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Fusion Food

Fusion Food

Featuring Artichoke, The Masses, NINJA CUT, Xiao Ya Tou, Froth, Nassim Hill Bakery Bistro Bar, redpan, KEK Keng Eng Kee (Pandan Gardens), Nipong Naepong (Jem), Pluck
Miss Ha ~
Miss Ha ~
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Seize the last few opportunities to savour the wok hei burgers before @kengengkee Pandan Gardens close their doors on 31 July 2018!
Since the salted egg trend seems to be never dying, I went with this blurger, a joint creation by @ieatishootipost’s Dr Leslie Tay and KEK’s Chef Wayne Liew. Could get a little messy when those lightly-battered chewy sotong rings started falling out but that definitely didn’t stop me from finishing the burger.
The salted egg sauce was a perfect for me; eggy, sandy, creamy thick and you could even taste the grainy salted egg bits. You know it’s legit when there’s also aromatic curry leaves and cut chili padi in it. I am turned off by variations that are on the sweet and milky side. Try the way we ate it instead of just treating the sauce as a dip! Drench the sauce over the toasted sesame buns that were also buttered on the inside, and it was just irresistible when the pillowy buns get soaked up by the sauce. As it flowed down, there you go, salted egg sotong! There was a good mix of greens too; lettuce, purple cabbage and tomato slices.
I surely didn’t become blur after having this burger. Hate to see you guys go, but oh well 🤷🏻‍♀️. Looking forward to a new location!

#burpple #burpplesg #sgfood #sgfoodies #wheretoeatsg #sgeats #instafood_sg #sgigfoodies #foodporn #kekseafood #kengengkee #kekpandangardens #wokheiburgers #saltedeggsotong #saltedeggsotongblurger

Thanks to #BurppleBeyond that got me even more enticed by @froth.sg, where we enjoyed a great 1-for-1 mains deal! The homemade chili crab sauce was slightly fiery, but I liked the fluffy fried mantous that I used to mop up all the sauce. Star of the dish had to be the fried soft shell crab; sizeable, thinly-battered while retaining the sweetness of the crab meat. It’s really worth the price when the seafood they serve are fresh, like the plump grilled tiger prawns in the seafood Tom Yum risotto. However, we would appreciate if the food was served warm instead.

A quiet place to hangout, Froth has live performance at its bar, where we were seated, on level 1. If you prefer an even quieter environment, head to its restaurant on level 2.

For this meal, we saved about $24. Sign up for #burpplebeyond, a premium membership program designed to explore and enjoy 1-for-1 deals at over 100 curated restaurants, cafes and bars like we did! With an average of $22 saved per redemption, you can get your membership's worth within the first visit. 2 membership plans are now offered at a special price for a limited time: All day membership at $9.90 per month, off peak membership is free of charge. Check out www.burpple.com/beyond for more details or simply download the latest version of the @burpple app! 📷: @marilyn_voon
#burpple #burpplesg #burpplebeyond #sgfood #sgfoodies #sgeats #foodporn #frothsg #chilicrabpasta #seafoodtomyumrisotto

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I had my reservations for this creamy dish initially but was still really curious upon reading reviews. It was served on a hot pan with a swirl of whipped cream that looked like a big fluffy cloud. The flame was then lit so that the cream would start melting.

As the cream melts, you could stir to give it an even mix into the red curry. Interestingly, the sweetness of the cream blends well into the curry and even reduced the spicy heat of the curry, although it was still pretty spicy! The curry really got my lips and tongue burning. Thought it might get jelak, but surprisingly the cream was quite tantalizing. A sinful indulgence, but worth it for the chewy Tteok-bokki (Korean rice cakes), diced mushrooms, green and red bell peppers as well as some broccoli. Sadly, the beef portion was quite little.

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Whether it is classic Mac and cheese, with seafood or meat, NY Night Market has it all covered!

I am not exactly a cheese lover but even the photo Iooked so enticing. We had the M.A.C feat bacon which seemed to be a popular choice. Served on a hot plate, the macaroni was cooked till firm and chewy. The best part of enjoyment was to see the cheese melt over the macaroni, bubble and slightly overflowing when it was presented right in front of my eyes. Indulge in the hot melted cheese as it gets pulled for intense satisfaction.

Crispy deep-fried potato strips were topped on the dish, it was as though I was eating the crispy ee mian. The bacon strips were deep fried till a little too dry though the oily meaty flavour was well coupled with the cheesiness.

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Back at Nipong Naepong for the second time within a month. Dry Ppongs are limited on the menu, with Tae Ppong being one of the two.

Stir fried in a brown addictive sauce as they put it on the menu, the Jjolmyeon was nicely soaked up with the sauce's flavour. It's stated to be mild spicy but to me it tended to the savory side, hence being a sweet savory sauce, suitable for non-spicy lovers. The noodles were chewy too.

Nipong Naepong is generous with their portion, and that includes the ingredients especially seafood. Prawns, mussels, squid, cabbage, sliced onions and even the fish roe topped on the noodles which had a bursting texture. I really like the smokiness and wok hei of the wheat flour noodles that got me all hooked!

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I underestimated the spiciness of even the level 1 of this top-selling Cha Ppong. So I can't really imagine how spicy level 2 could get! If you aren't a spicy lover, beware.

The Cha Ppong is a very classic seafood noodle in a spicy broth that has a slightly smoky taste in addition to the spiciness. The noodles were chewy and there was a wide variety of ingredients from mussels, prawns, cabbage, onions and even quail eggs! The portions at Nipong Naepong are usually good for sharing between 2. With such spiciness that really sent heat down my throat and tummy, it's probably a dish that I would only crave in cold weather.

A traditional chicken kebab, or skewered chicken dish in the Middle Eastern Cuisine. Served with grape vinegar, this 300g Lebanese grilled chicken was pretty well marinated with spices, grilled to a beautiful color and a slightly charred skin but juicy meat beneath. The taste of paprika and a tinge of sweetness reminds me of the New Orleans Roasted Chicken. Not that outstanding but more of a reminiscence dish.

Thank you @Burpple for the invite and @artichoke_sg for the hosting! Appreciate the kind gesture to serve the Shish Taouk as a replacement for non-beef eaters!

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When I first saw this dish, I got reminded of a rather popular home-cooked dish in China, Coca Cola Chicken Wings. Have been wanting to recreate the dish but it's been dragging for some time. Using Coca Cola for cooking isn't a surprise, but to have it in a pork dish, in fact atas pork, was something that made me look forward to.

The marvelous pork marbling gives each chunky piece of the 300g grilled ibérico pork a delicate and exquisite flavour and mouthfeel, especially when the meat is so tender that's easily torn apart while the fatty parts melt in the mouth. Caramelizing with Coca Cola sets a layer of sweet and savory glaze on the pork, a combination that's just right. If you, like me, find that the caramelized flavour isn't strong enough, dip it into the braising Cola sauce for an enhancement. The shallots add a mild onion but sweet flavour as well.

Thank you @burpple for the invite and @artichoke_sg for the hosting!

This mouthwatering baby is easily one of the hot favorites. Savour those plump and succulent fresh prawns plunged in a sea of green harissa and split cream. I like how the entire pan is filled with spices and garnish; creamy, aromatic, flavourful but not overwhelming. Felt that it was more like a Southeast Asia-inspired dish though, as it reminded us of Thai Green Curry while the coriander and raw onion reminded me of those in a bowl of Vietnamese pho. Highly addictive with the fried onion that had a tinge of sweetness as I couldn't stop eating it as a dip with bread.

Thank you @burpple for the invite and @artichoke_sg for the hosting!

#burpple #burpplesg #burppletastemaker #sgfood #sgfoodies #foodporn #artichokesg #hotskilletprawns

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Mentaiko lovers rejoice! A unique pairing of the fish roe dip with charcoal-grilled garlic bread. Don't be intimidated by the green peas yet, for the real gem is hidden beneath; Creamy mentaiko mixed with olive oil that gives a good mouthfeel. Added satisfaction when the umaminess meets the slightly charred and buttery flavours of the garlic bread. Generally I love the aroma of charcoal grilled food, and in this case, resulting also in a crispy exterior but fluffy interior of the bread. I prefer slicing in between the bread to spread the dip instead of just dipping, because the feeling of letting the mentaiko cream ooze inside your mouth is just awesome.
Thank you @burpple for the invite and @artichoke_sg's chef @bjornshen and sheena for hosting!

#burpple #burpplesg #burppletastemaker #sgfood #sgfoodies #foodporn #artichokesg #mentaikotaramasalata

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Look at that pool of shredded mozzarella cheese, made me oomph literally! The Ro ppong-roje wasn't my first choice because I am not a cream-based pasta person. But this is really the first that changed my opinion on that.

I really have to agree that it's the heartiest ppong at Nipong Naepong, not just for its portion, but how magically the blend of tomato and cream sauces turned out, as though I was having a lobster bisque. The tanginess of the tomato sauce and tomato chunks was really pleasing. The highlight was when the mozzarella cheese melted as it was mixed into the pasta sauces, where it gets pulled along with the pasta. I liked how they added 2 slices of the crisp tortilla base, used for their pizzas, on top of the pasta. Dipping that in the sauces gives a good judgement of the sauce flavours.

Also a seafood pasta, where there's a generous lot of mussels and squids. The flying fish roe adds on to the umami seafood flavour, as well as a bursting texture amidst the creaminess. Surprisingly, I didn't find it jelak till the end!

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I had some difficulty deciding on which ppong because they all looked so enticing! Eventually decided on one of the top sellers, vongole ppong. Vongole is a pretty much safe choice for a seafood lover like me, especially in pastas.

Although stated as mild spicy, the heat gets burning gradually. I would say, it's actually quite spicy, because of those dried chilies. But the clear broth with white wine was addictive, very umami and strong seafood flavour. You will understand why when you see the amount of mussels and bring clams inside. The garlic fried till golden brown, leek, onions and cabbage play a part in contributing to the fragrance and sweetness of the soup. The chewy noodles, quite a reasonable portion for the price, and reminded me of that used for jjajang myeon. What could have been better, was probably to have a stronger white wine flavour.

Thanks Burpple for the 1-for-1 Promo!

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Foodie for life <3

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