Filters:

Top 10 in Robertson Quay

Top 10 places in Robertson Quay, Singapore.

Latest Reviews in Robertson Quay

Latest reviews of food and restaurants in Robertson Quay, Singapore.

A straightforward mix of ingredients, it combines classic homemade tomato sauce, sun-dried tomatoes, burrata and Italian basil. Oozy, gooey, and creamy, the generous blobs of soft cheese were really light on the tongue while the piquant sun-dried tomatoes provided some tartness. The fresh tomatoes too, supplied bright colours and burst of sweetness to the wood-fired pizza. Of course, best eaten while its hot, don’t forget the exquisite vessel. Their crisp crust was well-executed - savoury, sufficiently thin, slightly charred edges, with pleasant hints of smokiness.

#Burpple #burpplesg #sgfoodie #foodagram #sgfoodies #sgfood #foodsg #foodspotting #foodiesg #throwback #8dayseat #eatoutsg #iweeklyfood #sgeats #sgeatout #igsg #sgig #openrice #stfood #pizzas #foodphotography #igdaily #igfood #instafood #foreverhungry #pizza #burrata #burratacheese #burratapizza #publicosg

  • 1 Like

.
Find out more at https://www.sgfoodonfoot.com/2018/09/three-buns-quayside-quayside-potato.html
.
Three Buns Quayside
60 Robertson Quay
#01-01
Singapore 238252
Nearest MRT: Chinatown (DT Line, NE Line), Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 5pm - 12midnight
Sat-Sun: 11am - 12midnight
(Closed on Mon)

  • 1 Like

Yoga Movement in Robertson Quay shares its premises with @commonmancoffee, the two businesses are literally intertwined. It means when you are hungry and it’s still three hours till lunch you are seduced by the baker section....These protein balls are super delish, made from dates and other yummy ingredients. The top one is chocolate, cranberry and deliciousness, the bottom is dark chocolate, coconut and decadence. #proteinballs #sortahealthy #snacks #commonmancoffeeroasters #robertsonquay #chocolateballs

Yoga Movement in Robertson Quay shares its premises with @commonmancoffee, the two businesses are literally intertwined. It means when you are hungry and it’s still three hours till lunch you are seduced by the baker section....These protein balls are super delish, made from dates and other yummy ingredients. The top one is chocolate, cranberry and deliciousness, the bottom is dark chocolate, coconut and decadence. #proteinballs #sortahealthy #snacks #commonmancoffeeroasters #robertsonquay #chocolateballs

These weren’t on the menu the last time I visited. Glad to see there’s more vegetarian options available at cafes & restaurants nowadays ☺️ Not that I’m a vegetarian Hahahaha. . . . . . . . . . #sgfood #sgfoodies #burpple #instafood_sg #sgcafe #sgig #igsg #exploresingapore
#bonappetit #vscoedit #agameoftones #thecreatorclass #createcommune
#foodvsco #f52grams #eeeeeats #huffposttaste #onthetable #buzzfeast #forkyeah #getinmybelly #tastethisnext #eattheworld #foodandwine #feedyoursoull #eatfamous #tastingtable #bestfoodworld #beautifulcuisines #dailyfoodfeed

  • 1 Like

Hot dog with Matcha bun.
.
Find out more at https://www.sgfoodonfoot.com/2018/09/three-buns-quayside-quayside-potato.html
.
Three Buns Quayside
60 Robertson Quay
#01-01
Singapore 238252
Nearest MRT: Chinatown (DT Line, NE Line), Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 5pm - 12midnight
Sat-Sun: 11am - 12midnight
(Closed on Mon)

  • 1 Like

Nothing like a little American-style decadence to get the arteries pumping in excitement. 150g black angus beef patty, bbq ketchup, dingley dell black beer & treacle streaky bacon, bawang goreng, smoked cheese and smokey mayo in a toasted brioche bun, gushing fatty flavour by the mouthful. Would inhale this again.

<< Invited Tasting >>

Taste: 3.5/5

  • 2 Likes

This dish is served in three separate entities – rice in a stone pot, a metal saucepan of diced chicken and a multitude of mushrooms and vegetables in a sticky and syrupy sauce, and a saucer of bonito flakes. Start by pouring the piping hot sauce into the stone bowl over the fragrant rice, and finish by dusting the bonito flakes over the dish. The savory and hearty sauce has a slightly herbal note to it and is chock full of succulent chicken, juicy mushrooms, and crunchy vegetables, the rice has a mild perfumed aroma that beautifully complements the sauce, and the bonito flakes give a strong savory and smoky finish.

  • 1 Like

The delicious snowy white flesh of the ocean perch breaks away in large flakes and is firm to the bite, but quickly yields from the heat in the mouth to a buttery consistency. The translucent brown sauce lathered over the fish is thin, yet rich and flavorful, heavily infused with the musky and earthy aroma of black truffles.

Tien Court's peking duck is served right to your table where the server is trained to expertly slice away the skin without any remnants of meat. Each sliver of glorious skin is then encased within a thin egg crepe and drizzled with hoisin sauce. The peking duck skin is roasted to perfection, and so incredibly crispy that it shatters in the mouth with a perfunctory bite. The lovely, fatty and savory juices that coat the skin with a slick sheen is beautifully juxtaposed with the thick and rich sweet hoisin sauce slathered on the egg crepe. Feel free to slot in the sliced cucumbers and leeks served on the side for a refreshing evergreen crunch.

The scallops are springy, succulent and sweet with a hint of its oceanic origin, which are deliciously complemented with the creamy and savory gratinated cheese on top. The piece of brinjal that each scallop sits on is tender and juicy with an al-dente bite and a velvety texture. The brinjal's combination of sweet and savory pulls the dish together and makes this morsel a rainbow myriad of tastes and textures.

  • 1 Like

A thick, syrupy and turbid lobster broth is encapsulated within an adorable mini pumpkin imported from Japan. The soup is warm and comforting with a viscous consistency almost verging on creamy that is punctuated by the succulent springiness of the generous lobster chunks swimming around. The lobster meat imbues the soup with a subtle sweetness and umami goodness. The sweetness of the broth is amplified with the pumpkin bowl, the pulp scraped from the insides of the pumpkin is rich, creamy and nectarous. The soup is topped with a dollop of caviar that cuts through the sweetness and adds a salty and briny taste of the sea.