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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.

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

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Fried rice is my guilty pleasure. I don’t even like glass prawns but the fact that this fried rice has big fried ikan billis inside made it so tasty and perfect. There’s lots of wok hey and they really don’t stinge on the ingredients so every bite is just as satisfying. Eating it with the slightly sweet sauce from the ginger spring onion frog makes it even better. I love it!

This frog porridge is always super crowded even though parking here is quite the nightmare. And for good reason! Their frog porridge is really good and they give really chunky frogs at a cheaper price than other places. I like the ginger and spring onion version the best because the gloopy sauce is super tasty with warm plain porridge. You can also get other stuff like their BBQ stingray and other seafood, although the squid we tried wasn’t that great.

Poached Eggs, Jamon Serrano, Pickled Shallot Beurre Blanc, Sautéed Spinach, Chives.

From Allium, a new concept by the folks behind the now-defunct The Humble Loaf and subsequenty, Gastrosmiths (previously located at Bugis along Tan Quee Lan Street before its last move into i12 Katong)— now located at Kensington Square off Jalan Lokam (also along Upper Serangoon Road) serving brunch (ala-carte) and dinner (set menu, reservations required).

The Heritage Eggs is an item that goes back to their days being The Humble Loaf at Mountbatten Shopping Centre; a throwback to their Not-So-Humble Eggs back then, the Heritage Eggs showcases their growth from what they were back then to now — still essentially the same inspiration behind the traditional local breakfast with a modern twist, yet with an emphasis of premium and quality produce at play here. Served with slices of bread that they actually baked in-house here, the bread comes light and fluffy; soaks up all of that amazing sauce that comes with the eggs — the Pickled Shallot Beurre Blanc carries an incredibly umami punch that is thick, garlicky and buttery yet with a slight tang that helps to cut through that richness. Otherwise, the bits of Jamon Serrano helps to add a hint of savouriness typical of cured meat, while the sauteed Spinach provides for a wholesome feel for the dish with a crunch; the eggs being all oozy with the yolks eagerly bursting with a poke by a fork. Really enjoyed how hearty this dish is, and pretty amazing to see how Allium had stuck to their roots ever since they had ever started as The Humble Loaf, providing patrons with mod-Sin creations with a twist that not only works, but also being incredibly refined.

Happy to see how the folks behind Allium had come so far; a place I would pretty much be back to check out the other items they have on the menu — congratulations on the opening on the new space, and great to see them back in business better and stronger, with a new direction whilst staying true to what they had always been all this while.

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We know there're several famous prawn noodles in Singapore - Wah Kee (Pek Kio), Da Dong (Joo Chiat), Hoe Nam River South (Tai Thong Crescent), Albert Street (Old Airport), Whitley Road (Old Airport), Beach Road (East Coast), Blanco Court (Beach Road), 545 Whampoa (Tekka), Jalan Sultan (Kallang), Fresh Taste Big Prawn (Zion Road), and Noo Cheng (Adam Road). I've tried them all, because out of all hawker we have, prawn noodles was my favorite hawker food.
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But notice that these are mostly in the East area of Singapore. For North/Northeast dwellers like myself, I look to Blanco Prawn Noodle at Jalan Kaya, or Geylang Prawn Noodle at Upper Paya Lebar Road.
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In terms of style, it's similar to Beach Road, Jalan Sultan and Blanco Court, although this is less robust. Prawns are fresh, and you can choose from other pork ingredients such as pig's tail and pork ribs. You can also order fried 虾饼 from the stall within the same coffee shop.
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If you stay in the East, you're spoilt for choice when it comes to good (and better) prawn mee. But this is a good alternative if the East is too far for you.
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327 Upper Paya Lebar Road
Singapore 534957

Mon to Sat - 8:30am to 8pm
Sun - 8am to 5pm
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