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Burpple Eatups!

Burpple Eatups!

Featuring Artichoke, Alter Ego, Xiao Ya Tou, Uncle Kiisu, Timbre+, Atmastel, JINzakaya, KARA Cafe & Dessert Bar, Bird Bird, habitat by honestbee
Zhihui Lim
Zhihui Lim

At this point in time we were so full - but there’s always room for desserts😛 The truffle bonbons were well thought out (they even had a poem) - starting with a 70% dark chocolate with salty, nutty comfort of honey roasted almond, followed by a citrusy filling within, coated with sweet white chocolate (which I’d have preferred a more tangy filling in contrast) and finally my favourite.

Happy to save the best for the last - the liquor filled bonbon of 18 year old whisky, the flavour was intense! I’d have happily forked out more for another piece of that bittersweet bonbon.

Thank you @unclekiisu for having us and #burpple for extending the invite!

4 Likes

1) Kagoshima A4 Ribeye which I wished had a little more even marbling but it was definitely melt-in-the-mouth tender! Comes with black truffle shavings for extra indulgence.

2) Chicken Heart & Gizzard Salsa- not a fan of the chicken heart / gizzard but the rempah was so good I’ll be back to try the main!

3) Foie Gras pan fried with buah keluah +shiitake. Creamy, and pretty tasty. Loved the flavors of buah keluak with shiitake!

4) Spanish Iberico Collar (with kimchi) - thought it was decent but slightly on the dry side.

The mains here were decent though the execution of certain elements could be improved; I loved the incorporating of local flavours which made the meal very enjoyable! In fact, their ala carte menu looks very interesting - will be back to utilize my #burpplebeyond 😛

Thank you @unclekiisu for having us and #burpple for extending the invite!

3 Likes

Course 4 of the $98++ menu - sweet, chunky Boston lobster, creamy rich uni cream ramen (same as Course 2 of $168++), served with Wagyu Ribeye (MBS 5/6).

Not too shabby with a nice smokiness to it and flavours were good, with fragrant, crisp garlic chips. Not the most, but sufficiently tender - but if you’re particular about your steak and like them with melt-in the mouth goodness, simply upgrade to the Kagoshima A4 for $28. (The latter was a little too fatty for me so I think I would have been happily satisfied for the $98++ version.)

Thank you @unclekiisu for having us and #burpple for extending the invite!

4 Likes

May look simple but it was very comforting! Not a fan of miso soup as it’s usually too salty, the one here was spiked with huatiao but a light, easy-to-drink, comforting interlude to cleanse one’s palate before course number.. 4😛

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A little more theatrics but not too overwhelming, our second course for the $168++ menu replicates a fun time at the beach.

For this course, you get a whole Boston lobster with uni cream pasta (which is course 4 in $98++ menu), with additional oysters from Hyogo prefecture and donburi similar to $98++ but served in a classier shotglass.

Flown in on the day itself, the lobster was fresh, succulent and sweet on its own. The portion of lobster itself makes it quite worth. Pasta, was al dente; while the uni cream was rich, and a little on the sweet side - eat with the pickles to cut through all that richness, and ikura for some bursting briny goodness.

I don’t eat oysters, so I preferred the $98++ menu instead, since there’s flexibility of upgrading or adding on certain items anyway (eg said oysters, kagoshima A4 beef etc).

4 Likes

Our second course was seafood donburi (you get to choose between chicken or seafood, but go for the seafood). Done like a poke bowl with cubes Atlantic salmon, maguro, shredded crab, mentaiko, seasoned with furikake and avocado with soy and Thai sauce. Give it a good mix!

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Uncle Kiisu offers a value for money omakase at $98++/$128++ if you’re looking for a no-frills, casual date night - especially with the fact that there’s an in-house 1-for-1 promotion and also on #burpplebeyond (+cocktail) !

For the first course, we had A Dance of Complexity - with ramen egg served without yolk - replaced by smooth, creamy buah keluah shiitake with shiso leaf for fragrance, and tobiko for the little bursts of saltiness and textural play. A good start for what’s to come.

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If pancakes aren’t your thing, go for the parfait. Milky soft serve, with Japanese sweet rice cracker balls, matcha castella cake, matcha cookies, azuki with matcha powder; these layers of different textures and flavours at play brings together a guaranteed sweet ending to your meal!

You can also opt for the soft serve to be served in an earl grey waffle cone.

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Features a gluten-free version soufflé pancake which, while still pretty good turned out a tad denser than Poofy. Comes dusted with matcha powder from Kyoto, cream and azuki, the matcha flavour was too light imo.

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The Wok Fried Hor Fun ($8.60) was topped with runny egg for that bit of silkiness, vegetarian char siew, shrimp. The classic egg hor fun ($7.60) is a simpler variant that comes with prawns, chicken and a comforting egg gravy while the US Prime Beef Hor fun ($9.80) had very tender sliced beef, with black bean sauce. While the hor fun here could use a little more wokhei, overall the dishes from Heng Heng were pretty decent and adds to the variety of choices here!

3 Likes

These soufflé pancakes from Poofy sure was poofy! Light and fluffy as a dream (Hokkaido milk and Japanese flour were used); the Poofy Pancakes ($14) was served with a delicate, fragrant chantilly cream, maple syrup and berries.
Preferred this to the Matcha by Riz Labo ($17) as it was less dense than the gluten version.

3 Likes

Fish and chips was an obvious popular choice amongst patrons here. Hardly comes as a surprise as the British classic of light crisp beer battered fish and chips was one of the better ones I’ve had in awhile considering its flavour, price point and portion. Pick the type of fish you like (Barramundi, haddock, pollock, snapper and the most affordable which was dory). I liked how they actually remained crisp for quite long. Surprisingly preferred the dory to the snapper and barramundi as the fish seemed firmer.

3 Likes

Omnomnomnivore

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