Top 10 in Orchard

Top 10 places in Orchard, Singapore.
Explore Dhoby Ghaut, River Valley, Somerset in Orchard

Latest Reviews in Orchard

Latest reviews of food and restaurants in Orchard, Singapore.

What is a Singapore special without some local desserts? d’Good’s identify as a cafe is interwoven with the local favourite of Chendol for this item. 2 espresso shot marries the earnestly sourced gula Melaka syrup, fresh and coconut milk concoction; with usual condiments of red bean and pandan jelly. A westernised element of the in-house made coconut sable was welcomed. This is a great option to pair with- or end off after the Singapore Crab roll. Similarly the dessert drink is only available during the promotional period of 1-31 August.

Thank you Jasmin and MichelLe from d’Good Cafe for your warm hospitality and Burpple for the invite to this tasting!

  • 1 Like

As a National Day special (from the 1-31 Aug), d’Good has crafted a seafood roll that gives you the best of both of the crab world in typical Singaporean fashion. On one side you get bright orange chilli crab sauce while the other features peppery black sauce both atop fleshed out snow and blue swimmer crab meat. While I found the bun-roll rather generic; the authentic taste of the crab filling and crowd pleasing potato fries made the dish worthwhile.

Part of an invited tasting, I’d have to thank D’Good for being a great host and Burpple for the invite!

  • 1 Like

To silence the call of our dessert stomach, we were offered yoghurt jelly with fresh blueberries. Light, refreshing and a good end to a heavy meal. I can finally see why there’s so much buzz about this place; from sharing a long table with other guests to idly watching the chef bumble about in his element, the whole session is an intimate dining experience that will undoubtedly keep one coming back.


For the main, we got carbonara! The creamy pasta, touched by swirls of olive oil and covered first in crisp, juicy bacon, then a smattering of grated Parmesan was divine. On the first bite, I’d think even the most errr gastronomically-challenged person can intuitively tell that the pasta is made in-house; each strand is highly irregular, with a dense floury texture that is a welcome change from the mass-produced smoothness that we’re so used too! Coupled with the generous portion, we were surprisingly stuffed by the end!


What better way to end a week than with a meticulously prepared meal by one very talented individual at this cosy hole-in-the-wall restaurant? Still can’t believe impatient me actually managed to wait a MONTH to dine here...but I guess it made the lunch all the more satisfying😚

For starters, we were served a charcuterie plate comprising champagne ham, pâté (made with ground pork, cognac and pistachio) and a hunk of focaccia. The cold cuts did whet my appetite but what stole the show really was dat thick, doughy, chewy lightly oiled focaccia with a consistency true to European bread - I could almost taste the blood, sweat and TLC put into kneading and baking it (figuratively ofc, no one likes the taste of sweat). Next time I go, please serve me a whole basket’s worth ok?😉


As expected of milk moon, the pandan flavour was really profound. The cake had a nice crumbly texture and yet wasn't too heavy at the same time. Worth a try!

Many thanks to cake club for hosting and burpple for the invite!

  • 1 Like