Asian

Asian

Featuring The Salted Plum (Circular Road), Le Coq, GastroSmiths, Birds of a Feather, Xiao Ya Tou, Kilo At Pact, Revolution Coffee, The Tuckshop, Ding Dong, Long Phung Vietnamese Restaurant
Jason Wong
Jason Wong

Clean-eating yet flavour-packed protein bowls is the name of the game at Kipos. Their healthy version of chicken rice is deceptively plain looking, but left me quite satisfied. A generous portion of tender sous vide chicken breast conceals pleasingly chewy brown rice and is accompanied by pickled carrots and cucumber. As for the garlic chilli sauce, it was tangy and vibrant, if a little watery.

If you’re on #BurppleBeyond, you can get 2 portions of either this or the Quinoa Lemak for the price of 1!

Taste: 3.5/5

3 Likes

Kipos turns nasi lemak on its head with their healthy version of the beloved local dish. Before you dismiss it outright, do give it a try. I found the coconut simmered organic quinoa tasty but light, and the curry turmeric chicken was redolent with the fragrance of spices. The sambal could definitely have packed more punch, but I liked the addition of almonds for crunch.

Taste: 3.5/5

3 Likes

Colour me impressed because all the dishes I’ve tried at Le Coq so far have been delicious, including their signature roast chicken which somehow manages to have both succulent meat and crispy skin at the same time, a feat that’s not necessarily easy to achieve. The generous portion is loaded with greens, oozy shoyu egg and a lush quinoa that tastes like its been cooked in chicken stock. I have to mention the collagen broth on the side was wonderfully rich and nourishing as well.

Taste: 3.5/5

1 Like

Babasan’s modern take on the OL staple is interesting, with a flavoursome fish broth made from a mixture of fish stocks poured over Japanese rice. What differs markedly is the addition of deep-fried crumbed fish, lightly battered tofu cubes, cherry tomatoes, black fungus and bonito, which added a welcome combination of textures and variety to what can sometimes be a rather boring dish for me if not executed well. I enjoyed it on the whole, but the fish fillet veered too much towards the frozen variety for my liking.

One of 3 dishes currently on their $10 set lunch menu, it comes with hojicha, bottled water or soda, which makes it quite value for money.

Lots of intriguing fusion dishes over at Babasan, including this moreish Buah Keluak Dry Ramen that’s a melting pot of Korean, Japanese and Peranakan influences. Ramen noodles are layered over bibimbap-style with a wide array of toppings such as crab meat, bamboo shoots, spring onion and pickled radish for plenty of crunch and texture. The pork here is served two ways – minced and also as a fatty, melt-in-your-mouth cut. When it comes to the dish’s namesake, the buah keluak sauce is earthy and fragrant without overpowering the other ingredients. Mix well to enjoy!

Best thing? This place is also on #BurppleBeyond

Taste: 3/5

4 Likes

Get Singapore's first flaming char siew at Butcher's kitchen, featuring a fiery spectacle that'll satisfy both your eyes as well as your tastebuds. The housemade char siew is delectable - caramelized, beautifully tender and well-seasoned. Each order comes with homemade wanton soup, a moreishly spicy and addictive belacan, and a bowl of KL-style wanton noodles(or rice, but I highly recommend the noodles). Premium options include Flaming Char Siew ($10.8) - perfumed with rice wine, and a potent Whisky Char Siew ($12.8).

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Taste: 3/5

3 Likes

The innovative menu created by new chef Archan flies in the face of what one would imagine a gastro brewery to serve, yet manages to seamlessly incorporate Level33’s house beers and its constituent components into many of the dishes.

One of my favourite starters here is the lager cured kingfish. Buttery in texture, with just the slightest hint of beer, the thick-cut slices of sashimi are dressed in cucumber juice and garnished with a texturally inventive pairing of rolled pickle cucumber, tapioca sago and tapioca chips.

Most impressive is the final touch of housemade seaweed oil and housemade “sand” composed of nori, puffed rice, malt and a very unique ingredient I haven’t seen before – spent grain; leftover malt from the brewing process. The briny yet toasty, crunchy umaminess of it was very tasty and complementary to the fish.

<< Invited Tasting >>

Taste: 4/5

2 Likes

The mound of pork-crowned pasta looked most inviting, but the togarashi seasoning could have been more pronounced, and the sauce, a little saucier. I’m sure with a little more tweaking, this new item on the menu could soon prove its mettle.

Book through @chopesg for the month of August and get 25% off using the promo code CE8GO!

<< Invited Tasting >>

Taste: 2.5/5

It doesn’t take much to please me. I’m more than happy with a perfectly cooked piece of fish alongside softly braised Japanese leek and juicy cherry tomatoes as my main for Le Binchotan’s weekday set lunch.

Executive Set Lunch
2 Course @ $27++
3 Course @ $34++
4 Course @ $42++
Mon - Fri
11:30am - 3pm

Taste: 3.5/5

8 Likes

My starter for the 2-course executive lunch started promisingly enough with a charcoal-blackened outer shell that was thin and crispy, however the stuffing of smoked duck within suffered from a mealy and slightly dry texture, alleviated somewhat by the side of “Bulldog” brand tonkatsu sauce.

Executive Set Lunch
2 Course @ $27++
3 Course @ $34++
4 Course @ $42++
Mon - Fri
11:30am - 3pm

Taste: 3/5

2 Likes

One of 7 starters you can pick from Le Binchotan’s weekday executive set lunch,
the house-smoked salmon is gratifyingly plump and silky. Sat atop a stack of creamy purple potato and pickled cucumber, the combination was reminiscent of tuna salad, albeit a more refined version.

Executive Set Lunch
2 Course @ $27++
3 Course @ $34++
4 Course @ $42++
Mon - Fri
11:30am - 3pm

Taste: 3.5/5

3 Likes

One of the star new mains(for me) at Birds Of A Feather is this "black rice" risotto infused with umami from being cooked in a stock of Sichuan sour vegetables and pickled ginger and a shoyu dressing. Littered around are pearls of ikura that pop with bursts of brininess in contrast to the nutty and creamy rice, crunchy fried soybeans and a perfectly cooked Hokkaido scallop and succulent squid. A faint, citrusy note from lemon zest is present, not in substantial amounts to be consciously registered mind you, but just enough to lift the flavours of the dish.

<< Invited Tasting >>

Taste: 3.5/5

4 Likes

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