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[Quandoo 1 for 1 Pasta Wednesdays]
Book a reservation though Quandoo on Wednesdays to enjoy 1 for 1 for the pastas! We had the Squid Ink Spaghetti Vongole ($26) and the Miso Flavoured Risotto ($20). Both were decent though slightly too one-dimensional in flavour. The squid ink pasta could really use some freshness, perhaps in the form of tomatoes to brighten up the dish. The risotto was al dente but was pretty heavy in taste, and I did not appreciate the edamame which made chewing a little more effortful - think mushrooms could be added to give a deeper umami note to round off the dish. Also got a glass of margherita ($10) but the alcohol content was so lacking in this.

Overall, vibes were nice but the food left much to be desired. Perhaps their starters and sharing platters would have fared better but I'm not in a hurry to return.

7 August 2025
Onigri 2/5
Yakitori 4/5
Umeshu 4/5

It was a lovely experience, my group loved the place and the view is amazing. Apparently there's a Tues and Wed game event (8pm) where we can win a game to get a free drink 😆 That made for a fun break in the middle of dinner. Would love to come back!

Cosy and vibey Taiwanese bistro in the Boat Quay area. We started off with the Enoki Mushroom ($6.90) which was done perfectly - crunchy enoki in a deliciously crisp batter. For mains, the Shredded Chicken Rice ($8.50) was so addictive with the intense flavours of the fried shallots and a special fragrant oil. Add the TSK Chilli Sauce for a spicy kick! Washed everything down with the Four Season Pure Tea ($3.50) which was light and refreshing.

Service-wise, I dropped it down a star as when I pointed out that the chair had some stains on it, the server just looked at it but decided not to do anything about it which was strange.

Goyohan Soul offers a refined take on Korean cuisine, balancing bold flavors with elegance. The Mini Kimchi Pancake was crisp outside, soft inside, and packed with tangy, umami-rich kimchi. The Silky Plump Oyster lived up to its name, fresh and briny with a delicate sweetness.

The Kimchi Fried Rice with Chicken had a satisfying wok hei, with well-seasoned grains absorbing the deep, spicy notes of aged kimchi. The tender chicken made it even heartier. The L.A. Galbi was a standout—juicy, Korean-style BBQ short ribs marinated in a sweet-savory sauce, perfectly caramelized yet tender.

The Grilled Half-Shell Scallop was cooked to perfection, its natural sweetness enhanced by a buttery glaze. The Army Stew was warm and comforting, loaded with Korean sausages, luncheon meat, tofu, rice cakes, kimchi ramyeon, and fish cake, all swimming in a rich, tangy broth.

Overall, Goyohan Soul elevates familiar Korean flavors with quality ingredients and thoughtful execution, making it a spot worth revisiting.

This has been on my mind for quite a while and I’m glad it didn’t disappoint!! The eel was so soft & had a smoky flavour

Another signature featuring melt-in-mouth mentaiko seared salmon, mango puree & avocado

could be crispier and the honey plum sauce took some getting used to, but it wasn't bad

Located on Level 8 of OUE Tower, USHIO Sumiyaki & Sake Bar offers an indulgent dining experience with dishes like their Unagi Don, Chirashi Don, and the luxurious Uni Don, all served with thick, fresh sashimi that’s sure to satisfy any Japanese food lover.

Make it even better with #BurppleBeyond, Enjoy 1-for-1 Lunch Sets or 20% off Food Bill from Monday to Saturday, making this premium dining experience even more worthwhile.

📸: Photo By Burppler Joel Hoe

Unfortunately good things come to an end, but at least we ended it on a sweet note at @sugarhallsg. They have two cocktails that could be considered to be dessert-like, especially the Dirty Chocolatini. All cocktails are $26++ which is about the market average price for a cocktail, but these concoctions are far from average.⠀⠀
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The Dirty Chocolatini is a concoction built on a base of Monkey Shoulder Whisky, Merlet Amerisse, a bitter blackcurrant aperitif, chocolate, white cocoa, raspberry and lime. I already knew that chocolate & whisky were quite a good pairing, but I didn’t realise just how good it could be. The Dirty Chocolatini tastes & feels like a melted down chocolate gelato, and then the Merlet Amerisse & raspberry pop in to turn this cocktail into a crazily chocolatey black forest cake. The amalgamation of fantastic flavours conceal the whisky well, and it’s definitely a dangerous dessert cocktail. Especially when you’re already a few cocktails deep.⠀
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The Souffle Espresso Martini is less of a dessert cocktail and more in line with the post meal espresso. Santa Teresa Rum and Mr Black Coffee Liqueur are complemented by the addition of cold brew coffee & macadamia, right before the espresso elixir gets topped with dalgona foam. The sweetness and smoothness of the rum & coffee liqueur neutralise the acidity of the cold brew coffee and make it even smoother. However, I couldn’t really pick out any extra nuttiness from the macadamia, but the simultaneous alcohol & caffeine punch was more than enough to satisfy. Mixing booze & espresso might leave you with the Forrest Whittaker, but it will definitely give you enough of a jolt to stumble out of Sugarhall.⠀
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Thank you so much for the invite, @sugarhallsg!

Charcoal-grilled cod topped with mentaiko-mayo. Chawamushi no more truffle. Cod fish is thicc w generous amt of mentai. Dine w a view!

While the Peach Smash & the Passionfruit Daiquiri from @sugarhallsg were equally exceptional, we finally have a winner that just managed to edge it over the previous duo. Honestly we may have done the second cocktail a disservice though, as it is still a charming cocktail, it just had the misfortune of getting ordered alongside the winner.⠀
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The Melon Rum Sour (all single serve cocktails are $26++) reminded me of the melon ramune drink, thanks to the honeydew & Charentais melon which is a type of cantaloupe. Besides the sweet melons, Havana Club 3 year old rum, absinthe, lemon & thyme are mixed into this fruit forward cocktail, and the booze hits pretty hard here thanks to the absinthe. However, the melon flavours in the Melon Rum Sour did taste a little artificial, especially on the aftertaste.⠀
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And now for the what was arguably the winning cocktail of the night, the brilliant Banana Highball. The use of discarded Banana Peel Rum was a 300 IQ move by Sugarhall’s mixologists, and the pleasant banana flavours held up robustly against the Amontillado sherry, green apple & black walnut bitters. At first sniff, it smells like delicious banana bread, and then notes of caramel start to arise. The flavour, on the other hand, was nearly purely caramel. It strongly reminded me of a Werther’s Original caramel sweet with the velvety caramel notes, with just a hint of banana at the end of every sip. Incredibly delicious, and the Banana Highball has us going bananas.⠀
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Thank you so much for the invite, @sugarhallsg!