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Pictured here are the Mala Madness ($24) and the Hei Hu Hei Hu Pizza ($29). Props to this restaurant for being so cozy, having super friendly staff, and for coming up with unique dishes. The mala pizza was tasty and had the "kick". The "hei hu" pizza was, true to its name, filled with black pepper but was a little too overpowering, otherwise it's still very flavourful and tasty. Also tried the Seafood Sambala ($25) and the Bourbon Pulled Pork pizza ($26) which was equally as tasty and true to its name. Overall, worth a visit, especially since there's 1-for-1

Food here is kinda overpriced n really oily maybe it’s the night we visited but pretty disappointed cos reviews seemed rather promising. All the food comes in $5/$10/$15 but tbh the stuff that looks good predominantly falls under the $15 section. Total bill was $73 for 2 ppl n it was Zichar so rly not worth imo

One of the better Thai restaurants specialising in northern Thai cuisines. Deep fried pork belly well done, and kudos to the yummy chilli.

Doubled boiled crab broth with a huge dried scallop and shredded crab meat. Nothing special though.

Tucked away at Circular Road near Boat Quay, @sanji_boatquay is a Kagoshima style ramen house which recently launched both Tom Yam Ramen & Tom Yam Tsukemen on its menu. Note that there are only 10 bowls available daily 🤭, so better head down early if you want to taste that spicy tingling sensation in your ramen/tsukemen!

If you love ramen but just can’t handle the heat 🥵, check out either their Special Rich Tonkotsu or their Special Sanji Ramen. And to complete your meal, go for their crispy handmade Sanji Gyoza 👍!

Thanks @karhingc for extending the invite and @sanji_boatquay for having me!

2 Likes

Served in a three-tier tingkat, this signature dessert at Un-Yang-Kor-Dai somewhat felt like a Thai version of our local Bubur Cha Cha. With the same dessert base of a warm butterfly pea coconut milk and coconut slices, each tier has a different topping, namely banana, sweet potato and taro.

The topping that stood out was probably the banana as it was of ultimate sweetness, from the banana itself and slightly caramelised, adding an extra sweet brown flavor to the coconut milk as compared to the other two.

One other thing that I enjoyed was the mix of black and white sesame seeds, really fragrant and a hint of nuttiness was evident in the milky dessert.

1 Like

The springy noodle tossed with the sauce has components of homemade Chili, vinegar (not overpowering) and a bit of tomato ketchup.
All components balance well.
The highlight for me is the soup.
The soup was tasty,flavoured and garlicky. Served with fishball, meatball, mince meat, liver, fishcake and prawn.
💰$10
📍Ah Ter Fishball Noodle Bae.
5 Lorong Telok.

Not for the faint of heart.
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This has a sharp zesty sour fruity sweet spicy flavour, with a short lingering burn down the back of the throat.
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It features a blend of mango juice, mint, white sugar, lime juice, and chili infused tequila. A little like drinking fire.
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The Sampan
More details in profile & blog

When we asked for recommendations for mains, we were only told it depends on whether if we wanted noodles or rice, and spicy or not. Since there wasn’t any helpful introduction, we decided to get this Isaan Spicy Grilled Pork Neck Fried Rice, which was supposedly one of the chef’s recommendation.

While the pork neck slices were flavorfully marinated, the texture was actually quite hard to chew, which was a turn off. And while the rice was saucy especially having a taste of fish sauce, I can’t explain what’s special about it. Probably would go for other mains the next time.

2 Likes

How good can grilled sea bass be? Really good, as evident here.
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Plated with gloopy rough mashed potato puree with bold sweet salty flavour, and a refreshing crunchy juicy salad (cucumber, red radish, white onion, cherry tomato) with bright vegetal sweet flavour on the side.
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The medium sized fillet of sea bass fish is sourced fresh daily from a kelong off the shores of Pulau Ubin, and grilled till it has a lovely smoky aroma.
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The fish is glazed with a light soy sauce, has a tender and juicy texture with a slight crisp edge to the skin, and bold sweet savoury salty smoky flavour.
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Beautiful, would return just for this signature dish.
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The Sampan
More details in profile & blog