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What the Community is Eating

The latest reviews from real people you can trust

There's a really cool concept where you can have your food ordered from Deliveroo in a really chill setting! There are quite a number of food options here at this Deliveroo Food Market and best of all, it is a quiet place and is a great way to escape from the lunch crowd. I had the Pork Shoulder Burrito Bowl ($11.90) which is a pretty substantial portion although I find the tender pork slices abit too sweet. The Beef Slices Pho ($10.80) is such a good option as the broth was really robust and it was such a generous portion! Definitely recommended for those that work around the area that wants to hide away from the lunch crowd â˜ș

1 Like

The Nasi Lemak Rendang Chicken Set ($10) was really fragrant and flavourful! The chicken was juicy and portion was huge, rendang gravy was savoury without being overly oily.

The Bacon Cheeseburger Set($23.57) from Omakase Burger didn’t disappoint with its strong, smoky cheese sauce blended perfectly with the beef patty and Apple smoked bacon for the perfect umai taste! Full review of sweet potato fries and Har Cheong Chicken Chop on our post!

https://trialsaurus.com/2019/10/16/deliveroo-food-market-review

Terry approves!

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.

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!
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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.
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đŸ™ŒđŸ»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.
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Lunch: 11am – 2.30pm
Dinner: 4.30pm – 9.30pm

2 Likes

Advanced ordered lunch at @potluckclubsg by @noshsg to be delivered at 1.30pm through @deliveroo_sg
In the end, it was reached me at 1.51pm after picked by rider Amir at 1.45pm.
What’s the use of advance order when it’s still late?
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Beef Short Rib (S$14)
Slow cooked beef short rib, chipotle aioli, gherkins, caramelized onions, rocket, ciabatta
Quite a workout for the jaw.
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Cookies đŸȘ & Cream (S$2.50)
Two oatmeal cookies with mascarpone whip.
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Note 📝 : S$3.36 delivery charge on top

Themed as torche au marron, the pear dish highlights the poached pear in white wine with a combination of chestnut cream as base, pear puree and yuzu sorbet to add some sour kicks. I am thankful that this dish wasn’t too overly sweet with a good amount of zest to end the course.

Part of the Grand Course.

3 Likes

After having an impressive range of dishes, I was pretty much at the limits. The lamb with torched honey sobrasada was roasted nicely with a pinkish inner tone. Similar to the style of previous dishes, the small pieces of potato fondant with black garlic puree was savoury and strong, packing a punch with each mouthful.

Part of the Grand Course.

2 Likes

This dish is an interesting combination. Warmed beef tongue salad tasted like uber tender beef and had I not clarified with Chef, I would not have known beef tongue tasted this good. Beneath it lies a steak of butter roasted Chilean seabass with a classic french sauce choron that yields a buttery taste with tomatoes. What makes it interesting is that the choron sauce goes hand in hand with both choices of meat, allowing me to take alternate servings without being overwhelmed by the distinct flavour of the meat.

Part of the Grand Course, not available in Petite Course.

2 Likes

A simple serving of Capellini with warmed Uni. Uni was a little strong, but the temperature and taste compliments well with the warm capellini pasta and cream. Do finish it before it gets cold.

Part of the Grand Course.

4 Likes

This dish catches my eye with the impressive color contrast of the plate and the green based purée made with green shiso sauce and parmesan cheese. The seared scallops has a strong flavor while maintaining its soft texture. The real deal here is the glazed veal sweetbread. This is my first timing tasting it and it's amazingly soft, juicy and fragrant. I hope this dish continues to stay on the menu as it's one of the dish I am looking forward again.

Part of the Grand Course.

1 Like

Personally I'm not a fan of raw oysters (sad, I know) but this warmed oyster was just slightly cooked, to retain its fresh taste yet not affecting me too much. The torched foie gras was evenly flamed with just a slight smoky taste. The apple wasabi sauce really catches my eye and tastebuds. It has a stronger apple taste than wasabi taste which, I feel, makes a pleasant sweet ending to this dish.

Part of the Grand Course.

4 Likes

The combination of hamachi with lemon soy sauce brings resemblance to Japanese cuisine. The cauliflower couscous adds a satisfying crunch factor similar to our local 'keropok', but with a lighter fragrance. The pomelo puree and grapefruit segment acts as a cleanser or refresher similar to how prickled ginger works on a sashimi serving.

Part of the Grand Course, not available in Petite Course.

3 Likes