle fries, but a more substantial option.

As stated on the menu, every bowl of pasta is cooked in kombu stock till it's al dante (spot on on texture), which really shines through in the spaghetti. It is then topped with an onsen egg, tobiko, nori flakes & sesame seeds.

If you're on #BurppleBeyond, don't forget to claim this as part of your one for one!

Oh btw, they are able to do a vegan option too, upon request!

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This bowl seems a little plain at first, but the flavours are surpassingly on point when you have it! The mix of the saltiness from the mentaiko, paired with the creaminess of the onsen eggs gives you a carbonara-like sauce & a crunch with the fried salmon on the side.

Only downside was that the salmon was a lil' too over-fried, but the fish was still juicy upon cutting into it.

As stated on the menu, every bowl of pasta is cooked in kombu stock till it's al dante (spot on on texture), which really shines through in the spaghetti. It is then topped with an onsen egg, tobiko, nori flakes & sesame seeds.

If you're on #BurppleBeyond, don't forget to claim this as part of your one for one!

The yakiniku slices has been sous vide & lightly torched before being served. The beef slices are tender & soft, but could do with a lil bit more char to the edges for that perfect crisp. Nonetheless, still a decent beef bowl!

Every rice bowl comes with a bed of Japanese Short Grain Rice, a side of greens, sweet corn, cherry tomatoes, Onsen egg, nori flakes, tobiko & sesame seeds.

You get to opt for a choice of brown rice (+$0.50) if you're about #heathierchoice!

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

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