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Choice of sauce: bisque sauce
Choice of side: potatoes a la provencale
Additional side grilled zucchini +6++

The zucchini was grilled perfectly, it's really lovely. For a zucchini, the flavours were intense and the bite meaty

Potatoes had good flavour but the crunch vanished rapidly

Secreto was nowhere near as good as my first time. It's a bit tough and not v crispy on the outside

The flavour rlly was good, the filling's mild umami complemented the squid's natural taste. However the squid was a little bit chewy, and the two sauces didn't pair particularly well

For the quality this is too expensive

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Not too bad, slightly hard at the edges esp if you let it rest

Butter didn't have much body

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From now to 30 April, The Black Hole Group celebrates the efforts and innovativeness of the chefs with the Chef’s Lab series. Over at Tipo Strada at 1KS, Chef Joey has launched a dinner-only 3-course set menu starting with the smoked salmon waldorf salad that has a lemon aioli dressing before the main of Tuscan chicken pasta. I chose the mafaldine, a ribbon-shaped pasta that is able to latch onto the rose sauce well. The dessert is a chocolate panna cotta with a berry compote.

Located in the same kopitiam as Wano Niku, Mom's Chicken is a little gem that is often overshadowed by its neighbours.

The stall first started as Jeong Koryo Jokbal (pig trotter) but has since expanded its offerings to include fried chicken and other standard Korean fare.

I was craving tteokboki that night but wasn't expecting much from Mom's Kitchen tbh. Surprisingly their tteok was soft yet chewy with a nice bouncy texture. The sauce was also a good balance of sweet, savoury and spicy. It also came with a generous portion of Korean fishcakes and spam.

For those who fancy Tteokbokki, do check this out!

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This Chicken rice stall used to open shop on a bridge at Shenton way, a frequent lunch place for my wife who used to work at SGX 10 years ago.

Now Located at a rather ulu place along Bukit Merah, and food as usual still very cheap and affordable here.

Chicken was soft and tender and was rather good. Char siew tasted very old school, like those that bbq with those red dyed old school sauce.

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Their akk skin is alright but really quite normal lol. This was way too savoury honestly, very strong pepperiness. Not sure what others expect but I like my salted mung beans still sweet but w a tad of saltiness, definitely not pepper

Good as ever, the chef is still the same, and he is still personally in the kitchen

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This is a very unique version. It's strongly tomatoey, they said that this is the hanoi version. Idk since I didn't have buncha in Hanoi, but if this is true then most of Singapore's buncha is the hcmc version.

Anyway the pork patties were abit tough but overall it's very well executed. Given the uniqueness it's certainly worth a try

Stupid choice on my end because the coffee taste is so diluted from the milk.

It's alright

Honestly to a noob like me it's just acidic water but the friend was raving so I guess if you're a connoisseur you'll love it