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Western Generally

Western Generally

Just want to "jiak kentang" (combination of "eat" in Hokkien and "potato" in Bahasa Melayu).
Siming T
Siming T

The main course of the tasting menu was their AusKobe F1 Wagyu Tri-tip with a marble score of 4~5, served with smooth mashed potatoes (pomme puree in fancy terms), burnt shallots and smoked Eryngii mushrooms by the side.

The beef was done medium-rare, and had salt sprinkled over it. Enjoyed with the sauce which had some notes of berries within, the steak tasted delicious to me, with the right amount of fat inside. I was only short of a glass of red wine to pair with this cut.

On the whole, I would not say that the steak was exceptional. Neither would I want to lie that the serving portion was substantial. However, what I wanted to acknowledge was that this was a tasting menu which allowed diners to try out the cuisine here that mainly comprised beef, and on the whole Fat Belly had done well. Diners ought to try their revamped tasting menu at least once to be convinced.

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5 Likes

Nope, not pork or chicken Char Siew, but flame-grilled beef rib fingers (the meat between the ribs) that were sufficiently charred and sliced before laying them on kale.

Apparently, this was the only returning favourite from the previous tasting menu. I guessed it had something to do with the fact that the dish was well-executed with a smoky finish, so each slice carried a nice proportion of lean meat and fat, so there were many dimensions to this dish. The kale was more than just a decorative touch, as consuming it together with the char siew helped to bring out the complexities of the flavours even more.

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2 Likes

I was quite excited to try out Fat Belly’s newly-revamped seven-course set dinner (S$80.00), after my last visit about a year ago. While most items in the tasting menu were swapped out (including the most impressionable Foie Gras Creme Brûlée), I was really pleased with the first wave of food that was served.

The consommé was clarified beef bone broth with a few drops of the scallion oil. It was clear and light, and most importantly tasted free from other forms of seasoning. I liked the presentation too, with the broth served in a double wall glass cup and accompanied by the two bite-size starters, which seemingly leveled up the sense of elegance to this meal.

The savoury tart was filled with truffle mascarpone and topped with a thin piece of 24-month aged air-dried beef. Despite its thinness, the flavours of the beef was still able to stand out from the dense truffle and creamy mascarpone tastes.

The financier, in my opinion, paled in comparison, as the sweetness of the bake did not exactly go in harmony with the combination of duck fat, foie gras mousse and Fleur de Sel, which carried a slightly more intense punch. However, as a starter dish, it was probably there for an overall balance of taste profiles to start the dinner proper. Did anyone notice that this was actually considered as two separate numbers of the seven actually?

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2 Likes

Steak lovers must never miss this giant slab of grain-fed angus Porterhouse Steak (S$62.00). Imagine a 500g aged beef that was already very intensely flavoured, then grilled and served with just arugula and sea salt. It was almost saying that we should spare all the nonsense and focus on tasting the essence of this cut.

Indeed, I was savouring the natural juices from the beef in every bite. Honestly, 500g would be a tad too much for one to finish, so I would highly recommend this to be shared with a date, and then get a complementing tapas to complete the meal. Oh yes, ask for recommendations for a pairing wine too!

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1 Like

Using 250g of French bouchot mussels, which would usually promise grit and barnacle-free mussels with full meats and a cleaner flavour, the Market Fresh Mussels (S$26.00) was nicely cooked with white wine, sriracha butter cilantro and garlic to create a richly-nice sauce. Because it was a seasonal dish, I would say that it was something worth ordering if they had the availability.

But unlike our usual mussels that we might come across, this one that was served had smaller shells and therefore, thinner meats. Still, the “shiokness” from this was still comparable, because of its freshness and recipe. If no one was looking, I might just drain off all the sauce from the bowl and slurp it to the last drop. Thankfully, they had baguettes to go with this dish so that I could still enjoy everything in a more glamorous way.

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1 Like

I must say that when I learnt that the Sticky Date & Toffee Pudding was only S$8.00, I was so thrilled, thinking that I could hardly find a place that could match against this price tag. True enough, the sticky date pudding was mildly flavoured, and the sweetness came largely from the toffee sauce which was also not overwhelmingly sweet.

The pudding also came with a scoop of vanilla ice cream, which also helped to balance the flavours a little. Well, it might be the most expensive dessert served here, but I would say this was a simple indulgence with an seemingly attractive price tag.

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3 Likes

The appearance of the Cajun Roasted Chicken Leg (S$14.00) might look a little charred here, but I was quite pleased with the crisp of the chicken skin. Upon a closer taste, the chicken leg was adequately marinated, but perhaps because the chicken were frozen beforehand, I thought it might have a juicier texture if fresh chicken leg were used instead.

The main course was also served with a generous portion of fries and a fresh salad tossed in orange citrus vinaigrette. On the whole, this dish did not stand out so much for me, but I would also not resist ordering it again because it was sufficiently filling for me.

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3 Likes

A food festival called “Nom Nom Nom” sprang up at the ground level foyer of Shaw House, to be open to public from 5 July to 14 July 2019. 13 food and beverages kiosks were set up to welcome foodies around the area for some carnival munchies.

Honestly, among all the stalls here, I was most attracted to the Rosti stall which was operated by The 6ixs Rosti. I mean, the smell of fried potatoes was so seductive to me. And if you could pardon the amount of oil to make the surface crispy, the rosti was made to the shape of a gigantic croquette, but with sour cream by the side. With the cheese topping and the chicken Bratwurst, the portion of snack costed S$10.00. And while the seats are pretty limited within the event venue, it would be best to come in groups of no larger than 4 persons, and that would be provided that you wish to grab a seat at their picnic tables.

4 Likes

It was a shame that I only made an effort to come down to try this often-mentioned Trimmed Entrecôte Steak (S$34.90) a few days before they wind up their business at Glasshouse by DHM. And the good thing was that I did not regret the decision to visit.

Rather than calling it a dish, I would prefer to say that it was like a set, with a plate of walnut and greens salad served before the star of the night. The team really made an effort to inform the distinction of courses as two sets of cutleries were placed on the placemat.

And then came the steak, which was already cut into parts for a more effortless consumption. The interesting part was actually the legendary secret sauce that tasted quite intense but with a mildly sour finish, and that proved to give the steak a little more flavour. Too much sauce? Impossible, because they would all become the “dipping sauce” for the huge pile of fries that came along.

Best part of the meal, would probably be that this set of items were eligible for Burpple Beyond deals!

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2 Likes

They literally made the reopening of Marché a big thing, after a short hiatus of 2 months for renovation works. With the reopening also came lots of promotions, weekly deals and in this case, the big, XXXL schnitzel.

It was XXXL because the slab of meat (choice between chicken, pork and beef) was flattened, breaded and cooked to perfection, and I thought it went very well with the accompanying lingonberry jam. The Pork Schnitzel (S$19.90) which I had was neither dry nor greasy, so I enjoyed it a lot especially when it was comparable to the size of a hand with fingers spread open.

On the other hand, if the schnitzel were to be taken with something creamy or saucy, such as soup or gravy, i would think that the coarseness of the batter would go easier to the gums and throat.

3 Likes

First off, The Grumpy Bear chose farm-raised chicken for it was healthier, and most parts of their main courses would comprise their secret marinate blend which gave the chicken some good flavouring. And with many chicken running amok, I chose the unique-looking Goma Chicken (S$17.90) which was chicken cutlet drizzled with Japanese sesame dressing, commonly used in salads.

No doubt that the chicken on its own was tender and juicy, but I felt that the tang in the dressing overpowered the fragrance of sesame sauce which I was looking out for. As a result, there was a slight miss on creating a creamy finish, if that was even an intended taste profile to begin with. But it made me more interested to try the cleaner versions of Cajun Chicken or Breaded Chicken, both S$14.90, to give the fowl a fairer verdict.

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1 Like

S$8.80 for four full chicken wings was not a bad deal actually, especially when it was prepared with garlic butter and parmesan cheese sprinkles. But to me, the greatest turnoff of the grub was that oil dripped from the tip of the chicken wing as soon as I lifted it from the bowl, and that formation of excess oil at the bottom of the bowl was not the best thing to watch.

Taste wise, the wings were best eaten while it was still slightly more than warm, because in this case, cold oily wings would not be something that I would finish. Perhaps a little more marination that could penetrate through the fresh chicken could make this a little more flavoursome as well?

1 Like

First world problem: What to eat for the next meal?

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