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114 Reviews
667 Wishlisted
~$40/pax

What the Community is Eating

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I had the 3-course lunch set and paired it with a glass of rosé. I like the entrée- Tuna Tartare and the main- Truffle risotto. The risotto was so good and fragrance. I think I will revisit this restaurant for these two dishes!

The croissant at Merci Marcel is another item that is not available at dinnertime and we thus decided to try it out as an appetiser! While the exterior of the croissant was crispy and great, we felt the inside could have been a little more buttery. As it is, the inside of the croissant is a little plain although it is nice that the restaurant provides a small serving of raspberry jam as the sourness of the jam adds some colour to the pastry!

For $3.50++, nothing much to complain about although the croissant isn't fantastic in our view either!

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We visited Merci Marcel for brunch for the first time today and we decided to try something that is uniquely on the restaurant's brunch menu - the Croque Marcel! This dish is basically egg and ham on two pieces of baguette! It is not clearly shown in the picture but there is even more ham in between the two slices of bread! :)

That being said, the Bayonne ham used may be a little too salty for our local taste buds although we were surprised as we read online that such ham isn't supposed to be as salty as prosciutto! 😰 It's great that the ham is sliced so thinly because if it were too thick, it may be a little too much meat/salt for one mouthful!

To be honest, the dish is a little pricey ($25++) although that is likely because of the Bayonne ham used, which is supposed to be of a pretty decent grade. The dish wasn't outstanding in our view and there are many other better options at Merci Marcel (including their ravioli 😋)

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My friend ordered a medium rare steak and all she have gotten was a rare steak, the steak was so horrible, the outer layer was way too charred and the inside was rare! Despite the replacement, the outer layer of the steak still remained v charred. Besides that, we even order a glass for sangria each, their house pour wine was soooo bad that sangria was so difficult to swallow and it not longer sweet as it was supposed to taste like!

When they first opened about 10 years ago, I visited @lollasg (home of the much-copied uni and squid ink custard pudding) quite a few times. Then a slew of restaurant openings proved a huge distraction for a long stretch but lately, after seeing my foodie friend @safarislim keep sharing about his meals there, my curiosity about the current Head Chef @johanne_siy’s produce-driven Modern European style of cooking was piqued. So it didn’t take a hot minute before Steven booked lunch for @szeliang888, himself and I.
A recipient of 2021’s “Chef of the Year” award by the prestigious @worldgourmetaward (WGA), Chef Jo’s initial plan of a part-time gig at Lolla turned into something more permanent as Covid intervened. Lucky for us in Singapore, I say!
This lovely lady who left the corporate world a decade ago to follow her passion (it took her to renowned restaurants in different countries such as Café Boulud and Le Bernardin with Chef Eric Ripert in New York as well as Restaurant André in Singapore), puts out some brilliantly executed dishes with unerringly delicious flavours. All of her original creations are available in Lolla’s Seasonal Menu - either a la carte or in a Tasting format, alongside their regular one. We opted for the $195++ 9-course Tasting route (they do a 7-course for $158++ as well) and this is how it unfolded:
1. Spanner Crab, Spent Kombu, Alique (Crab Roe) - A big and unapologetically moreish opener that was umami meets bright.
2. Oyster - Tastiness: 100%. One of the standouts from the meal for me, it was charred before being accessorised with a foam of its own juices, cabbage and seaweed vinaigrette.
3. Squid “Linguine”, Beech Mushrooms, Beef-Chorizo Bouillon - While the ribbons of squid were delightfully springy, it was the fragrant house-fermented black garlic-enhanced broth and the acidity from the pickled mushrooms that made the dish beautifully complex.
4. Hokkaido Scallop, Bouchot Mussels, Smoked Celeriac - A sublime symphony of seafood on fragrant celeriac purée and prawn broth. The pickles and sea fennel were well chosen complements.
5. Porcini, Mandilli di Seta, Mushroom Fricassee - Loved the contrast between the minimalist look and maximalist flavours of this unique take on mushroom pasta. The al dente sheet of pasta, velvety-rich mushroom sauce, clear broth and slices of raw mushrooms - they all came together gloriously.
6. Glazed Veal Sweetbread, Puffed Beef Tendon, Spiced Palm Vinegar - If you aren’t squeamish about eating exotic parts, here’s a tastily done thymus gland glazed in Espagnole sauce and served with a crunchy beef tendon puff dusted in vinegar powder, chilli and lime zest.
7. Toasted Sourdough ($8++), Housemade Kombu Butter ($12++) - Not that we had much appetite real estate by this point in the meal but two of us couldn’t resist digging in when bossman @thaddeusyeo appeared with these.
8. Koji-cured Quail, Egg Yolk Confit, Black Truffles - Cutlery was redundant when it came to this. I found the quail immensely satisfying as it was grilled to juicy and tender perfection.
9. Strawberry Granita - My eyes widened when I had this palate cleanser. It seemed like the essence of the fruit was intensified but yet, it was not too sweet. Wouldn’t have minded a big bowl.
10. Black Truffle Gateau, Truffle Tree Nuts, Black Truffles - @szeliang888’s pick of dessert which he kindly shared a bite with @safarislim and I. The three-nut purée of chestnuts, macadamia and hazelnuts was really memorable.
11. Fallen Fruit - Steven and I selected this sweet and savoury wonder of a 3-month-vacuum-aged “Black Apple” which we enjoyed with an addictive Roasted Miso Ice-cream and toffee sauce.

Thank you Thaddeus,
Chef @johanne_siy and Team @lollasg: @blades.and.nibbles @alanquah522 @fireking555 @xmei2 for the impressive Seasonal Menu.

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Serving to you authentic French cuisine in a cozy and vintage setting. Their service were all prompt and friendly.

We had their La lotte, which is a butter roasted monkfish with caramelised fennel, gribiche sauce, and sherry vinegar jus. Unlike the typical fish which falls apart easily, this monkfish has a nice chewy texture. It’s light yet flavorful with a little citrusy and nuttiness to it. It’s also not a common fish dish to be found in other restaurants thus it’s pretty worth a try!

Some of their other dishes includes the Escargots (free flow on Wednesday!), Pan-seared foie gras with bak kwa sauce with a velvety texture, their Mignon and Baba Au Rhum, traditional rhum baba with home made chantilly cream.

Top left: beef noodles @ $16.80
Right: twosome noodles @ $10.50
Bottom left: boiled fish wanton @ $7

Super good food.
The noodles taste great, but are of the soft texture (good, but we like al dente). The beef noodles grilled short ribs which are superbly tasty and soft and tender. The twosome noodles contain charsiew and roasted pork belly - both are good but we think the former is better. The wantons in the noodles are also great, quite a big piece and the fillings are well seasoned.

The combination of all the flavours is so good that we finished the whole bowl before we know it.

The fish wanton is more like the yongtaufoo kind and we thought it might be frozen rather than freshly made. Probably can pass on this.

Will come back for other noodles dishes.

A good steak!

Picanhas is so unique in taste, it's irony so it taste abit of blood, with an extremely tender texture here. It was slightly chewy, but pleasantly so. It's almost reminiscent of pork or beef tongue in terms of texture at the same time, in terms of the tenderness for the former and meatiness for the latter.

Only 1 complaint: the blue pea rice has a slightly glutinous texture, it sticks tgt so it sucks as a don base cos it doesn't mix well

But otherwise, delicious. Picanhas was cooked to a medium? Anyway the texture was slightly tougher than the steak, which was perfect for a don as it has less chew and was more obvious when mixed with the rice. The toppings were really marvelous in imparting flavour, from the pickled cabbage, caramelised onions, to the garlic bits in particular.

Well worth the hype, and extremely reasonably priced too

Delicious. The spinach still had bite, so it didn't completely melt into the cream. Cream was hearty yet not too overwhelming

The texture sucks cos it's been left out but it's tossed in beef fat. So we happily popped one after another into our mouth. The kicker is that oil is probably hard to mix well so some of the pieces had a lot of beef fat <3