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25 Reviews
282 Wishlisted

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Lunch sets come with:
Your selected main
Sesame dressing salad
Mini side dish of the day
Miso soup

FYI, rice, miso soup and salad is refillable!!! We were super stuffed after having the set.

This place is charming, with a bar as well if you’re in a mood to chill here for some drinks 🍷

New Jap place in myVillage with friendly service! The don was pretty good, but also fairly standard. I might give their wagyu beef don a try the next time I'm here - a friend had it and had good reviews of it!

Durian Mousse double shot - 4/5 ($6)
Mango pomelo - 4/5 ($4.50)
Peppermint tea - 2.5/5 ($3.8)

Lovely onsen egg and beef! All drenched in a tasty sauce with just the right amount of sweetness! Seriously underrated place. Will return!

Really surprised at the value of of the lunch set especially with the burple 1 for 1 deal. Includes chawanmushi, cabbage salad, egg mayo, watermelons on top of the main dish.

Yakitori was prepared fresh, the 2 chicken sticks were really good. Tsukune and mushrooms were a tad dry while the tomatoes were sweet and juicy.

For the price I was paying I was satisfied with the meal definitely a great place for big eaters

Had the beef don with tamago egg. Serving size is generous and tasty. Service staff is friendly and attentive too.

Transitions are tricky. Much more so when your Point A happened to be one of the most coveted private dining experiences in Singapore (snagging a seat required lightning fingers). Naturally, your Point B was bound to attract intense scrutiny.
Chef Ming Kiat (Instagram: @mkthehansum) of The Mustard Seed Pop-up, with the support of his girlfriend Chef Shin Yin (@xshinyinx) and a mutual friend from their Candlenut days, Chef Julian (@juliegohan), has pulled it off successfully, making his move from private dining to a full-fledged restaurant look like a walk in the park. I am sure it is an illusion because a tonne of work must have gone into getting the new space to echo the look and feel of what he had created at the venue of his previous dinners - his parents’ timelessly stylish home.
Located along a charming row of shophouses in the north-east of Singapore, the @mustardseed_sg can now seat more diners. And very comfortably too, around a U-shaped counter (fun fact: it’s built from the wood of a single tree).
I am very pleased to report the food produced by this tight team of three chefs in the new, bigger kitchen is instantly recognisable as Mustard Seed’s. Every course is as uniquely nuanced and eloquent in deliciousness as ever. Even if I was not told, I would have been able to guess straightaway whose food I was having. The presentation and flavours are exactly what we have come to know and love - an amalgamation of Chef Ming Kiat’s memories, taste, training, research, passion and innate talent.
The menu here is suppose to change monthly but I am sure whenever you visit, the meal you partake in will have you dreaming of, for a long while after.


Minced meat noodles ($5)

Nice sauce, nicely cooked noodles that were bouncy and enough ingredients. The soup is the bomb! Lots of sole fish taste.

Taste was great though protein portion was a little lacking.

The large size is $6.

The soup is flavourful but the yellow noodles didn't go quite so well in a soup version. Also, I was hungry by 4pm... #whrSerangoonGardens #whrBakChorMee #whrMichelinBib

Shown above is the sublime second course from my recent dinner here. It is Chef-owner Ming Kiat’s take on a classic dish - the Vichyssoise, which also happens to be the first recipe of Anthony Bourdain’s he ever attempted. The reason for that is he wanted to cook for his mum on Mother’s Day more then a decade ago.
Naturally, the Vichyssoise he served last week to our group of thirteen diners, was of a much more evolved form. The elegant white-on-white creation featured fresh Hokkaido scallops, sweet lily bulbs and pickled local turnip. For me, it was one of the most outstanding courses of the night as I really enjoyed how the cool and warm, as well as the crunch and smooth, coexisted so deliciously in a bowl.