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Have you mark your calendar?! Tomorrow is the official launch of The Feather Blade at Zui Hong Lou in Club Street and they will be offering complimentary steaks tomorrow only for all from 5.30pm onwards until they run out. There will be no reservations, so spread the word around and donāt miss it! WHILE āSTEAKSā LAST!
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If you missed the launch, you can still come back as this pop-up will run every Saturday and Sunday, from 5.30pm to 1am, for eight weekends in the months of March and April. Every plate of steak is reasonably priced at $21 only, and the goodness doesnāt stop with the steak! You can pick up some tasty sides at $7 each and they also have a nice little selection of sauces for $2 each to go with your steak.
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This was what Derrick, the person with the biggest appetite in our group at last Thursdayās dinner, made a beeline for - the Basic Burger (B.B.) with double patties.
A genuine jaw-dropper (and jaw-unhinger), it comprises of two 170gm patties that blends grass-fed Angus beef neck, Aomori Gyu ribeye, Toriyama Umami Wagyu A4 tenderloin and Sendai Wagyu A5 brisket together, as well as slices of American cheese, housemade bone marrow ābutterā, locally farmed lettuce, organic tomatoes and a special sauce between perfectly-chosen soft buns spread with unsalted butter. Derrick also added caramelised onions and pickles because he loves his burgers with extra relish.
I had the single patty version of the B.B. and was very satisfied with it. But come a time when I am feeling ravenous, I know what Iāll be ordering.
Transitions are tricky. Much more so when your Point A happened to be one of the most coveted private dining experiences in Singapore (snagging a seat required lightning fingers). Naturally, your Point B was bound to attract intense scrutiny.
Chef Ming Kiat (Instagram: @mkthehansum) of The Mustard Seed Pop-up, with the support of his girlfriend Chef Shin Yin (@xshinyinx) and a mutual friend from their Candlenut days, Chef Julian (@juliegohan), has pulled it off successfully, making his move from private dining to a full-fledged restaurant look like a walk in the park. I am sure it is an illusion because a tonne of work must have gone into getting the new space to echo the look and feel of what he had created at the venue of his previous dinners - his parentsā timelessly stylish home.
Located along a charming row of shophouses in the north-east of Singapore, the @mustardseed_sg can now seat more diners. And very comfortably too, around a U-shaped counter (fun fact: itās built from the wood of a single tree).
I am very pleased to report the food produced by this tight team of three chefs in the new, bigger kitchen is instantly recognisable as Mustard Seedās. Every course is as uniquely nuanced and eloquent in deliciousness as ever. Even if I was not told, I would have been able to guess straightaway whose food I was having. The presentation and flavours are exactly what we have come to know and love - an amalgamation of Chef Ming Kiatās memories, taste, training, research, passion and innate talent.
The menu here is suppose to change monthly but I am sure whenever you visit, the meal you partake in will have you dreaming of, for a long while after.
We've tried numerous latte here most of them are either too much milk or too diluted. Arabica latte wow me! It was robust almost like flat white but wouldn't leave a bad taste in my mouth. And surprisingly their hot and iced are equally good. But prepare to queue and wait for at least a good 15mins before you get your drink (forget about getting a seat indoor!) even on a weekday afternoon. It was way too hot to have a cuppa outdoor after noon as the sun hit directly on the tables. Would suggest to go in the morning or after 5pm. Avoid weekends totally unless you don't mind queuing under hot sun for at least 30mins!
The fish is fresh.
The sauce is great
The fish skin was crisp.
Serving is kinda small thou.
The staff here are ultra friendly
Ambience is quiet and feels like u are eating at a friend's place.
Beyond 1for1. Worth a try.
You know your seabass is perfectly seared when you hear a crack as you slice into the skin. Within that crispy skin is the tender firm white flesh. Served on a roasted pepper purƩe which rather mild tasting with a subtle sweetness. Then there is a pile of pickled mussels and pear which I personally feel is just out of place on that plate.
Use Burpple beyond to enjoy 1-1 pastas/mains here!!
180g Prime US Beef Patty filled with cheese, demi-glace sauce, ebi furai (prawn tempura), tofu, fried beancurd, rice, miso soup, free flow salad and green tea. A very sinful and delicious lunch š
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Comes with sesame tofu, miso soup & an onsen egg which you can pour over your rice
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Within walking distance from Tanjong Pagar MRT, Beef Sukiyaki Don Keisuke is yet another interesting concept by @ramen_keisuke, offering just two variations of the beef bowl. One is made with US Prime Chuck Eye Roll while the other more atas option is made with A4 Kagoshima Kuroge Wagyu. Since the seats face the open kitchen, you can actually watch and admire how each donburi is being prepared and cooked at the table in front of you.
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Go big or go home. I decided to go for the best and boy, did it not disappoint. The beef slices were tender and juicy but as to whether was it worth the price? Iām not exactly sure š.
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P.S. Their handmade sesame tofu was really interesting for me. For those who tried, comment down below whether you like it š.
Rating: āļøāļøāļøāļø
Complete with laidback vibes, this casual diner sports innovative French-inspired plates bound to impress on a first date. Go for the foolproof C&C&C&C Pasta (from $10.90, top up $6 for sea urchin) ā chorizo, crabmeat, fresh clams and caviar on a bed of al dente angel hair pasta, slicked in an umami lobster bisque. To end the night with a bang, treat your date to the Houjicha White Chocolate Tart ($13.90).
Photo by Burppler Brian Xavier
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This is pure comfort food, a classic recipe handed down from the owner's family.
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The spice marinated (garlic, bay leaves, rosemary, salt, black pepper) brinjal / eggplant / aubergine are roasted till tender, served with slow-braised tender beef cheek, and soft smoked file fish chunks, alongside fragrant fluffy basmati white rice.
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A garnish of bouncy green peas, wispy micro-greens, crispy fried plantain slices, and a thick pepper sauce completes this tasty dish.
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Bold savoury salty sweet spice peppery flavours here.
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Kafe Utu
More details in profile & blog
The restaurant famous for their house made all-natural dashi prepared using aged katsuobushi has opened a new sister arm at Bukit Pasoh near Outram MRT station.
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For only $29++, you can have their dashi in a shabu shabu as part of a set lunch with Hokkaido pork, or black Angus beef. Ingredients are imported twice a week from Japanese prefectures such as Mie and Hyogo. Otherwise, you can go for their wagyu in a stock made from their dashi, as pictured. All set lunches include chawanmushi, tsukemono, wasabi kombu, ikura, katsuobushi, miso soup and dashi rice.
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#åé£ #shabushabu #hotplate #a4wagyu
The flavourful pork is glazed with lemon garlic pepper sauce and decorated with Edible Garden City kale and roasted potatoes. TGIF!
Level 4 Burppler · 34 Reviews