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I can eat breakfast food all day er day ◡̈
The place is good for big group and they have alot of food selections.
I love my vegetarian breakfast which i ate for dinner .. hahaha..

Beefing up with this thick cut of succulent, medium done steak fillet sandwiched between two toasted white bread, slathered edge-to-edge with butter.
#burpple #burpplesg #stfoodtrending #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #colbar

A simple cup of caffeine fix made from Ethiopian Single Origin beans by homegrown mobile espresso bar, Nineteen95. This double shot contained a rich, full-body brew taste with a level of acidity in it. A favourite for those who prefer coffee with a heavy and bold flavour.

4. Yam mochi with crispy yam. So much textures. So much flavour.
6. Duck. Meat with char and yet so tender.
9. Ginger cake. Spicy in many ways but not overpowering. Good way to end the meal.

Can't wait for season 2 田
#instagood #food #sweet #yummy #foodporn
#foodpornshare #goodeats #eatstagram
#igfood #foodstagram #nomnom #foodgasm #sgig #igsg #instasg #burpple #hungrygowhere #feedfeed #hungrygowhere #whati8today #exploresingapore #foodoftheday #snapseed

I am normally an ice cream person and less of yoghurt. Someone gave this to me to try and I must say it's delicious. It has a bit of the sourish taste, but good things is never always sweet. Nice yoghurt.

1 Like

I ❤️ P.H. It’s Labour Day!
P.H. equates to precious bonding time with my family and our search on forgotten foods from my childhood.
Filling up our tummies and happily munching on this delightful plate of crispy bacon; ‘sunny-side up’ with golden, runny yolks; nicely browned chunky chips and baked beans + [topped up] ham.
P.S. Check-out the dessert — Fried bananas with honey drizzled over the crispy batter which is absolutely irresistible!
#burpple #burpplesg #stfoodtrending #sgfood #sgeats #foodsg #wheretoeatsg #whattoeatsg #colbar

Lucky enough to get a spot to dine at Magic Square in their penultimate week of the pop-up.

Since the beginning of June 2018, three young talented chefs have had, what I could only imagine to be, an arduous but fulfilling journey. They’ve been honing their craft, adapting their menu until these recent weeks in which they’ve fine tuned it to offer the best of the best.

This “best of the best” menu ($78++) consisted of 9 amazing courses. Each course was a star in their own right and did not overpower each other.

Pictured from 1st row L-R: (1) Hokkaido scallop, white fungus, chrysanthemum vinegar, yuzu kosho; (2) Mozambique lobster, aged tangerine, sesame; (3) cheong fun, gado gado, fermented prawn emulsion: (4) Japanese turnip, flavours of roasted chicken; (5) mantou-prata, candlenut miso, rempah oils; (6) duck liver tart, black citrus powder; (7) 10 day aged local duck, alliums, shaoxing; (8) osmanthus marshmallow, persimmon nectar; (9) corn miso pudding, smoked caramel, burnt bread.

It was a seamless culinary journey but I took my time to consume each dish to take in the wonder of it. You’ll never find similar dishes elsewhere. For the sake of all foodies, I hope that this pop-up will continue because I need more.


A futuristic food market rolled out by @Deliveroo_SG just this week, the 40-seater dine-in space provides a fully-automated ordering experience from self-serve kiosks to automated digital cubbies!
Home to seven restaurants like @BonChonSG, Rasa Rasa, @TheFlyingSquirrelSG, Chop Shop, Deli Smith, EZO Hokkaido Eats, @Omakase.Burger, CONNAM, @NamNamNoodleBar, Lucky Souvlaki & VIOS - you can find a diverse range of cuisines including Japanese, Korean, Greek, Western and Vietnamese.
🙌🏻It’s so easy, seamless and fuss-free!
• Place orders at the self-serve kiosks onsite.
• Once their food is ready, it will be placed in one of twelve digital cubbies for pick up.
• Receive a notification on a digital status board to pick up their food from the designated cubby, and choose to enjoy it either onsite or take it away.
Lunch: 11am – 2.30pm
Dinner: 4.30pm – 9.30pm


What’s for lunch?

3-course lunch (S$28++)
Available on Friday & Saturday 12pm - 2pm at @magicsquare.sg .
Starter : Duck liver tart
Topped with citrus jam and black citrus powder
The bitterness and tart taste balanced each other.
Main : Duck confit with curry with coconut milk rice
6 different types of oil in the curry which was very rich and lemak.
Just curry 🍛 with rice very delicious 😋 liao.
Dessert : Corn miso pudding
Made with corn miso fermented in-house.
Topped with Caramel and burnt bread 🍞 powder.
Interesting salty plus a bit ‘Chao Ta’ taste.
Accompanied with still/ sparkling water.
田 Magic Square
Address 🏡 : 5B Portsdown Road, # 01-02, Singapore 🇸🇬 139 311
Tel ☎️ : 8181 0102
Open ⏰ :
Tue - Sat : 6pm - 8pm, 8.15pm - 10.15pm
Website 🌐 : http://www.magicsquare.sg
MRT 🚇 : One North (CC23)

2 more mths till the first run is over and I’m already looking forward to the second run, this time with 3 female chefs! Anyway here are some of my favorite dishes by @abelslc in Jan. The artichoke, broccoli, and corn. More on www.ms-skinnyfat.com link in bio.

1 Like

This dish exemplifies the outcome of the new restriction imposed on the 3 young chefs. For this month, they are only allowed to use a maximum of 3 ingredients per dish. And this dessert uses only one. It's all roselle, in different textures, and it's really good.
My second visit here, ever since my first visit on their opening day on 2 May. This is the cosy restaurant at Portsdown, helmed by 3 hardworking young local chefs @abelslc @markerpenn and @dzzfizz, led by Ken Loon @kenloon, under the stewardship of Gabriel @gabesterzz.
Here, expect innovative fishes created with lots of thought and heart, using house-grown produce and top quality ingredients sourced from the same suppliers as @nakedfinn.
But this is only for a limited time, because the last day for Magic Square is some time in end April. After that, there'll likely be a Magic Square v2, but it won't be these 3 chefs anymore.