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While I’m on a sticky date pudding rampage, it’d seem wrong to not review Artichoke’s which is, in every way, an exemplary sticky date pudding. It ticks all the right boxes for the perfect SDP: the utterly moist, so soft, and still slightly warm cake, sitting in a luscious, creamy, and decadent sauce — smoked milk in this case and it’s pure genius. It’s got lovely bits of coffee jelly specked through the bowl as well which really helps cut through the richness of the dessert. The only component sitting me on the fence is the cashew caramel sprinkled over. It’s interesting, adds a lovely crunch to the dessert, and has a flavour exceedingly similar to the muah chee peanut topping. It tastes lovely and my friends adore its presence, but perhaps I’m too in love with the classic SDP so I didn’t quite enjoy the prominent nutty element. Still don’t get me wrong, it’s a novel take and a mighty delicious one at that.

December is a month of joy & giving. I have recently visited @crossingscafe with a few foodies, and personally what has impressed me was the cozy environment & friendly staff. Although it was raining on a Sunday afternoon, what I could felt was the love and passion from the food prepared and served.

Crossings Cafe is a social enterprise which creates employment opportunities for the disadvantaged such as collaborating with students and graduates from Assumption Pathway School to intern or work at the cafe.
The cafe serves yummy comfort food at affordable prices and the profits go to charity.

Personally, I have enjoyed the Franciscan Burger ($19), the hand moulded beef patty is succulent, it is made from Friar John-Paul Tan OFM’s secret receipe and the burger is topped with lettuce, sliced tomatoes and smoked cheddar cheese.

The signature black pepper chilli crab fettucine is also an interesting dish that one should try when visiting the cafe. The spicy level is just nice for me and the mixture of black pepper and chilli crab is an interesting combination!

Do check out the cafe and enjoy a meal with your loved ones!
Thank you @crossingscafe for the invitation and the warm hosting!

Good: chicken was fatty and juicy. Bad: there's something off about the chicken. Curry is a boring choice but it turned out better than the truffle base.

Had a really enjoyable first visit, but this was a sharp decline. Although there were black truffle shavings, on a whole the udon had no truffle taste. Uni was obviously cheap, though to be fair this was around $20. Ikura was strong. One reason I rated Komadori highly was the service, and this time again they impressed me. As we had to wait a while for our food, they offered us complimentary drinks.

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Featuring the following:
▪️Old School Fish & Chips ($16)
▪️Chicken Parmigiana with Chips ($16)
▪️Franciscan Burger ($19)
▪️Signature Black Pepper Chili Crab Fettucine ($17)
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Crossings Cafe is a social enterprise which creates employment opportunities for the disadvantaged such as collaborating with students and graduates from Assumption Pathway School to intern or work at the cafe.
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Personally, I have enjoyed the Franciscan Burger, the hand moulded beef patty is succulent, it is made from Friar John-Paul Tan OFM secret recipe and the burger is topped with lettuce, sliced tomatoes and smoked cheddar cheese.
.
The signature black pepper chilli crab fettuccine is also an interesting dish that one should try when visiting the cafe. The spicy level is just nice for me and the mixture of black pepper and chilli crab is an interesting combination!
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Thank you @eatsnapsg for the invite and @crossingscafe for having us! 🙆🏻‍♂️
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#sgfood #crossingcafe #catholiccentre #cafefood #sgcafe #food #foodie #instafood #tslmakan #8dayseat #local #burpple #foodies #singapore #singaporeinsiders #burpplesg #eatsnapsg #ashleynoms #foodreviewsmr #hungrygowhere #vsco #vscofood #throwback

Creamy champagne hollandaise was too much that it masked the sweetness of the lobster meat. The tobiko fish roe was a nice touch. And the dill was purely for aesthetics.

This zichar stall uses chicken cutlet in most dishes, which I guess helps hasten things. Unfortunately, it's super mediocre. It's not bad, but it's bland. The rice was much tastier.

It uses Russet potatoes that have been steamed, grated and seasoned with cornflour and salt. It is then baked at low temperature at 150 degrees Celsius for an hour, giving it a soft interior complemented by the crispy exterior.
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Find out more at https://www.sgfoodonfoot.com/2019/11/artichoke-middle-road-least-authentic.html
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Artichoke
161 Middle Road
Singapore 188978
Tel: +65 63366949
Nearest MRT: Bugis (DT Line, EW Line), Bencoolen (DT Line, EW Line)

Opening Hours:
Tue-Sun:
Hang Time: 4pm - 6pm
Dinner: 6pm - 945pm
Sat-Sun:
Brunch 1130am - 245pm
(Closed on Mon)

1 Like

With @burgerandlobstersg now opened at Raffles Hotel, you can easily get your lobster fix without having to travel all the way to Jewel. If you have heard about their Lobster Rolls, why not try them?

The classic original lobster roll is a must try, especially if your palates are heavy on savoury. Featuring chilled chunks of lobster meat, tossed and dressed in creamy lemon mayo, stuffed in a toasted brioche roll. Notice how the chunks are overflowing between the warm, pillowy buns that were filled with a prominent butter flavour. Sinking our teeth into the stunning juicy lobster meat, there was a complexity in flavours ranging from sweet, briny to a complementing, refreshing tanginess. Nothing short of a deep satisfaction.

Accompanied with fries, salad, chives and lemon and garlic butter, which we happily dunked our lobster chunks into.

1 Like

It is a prized cut commonly used in South America, especially in Brazil but not in Singapore. Being not a lover for A5 wagyu, I prefer my beef to have that textural bite. Hence the beautifully cooked rump cap is the right cut for me for that satisfying bite.
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Find out more at https://www.sgfoodonfoot.com/2019/11/artichoke-middle-road-least-authentic.html
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Artichoke
161 Middle Road
Singapore 188978
Tel: +65 63366949
Nearest MRT: Bugis (DT Line, EW Line), Bencoolen (DT Line, EW Line)

Opening Hours:
Tue-Sun:
Hang Time: 4pm - 6pm
Dinner: 6pm - 945pm
Sat-Sun:
Brunch 1130am - 245pm
(Closed on Mon)

We were happily enjoying our spread of brunch items when from out of the blue, Sous Chef Nadine kindly sent over this plate of Chicken Urfa Kebab served with grilled cabbage and orange salad with mango amba, tehina and toum.
I had actually tried it at the hosted media tasting a few weeks ago and liked it but didn’t dare order it this time as I had already picked a number of dishes for us. Nonetheless, once it landed on our table, it was very warmly welcomed.
After just one bite, we were smittened. I swear it was even more delicious than the serving I had at the media tasting. The tender, smoky chicken meat seemed extra juicy and I do love meat that’s executed well.

2 Likes

From the selection of side items, I couldn’t resist ordering the bacon steak. It had been a very long time since I had it, and I dare say it’s gotten even better. Artichoke now marinates the slab of juicy fatty meat in shawarma spices which means it is no longer has the sweet taste of before. Instead, it is more aromatic and leans towards the savoury. After one bite, I quietly made a promise to myself to forget about sharing this the next time and just order one to enjoy all to myself.

3 Likes