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Other Asian Food

Other Asian Food

Featuring Montana Singapore, Chir Chir Fusion Chicken Factory ([email protected]), KEK Keng Eng Kee Seafood (Alexandra), The Naked Finn, Spicy Thai - Thai Cafe, Cha Thai, Malaysian Food Street (Resorts World Sentosa), Resorts World Sentosa, Dancing Crab (VivoCity), NamNam Noodle Bar (Plaza Singapura)
Justin Teo
Justin Teo
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Yes, one whole squid for only $15. This BBQ squid came with a sweet and mildly spicy marinade, served Indonesian style. The squid borders on being a little chewy, but it was bouncy and undoubtedly fresh. Best eaten with their housemade sambal!
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[Invited]

2 Likes

Probably the first place to serve cold la mian with truffle and caviar. While this sounds like a familiar dish at first, I found it to be a refreshing change from the usual cold pasta and cold somen.
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And this dish either reflects our cosmopolitan city, or the wanderlust in Brendon Au, co-owner of Mister Wu. This la mian came with oysters from Hiroshima and Sakura ebi from Taiwan, mixed with truffle oil and top with real caviar.
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It's light, and I like it as a starter to be shared amongst the table before ordering a punchy noodle soup and a chicken and wagyu hotpot which I'll recommend in a separate post.
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[Hosted]

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One of my most enjoyable meals in Vietnam was actually within Banyan Tree, at Watercourt which serves traditional Vietnamese food. Service was excellent, the food was good.
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I must confess I may not know what's truly authentic, though Vietnamese locals have brought me around Vietnam to try different food during my previous business trips that typically lasted 2 weeks per visit here. But the food here felt authentic for me, and it's more refined.
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S$80 may sound expensive for a meal in Vietnam, but the menu is very extensive:
1. Squid and green cucumber salad
2. Pepperomia salad with lang co beef
3. Grilled beef with piper lolot leaves
4. Pumpkin soup with minced beef
5. Ha long squid loaf
6. Grilled chicken thigh with rock salt and chilli
7. Braised tofu with spinach
8. Coconut agar agar
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The meal was so enjoyable I actually came here twice during my visit.

1 Like

This duck is fried till crispy, then sprinkled with crispy desiccated coconut. It thus has that savory skin, yet well marinated and herby. And that chilli vinaigrette was awesome.. I was told the chefs are very particular about their sauces, and will customize each sauce for each dish. Such dedication.
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This is a multiple awarding winning Malay-Indo restaurant from KL, and they've taken over the space by Dulukala Restaurant, (formerly Island Cafe) at Tangs Level 4. Given the quality of the food, I think they'll do very well here as well.
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[Hosted]

3 Likes

Multiple awarding winning Malay-Indo restaurant from KL has just opened its first overseas outlet, and they've chosen Singapore to launch their brand internationally. They've taken over the space by Dulukala Restaurant, (formerly Island Cafe) at Tangs Level 4, so expect the same modern interior with marble tables and lots of natural light perfect for food and ootd photos.
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Definitely, order the Dancing Fish, which the restaurant is named after. It's deep fried tilapia (surprise, it has no muddy taste at all, as most tilapia is notorious for) that was reared in house, and was live just before it was served. It was fried till crispy all over, some bones were edible, and the flesh retains a good bite. There are a couple of sauces to choose from, I recommend the sambal dabu-dabu.
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This was Gail's favourite dish served during our tasting yesterday, I love it too but there was another dish that Karl and I love more. Share with you soon!
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[Invited - thanks Sean, nice lunching with you again!]

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The famous @bali_porkstar is now in Singapore, thanks to the RWS Street Food 2018 which has assembled a strong showing of Indonesian, Malaysian, Vietnam, Thai and Singaporean hawkers and eateries under one roof at the Malaysian Food Street at Resort World Sentosa.
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This dish created by Chef Andris has lots of pork collar fried till crispy, and refreshed with herby scent due to the use of lemongrass and kaffir lime. There's also a little bit of chilli padi within to add a little heat. It's good, even the rice was soft and fragrant.
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Available only from now till 19 August at RWS Street Eats. Admission is free, just need to pay for the food. I'll be back the following weekend!

That finesse in cooking salmon to this perfect soft and silky texture. It's fully cooked, yet it's almost as delicate as salmon sashimi.
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The elegance in the salmon extends to the white curry as well. I had expected it to taste like Hokkaido white curry (where Hokkaido milk is used instead of turmeric), but instead it tasted very close to our local red curry.. except that it looked nothing like it. Chef Ming @mkthehansum graciously shared his secret with us, but I shall leave this to a conversation you can have with him when you visit.

You wouldn't expect such a young chef at the age of 29 to have the talent and tenacity to design and execute these dishes to exacting standards. His cuisine is one of a kind - kaiseki techniques on primarily local flavours and ingredients, and taking no shortcuts just like how his years at a peranakan restaurant had trained him.
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Take this frog leg for example. Well marinated with turmeric and encased in this amazing batter. When others might have just used flour, Chef Ming shared that he used Japanese crackers, ground and blended, before going through a very fine sieve. The dustings on top were fine powder from laksa and curry leaves.
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It's the kind of comfort food that you should spam with beer as you watch a soccer match. It's also so fine that you should only have one but savour every bite of it. I need this again.

2 Likes

What's hidden within this mix of melted whipped cream and red curry sauce is beef and topokki (Korean rice cakes).
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You'll be served this on a hot plate, with whipped cream covering the top. As the plate is further heated, the whipped cream will melt into the red curry resulting in this sauce you see right now.
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The whipped cream actually helped to lighten the consistency of the curry, so it's not as gelat not heavy as typical red curry. Quite popular among us that day.
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[Hosted]

5 Likes

The Salted Plum was formerly known as the pop-up Five Ten, and it is now settled into its permanent home along Circular Road.
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Therefore, as with Five Ten, expect to see amp-ed up offerings of Taiwanese tapas including the following pictured:
* House-made Taiwanese Sausage Patties ($10);
* Fried Chicken with Nori Mayonnaise ($10);
* Pork cutlet ($10);
* Chicken hearts ($5);
* Kailan ($5);
* Lu Rou Pork Belly ($10); and
* Shiny Rice ($0.50) which is rice topped with lard and garlic oil.
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[Invited Tasting]

6 Likes

The Peranakan has an extensive ala carte menu, and you'll likely see all your favourite classics on the menu. Pictured is the ayam buah keluak, a traditional peranakan dish stewed with chicken, based on the chef's great grandma’s recipe.
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[Invited Tasting]

3 Likes

This is a classy place that serves local and peranakan food. Pictured is the nonya-styled braised chicken in thick spicy tamarind gravy with buah keluak nuts. Served with rice and chap chye.
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[Media Invite]

4 Likes

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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