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Everything

Everything

Featuring Hill Street Tai Hwa Pork Noodle, Ramen Bari-Uma (Tanglin), Hand in Hand Beijing Restaurant, Tamoya Udon (Liang Court), Blanco Court Prawn Noodle, Jin Jin Hot/Cold Dessert (ABC Brickworks Market & Food Centre), Tai Wah Pork Noodle (Hong Lim Market & Food Centre), 928 Yishun Laksa (九二八小吃店), He Zhong Carrot Cake (Bukit Timah Market & Food Centre), Sandaime Bunji
Evan Mua
Evan Mua
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I am a fervent believer in traditional pastas, this bias born from multiple experiences of fusion pasta marred by a flood of badly "innovated" sauces (the less said about Pastamania the better). -
The sauce on this Porky Marinara ($14) was a tomato based one which possessed ample flavour and was cooked to a good consistency which allowed it to be coated evenly onto the pasta. The handmade pasta also possesed a nice al dente texture, and overall made the pasta quite enjoyable.
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I also particularly enjoyed the huge pork-beef meatball, in all it's gloriously textured umami. Especially with #burpplebeyond deals, I think Pasta Supremo is a decent place to get your fun and non-conventional pasta fix, at very affordable prices.

Upon ordering, you are also given a set of gorgeous and elegant tea ware, with an hourglass set for 3 mins, to let the tea steep. Then you pour it out yourself into the glass jug, it was a pretty cool experience!
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Their infused Peach Oolong Tea ($6) was is nothing like normal commercial syrupy dross. It was a balanced blend of light floral and earthy Oolong, which was gently perfumed by peach aroma. The lustre of the peach didn’t add any unnecessary sweetness that took away from the Oolong, still possessing the characteristics that make traditional tea so good.
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That said, their traditional offerings were great too. My friend ordered a Wenshan Oolong Tea ($6), and it was exceptional; as good as any other Chinese tea house. Definitely going to come back for a relaxed afternoon tea session again.

Their highlight is of course their intensenly concentrated prawn broth, with that mouth-watering murkiness. But I wanted to try the dried noodles.
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The dried noodles were actually really good too. The noodles achieved the right amount of firmness and chewiness, whilst the chili was absolutely flavourful and robust, also delivering a strong potent kick of heat. Topped with some fragrant shallots and pork lard, the crunchiness of these components brought out a delightful mix of textures.
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The pork ribs were also immaculately cooked to a crazily satisfying tenderness. The prawns though, were decent but nothing special. It is really a great bowl of prawn mee, and you can understand the crowd it draws.

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As white and minimalistic as the beautiful decor of the place. Not the most complex cup, but it had a well balanced profile and extremely smooth and easy to drink.

It was that good.
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First and foremost, the oysters were plump and fresh, and bursted in the mouth for a torrent of seafood umami. But the highlight was in the hash brown looking omlette. The exterior had an unbelievably satisfying crunch, and it effortlessly shattered to reveal its fluffy eggy interior.
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Honestly, it's better than a lot of famous orh luak I'd tried; was not expecting this from a zichar kitchen at far east plaza.

Well roasted with succulent and tender meat, encased in a slightly crispy skin containing some juicy fats.
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The plum sauce is the star though, it cuts through the umami to add a slight touch of tartness that complemented the duck's richer flavour flawlessly.
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Have to say though, their noodles were crazily overpriced despite being really bang average, especially at their price point.

This paper wrapped chicken (RM$28) was superb. Basically herbal chicken wrapped in paper instead of foil. But oh boy was it so much better.
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The baking process allowed the intensity and flavours of the herbs and chicken to be released into a supremely umami puddle of juices, tinged with sweetness and slight fragrant smoke. The chicken itself was tender and carried a delectable smokey char. All the components combined into a crazily delicious dish.

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The yuzu imbued the soup with a dainty refreshing zest. The result was a depth of flavour in the light broth, with an enchanting mixture of the citric zest and the light saltiness. Each slurp of the thin noodles had a good amount of flavour, but also carried a subtle zing. Very light and wholesome; really enjoyable if you're into lighter broths.
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That said though, noodles were too soft and could be springier. And the chashiu was atrociously dry and tough. Don't expect the best ramen, but something interesting and a solid bowl of ramen.

But for me, the magic of RPM is in the absolutely flawless service and the vibe of the place.
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Feeling like I had been magically transported to a basement bar in Japan, the bar was decked out with vintage vinyls. With eclectic 70's Jazz Fusion echoing in the background, the hipster in me swooned.

Their sourdough is always on point. This toast ($6) is dense but still fluffy, whilst boasting a satisfying crunchiness on its toasted exterior.
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The nut butter also delivers a pleasantly fragrant nuttiness -but not too jelak- and is not overly thick. It's great, but also makes me miss the classic from @woodlandssd!

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This establishment deserves the mainstream attention that other slightly worse ramen command.
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This bowl of jet black tonkotsu ramen (13.90). I love their robust tonkotsu base, which had a slight kick added by the fragrant black miso with garlic and squid ink, which didn't overwhelm the base. Ramen is also cooked to perfection, and the ajitama was also perfect with crazy gooey yolk.

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This bowl of hakka YTF with thunder rice ($6.80) is quite a unique fusion "don".
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First up, I loved the meatballs and stuffed tau pok. They were flavourful and had a meaty juiciness complemented by a nice crispiness.
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Plus the rice itself was a great mix of textures, as the crunchiness of the different greens combined with the short grained rice and sauce. The earthy taste profile of the rice and the thunder tea simply provided so much comfort.

2 Likes

A food reviewer for fun. Some of my photos are super over-edited to compensate for my old S7 camera.

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