1 year of Burpple Beyond — FREE! Simply refer 2 friends. Get your code now to start >
close
Asian

Asian

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

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).

<>

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

7 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

A piping hot bowl of pork trotters soup chef Eugene had one cold winter’s night in Chendu led to the creation of this clear broth that’s got a light and clean profile. By no means is it lacking in flavour though, because the soup, made from boiling oxtail with leek, spring onions and Chinese herbs such as angelica root and dansheng is delicately sweet with a mellow meatiness. The oxtail itself is fall-of-the-bone tender and goes great with the spicy and garlicky soy dip. However, they should have stuck to the traditional Chinese spring onion pancake of which the buttery and crisp spring onion Arlette is a Western interpretation of; I found trying to soak up the broth or dunking it into the soy dip a futile attempt.

<< Invited Tasting >>

Taste: 3.5/5

2 Likes

Just discovered fern root noodles, and I’m already a fan of its slippery texture, similar to glass noodles or Korean sweet potato noodles. At Birds Of A Feather, it’s in a cold appetiser served with a pairing of avocado and tuna tataki that surprisingly works. The spicy, slightly sweet and citrus-y soya dipping sauce is spot on as well.

<< Invited Tasting >>

Taste: 3.5/5

6 Likes

A nod to the BBQ pork skewers he had during his food pilgrimage in Chengdu, chef Eugene's re-imagined version is perfect beer food , coming in the form of cumin and spice-dusted crispy Duroc pork belly with crispy shards of fried Japanese sweet potato and light-as-air crispy rice crackers. Gloriously tasty.

<< Invited Tasting >>

Taste: 3.5/5

4 Likes
ADVERTISE WITH US