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Chinese🍲🥟

Chinese🍲🥟

Includes a diverse range of Chinese food - 饭,面,饺子 & many more!🍚🍜🥟 Ratings take into consideration price of the dish, quality of the dish, and overall service and ambience of the location if applicable!🌟
Jaslyn Tan
Jaslyn Tan

All time favorite YTF place. I absolutely love the sauce which contains meat and mushroom bits. The ingredients range from 40 cents to $2, and you need to have a minimum purchase of at least 6 ingredients. Also, they do not discriminate boiled/fried ingredients - all are fried. The best part of this whole dish are the noodles! The noodles come with the same decadent meat sauce and in thick vermicelli form. They’re delicious and go really well with the ingredients and the chilli sauce provided. Because they recently revamped their menu, they now have an option of small bowl ($2) and big bowl ($2.60) as pictured. Truly some slurpy goodness!
If you think you need some soup, they do sell fishball soup at a separate charge. Their new menu also has fried rice, prawn paste chicken and XO carrot cake. If you’re an old timer, you’d know that they’re pretty famous for their Muar otah with chunky fish too! So prepared to feast with their many options here!😊👍🏻
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1 Like

A must order at Din Tai Fung - handmade, fresh, soupy pork dumplings that oozes in your mouth when eaten. Takes skill to savour this because you don’t want to waste the tasty soup encompassed in the dumpling, and because it’s so delicious you want to enjoy the burst of flavours.
Service at this branch is impeccable, polite staff and food did not take too Long to come.
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Classic dish in Din Tai Fung that one cant miss. Well seasoned pork chop, I’m thinking probably with pepper and a little bit of honey glaze. I always feel like this dish is best shared because with their rice and this pork chop, it might just get overwhelmingly oily. But still, the pork is lean and delicious, complementing the fried rice well.
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Beautiful fried rice (which might get too oily) with generous portions of shrimp. Only gripe I have with this dish is that the prawns used were frozen prawns. Would be so much more amazing with fresh prawns! But I Guess we can’t expect too much from an oft busy, franchise restaurant.
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I liked this bowl of noodles enough for me to come back for it. I was looking for something soupy and this soup was pretty comforting. It was light, but flavourful at the same time. It reminded me of the Beauty in a Pot Collagen Broth, but cheaper version. After all both LeNu and BIAP are under Paradise Group, they might use some sort of same same but different recipe😂 sadly, the portion of pork ribs for this was really small. I did like their tender pork ribs, which was soft and complemented with the taste of the soup and La Mian. The noodles came in a pretty huge portion but sadly the portion of pork ribs was pathetic.
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We chose the authentic broth for this noodle dish. While it claims to be ‘authentic’红烧牛腱面, the flavour of the soup was slightly off putting for me. It was light, but had an overwhelming beef, gamey, taste. However, it is one of their popular soups and we see many people ordering it as well. So perhaps the true ‘authentic’ flavour of the soup isn’t to my palate. Or maybe the spicy soup would taste better considering how the spiciness may overwhelm the odd, beefy, taste. Nonetheless, portion for this was not bad, they were quite generous with the beef shank slices, and with a huge amount of noodles too. Probably wouldn’t come back for this though.
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This dish was the star of the meal, especially with most of them being just mediocre. Sauce was creamy, buttery, and tasty. Prawns were considerably big, coated with what is salted egg batter I believe. I wish they had put some chilli padi to add a kick of spiciness like what other places often do, but with their own style, this dish was still pretty spectacular in its own right. For the portion and price though, it is pretty expensive. Wished it was bigger😂
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This dish was actually pretty delightful. Served first, the skin was crispy and not too thick, and the pork ribs were pretty meaty too. The skin had a subtle sweetness and great flavour, although I do not understand how it is Guinness pork ribs as there wasn’t much of a very stout/beer flavour. Nonetheless, the flavour still worked out pretty fine so no complaints!
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I am pretty positive they entered the wrong dish in the system, but since they gave us the order list and we didn’t realise it, I Guess it was partially our fault too. We wanted to try the signature tofu which looked way better than this but.. the order list indicated claypot tofu and we did not realise they entered it wrongly anyway when they asked us to check so it was really a pity.

The tofu took a Long time to come, but was served bubbling hot. With plenty of ingredients like cauliflower, carrot, prawn, and mushroom, this dish seems great upon first sight. However, it is a pretty mediocre dish, and while the gravy was hot, it lacked flavour. Maybe I have high standard for my zichar but.. still wished we tried the signature tofu instead.
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1 Like

We opted for a small chilli crab, which weight was about 800g-1kg, costing us around more than $80. The portion, together with other dishes was sufficient for sharing with 4 pax. The crab wasn’t very fresh. It was difficult to get the meat out as it was stuck onto the shell, and there was a subtle bitterness in the meat (I have a knack for tasting the bitterness, while not obvious to many haha) - and these 2 are often how one can critique if a crab is fresh or not. Sadly, it wasn’t, and it was disappointing. While I did not enjoy the crab, I enjoyed the sauce though! This was because it was on the spicier side with a subtle tinge of sweetness. Some places might be overtly sweet and not spicy at all, but this place does chilli crab sauce justice, giving us a good, spicy punch in the flavour. However, the sauce is not enough to bring me back here for the crab, as I value freshness of my seafood as much as the flavour.
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This was sorely disappointing.. man tous are meant to be deep fried with a stunning golden brown skin, crispy and hot when dipped with chilli crab sauce. But this seemed pan fried, wasn’t very hot when served, and while soft, it really wasn’t anything stunning because of how the skin didn’t live up to what the expectations of what a good man tou should be, or what a restaurant specialising in crab should offer.
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The sambal in this dish wasn’t too spicy, which may be quite disappointing to those who love spicy (like me), but adored by people who are unable to hold their spice well but want to enjoy sambal vegetables. Weirdly, the Kang kong is more on the softer side rather than crunchy, and while I prefer that, it is pretty odd for that to be the texture of Kang kong. Nonetheless it was a pretty mediocre dish with decent spice and flavour, but nothing much to rave about. I guess the portion was pretty standard for a Medium sized dish.
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Food makes the world go round, and me grow round🍩

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