228 East Coast Road
Brunners Coffeeshop
Singapore 428925

(open in Google Maps)

12:00pm - 09:30pm

12:00pm - 09:30pm

12:00pm - 09:30pm

12:00pm - 09:30pm

12:00pm - 09:30pm

12:00pm - 09:30pm

12:00pm - 09:30pm

View Address & Details


From the Burpple community

After learning about Beef Wellington costing at a fraction of the price compared to restaurant and their handmade pasta, I decided to give this a shot for my birthday meal.

I ordered their Beef Wellington with Foie Gras & Carbonara Set Meal which cost $36.

The pasta was soft and you can taste that it is handmade compared it to being hard and chewy. Portion of the pasta was big. However, I felt that there isn't much flavour in the pasta.

Next is the main event which is the Beef Wellington which I was aiming for. They used beef tenderloin which is an expensive cut of meat and it is chewy. The Foie Gras just melt in your mouth. The puff pastry is buttery and the grounded mushroom inside it. For the Ala Carte price of $31, I like it. The vegetables provided I felt that it could be improved by drizzling olive oil and not use red cabbage.

Saw a few foodies write about this shop selling Beef Wellington in a Kopi Tiam and decided to pay a visit. Ordered their signature Beef Wellington with Foie Gras. S$31 per serving. Food was served pretty fast for a dish like this. You can see some plating skills as well when the dish comes.

Ribeye steak. Check. The beef was done medium rare so very tender. Check. Pastry was buttery flavour but not flaky. Oh oh. But here’s the killer. Where’s my foie gras? Oh you mean the brown salty paste between the beef and the pastry? Tasted like mushroom sauce if you ask me.

If you want an affordable Beef Wellington, just go for the standard dish. At least you won’t be wondering why you paid an extra $3.

Got to try the beef Wellington for sure! Current promo includes beef Wellington and Jimmy’s carbonara for only $36! (Usual $41) Paid $10 delivery fee for this amazing dinner 😊

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Chunky slab of pork served with pineapple salsa. Pretty unusual texture for pork. I mean, look at the color. It was dense, intense and not porky at all. Love the refreshing pineapple salsa which gave a nice touch of acidity and sweetness.

Of course, we had to try Jimmy’s carbonara. Love that only fresh pastas are used for their pasta dishes, you can really taste the difference! This rendition is made with sautéed onions, bacon and fresh herbs in milk and egg. Al dente pasta, tangled in a glossy, glorious creamy carbonara sauce, slathered with bacon bits, we enjoyed this thoroughly

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of finely cooked and chopped mushrooms, onion and garlic), then wrapped in a packaged puff pastry. The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. Masterfully prepared, the golden brown crust revealed a core of medium-rare, buttery-soft beef tenderloin. The decadent, creamy foie, along with the earthiness of the mushrooms added finest and a nice touch to the tenderloin. It was certainly a show stopper and the star of the night. The stall is located at a coffee shop along the bustling east coast road, helmed by Chef Jimmy (ex-chef at Wooloomooloo Steakhouse in Swissôtel) and Gerald. They have certainly eased the accessibility of gourmet food such of the Beef Wellington and redefine gastronomy for many. Noteworthy are some other menu items I would go back for such as the lamb cutlets, baby back ribs, premium rib eye, carbonara pulled pork burger and mfourm cheese burger. Thank you for the wonderful dinner @meet_4_meat

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