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Featuring Kumoya, Bistro November, Momolato, Global Kitchens, Monniker, Plaza Singapura, Singapore Coffee Festival, National Gallery Singapore, National Museum of Singapore, Compass One
Doreen Tan
Doreen Tan
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White Rabbit πŸ‡ Drink with Brown Sugar Pearls (S$4.30/ regular)
Available at @TakeABiteSG stall, next to Tanjong Katong Complex.
Felt like Milk πŸ₯› with brown sugar pearls. Where’s the white rabbit?

Stall : Take A Bite
Stall Unit No. : WGSB019
MRT πŸš‡ : Paya Lebar (EW8/ CC9)

Cheesy Mentaiko Beef Cubes (S$16.90)
Available at @beefbro_sg stall , Malay Village near Wisma Geylang Serai.
Cheese πŸ§€ underneath the sauce. Would prefer the sauce slightly torched. Kind of watery.

Stall : Beef Bros
Stall unit No. : WGS A G306
Open : 3 May 2019 to 4 June 2019
MRT πŸš‡ : Paya Lebar (EW8/ CC9)

Geylang Serai Heritage Gallery presents: Malay Kueh Clay Workshop
Conducted by @tinklearts
Note πŸ“ : Cannot be eaten β€˜cos made with air clay from Thailand.
#SGHeritageFest

Chef Ian Kittichai @IanKittichai X Chef Thitid Tassanakajohn @ChefTonn of @LeDuBKK from Bangkok, Thailand πŸ‡ΉπŸ‡­..
4 Hands Collaboration
At Tangerine in @RWSDiningArtisans / @RWSentosa
11 - 14 April 2019

Chapter II
Savour’s @100Gourmet April Edition .
6 Course Dinner (S$180++/ public, S$110++/ SingTel & Maybank customers)
7pm
Also available for lunch on 13 & 14 April 2019
(S$180++/ public, S$100++/ @SingTel & Maybank customers)
12pm
Book it at @hungrygowhere website : https://100gourmet.hungrygowhere.com/

Complimentary Spring onion & coriander bread 🍞, served in a flower pot

Seared Scallop
Chef Ian Kittichai
Tangerine’s garden herbs, cashew nut milk-pepper dressing, Diver Scallop

Cured Fluke
Avocado, green mango & ginger
Chef Thitid Tassanakajohn

Sustainable Sea Bass Soup
Chef Ian Kittichai
Turmeric, Coconut - galangal broth
With the soup served in a teapot which was packed with lemongrass.

Lobster in Signature Southern Style Curry
Chef Thitid Tassanakajoh
Smoked pumpkin & signature Chu-Chee curry.
. .
β€œHunglay” Iberico Pork
Chef Ian Kittichai
Tamarind, pickled garlic
Cooked for 3 hours. The sauce was spicy but grew with a lingering aftertaste.
Served with eggplant πŸ†, pumpkin purΓ©e and pickled ginger.
Accompanied with wild rice 🍚 from Thailand.

Mango Panna Cotta
Chef Thitid Tassanakajohn
Smoked coconut ice cream
Interesting savoury kick from the crispy rice topping.

Tangerine
Address 🏑 : 18 Sentosa Gateway, # 01-563/ 564 Resorts World Sentosa, Singapore πŸ‡ΈπŸ‡¬ 098 134
Open ⏰ : Wed - Sun : 11.30pm - 2.30pm, 6pm - 10pm
Note πŸ“ : ESPA, Level 1 West Carpark
Take RWS hotel shuttle bus

Chef Aitor Jeronimo X One Michelin-Starred Chef Oldrich Sahajdak of La Degustation @La_Degustation from Prague, Czech Republic πŸ‡¨πŸ‡Ώ
4 Hands Collaboration
At @BasqueKitchenByAitor
28 - 31 March 2019

Chapter I
Savour’s @100Gourmet March Edition .
6 Course Dinner (S$180++/ public, S$110++/ singtel customers)
6pm - 8.30pm, 8.30pm - 11pm
Also available for lunch on 30-31 March 2019
(S$180++/ public, S$100++/ singtel customers)
12pm - 1.30pm, 1.30pm - 3pm
Book it at @hungrygowhere website : https://100gourmet.hungrygowhere.com/
.
Snacks
Beef Tartare - Chef Oldrich
Potato Pancake πŸ₯ž- Chef Oldrich
Anchovy, Served with tomato πŸ… and toast - Chef Aitor
Fried Oyster - Chef Aitor
.
Sourdough bread 🍞 and butter
.
Ankimo - Chef Aitor
Monk fish liver, Escabetxe, carrot πŸ₯• gel, Yarra Valley trout roe
.
Smoked Trout - Chef Oldrich
Trout, Dill, Pancake
Served with white wine vinegar foam
.
Oxtail Bomba Rice - Chef Aitor
Braised oxtail, confit quail egg πŸ₯š yolk, chive aioli
With cheese πŸ§€ and tender 12 hour cooked oxtail meat inside.
This dish was inspired by a gyu don which the chef πŸ‘¨β€πŸ³ had in Japan. Kind of reminded one of risotto.
.
Pork - Chef Oldrich
Pork Neck, Apple 🍏 juice, Apple 🍏 Gel, Dijon Mustard
.
Beef Tongue - Chef Oldrich
Vegetable glaze, thyme oil, forest berries
Served with blueberries
Interesting to know how this dish come about because the chef πŸ‘¨β€πŸ³ found cows πŸ„ eating blueberries which resulted in unique taste of meat.
.
Chocolate - Chef Aitor
Textures of chocolate
Sponge cake 🍰 , ice cream 🍦 , meringue
.
Complimentary Petit Four - Passion fruit jelly, matcha 🍡 meringue
Accompanied with Earl Grey Tea and Flat White.
.
Basque Kitchen by Aitor
Address 🏑 : 97 Amoy Street, Singapore πŸ‡ΈπŸ‡¬ 069 917
Tel ☎️ : 6224 2232
Open ⏰ :
Mon - Fri : 12pm - 2.30pm, 6pm - 11pm
Sat : 6pm - 11.30pm
Website 🌐 : http://www.basquekitchenbyaitor.com
MRT πŸš‡ : Telok Ayer (DT18)

What’s for lunch?

3-course lunch (S$28++)
Available on Friday & Saturday 12pm - 2pm at @magicsquare.sg .
Starter : Duck liver tart
Topped with citrus jam and black citrus powder
The bitterness and tart taste balanced each other.
.
Main : Duck confit with curry with coconut milk rice
6 different types of oil in the curry which was very rich and lemak.
Just curry πŸ› with rice very delicious πŸ˜‹ liao.
.
Dessert : Corn miso pudding
Made with corn miso fermented in-house.
Topped with Caramel and burnt bread 🍞 powder.
Interesting salty plus a bit β€˜Chao Ta’ taste.
.
Accompanied with still/ sparkling water.
.
η”° Magic Square
Address 🏑 : 5B Portsdown Road, # 01-02, Singapore πŸ‡ΈπŸ‡¬ 139 311
Tel ☎️ : 8181 0102
Open ⏰ :
Tue - Sat : 6pm - 8pm, 8.15pm - 10.15pm
Website 🌐 : http://www.magicsquare.sg
MRT πŸš‡ : One North (CC23)

Beyond Sausage (S$8)
Using @beyondmeatsg hot dog 🌭, house made vegan bun, dill pickled Japanese cucumber πŸ₯’, onion, tarragon mustard, and ketchup.
Available at @grandhyattsing X @The_Vegan_FnB food truck during @earthfestsg in @marinabaysg on 20 Jan 2019.
The texture was not bad, although I seem to prefer the minced pickles more. Didn’t taste like the usual Chinese style mock meat which I don’t like.

Complimentary @heytea brown sugar Bobo milk or durian salted egg soft serve🍦 at pop up truck outside @ion_orchard from 2pm to 6pm today when one comes in dots.

Get to win tote bag when one scoops 10 ping pong balls within 30 seconds.

Lucky dip when like Instagram or Facebook page.
#heyteasingapore

So Mochi Donut 🍩 (S$10.90)
Available at @haagendazssg pop up outlet in @orchardroad.sg
Came with 2 scoops of ice cream 🍨 which selected limited edition Tiramisu Mochi and Cream Cheese Mochi.
Not bad with bits of Mochi in the ice cream except the ice cream 🍨 melt before reaching my hands and the donut 🍩 was kind of dry. Soaking in the ice cream 🍨 helped a lot.
Note πŸ“ : Can’t redeem the Grab promotion scoop here.

@BellesHotChicken x @AndazSingapore Pop-Up
At the hotel’s Alley on 25
From 12pm to 9pm (or till sold out)
On 17 and 18 November 2018
Website 🌐 : http://www.belleshotchicken.com
Address 🏠 : 5 Fraser Street, Andaz Singapore, Singapore πŸ‡ΈπŸ‡¬ 189 354
.
Thank to @chopesg we were having these tonight using 4,000 points, accompanied with red and white wines.

1 Like

JUST Egg πŸ₯š Sandwich πŸ₯ͺ is made with a specially-prepared JUST Egg πŸ₯š patty, tucked in between a freshly-baked homemade corn 🌽 bun, dairy πŸ₯›-free cheddar cheese πŸ§€, avocado πŸ₯‘ puree, and topped with a tomato πŸ… jam and sold at an introductory price of S$5 Nett.
.
Texture like the real thing but seems like didn’t have the real eggy taste.
.
JUST @justforall Egg Food Truck Experience
1 Nov - 3 Nov 2018
12pm - 9pm
Front Driveway, Grand Hyatt Singapore πŸ‡ΈπŸ‡¬ @GrandHyattSing
10 Scotts Road, Singapore πŸ‡ΈπŸ‡¬ 228 211

Lobster Tendon (S$16.90)
By Guest Chef πŸ‘¨β€πŸ³ @Sho_Naganuma
Lobster tempura, snow peas, seaweed and uni scramble egg πŸ₯š with truffle kombu sauce, on top of white rice
Available at guest chef stall in @takashimayasg Japan πŸ‡―πŸ‡΅ Food Matsuri from 4 to 7 October 2018
No bad although the scrambled egg πŸ₯š taste was slightly uneven. Some parts were a tab too salty.
Note πŸ“ : The lobster shell 🐚 is just for show. No meat inside.

1 Like

An engineer who is always on the lookout for new food. Instagram : Alamakgirl

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