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63 Wishlisted

3A River Valley Road
#01-02 Level 2
Singapore 179020

(open in Google Maps)

12:00pm - 03:00pm
06:00pm - 10:30pm

06:00pm - 10:30pm

06:00pm - 10:30pm


12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm

View Address & Details


From the Burpple community

Deep-fried housemade ice cream with featherlight batter. Can’t really tell that this was actually some fried ice cream until you cut each piece and the ice cream within melts so quickly since the contrast in temperature. Surprise element unfolds as there were different flavours such as vanilla and coffee. The coffee was the most preferred choice as the vanilla got conflictingly creamy with the fried batter.

Not only were the mains at Mimi interesting, their desserts were intriguing too! What would lychee fritters taste like? Well go try this lychee lust out. Served hot with candied ginger, just a hint of spiciness, and vanilla ice cream. Well-played sensorial experience as the hot juicy lychee with a crispy batter meets the cold soft vanilla ice cream.

Not a signature dish on the menu but it was surely unordinary with the spicy fried chicken that was extremely addictive! Stir-fried with Sichuan chili peppers, kang kong tempura, bean paste, garlic, ginger and peanuts. Fine balance between the heat spiciness and numbness. Each piece of chicken was chunky, juicy and ridiculously crispy. Happy that they didn’t leave out the peanuts! Interesting to see a kang kong tempura for the first time, although there wasn’t any strong flavour.

Chefs at Mimi seem to favour truffle quite a little as you can spot several signature truffle dishes on the menu. For this particular one, black truffle Kurobuta pork potstickers encased in squid ink dumpling skin. As I bit off the skin, the earthy truffle aroma came through from the marinated tender pork meat. Pan-fried till crispy with a thin, crackling crisp skirt that falls apart easily.


As its name suggests, this steamed dish was creatively constructed into a garden of mushrooms literally. A medley of char siew (barbecued pork) buns that were painted with cocoa powder to look just like mushrooms and the white fluffy steamed buns served on Oreos crumbs as soil. The staff recommended that we eat this quickly before the buns hardened. While the presentation really caught my attention, the taste was ordinary. In fact, steamed buns with crushed Oreo just didn’t seem to go hand-in-hand. It’s not like you could mop up the Oreo crumbs with the buns. It was plain dry.

See what I mean by playful? One of their signature stir-fried dishes; a stack of housemade almond tofu (though I don’t really taste the characteristic almondy note), topped with crab meat and olive oil caviar which pops lightly in your mouth. Not a pumpkin fan and that pool of pumpkin sauce below looked seemingly jelak, but its lightness surprisingly worked well for the braising of the tofu. Rather than calling it a sauce, I would think its texture was akin to a cream.

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