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To Try

Featuring Zhong Guo La Mian Xiao Long Bao 中国拉面小笼包 (Chinatown Complex Market & Food Centre), Cicheti, Chinatown Complex Market & Food Centre, Forty Hands (Tiong Bahru), Amoy Street Food Centre, Misato, Heap Seng Leong Coffeeshop, Blue Label Pizza & Wine, Waa Cow! (National University of Singapore), Wah Lok Cantonese Restaurant
Andrea Cheah
Andrea Cheah
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Merci Marcel’s second outlet has opened at Club Street. It also has a Parisian inspired décor and boasts a space of 1,250 sq ft.

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Stracciatella di bufala is a cheese produced from Italian buffalo milk using a stretching and a shredding technique. It is the thin strands of mozzarella soaked in fresh cream; the milky, creamy, dangerously oozy filling found beneath an outer shell of mozzarella in burrata.

The Stracciatella di bufala has a dip like texture and taste really great with the pita bread!

Loved this dish! Never had burrata served with onion marmalade, truly an awesome combination! Pesto was so so good as well! I find myself scooping the burrata and adding copious amount of onion marmalade and pesto with each mouthful. Divine with the crusty bread and a sip of pinot grigio

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Featuring the Spicy Chilli Chicken ($19.80) Heaps of fried chicken cubes sautéed in homemade mala sauce, crunchy bamboo shoots and dried chilli peppers. The unique mala sauce is crafted with a medley blend of dried chilli peppers, sichuan peppercorns, star anise, flower peppers, salt, sugar and pepper.
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Dine at @chengdusg you can make a reservation via @chopesg
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📸 @whatjeanneats
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Location: @chengdusg 74 Amoy Street, Singapore 069893
Tel: 85339928
Closed every Sunday.
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#chengdusg #sichuancuisine #burpple #burpplesg #chopesg

Went to try these xiao long bao @ Supreme Xiao Long Bao stall hidden at a corner of a coffee shop @ Blk 46 Holland Drive, after reading a review on it.
These buns are of considerable size in comparison with other Chinese eateries and ooze out clear, sweet broth as you bite into it.
Pretty good standard! 👍🏻
#burpple
#stfoodtrending

Ordered XLB (10 for $6) and 红油抄手/red oil chilli vinegar wantons (10 for $4.50). XLBs are decent and affordable, although I still prefer paradise dynasty's. The 红油抄手 is amazing though - savory and slightly spicy. Just ate at the Alexandra Food Centre's Shang Hai La Mian XLB a couple of days ago and that paled in comparison to this. This was the first place that I tried 红油抄手 - guess the bar has already been set extremely high.

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Was unable to decide what to eat until we reached to this restaurant which is always long queue and busy. Fortunately you dont have to wait for long if you are coming in a smaller group. Ordered the vietnamese vermicelli with spring roll ($10.4) and the portion is so much bigger than i expected! There are in total 8 spring rolls on top of the noodles with a lot of veg below. I wish they could give me more sauce as it is still a bit dry. Should try their beef noodles next time!

We’ve seen many instagrammers flock to this place to capture that picture-perfect cheese pull, and heard about it in reviews - so does it live up to its hype? Nah.

This stall currently gives you 4 options for your toast: Original, Chocolate, Charcoal, and Matcha.

At $3.80 a slice, it’s pretty pricey given its portion. Surprising to us, the toast was on sweet side, when we expected a savoury taste. We went for the Charcoal toast - the toast itself was crispy, but a tad too buttery for our liking (we saw them slathering heaps of butter on it). The cheese itself which should be the star of a cheese toast - was disappointing. It was too sweet and flat (with a semblance of condensed milk) and too chewy (like gum), which leaves you missing the melt-in-your-mouth experience of a good cheese toast which unveils the distinct taste profile of the cheese bit by bit.

So while it’s fun to see how far you can stretch your cheese, it probably doesn’t stretch your dollar. You’d probably get a better cheese toast elsewhere :/ It hits the sweet spot, just not the cheese spot.

Nothing fancy apart from the fact that they prepared the fries by shaking in a huge bucket. Cheese flavour reminded me of our childhood cheese rings snack while the Sour Cream was decent. If even Everything With Fries Can't survive, I'm not sure how long this will last TBH. Might not be a popular opinion but Mac's Shaker Fries anytime.
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#makandaydream
#potatocorner
#potatorcornersg
#313somerset
#fries
#frenchfries
#cheese
#sourcream
#burpple
#burpplesg
#sgfood
#sgfoodies
#sgfoodporn
#sgeats
#hungrygowhere
#8dayseat
#stfoodtrending
#foodinsing

Besides the usual, we tried their porridge this time round. Century egg with pork porridge (SGD6.80++) was smooth and flavourful, but it's quite a small bowl though.

Added $2 for the option of thin crust. The combination of classic pepperoni and meatballs w peppers, olives and mushroom on top of charcoal baked thin crust.. 😋😋😋

[Muslim-Owned] Big Bowls Project is a healthy rice bowl stall nestled in the prominently rustic-looking Amoy Street Food Centre, located a couple of minutes away from Exit G of Tanjong Pagar MRT station. It’s impressive to consider that they’ve only opened for over a month, but they’re already riding success in the the fast lane.

In the poky stall they operate in, they work relentlessly in their fleeting operating hours (11:30am to 2:30pm) to get all orders out. They only have four main items on the menu, all of which are of rice bowls that include sliced cucumbers and cherry tomatoes as well as Norwegian Salmon fillets, underpinned by a bed of jasmine brown rice.

Their Mentaiko Salmon Bowl was generally up to par in terms of quality. The salmon fillet was moist and tender, with the torched mentaiko elevating it with a whisper of the salty-savoury, oceanic flavour. I must say though, that the onsen egg was particularly well done. It was rotund, with the whites cooked until set, and it boasted a satisfying, characteristic jiggle. A runny yolk awaits you underneath the shroud of whites, which I daresay was the ultimate highlight of this dish. Onsen eggs (i.e. slow-cooked eggs at low temperatures) turn out very differently even with a degree celsius of difference, and that’s why I think that whoever made mine nailed it!

I do think that more could be done to maximise the impact of this dish and their concept because right now — they’re pretty promising, but the concept feels a little cookie-cutter. Their Muslim-Owned status and geography lend them a gush of appeal, but they are ephemeral and the reality is that this concept remains largely commonplace in the eyes of many foodies.

Currently, they’re acquiring new customers fast, so they’re going to have to plan for the journey ahead, which is mainly finding solid ways to retain their customers with a cutting edge. I look forward to seeing what they have in store in the future, especially since they’re growing by leaps and bounds! (7.4/10)

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