Welcome to Bugis.

🫕 Bullfrog hotpot, anyone?
@gelaoguan.sg is not your average hotpot spot—they’re famous for their ultra spicy Bullfrog Hotpot, packed with rich flavours and a kick that spice lovers will adore 🔥🐸

Whether you’re going buffet-style or picking à la carte, #BurppleBeyond members enjoy:
🥢 25% Off Buffet (for 2 diners)
🥩 25% Off À la Carte Menu
🍖 1-for-1 Meat

Grab your hotpot crew and go wild—this is your sign to try something bold 💯

Super cozy ambience with soft lighting. Perfect for quiet and intimate meals with your loved ones.

We got the golden cheese toastie which was a MUST HAVE. The sourdough was so crunchy and delicious, not too oily. The cheese was legit amazing and the pull was so satisfying - made with grana padano, feta and mozzarella. Was so good we almost got another portion!!!

We also shared the grilled Argentinian ribeye which came with cheese portobello mushroom and a sautéed spinach and chimichurri dip. This serving was quite generous with 250g, it was hearty and tender. Definitely gonna fill you up. I love how juicy the mushroom is, the sauce is amazing and goes so well with the meat. The spinach and chimichurri dip also added a tangyness to the meal which was very delightful.

Founded in May 2015, this stall is popular for its decently tasty, wallet friendly dishes.
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Their rendition has al-dente chewy soft yellow egg noodles, crisp bean sprouts, bouncy hard boiled egg, crisp green chili, and crisp fried shallots, with grainy savoury vegetal sweet eggy spice salty flavour.
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The gravy is medium thick, smooth and gloopy, carrying sweet savoury spice flavour.
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Enhanced with a bit of lime juice, lending a sour zesty tangy note.
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Mee Rebus
Kampong Glam Cafe
@ 17 Bussorah Street
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More details:
https://ivanteh-runningman.blogspot.com/2025/07/best-of-singapore-hawkers-mee-rebus.html

($12.80) it's quite milky and creamy texture for overall tbh and then good thing that chocolate and vanilia didn't melted so fast or immediately. I felt that it's not nice that I thought of bc too much vanilla ice cream at the bottom of the parfait.

($18.90)

($16.90) it's quite strong peppery for Japanese sauce. but the batter for chicken katsu was quite a lot tbh. but I felt that it's quite nice burger.

($16.90)

Just in: A little slice of heaven has arrived! 😇 Say hello to Uncle Lee’s signature kaya pandan cake — incredibly soft, wonderfully moist and layered with fragrant pandan kaya custard. Every bite is packed with nostalgic flavours and handcrafted goodness. ✨💚

#burpple #burpplesg #stfoodtrending #straitstimesfood #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #uncleleeconfectionery

Food was really yummy and I even returned the following week to get it again!

Would definitely recommend the spinach and nuts and the spicy squid.

Their Peking duck looked sooo delicious too. There wasn’t too bad of a queue either so that was great

Brunch Club by THC with a fun bunch

Crispy Calamari ($14): I love that they use baby squid! The batter was light, nicely seasoned, thin, and deliciously crisp-crunchy. The garlic yogurt dip was the bomb, too, with a lingering garlicky hit. Not greasy, the moreish fried calamari was wonderfully golden-brown and not overcooked at all (no dry pieces).

Argentina Rib Eye 200 Days Grain Fed ($46): This hearty plate is good for two to three ladies. It includes 500 grams of beef, sweet broccolini, thick-cut fries, and a side of lemak chilli mushroom sauce. With the chunkier cut, the medium-rare steak was fairly juicy and had a nice bite. It was a tinge more cooked than I would have liked, but I enjoyed the slightly charred edges. Overall, it was great without any sauce.

Classic Steak & Frites ($28): This is a pretty standard plate with a 200-gram rib-eye steak, thick-cut fries, and their in-house lemak chilli mushroom sauce. The doneness was delightful and nicely seasoned.

Frothy Teh Pandan Ice ($7): Not a very strong teh but the light pandan fragrance is a yummy touch and it wasn’t too sweet.

👍🏻👍🏻👍🏻

A rich and filling chilled dessert. The thick, creamy, and sticky black rice carries a natural sweetness, elevated by a drizzle of coconut milk that enhances its flavour profile. Topped with a scoop of vanilla ice cream, it adds extra chill and sweetness. While this dish is typically enjoyed hot, the cold version was surprisingly better. The rice starches thicken when chilled, creating a more pudding-like texture as the solidification brings out a richer, deeper mouthfeel that lingers pleasantly.