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For a limited time only, 3 of the Shunsui line of restaurants, namely @kyuubyshunsui_official, @sushikyuu_official and @izakayashun_official, is offering the Omakase menu at a promotional price of $99++ (UP $129++)!
Helmed by a new Chef, Chef Keiji Kudo, every creation was impressively presented. The most memorable presentation for me was the fresh assortment of sashimi nicely plated atop an exquisitely carved ice bowl. Served with the freshest, high-quality ingredients, you can expect delectable seasonal fare and carefully crafted dishes.
The Kyuu Omakase course at $129++ comprises 15 courses of a variety of sushi as well as sashimi, cooked dishes, rice dishes and desserts. You can also opt for a more lavish meal at $169++ of 16 courses, which includes more premium choices including an Uni and Negitoro Hot Dog (Hand Roll) for this current season.

For a limited time only, 3 of the Shunsui line of restaurants, namely @kyuubyshunsui_official, @sushikyuu_official and @izakayashun_official, is offering the Omakase menu at a promotional price of $99++ (UP $129++)!
Helmed by a new Chef, Chef Keiji Kudo, every creation was impressively presented. The most memorable presentation for me was the fresh assortment of sashimi nicely plated atop an exquisitely carved ice bowl. Served with the freshest, high-quality ingredients, you can expect delectable seasonal fare and carefully crafted dishes.
The Kyuu Omakase course at $129++ comprises 15 courses of a variety of sushi as well as sashimi, cooked dishes, rice dishes and desserts. You can also opt for a more lavish meal at $169++ of 16 courses, which includes more premium choices including an Uni and Negitoro Hot Dog (Hand Roll) for this current season.

1 Like

The Fusilli Pesto ($7) is nutty and aromatic, but a tad salty for me. It comes with cherry tomatoes and mushrooms, and a generous sprinkle of cheese. The portion is very big too. Overall, I enjoyed this - wouldn’t mind returning again to try the other pastas!

Another pasta I will most certainly pine for once @nudedles.4 rolls its shutters down for the final time on the 28 of January is the Spaghetti Carbonara. It’s priced at an astonishingly affordable nine dollars a serving. No service charge, no government thef-sorry, taxation, just nine dollars for a piquant plate of carbonara.⠀

You can easily tell that Nudedles’ carbonara is made the Italian way without the addition of cream due to the consistency of the sauce. It’s tremendously thick and coagulates incredibly quickly, indicating a lack of cream. The inclusion of cream would’ve made the thick sauce runnier, thinner & less prone to coagulation. The rich cheese & egg yolk sauce is suitably savoury, powering the mass of perfectly blanched spaghetti with its cheesy & salty qualities as it coats every strand of pasta.⠀

However, the one element that absolutely blew my mind & tastebuds away were the fried pancetta bits strewn about in the mountain of carbonara. On god, these pancetta bits were utterly divine! The pancetta is fried till absolutely crisp, and acquires a texture akin to crispy pork lard cubes. However, each clamorous crunch into these browned beauties releases a pent up torrent of porky, smoky & salty flavours. The best way to describe this transcendent experience would be to think of the already delicious flavours of pancetta, and multiply those flavours tenfold. Oh, and add tremendous crunchiness.

Chef Clarence, if you’re reading this by a stroke of divine providence, PLEASE sell these peerless pancetta bits in a big ass five kilo jar as your side hustle. Just shut up and take my money, man.

2 Likes

@nudedles.4 has been on my ‘to try’ list ever since it opened, but I always put it off for newer, flashier options. Well, it’s almost too late now, and I frantically made time to FINALLY try the pasta before Nudedles closes shop for good. And now I’m kicking myself for constantly procrastinating.⠀

The Lobster Bisque ($9) pasta is an incredible steal for just under ten bucks flat. A trio of (mostly) de-shelled prawns, a couple of clams, a lone mussel and several slices of squid are mixed in with the eponymous lobster bisque sauce base and linguine. The linguine is done al dente, with a nice spring to each noodle. The abundant clams, prawns & squid were all fantastically fresh, with only the mussel being a day past its freshest.⠀

However, none of those aforementioned components would’ve meant a thing if it weren’t for that luxurious lobster bisque. That bisque is the essence of a dozens of lobsters expressed into a rich, redolent reddish orange liquid. As you might expect, the bisque is utterly umami and absolutely intoxicating. Each bisque slicked strand of linguine, each bisque coated piece of seafood, and each spoonful of that liquid gold will max out your palate pleasure and make you miss Nudedles dearly.⠀

Don’t be a chump like me, get out there and try all the food you want to before they decide to pack it in.

2 Likes

Unagi Donburi
Feature thicker sliced chunks unagi, which allows to taste the natural flavour of the eel meat more. Every bite is heaven to bite into the beautifully char smoky sweet skin & then the tender plumpness within. Highly recommended!

Best. Unagi. Ever. With such a great dining experience, I am very sure I will be back again soon.

1 Like

I love unagi but it's difficult to find unagi that’s both high-quality & affordable. Been hearing much about Man Man & finally tried this game changer unagi speciality restaurant! Upon entering, can see live eels in tanks and is cook on demand. Also able to watch the chef grill the eel behind glass.

I got the Hitsumabushi, which is a special Nagoya-style unadon that allows diner to enjoy unagi in 4 different ways! Each portion features a bed of rice topped with thickly sliced pieces of unagi. A small pitcher of dashi broth, a plate of pickles, & a plate of condiments containing strips of seaweed, chopped spring onion & fresh wasabi. Before tuck in, first, divide the portion of unagi into four sections.

First way: Eat it on its own.
Scoop out the first portion of unagi with rice & savour the charcoal-crisp unagi on its own. I was blown away at first bite as it practically melt in my mouth with a heavenly richness, accompanied by a deep smoky char aroma. This is real unagi not the usual dull and flat tasting eel!! The tare was on point, striking the right balance of sweetness & savoury without covering the unagi natural flavour.

Second way: Mix in the condiments.
Scoop out the second portion, mix in half of the condiments, top off with some freshly grated wasabi and give it a good mix. Unlike the usual harsh wasabi paste you get outside, their freshly wasabi has a smoother texture & provides a kick to the unagi. The fun part here is that I get to grind my own wasabi!

Third way: Pour in the Dashi stock
Scoop the third portion into the bowl and pour in the dashi broth. Let the rice soak for a minute. The simple dashi broth is a game changer. The light tasting broth gradually absorbs the oil in the unagi and the tare, creating an incredibly flavourful, sweet & hearty concoction.

Fourth way: Devour the last portion however you like!
I like the third way the most, because it really allows me to relish the taste of the unagi.

1 Like

@natter.sg is a fairly new waffles and ice cream joint that offers hojicha waffles, croffles and classic waffles along with a variety of gelato flavours. I liked how the waffles were crispy outside and rather light inside and the hojicha one had a rich hojicha flavour too. Some of gelato flavours (those with 2 flavours in one) did not really deliver as described but they had a smooth creamy texture and went well with the waffles too!

Had good kbbq and soy marinated crab at @thegogijip recently! Good here is generally good though the meats are pricey but the quality's better than what you usually get 🤤

Unlike most diners, I actually went to Latteria's Mediterranean sister restaurant Thirty9 first before coming to here. On my way to Thirty9 and enjoying the feel of walking down the rarely found cobblestone pavement, I took a look at Latteria al fresco dining area, I love the idyllic European vibe of the place, and I made a goal to come here before Chinese New Year. And I did, right on CNY eve and got a nice surprise here 😉

Since at a Mozzarella Bar, I know I got to order some wet cheese balls, which are this place's speciality–can hardly get them elsewhere in Singapore. I opt for Burratina Affumicata, which is Smoked Burrata with Porcini Mushrooms and Basil Pesto.

I want to try this since I have never eaten burratina or burrata in its entirety before. This is mozzarella cheese wrapping around a creamy filling of curb and fresh cream. I love this at first bite because it is so creamy and buttery with an iota of milky, grassy flavour plus stretchy texture from the mozzarella. The smoked surface of the burratina adds an extra dimension to the taste. The creaminess of the cheese goes excellently well with the strong flavours of tangy tomatoes, earthy taste of mushrooms and the pungent basil pesto. A dish full of zest and flavours.

For pasta, I get Linguine al Granchio since I like its ingredients of Crab Meat and Mascarpone. This is fresh Tomato Sauce added too for the zest in taste. Rich in taste due to the mascarpone, this is pure comfort food. I actually prefer linguine over spaghetti since the flat surface of the linguine yield a smoother feel when eating it. Personal preference, of course. The restaurant is pretty generous with the shredded crab meat. And besides the shredded meat, I can actually find morsels of sweet briny crab meat, which is a delight to savour.

Despite being pretty full–due to the generous portions of food, I still make some space in my tummy for Latteria’s Cheesecake. This is an awesome combination of Buffalo Ricotta Cheese for creaminess and light nutty flavour, Lemon for zest, Strawberry Compote for tangy taste, Basil-Coulis for extra kick and Strawberry Sorbetto for floral notes in frozen form. Just right in the sweetness and sourness of taste profile, I enjoy this dessert so much.

This is the surprise I'm talking about. I'm so glad that I visit this restaurant before CNY to get this special message. This nice little gesture is so thoughtful.

The al fresco area is perfect for lounging around and enjoying the lush greenery lining the perimeter. Majority of the patrons actually opt for al fresco dining.

The interior of the restaurant is classy and cozy. Great for romantic dates and family gatherings.

I like both the al fresco area and the interior dining area. Both have distinctive styles to make for a very conducive place to enjoy good food. Service is great too, especially the lady staff, who is very friendly and takes the effort to advise me on the portions of the food, which is a huge concern for solo diners like me.

I really like the food here, and it is great place to hang out at to just enjoy good things in life.

Thoughts: Cool place to enjoy Italian fare and specialty of mozzarella

1 Like

Nicholas Le Restaurant really caught my attention from the list of French restaurants that popped up on my search engine. I guess it's the menu, the charm of an intimate setting of the place and the passion the chef has for in his restaurant. And at here, I get to savour amazingly good and authentic French food.

I love every dish of the Tasting Menu that is cooked to perfection, holds a myriad of subtle flavours and has dimension in textures. And Chef Nicholas even goes the extra mile to search through his stash of wines in the walk-in wine cellar and wine cooler to get one to pair with my meal. In fact, he does this for every wine-ordering patron in the restaurant. Now that is passion. So if here, order some wines for the personalised service of wine selection.

Organic Hen Egg 'A La Coque' is perfect match with Iberico Ham. The smooth, half-boiled, jelly-like egg white, the runny, creamy egg yolk, the paper thin, slightly chewy, flavourful Iberico ham and the broth create a delicious juxtapose of complex flavours and textures.

Even the bread here is good. The exterior is baked until super crispy while the interior is super fluffy.

Vichyssoise Soup and Crunchy Pastilla of Obsiblue Prawns both blow me away with how delicious they are.

As for the Scallop, it is very plump and succulent, the taste of ocean contained within the scallop.

Pan Seared Otoro with Linguine and Clam Sauce looks simple, but the taste is complex and full of umami. In addition, the linguine is al dente 👍.

Iberico Pork is so tender that it is unbelievable for pork steak. I love the variety of sauces, plus pan fried chopped garlic, to go with the pork. All are so good.

Dessert is another fine example of good balance of flavours, such as sweetness and tanginess, nice play on textures between the chewiness, creaminess and fluffiness. A nice one to end the meal with.

The interior of restaurant is of classic French style with red plush sofa, dark wooden furniture and hanging lamps. The place feels very intimate and cozy, perfect for a romantic date or a nice gathering with friends to enjoy good food. The open kitchen shows the chefs in action, which is cool. Service is outstanding: very professional, polite and knowledgeable about the food.

The food here is really amazing, where the focus is on skilful preparation and right combination to bring out the best of the ingredients. I can't wait to be back again to enjoy authentic French food prepared with lots of passion.

Thoughts: My favourite French Restaurant

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Highlights of the ala carte menu include the quadruple of appetizers that include the addictive Crispy Burdock ($14) which are deep fried and tossed with sesame seeds and 7-spice powder, which comes with nourishing aspects of lowering blood sugar and increasing satiety from its high fibre content. Double-boiled soups such as the Silkie Chicken Soup ($22) brings a comforting slurp with a touch of sweetness from the longan and wolfberry, and a calming effect and aroma from the fresh jasmine flowers.

Other meat and seafood dishes in the menu that are unique to Yue Bai include the Crisp-fried Pork Cartilage ($38) that is coated with a mandarin peel sauce and served with a crisp ring made with firm tofu and millet and a crowd favourite, the Deep-fried Granola Prawn ($36) that is coated with house-made granola of rolled oats, pecans and wolfberries. If you are feeling hungry, the Herbal Poached Rice ($38) will warm the heart and soul with the fish broth poured over the egg yolk fried rice and cod fillet or the Braised Hokkien Hutou Vermicelli ($35) that is prepared as a Henghwa version.

1 Like