Michelin

This bowl of ice kachang is not only pretty (Instagram worthy picture) but it takes really good too! It has the right amount of all the sugary syrups, a generous amount of other ingredients (red bean, sweet corn, grass jelly, attap chee, etc.) In it and top it off with the rich mango sauce. This is no doubt a perfect dessert to cool yourself down in this crazy humid weather.

This bowl of ice kachang is not only pretty (Instagram worthy picture) but it takes really good too! It has the right amount of all the sugary syrups, a generous amount of other ingredients (red bean, sweet corn, grass jelly, attap chee, etc.) In it and top it off with the rich mango sauce. This is no doubt a perfect dessert to cool yourself down in this crazy humid weather.

With an ideal ratio of soft, silky soya beancurd to minced pork, and a very fragrant Szechuan pepper-packed sauce that’s sufficiently fiery, I dare say this is the best “mapo tofu” I‘ve ever had.
Coupled with the stellar service, this is one restaurant I can’t wait to return to. With more people in tow so we can order loads of dishes to try.

Iberico pork loin from 🇪🇸 is served with some lightly cooked squid 🇯🇵 and a fried croquette made from braised pork trotters
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The cook on both the pork loin and the braised then fried trotters was perfect. The loin in particular was very succulent with the little fat cap on the top perfectly melty without being greasy. The dish is served with a slightly tart and very rich mustard sauce which was delicious, onion jam as well as a clear pork dashi broth on the side to accompany the dish. A superb pork dish 👍
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#burpple #chopebites #lunchideas

Freakin mindblowing execution on the tricky protein. No gaminess, just juicy flavour from great execution.

Its Peranakan dishes were already impressive then; now the whole dining experience became even more memorable at COMO Dempsey.
The only Michelin Star Peranakan restaurant in the world, Candlenut has definitely elevated Nonya food with modern twists and quality ingredients. Although no longer traditional, we felt that the essence of Peranakan cuisines were not lost but lifted.
Their “Ah-Ma-Kase” dinner was a good option to be introduced to the 1-Star dishes, familiar yet packed with surprises. You’d still find dishes like coconut curry chicken but cooked with Anxing chicken and packed with awesome smokiness, or Buah Keluak beef with 1824 grain-fed short-ribs. Even the sambal eggs were cooked with freedom-range Co. eggs and cut open to beautiful lava center. The whole course, served in small portions, were satisfyingly filling.
Its setting at COMO was so apt to complete the Michelin experience. Classy with the touch of Peranakan and tastefully decorated. Service was undoubtedly pleasant and professional. Ideal to treat oneself to a good meal or introduce friends to our Peranakan heritage.

The beef was cooked to a perfect medium rare. Not as tender as a fillet can be but still good. The accompniments are nice with the pickled mustard seeds and celriac puree nicely playing off each other. A good dish 😋
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#burpple #lunchideas #tgif

The roast pork is juicy but I felt the skin could have been crispier. However, this is made up for by some delicious roast potatoes and a superb Thai curry inspired sauce which didn't have heat but had a great herb and spice flavour. Definitely. A good option from either the 3 or 4 course set lunch options here
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#burpple #lunchtime