Burpple Beyond: Our Response to the Upcoming Dine-in Restrictions

68 Orchard Road
#04-46/51 Plaza Singapura
Singapore 238839

(open in Google Maps)

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

A little sour, a little spicy and a little sweet --- that's the unique taste profile you get with Nanjing Impressions' 王府泡椒鸡 (palace chicken with pickled chilli). The chicken is first roasted with salt and pepper. It is then placed in an elaborate earthenware urn and topped with a sauce with pickled chilli and the key ingredient in Huaiyang cuisine, chinkiang vinegar.

This was my favourite dish at Nanjing Impressions by a mile!

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Nanjing Impressions is a popular restaurant chain based in Nanjing but with outlets all over China. They specialize in Huaiyang cuisine and in particular Jingling (Nanjing) dishes.

Stepping into Nanjing Impressions is as if you have stepped a few hundred years into the past into a traditional inn (客栈). They have paper lanterns hanging in the air and you seat at dark wooden tables and benches. There is also a pavillion where you get to enjoy traditional musical performances.

Huaiyang cuisine centres around meticulous stewing, braising and careful steaming over a low fire. 金牌蜜汁藕 (or caramelised lotus roots), one of Nanjing Impressions' signature dishes, is a fine example of this. The crunchy lotus roots are stuffed with soft fluffy glutinous rice and coated with a delectable sweet sauce made from reducing pear juice. Simple yet superb.

We decided to come here to see how different compared to its home city. It certainly has retained the style in terms of it’s decor that really does help to set the mood.

As for the food, they have a huge variety but it was average at best. The duck was nice and tasty at first but became a tad salty after a while. The stuffed dumpling was interesting and the filling was quite nice but the stuffing at the corners were not as much as the middle. The giant meatball was probably the best dish there. Otherwise the rest were an average but decent chinese meal.

It has left much desire to return to the huge variety of food in Nanjing but it was still a nice meal. Would not have come with the Eatigo deal though.

First impression: Looks like fried tofu
Upon biting into it, the floury chewy rice cake got me wanting more. It’s not overwhelmingly floury and just the right amount of sweetness. I particularly enjoyed the chewy texture. The skin was crispy and addictive as well — and also adding a crisp texture to the chewiness! The sweet brown sugar sauce and peanut also complements the rice cake.
It was a light yet satisfying dessert to end the meal!!


Osmanthus-scented Steamed Sponge is a home-made traditional Nanjing steamed ‘cake’ (feels more like a kueh to me) served with sweet Osmanthus sauce. With a chewy texture akin to that of Nian Gao, it had a subtle floral fragrance which makes this dish all the more tasty and a perfect way to end of the very richly flavoured meal. ⁣

While the broth may look salty and oily, I assure you it’s definitely not the case. This Beef Brisket & Vermicelli Claypot has a very richly flavoured broth, likely having been simmered for a long time to get such intense flavours infused with herbs. The beef brisket was soft and tender, having soaked up every bit of the rich broth and making it all the more flavourful. Definitely a must order here!⁣