25 Dempsey Road
#01-04
Singapore 249670

(open in Google Maps)

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

Friday:
12:00pm - 03:00pm
06:00pm - 11:00pm

Saturday:
10:30am - 03:00pm
06:00pm - 11:00pm

Sunday:
10:30am - 03:00pm

Monday:
Closed

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

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

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Reviews

From the Burpple community

Ending off on a sweet high note was the strawberry, of which, one was plated differently to celebrate our birthdays. The strawberry tartness along with some balsamic espuma complemented delightfully with the lightly herbaceous chamomile jelly cubes, expressing a bright flavour profile topped with edible flowers and koji sable.

Adding to the repertoire, we had the Ibercom Iberico Abanico Pork. Tender with a beautiful pink hue, I was pleased that the pork slices were served on a bed of sake kasu polenta and paired uniquely with green harissa, pork jus of natural flavours, crunchy maitake mushroom, finally topped with shredded endives. An overall balance of sweet and savoury flavours was instrumental in the dish execution without overly meaty. Interestingly, the sweetness from the sake kasu was a first and lovely taste for me.

While I welcomed the fusion twist on the House-poached octopus served on a bed of squid ink risotto, we felt that the salted egg sauce was mild in flavour and perhaps more custardy that I personally could not foresee as a harmonious pairing. The octopus was nicely poached to give a chewy texture.

We chose the Venus clams, a house signature as our 2nd small dish. Cooked in a nutritious fig broth that depicts the theme for the Fall Menu - nourishment, the clams were especially enjoyable in a mild sweet broth with cabbage kimchi and pickled Wakame. Expectedly, we left the bowl spotless. Served with 2 slices of bread.

Does the wild Sri-Lankan tiger prawn dish come across as a familiar local hawker dish? I really adore the creativity expressed through the pan-fried daikon kimchi cake that resembles chai tow kueh, and a hint of sweet fruitiness from the raspberry gochujang sauce. While the savoury sauce also retained a mild spiciness characteristic of the fundamental Korean ingredient, it had a good balance of basic taste to accentuate the de-shelled crustacean sweetness along with the brown butter granola.

It’s an overdue post, but one of the most satisfying meals of the year for my birthday this year at @morselsinsingapore. Set within a rustic barnyard-style house, it feels like entering a house with cozy vibes, repurposed wooden furniture, hanging lamps made using glass bottles and even ingredients fermented in-house.

Featuring some plump seasonal oysters, accompanied with an Asian-inspired dressing of tamarillo shrub, pear cucumber vinaigrette and pickled cucumber. Bold yet complex, tangy flavors which elevated the freshness. Fortunately, it wasn’t as briny as I thought it would be, even with the presence of ikura.

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