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Very yummy, 3 frogs is enough to share between two people. I personally prefer the spicy version over the non-spicy one, but both are delicious in their own right. Price is also reasonable, $16 for the 3 pc

8/10

SUPER HUGE😅

Holding the choux in my hand, I felt the copious amount of cream within weighing down on the delicate shell. Each bite fills you with rich, creamy goodness but tasted mostly of kaya and barely any Orh Nee.. only can taste the slightest bit of orh nee when you eat the taro cream in silo.

The choux shell leans more towards the thin and softer side, but not soggy. It had this slightly salty-sweet flavour which I rather liked! .
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Something went wrong this day because it was bordering tasteless.

Pack the soup separately, so customer no need to worry that the noodle will be soggy.
Options to choose from prawn, pork ribs, pig tail.
Its very light prawn broth, easy to drink it. The prawns some fresh, some not fresh. .
💰$5.8 for prawn.
💰$6.8 for prawn and pig tail.
Delivery fee is $10, with no minimum order.
For place order , can whatsapp 91177527. .
📍Geylang Prawn Noodle
327, Upper Paya Lebar Rd.

Having fallen hard for @allium.sg’s dishes and dessert in last week’s menu, I couldn’t wait to order their current one the moment it was released. It was a mix of relief and excitement I felt when I saw they had retained a couple of items from the previous menu alongside the new ones.
So while I got to savour the Otah (a mousse-like aromatic creation chockfull of prawns and local squid with bits of petai) and the Lamb “Sop Kambing” with spice oil-dressed bread (I‘m glad I trusted Chef-owner Dillon who assured me the gaminess of the meat would be offset by the abundant freshly-pounded herbs and spices) for the first time ever, I was equally delighted to dig into Allium’s Signature Nasi Liwet and Empress Chicken "Ayam Ungkep” once more. And yes, they were both as wonderful as before. The Tuscan Kale Gulai I had a preview taste of previously, had undergone small tweaks and the latest recipe has @susteniragriculture’s vegetable simmered with dried sole fish and conpoy in a less heavy gravy. It was tasty but I must admit, the original incarnation has my heart.
For this round of her iconic Choux Buns, Pastry Chef Lusia created a heavenly blend of #Kaya and Gula Aren in Vanilla Cream filling that reminded me of a most excellent Chendol. It’s indeed an outstanding dessert to end the appetising meal on.

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Having been floored by Allium’s Choux Buns last week, ordering them again was a foregone conclusion. For this week’s filling, Pastry Chef Lusia created a heavenly blend of Kaya and Gula Aren in Vanilla Cream. Smooth, heavy and voluptuous, it was dazzlingly in fragrance and flavour as the sweetness from the Indonesian palm sugar was of an earthy-rich nature. To me, this filling bears a striking resemblance in taste to a most excellent Chendol.

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Shortly before the Circuit Breaker was implemented, I had a most wonderful brunch at @allium.sg. So when Chef-owner Dillon and his wife Chef Lulu launched their Takeaway Menu, I was eager to try it. The reason I was particularly drawn to the dishes in this menu (sorry, today’s the last day for it and they’ve already sold out), was the abundance of aromatics featured in them. And I do love my aromatics.

Here’s what I ordered and thoroughly enjoyed:

1. Empress Chicken "Ayam Ungkep" - Extremely fragrant roasted boneless chicken rubbed with turmeric & fennel, and topped with bunga kantan and shallot sambal, it is a feast for the eyes and a thrill on the palate.

2. Kurobuta Pork Cheek Curry - The meat was braised till melt-in-the-mouth in a mild curry redolent in an unusual but appealing blend of peppercorn, cardamon, clove & shaoxing wine curry. So glad it came with Homemade Fried Buns to mop up every bit of that tasty gravy.

3. Kale Ulam Salad - If everyone can make kale taste this delicious, I would eat it much more often. Dressed with herbs and spices from a traditional nasi ulam recipe, as well as mushroom garum and calamansi juice, the locally-grown kale from @susteniragriculture was a revelation.

4. Signature Nasi Liwet - Made from stewing Koshihikari rice with bits of fried salted threadfin, petai (my fave!) and alliums, the result was a fragrant, fluffy, flavourful, multi-textural carb dish that’s wonderful enough to be enjoyed on its own.

Chef Dillon was also kind enough to include these two dishes appearing in next week’s menu:

1. Squid and Quail’s Egg in Sambal - The perfectly cooked squid (even grandparents would have no problem enjoying it), and the sambal in which it was gently braised, along with the mini eggs, was a lip-smacking roasted chilli and tumeric leaf blend that’s not too spicy at all. Shiokness.

2. Tuscan Kale Gulai - Featuring another produce from @susteniragriculture, the dark leaves were stewed in Gulai - a fragrant, more-liquid-than-paste style of curry found at Nasi Padang stalls. This was concocted from salted fish, galangal and juices from ayam ungkep. And it was DA BOMB!!

I suggest you keep your eyes peeled for news on the next Takeaway Menu by following @allium.sg on Instagram because from what I can see, they sell out fast.

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Be prepared to be stunned into silence by the gigantic Kaya Cream Choux Buns by Pastry Chef @lusianadarusman at @allium.sg.
It tasted so spectacular I gave myself up to the singular pursuit of luxuriating in the pleasure of every bite. How the thin wall of airy-light choux pastry could contain that volume of insanely fragrant kaya and cream filling remains a mystery. But wow, wow, wow.... this is a dessert you should not miss.
To best enjoy the Choux Buns (they are sold as a pair for $18), keep them chilled in the fridge until you are ready to eat. It helps to cut them carefully in half, then swiftly tilt the pieces up onto their sides so the voluptuous kaya cream can be contained. Then close your eyes and take your own sweet time to lose yourself in the moment.

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If not, their food is also available via Grabfood, foodpanda and Deliveroo.

Delivery menu includes Janggut Laksa ($6.50 onwards), Chicken Cutlet Rice with Egg and Achar ($7.50 onwards), Curry Chicken with Toast ($7.50), and side dishes of Otah ($1.80), Muah Chee ($2.80), Chap Chye ($5.50) and Muah Chee ($2.80). There will be 10% Off for Pick Up orders only at Chinatown Point (#B1-49A). Check out with Promo Code: 10OFF

bit.ly/circuitbreakersg
#DFDCircuitBreaker #DFDHawker

If you’ve been to any of their previous establishments (The Humble Loaf/Gastrosmiths), you’d be able to trace the origins of this dish. Here we’ve got perfectly poached eggs seated above some tender spinach, then smothered in a luscious blanket of pickled shallot beurre blanc tszujed up with some jamon serrano and olives. Quite the mouthful, but take a bite and man it’s an utter fireworks of flavours. I love the acidity brought across by the pickled shallots and olives! It gave the creamy beurre blanc a fantastic brightness that works fabulously with the rich molten yolks and nutty house-baked multigrain bread.

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Eggporn is at its yummiest when the perfectly poached eggs are smothered in a lip-smacking sauce. Like this delectable version at @allium.sg (thanks Chef Dillon for letting us have a taste). We had gone there for brunch and were busy enjoying our orders of “Muffaletta” Sandwich ($22 nett) and “Hainanese Sweet & Sour Pork Loin” ($26 nett) when we were surprised by a serving of this “Heritage Eggs” ($19 nett). Covered in diced Jamon Serrano, a very appetising pickled shallot beurre blanc, and accompanied by sautéed spinach and finely chopped chives, this was a wonderfully rich, savoury and absolutely delicious dish. On the side was housemade bread to make sure we could mop up every bit of that eggy goodness.

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This intimate 16-seater spot in Upper Serangoon is perfect for vegans and vegetarians. Helmed by the folks behind The Humble Loaf and Gastrosmiths, expect tasty and comforting food. Have the saffron-infused Fenugreek White Wine Curry ($20) or the Heritage Eggs ($19) served with lovely bread thick, garlicky pickled shallot beurre blanc and sautéed spinach.
Photo by Burppler Xing Wei Chua

10 Likes