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Everything

Everything

Featuring Hill Street Tai Hwa Pork Noodle, Beach Road Scissors Cut Curry Rice (Jalan Besar), Sungei Road Laksa, Ramen Bari-Uma (Tanglin), Jin Jin Hot/Cold Dessert (ABC Brickworks Market & Food Centre), Blanco Court Prawn Noodle, He Zhong Carrot Cake (Bukit Timah Market & Food Centre), Swee Guan Hokkien Mee, 928 Yishun Laksa (九二八小吃店), Sandaime Bunji
Evan Mua
Evan Mua

"Be still my beating heart" — that's the kind of unbridled excitement that this lamb shoulder invoked in me.
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Slow cooked in the oven overnight, the rich latent flavours were drawn out impeccably, as a torrent of juices flooded my palate with an eloquently layered blend of varied flavours, but with lamb gameyness distinctly absent. More importantly, the protein boasted of an unparalleled suppleness scant in most lamb dishes — simply beautiful.

1 Like

Can't say this C&C&C&C ($15.90) Pasta was as good as the last one I had, felt they were too heavy-handed with the peppercorn and it got a tad too pungent, but the sauce was still quite a briney-umami pleasure when paired with the perfectly al dente pasta. Uni for $6 didn't feel worth though.

All the typical croissant adjectives come to mind — unbelievably flaky, decadently buttery, but with a light airiness to it instead of the denser texture characteristic of many local croissants. Hope they open an outpost here soon so I can try their non-plain offerings.

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Their pastries are all exquisite crafted — the Nometlla was so decadent and rich, definitely one of the things that have to be tried.

Ok I didn't know what I expected, but I was overwhelmed by this saccharine concoction — so cloyingly sweet and milky; but perhaps I should have expected this though.

This shark meat jelly ($5) is a rare traditional teochew dish that is hard to find nowadays. The bouncy gelatine encased the flakey shark meat, creating a fascinating texture. And then a final swig in the chili-garlic concoction will create a fragrance and zest that makes the dish so delicious — and don't worry, the shark meat has no traces of fishiness.

1 Like

The amazingly crispy skin of the sio bak releases a thundering crackle as it crumbles in your mouth almost like cookies, while the rest of the decadently fatty meat sensually caresses the tongue. Pretty expensive though ($5.50).

2 Likes

This Kaisen Tendon ($26.50++) is good for times when you crave for both tendon and chirashi.
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Fish was decently seasoned and satisfied my craving, but the tempura was the highlight - airy batter with little hints of any greasiness. Particularly loved the mushroom tempura, with all it's unbelievably juiciness earthiness.

2 Likes

At least the best I've had. What better food to post on National Day than what is dubbed our national dish?
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I love how their chicken was so immaculately tender and succulent, and the sauce was simply sublime — not just your generic chicken rice soy sauce. The rice, unlike many other places, was indescribably fluffy and adequately moist but not oily at all. Not to mention the chili, which was also extremely good.
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At $2.50, this is a daylight robbery, and it's no wonder they command such a queue at lunch time.

2 Likes

They intend for their Japanese experience to translate to SG, as they fly their seafood fresh in daily and keep Japanese sushi chefs seconded at the outlet.
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Truth be told, the prices are a tad steep for a conveyor sushi chain. But the quality is definitely several notches above that.
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This Daily Sushi Set ($17.80++) was a considerable deal taking into account their ala carte prices. The cuts of sushi were elegant, and their freshness was indisputable. The set also came with chawanmushi, miso soup and salad, so it will definitely be filling.

Luckily for me I queued just 5 minutes.
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Well, it's not bad but I found the soup too thin. The broth did still hold a good amount of flavour within, especially the prevalent coconut milk sweetness. Mixing in the sambal though gives it that boost in robustness and a more layered profile, and the spice was a nice kick.
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Noodles were well cooked and soaked up ample amounts of the broth, just that the broth could be more flavourful.

I'd be honest, I don't think it was good. It's decent but I don't understand the crowd they draw.
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What I don't understand is their insistence on offering only "special" varieties like the lemon garlic fettuccine here instead of proper plain pasta (I asked). Sometimes less is more.
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Still, credit where it's due. Pasta was cooked to al dente with a good bite (though it was not rolled thin enough and became a bit chewy). The amount of seafood given was generous. Pomodoro sauce was balanced. Not sure if that extra tick of citric zest from the pasta was needed though (the other pasta on selection would have fit even less FYI).
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Not exactly authentic, and the lack of normal pasta is a jarring decision, but Tipo is still a good alternative to the many "casual" pasta places in the same price range.

2 Likes

A food reviewer for fun.

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