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Love the kombu fries best. Grape ricotta and milk teas are on the sweet side. The food here is decent but would not come back specially. Also, we had to leave after an hour plus because there is another reservation. Would appreciate if we have been informed prior to ordering or making the reservation as we have to finish our food in a haste.

We ordered the signature steak, king prawns and fish of the week (applicable for Burpple 1-1). We enjoyed the prawns the most. Steak is medium rare (cannot change), it was good but a bit unevenly cooked. Some slices were super rare. Fish of the week was salmon - felt a bit disappointed bc the cut was so small and salmon is a pretty common fish protein. But overall, fish was cooked well.

We decided to come here bc we really enjoyed the food at BURN. But we felt that the food here wasn’t as fantastic, and palette wise items were quite similar. The protein portion was pretty tiny and the veggies took up half the plate. Plus pricey for the portion size without Burpple ($30-$35 per dish).

Ok 😶
Good
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I also had Leckerbaer’s Hazelnut Cake ($7.50) which was a real nutty number. Baked with lots of ground hazelnut, the spongey base was crowned with thick swirls of chocolate mousse, crushed hazelnut, and halved hazelnuts. A tad dry in my opinion, the cake was denser than I expected. But flavour-wise, it was pretty standard and not too sweet.

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Skipping their signature Smäkagers (dainty Danish butter cookies), I was looking forward to having Leckerbaer’s Dark Chocolate Tart ($8.50) and I am happy to report that it didn’t disappoint. Featuring a crisp chocolate tart shell filled with tangy cherry curd and brownie, the decadent treat is really one for the chocolate fans. The swirl of dark chocolate hazelnut namelaka (translating to “smooth” or “creamy”) piped atop was rich, delicately nutty, and bittersweet. And balancing that darkness from the ganache was the hidden layer of cherry which offered a pleasant bright tartness, acidity as well as moisture. There was also a myriad of textures, with the firm-crumbly shell, dense brownie, slightly chunky fruit curd, and bits of hazelnut and caramel pearls studded atop.

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we were hesitant cos some of the other reviews were not promising but it was actually okay!!! got it medium rare and all was well. not life changing but good enough and a great price point! really quiet and hidden among many other popular places, give it a shot

The champagne has a bright fruitiness and elegant maturity which complements the intense flavour from the Black Truffle Shackburger, Chick’nShack and loaded Crinkle Cut Fries.

In addition to the above festive pairing, Shake Shack Singapore will also be offering two seasonal holiday shakes with the returning Christmas Cookie Shake ($8.80) and the all-new Chocolate Milk & Cookies Shake ($8.80) during this period of time. The fan favourite, Christmas Cookie Shake is made with a sugar cookie frozen custard that will be topped with whipped cream, crumbled shortbread and dusted with holiday sprinkles while the Chocolate Milk & Cookies Shake is a blend of chocolate chips and Oreo cookies hand-spun with malted chocolate frozen custard and, topped with whipped cream and chocolate cookie crumble.
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✨ Shake Shack Singapore
📍 89 Neil Road, 01-01, Singapore 088849
🌐 https://www.shakeshack.com.sg/
🍴 [Media Invite]

Second time having the 𝐝𝐮𝐫𝐢𝐚𝐧 𝐦𝐨𝐮𝐬𝐬𝐞 (4.5 ⭐️; $5.50) which was luscious yet light and jam packed with flavour! We’ll even say this is our favourite durian dessert we’ve tried in Sg thus far! We also tried the 𝐟𝐨𝐮𝐫 𝐡𝐞𝐚𝐯𝐞𝐧𝐥𝐲 𝐤𝐢𝐧𝐠𝐬 (4 ⭐️; $16.80) which consisted of D24 durian puffs, MSW craquelin puffs, and durian mochi. All were good - the puff was airy and stuffed to the brim and was our favourite. If nitpicking, the mochi skin was a tad thick and a bit sweeter than the rest.

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Apart from a durian feast, we also indulged in their 𝐠𝐞𝐥𝐚𝐭𝐨 𝐛𝐮𝐧 (3.5 ⭐️; $4) + 𝐢𝐜𝐞 𝐜𝐫𝐞𝐚𝐦 ($4). The crisp bun held up its biscuit-like texture even though it encased ice cream. It was similar to the craquelin texture-wise, although we did feel that some fluffiness (instead of crisp) would have better suited the ‘bun’ description. Went with pistachio flavour (3.5 ⭐️; +$1) which was thick and creamy with distinct roasted notes, although it could be less sweet and nuttier.

1-1 gelato on Burpple

Insta: cafehoppingkids

It’s a very small cafe with tables lining the walkway outside. We chose an outdoor seat and unfortunately it’s really very close to the road and there’s constantly some vehicles passing through.

Food was decent and nothing outstanding. Shakshuka was a tad spicy, I like the fluffy bread that soak up the spiced stew. Service is friendly but don’t think I will return anytime soon since there’s plenty of cafes sprouting up in this area.

Using only the freshest ingredients, the well-blended mix of lobster with egg white and crab roe oozes umami with each bite.

A spin-off from one of Xin’s bestseller Baked Sea Perch with Japanese Miso Sauce味增焗鲈鱼. Homely heartwarming dish that reminds me of my grandma who used to cook some dishes using the Chinese Rice Wine.

Feature :
💕Smoked Salmon & Onsen Egg (Flagship Exclusive)
Crisp sourdough sandwich served with smoked Norwegian salmon, crunchy zucchini, pickled onions and peppery mizuna leaves on a cream cheese. Topped with an onsen egg.
💰$21

💕Crab & Avocado Salsa (Flagship Exclusive)
I enjoyed this the most, crisp sourdough toast with refreshing creamy avocado salsa and generous Jonah crab meat , with a hint of spice and citrus on it.
💰$20
Beside these two, there are 3 more options for diners to choose for the open faced sourdough sandwich.

For this festive season, @leckerbaer.sg also offer a Christmas set.
consists of 2 small bakes, 4 smakagers and two individual pots of tea.
💰$34

📍Leckerbaer.
14 Keong saik td.
Singapore 089121

#mediatasting