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Pizza Risotto Pasta

Pizza Risotto Pasta

All the Italian food happens to be my comfort food.
Siming T
Siming T

The redness is indicative of the strong, tangy flavours, complementing well with crunchy fresh seafood.
Thank you to @coffeebeansg for the freshly-prepared dinner, and @burpple for the invite!
#food #foodphotography #foodstagram #spaghetti #seafoodspaghetti #coffeebeansg #burpple #burpplesg #burppleeatup #burpplebeyond #foreverhungry

The 3-Meat Pizza (S$24.00) was one of the latest additions to the menu of The Coffee Academics, and I must say that it was great. Comprising a combination of spicy chicken sausage, pork sausage and bacon, the pizza was not too “gelak” thanks to the right proportion of mozzarella and parmigiano cheeses and tomato paste that made it up.

What truly amazed me was the pizza crust. It was thin, dry and super crispy, as though I was eating some sort of baked crackers. That was a good thing for me because I hated it when the crusts were too greasy.

For the record, the kitchen crew sliced the pizza into 8 portions. In case if you decided to go for sharing, this pizza was just nice for someone with an average appetite.

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Among the pasta dishes, I personally liked their Dry Laksa Pasta (S$26.00). Even though it was a bit on the spicy side, I liked the fact that they managed to reduce the creamy Laksa sauce to a point whereby there was little leftover pool of sauce towards the end. Flavours were also quite much on point, with ample side ingredients such as the fresh prawns and fish cakes, but it would have been an icing on the cake if more of the authentic Laksa ingredients could be included in this dish, such as Tau Pok and finely-chopped Laksa leaf (or Vietnamese coriander).

Cutting down on carbs at night? They serve half portions here too, at only S$18.00.

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The Truffle Pizza (S$13.00) was an impressive tapas to start off the dinner, as it came with a very thin and crispy crust bedding truffle spread, chives, mozzarella and quail eggs. Lightweight but packed with rich flavours and satisfaction to start the meal proper. If I were to have latecomer friends joining the dinner, I’d probably finish everything before they could arrive.

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The Long Pasta might be out of stock rather quickly, but that did not stop the kitchen from serving their Supremo Porky Marinara (S$14.00) with Curly Pasta instead. Although the purplish pasta lost its beauty in the red tomato sauce, the general taste of the dish was still acceptable, given that the pasta was close to al dente.

The dish also came with sliced pork (Haus Bacon) and a large beef and pork meatball (Haus Meatball), which was perfect if meat is a staple in your food. However, what I truly enjoyed about the dish was the generous portion of Pork Croutons (also known as fried pork lard) amidst the sauce. Not only it added crunch, but also that fragrance of lard filled my mouth quickly as I minced it with my teeth.

The good news was that with an additional S$2.50 for a free flow drink, one could easily get a friend to enjoy the same, thanks to Burpple Beyond!

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Yet another participating restaurant of Burpple Beyond that specialised in pizzas, DePizza was situated just between a burger joint and a boutique gym, so they sort of made sure that you climb a flight of stairs and dine with some background thumping noise during your meal. But it was quite exciting to come in because they had a few special pizzas that were kind of special.

The GLY Pizza (front, S$23.00), was a creation incorporating “Zi Char” favourite Sweet & Sour Pork, so they had a sweet sour sauce base with countable chunks of pork, pineapples, capsicum and onion. Unfortunately, the letdown was actually that the miserably little pieces of meat were also dry and tough, so at some point I did wish the meat were not there at all.

On the other hand, the Sashimi Pizza (S$27.00) was slightly more promising, though there was also a not very friendly smell coming from the salmon, which disappeared quickly after consuming it with their mayonnaise base and seaweed flakes. Plus, the thin crispy crust made it feel like I was eating a gigantic salmon tapas, which made me wonder if decorating the pizza with some Mentaiko sauce could bring out more of the Japanese essence to the Italian fare.

But one note of caution to Burpple Beyond users: the staff still charged me for the service charge for the “lower price” pizza, unlike most of the other restaurants which would waive off the service charge and GST for the second item, just in case if you would be calculative on that.

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An Italian restaurant in the heartlands that offered some “more than decent” cuisine, a friend of mine recommended this place and they did serve up some good pastas and gnocchi.

So as the restaurant was filled on a Sunday evening, I decided to order a Burrata (S$16.00) as a starter dish to share. The cheese was served shortly together with some cherry tomatoes, wild rocket and parma ham. I would say that the price point would have suggested that ordering the Burrata would be a little self-indulgent, but I did wish that there was a little more greens to be offered in the appetisers so as to balance off the richness of the cheese and the saltiness of the ham.

Located at one end of the underground mall (closer to Esplanade MRT) was this Yellow Cab Pizza Co. that originated from New York, now franchised to 10 countries. It had been here for a number of years, but not many people might not have noticed its existence until their partnership with Burpple Beyond.

Selected pizzas and pastas were available with one-for-one offers, and so I chose their 10-inch NY Classic Pepperoni (S$16.00) and #4 Cheese (S$15.00), which both were instructed to come in thin crusts. The waiting time was quite short actually, and it was interesting to see a basic rack on the table to prop up the pizzas, which was said to help in maximising table space.

When the pizzas came, the first thing that caught my attention was that the pizzas were oily, judging from the blots on the wax papers. But what I was more concerned about was the richness in salt, which perhaps came from the pepperoni. The good thing was that the bottle of Tabasco sauce helped in reducing the harshness of the salt flavours a little, but I presumed that the best way to tackle the strong flavours was to go for some bottled beer.

One-for-one pizzas? Maybe, but not advisable to take this on by only two persons, especially if you were small eaters who were unwilling to request for takeaway boxes.

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It was quite a memorable experience here for some nice Italian dinner on a weekday, when the restaurant was not so crowded.

Their Conchiglie Bolognese (S$29.00) was just wonderful. Homemade shell pasta came with tender slow-cooked beef and red wine bolognese ragù, and the dinner plate was filled with this richness akin to beef stew. The ignorant side of me was still expecting something like a tomato-ish sauce base, which this one was far from. Definitely a few thumbs up for me for this one.

Additional cheese topping could be given upon request.

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LINO prided on their freshly-made pasta and pizza dough and the freshness was evident especially in their pizzas. Tried their Mixed Mushroom Pizza (S$26.00) and I was very excited when it gave out that intense fragrance of truffle cream, mushrooms and a combination of cheeses (Fior di Latte, Fontina and Taleggio).

The surprises did not stop there apparently. Other than the tastiness of the ingredients on the pizza, I was most satisfied with the crust of the pizza, which gave that crackling texture as my teeth and cutlery pressed on it. I believed that beyond their 48-hour proofed dough, it took some skilful baking in the pizza oven to achieve such amazing finish.

The pizzas here all come with a choice of Traditional, Whole Wheat or Gluten-free dough, so everyone is free to order from their selection.

#BurppleBeyond

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LINO parked this Barley Risotto (S$26.00) under the “Something Different” section of the menu. The choice of using barley rice was pretty amazing because it had this slightly more chewy texture as compared to the usual Arborio or Carnaroli. Though it was true that barley rice tasted more bland when cooked, when simmered in the super rich wild mushroom broth the rice was so nicely coated that the flavours became more balanced.

In my opinion, the Barley Risotto definitely had a good place in the menu, and risotto lovers should not give this a miss.

#BurppleEatup

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

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