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Burpple Beyond

Burpple Beyond

Featuring Fat Belly, Park Bench Deli, Vatos Urban Tacos (South Beach), Creamier (Toa Payoh), Joo Bar, South Union Park, Chir Chir Fusion Chicken Factory ([email protected]), Tolido's Espresso Nook, GastroSmiths, Kindred Folk
Ethel Tan
Ethel Tan

The chicken sausage pasta is made of handmade tagliatelle, in-house sausage, basil, tomato passata, lemon zest, parmesan cheese. The sauce has a light tomato flavour and a bit on the salty side but it was still yummy and we enjoyed it.

The patty was juicy and tasty served with sweet onions, aioli and sharp cheddar in between two fluffy buns. The fries were crispy too.

It's nice to have steamboat here in small pots, there's a wide variety of ingredients here and service is good as well. The soup and xiao long bao is one for one on Burpple Beyond during lunch time. They have buffets at reasonable prices too!

This place serves xiaolongbao and the buffets include free flow xiaolongbao too. The skin isni too thick and the soup inside is tasty too.

The Moroccan chicken leg was served with spiced chicken leg, butter mushroom rice and preserved lemon sauce. This was very flavourful especially with the cilantro added to this and the chicken was very tender.

The duck confit tagliatelle was unique in flavour. The pasta is handmade and the sauce has tandoori cream plus lemon zest so it doesn't get too rich. I love the hazelnuts added in too!

This wasn't what we expected and our meal here was quite disappointing especially after hearing of good reviews here. The prata was soggy after being wrapped in the seaweed and did not go well with the salmon sashimi and mentaiko sauce too.

The pear high mountain oolong was really fragrant and pear gives this a unique twist too. The soursop Sencha has quite a savoury flavour and it has soursop purée in it as well.

1 Like

The Spinach Ricotta Ravioli was really rich and it was really tasty because of the ricotta in it. This has brown butter, pine nuts, sage and parmesan too.

The Carbonara Chittara is served with a sous vide egg, truffle cream, prosciutto crumble and parmesan. This is a lot thicker than most carbonara I have had and not overly creamy too.

1 Like

We had foie gras popcorn, tomato consomme and avocado puff for our first 3 courses. I wasn't a fan of the popcorn because I'm not a fan of foie gras. The chilled tomato consomme was very refreshing. The avocado puff was slightly sour and salty with a light texture.

The charcoal slides were served with wagyu patty and smoked cheese. The patty was so juicy and the buns were squishy.

Ethel Tan

Level 9 Burppler · 1537 Reviews

Always on the hunt for good food More food photos on instagram: @flyeetelfly

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