Find a great place to eat based on millions of reviews by our user community
Secure your seats at these popular places
Discover the best places to eat in these Burpple Guides curated by our editors
The latest reviews from real people you can trust
first time here and am impressed with the quality of the food here. i guess thts why the pricing is slightly on the premium side as well. both dishes were a hit for me
i love butter chicken and the version served here isnβt overly creamy since thereβs egg in there too. the sourdough bread was good
the fish was served with mash potato in a classic buerre blanc sauce with this slight hint of lemon
A beauty for sureπΈ and I loved the crunchy exterior, but the brioche was j too soggy and sticky.
Rather, I'd recommend the ππππ πππππππππ ($π) to satisfy your sweet tooth! The chocolate is from Margaret River Bahen & Coπ«π«, so you can expect a rich and indulgent mouthfeel with every sipπ
Roast Chicken, Grapes and Pepper Jus ($36) is so good. The spring chicken is sous vide for 6 hours and slowly roasted, resulting in a plump and juicy chicken. The potato purΓ©e and roasted vegetables are drizzled in a winey pepper jus and the myriad of flavours complement one another.
Chorizo Shashuka ($32) features baked egg in tomato stew with spicy chorizo sausages, roasted potatoes, feta cheese, fresh herbs and paprika. Served with crispy toasted bread, this is one irresistible flavour bomb.
Iβm not a big fan of cream-based pasta in general, but the Miso Carbonara Udon ($26) is delicious! The fresh Japanese udon goes surprisingly well with the house carbonara sauce that is thoroughly infused with the aroma from the bacon. The sauce is smooth, light and not jelak at all. Topped with an onsen egg, seaweed and shaved parmesan, this is one satisfying fusion udon that I would love to order again.
Kuro Matcha was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then using an anaerobic fermentation method to process the leaves like puerh tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill
.
Overall, kuro matcha gelato had a nutty, bitter flavour
Shiro Matcha was crafted by taking spring leaves, shaded and handpicked to make tencha (the leaf used for matcha), and then sun-drying the leaves like white tea instead of steaming them as you would to make tencha. They then ground the leaves into powder using a traditional matcha stone mill
.
Overall, this shiro matcha gelato had a floral flavlur which tasted almost like Chrysantheum
drizzled with golden syrup and sprinkle of fragrant genmai, served with hokkaido milk gelato
oatmilk gelato with an intense shot of matcha
shortcrust pastry filled with savoury egg custard, bacon and emmental cheese
Was expecting to be sweet and sour but it had bitter notes too! Some yuzu rinds/ peels inside too, it was refreshing but would stick to their matcha /hojicha
Rounded the night up with our favourite Goma ice cream ($5.90++) π€ at @hvala_sg! Love their π¦, both the texture and earthiness of the black sesame are so on point.
