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Fusion Food

Fusion Food

Featuring Artichoke, The Masses, NINJA CUT, Xiao Ya Tou, Froth, Nassim Hill Bakery Bistro Bar, redpan, Som Tam, KEK Keng Eng Kee (Pandan Gardens), Nipong Naepong (Jem)
Miss Ha ~
Miss Ha ~
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Intrigued by the flavors they offer, especially those local-infused ones such as the Nasi Lemak, Chili Crab Manza, and including the GLY Pizza which stands for Gu Lou Yok, or sweet and sour pork.

It was a good attempt in trying to come up with local flavours, but taste wise really out to improve. The dough, especially the crust, was pretty hard and dry. An Asian version of the Hawaiian pizza it seems, from the pork chunks, pineapple, pepper and onion, to their own sweet and sour sauce. Other than the pork being tough to chew on, and the sauce lacking on the sour note, it was a decent pizza.

While the Takoyaki pizza mimicked the taste of the actual Takoyaki with lots of ingredients like octopus slices, ham slices, and of course bonito flakes! This was the exact opposite as the mayonnaise was probably added too much, hence a tad too salty on top of all the ham slices. The saltiness was so heavy that it masked the original Takoyaki flavour that I was looking out for.

But thanks to Burpple Beyond, we managed to get 2 pizzas at the price of 1! How worth it since it was big. On the day I went, the Nasi Lemak and chili crab manza pizzas were unavailable. So you might want to check if they are available before heading down!

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All the more if you are a fan of ma la xiang guo and ma la hot pot. Take your pick from the variety of ingredients that include meat, vegetables, noodles, seafood and more, where they will first be cooked before the soup broth is poured over. There are now 4 soup bases available; definitely the spicy option of a flavorful mala broth which I believe spicy lovers would enjoy. And non-spicy options that include pork bone (found it a little heavy), pickled vegetables (acidic and rather strong preserved taste) and a new tomato broth which I was so looking forward to try but it was unavailable. Pricing goes by weight for all ingredients at $2.88/100g.

Thank you @burpple for inviting and @gongyuansg for hosting!

#burpple #burpplesg #burppletastemaker #sgeats #sgfood #sgfoodies #sgfoodporn #foodporn #instafood_sg #wheretoeatsg #sgigfoodies #sgigfood #gongyuanmalatang #malatang

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Pizza Maru has an extensive menu of fusion creations ranging from pizzas, pastas, risottos, bibimbap towers, Korean fried chicken and more. I was really expecting some nice flavours here but was disappointed instead.

Firstly, the supposed green tea dough didn’t have much of the green tea taste and aroma, probably just a pale green colour.

Though there were seafood, broccoli, black olives, mango drizzled with spicy buldak sauce and pilaf sauce, it was obvious that the seafood was frozen as they were hard.

Now to the crust. Since we ordered the double cheese crust, we expected a really cheesy crust with those thick cheese pullsy. Instead, there wasn’t any when we took a slice out, and cream cheese was actually used to stuff the pizza crust, making the entire pizza really really sweet. Not my kinda thing.

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It didn’t quite feel like I was eating a Thai pineapple fried rice, instead it was a little like a seafood paella, especially because we don’t usually see mussels and such plump prawns in a typical Pineapple fried rice.

Having said that, this is where Som Tam’s attractiveness lies; creating innovative fusion Thai food. As much as I enjoyed the seafood in it, the aromatic spiciness from the turmeric and Thai curry was retained, making the dish really fragrant. Not quite heat spicy even though there is a flame symbol on the menu. And of course, what’s a pineapple fried rice without the usual suspects; pineapple chunks, raisin, floss and some cashew nuts!

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Som Tam’s always the first place that comes to my mind when I think about Thai fusion food. With new creations up on their menu, I am happy to know that their existing dishes are still as good.
Despite having a name that says oozy chicken, there’s really nothing that oozed or flowed. Instead, what greeted us was a plate of juicy deep fried chicken chunks with a beautiful crisp exterior, that was thickly coated with creamy salted egg sauce. Don’t expect the usual grainy kind of salted egg sauce here; what it really turned out to be was bits and chunks of the sauce. On a side note, it was slightly sweet, so it might just disappoint people who are looking for a savoury salted egg dish.
Morning glory tempura was new to me. The curry dipping sauce was rather milky and lightly watery for those crispy leafy greens. Fragrant, but could still be stronger in flavour. In fact, it wasn’t spicy at all. The oiliness got me feeling a little jelak at the end.
Thanks to #burpplebeyond, you can now enjoy 1-for-1 mains (chicken/seafood/veg) at Som Tam!
#burpple #burpplesg #sgfood #sgfoodies #sgfoodporn #foodporn #sgigfoodies #instafoodies #instafood_sg #wheretoeatsg #sgeats #thaifusion #somtamsg #somtam #oozychicken #morningglorytempura #

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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Foodie for life <3

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