Top 10 in Portsdown

Top 10 places in Portsdown, Singapore.

Latest Reviews in Portsdown

Latest reviews of food and restaurants in Portsdown, Singapore.

Thanks for the bday treat from the 4 of you. Burgering at @cafemelbasingapore.


😌 The mantou-prata hybrid #bread was a fluffy, sweet and savoury delight with a lovely glaze and when dipped in the thick, rich curried #cauliflower topped with fried florets and ricotta, was absolutely #heavenly. 🤤 Might go for #lunch set on a Saturday just to have more of this... And the communal style dining room with #Ikea furniture was pretty nice too! Very #chill and relaxed. ☺️👍 #Food #SgFood #Incubator #Foodstagram #Instafood #WhatI8 #MagicSquare #SgFoodstagram #Instafood_Sg #Burpple #Yummy


😋 Plus, I had great company. 😉 Designed by a 25-year old chef and cooked together with another budding young chef, this nine course (yes, 9) menu features locally sourced foods prepared in a #sustainable way, with lots of local, fusion and Western flavours across the dishes that are inspired by the chef's childhood and heritage. My favourite was the #curry #cauliflower dip with a glazed mantou-prata thing (it was SO good I'll probably do a separate post), the #amaebi sweet #shrimp in chrysanthemum vinegar with pomelo white fungus and the grilled Black Barred Half Beak #fish. You could tell from the intensity of the flavours of each component, the effort and care that went into the #food (the XO sauce was homemade over 2 months!). This incubator space is only around for a year, so visit soon! 😄

#MagicSquare #Yummy #Dinner #Delicious #SgFood #Foodstagram #Instafood #Instafood_Sg #WhatI8 #SgFoodstagram #Burpple

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“田 Magic Square” continues to astonish with Chef Desmond Shen producing a meal that has made quite a leap in terms of finesse in flavour combination and execution from his first time as the kitchen lead back in May.
For this next phase of their journey, Ken Loon, the mastermind behind this year-long pop-up, got all of the three young Singaporean chefs (Marcus and Abel included) to draw lots for the three proteins they have to work with. How fun! Chef Desmond’s turned out to be a local fish, a shellfish and beef. I reckoned he performed really well, conjuring them into a a succession of creations that had us pretty much spellbound. Here is what he whipped up:
1. Jambu air (rose apple) with rempah curd, torch ginger and lemon balm with a jambu air broth. Loved this for its refreshing zing.
2. Grilled prawn heads, prawns baked under a 60-degree heat lamp, served with chrysanthemum petals steeped in honey, fresh pomelo, white fungus and bitter lemon.
3. Beef tartare marinated in a sauce of fermented scallop abductor muscle, and mixed in an X.O. sauce created from old scallop trimmings. It was served with blobs of garum born of the scallop skirt, upon a crunchy betel leaf.
4. Flavourful local Gar fish that underwent a 3-step process: removal of bones the Japanese way, then cured and dehydrated. I liked this a lot as well.
5. A brilliant hybrid of mantou and prata coated with fish sauce caramel, served with a bowl of aromatic cauliflower curry on homemade ricotta. This was another big winner for me.
6. Scottish razor clam, a patty of “mee sua” that’s been simmered in fish stock and deepfried kailan shreds.
7. Fermented rice-marinated, charcoal-grilled Aomori grain-fed beef ribeye that was accompanied by an Asian mole concocted from fermented black beans, satay sauce and sambal.
8. My ultimate favourite course of the night: the dessert of charcoal-grilled Taiwanese mango marinated in kaffir lime oil. It came with yogurt and Taiwanese macau pepper in a clear cheese whey broth seasoned with lime juice.
9. A very meaningful creation that mirrors Chef Desmond’s family background, this showcased an intermarriage between an Indian cardamom kulfi and a Chinese pumpkin “orh ni”. The topping was cardamom flavoured sable crumbs for extra texture.

After the recent write-ups in the media, it is getting a little trickier to secure reservations here. So don’t hesitate if you are keen to give these young Singaporean chefs some support.


What a befitting ending to spectacular evening by Chef Desmond! Truly enjoyed the evening and every course.

Pour in a broth of whey and lime juice, this is the perfect dessert to follow suit after a rich beef course. How thoughtful of Chef Desmond to serve a warm dessert instead of a cold one!

I was so mesmerised by it that I barely heard how this breed is specially treated before they make it to our plates. Chef Desmond chose to cook them over charcoals for the charred effect and I think it’s brilliant. Melt in your mouth good and that chocolate rempah mole was equally brilliant!

The Chao Tah Mee Sua here is the bomb! Razor clams were delightful and the deep fried kailan just reminded me how much I used to love them. Really enjoyed this course.

Chef Desmond’s inspiration for this is deeply influenced by his godparents who are of Chinese, and Indian Muslim descent. The buns are glazed with a fish sauce marinade and this yields amazing results in terms of caramelisation and flavour. That’s not it, no marriage is perfect without the support of its community. Here, the cauliflower curry only further enhanced one’s enjoyment and bite. An amazing curried purée made from cauliflower and topped with crispy bits of cauliflower for textural crunch and flavour. This was my favourite for the evening and knowing that I would be craving for more, I booked to return for lunch as it would be served as one of the three courses for lunch. Gobsmacking good!

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The fish is complemented with a layer of fish paste and we were told to eat it as is and then to add a bit of lime to it. The lime brought out a different dimension. I really enjoyed this fish. It just goes to show with the right techniques, our local fish can shine too, it doesn’t always have to be imported fish.

I love how given a set of fixed proteins, Chef Desmond has created wonders. Here, the trimmings from the mains are made into a steak tartare in a most unusual combination. Marinated in a XO sauce, this tartare is kick ass good, hiding coyly underneath a deep fried daun gadok, dotted with a sauce, again made from.leftovers bits of scallop. So inspiring to see young chefs learning to use every bit of ingredient when wastage in most fine dining establishments are high.

Here Chef Desmond has given it a totally different interpretation. The sweet prawns are marinated and given a slight heat treatment and the head’s charred. Dressed with chrysanthemum vinegar, bitter lemon and a side of pomelo and white fungus, this was a sublime second course. We were told to suck out all the head juice but I enjoyed it so much that I ended up eating one whole charred prawn head. That was how umami it was