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Last but certainly not least of what we had from their small plates section:

𝐁𝐞𝐞𝐟 π‡πšπ¬π‘ ($16++)
πŸ„ Cabbage, Green Tomato, Mustard, Dill

The exterior batter provides a welcomed crunch, as you bite in to unveil a dense, meaty mini-patty. The slaw on top is necessary to cut through the heaviness of the meat.

Thanks Evan (@indulgentism) for the invite & Team Origin Bar for the hospitality! πŸ’•

𝐁𝐚𝐩 π—πšπ¨ 𝐁𝐒𝐭𝐞𝐬 ($12++)
🌽 Vietnamese Style Roasted Corn, Lager, Butter, Chilli

This is also part of the Small menu. It's practically a Mexican kueh pie tee - reminiscent of the buttery goodness of elotes at Cinco de Mayo parades. This fusion experiment works!

Thanks Evan (@indulgentism) for the invite & Team Origin Bar for the hospitality! πŸ’•

Also part of Origin Bar's "Bar Bites" menu (served from 5:30 - 11PM) are these πš‚π™Όπ™°π™»π™» plates. Great options if you're looking for bite-sized nibbles to share:

π‚π«πšπœπ€ & 𝐏𝐫𝐚𝐰𝐧 ($12++)
🦐 Smoked Tiger Prawn, Paprika, Yuzu, Caviar, Coriander
An explosion of refreshing flavours in my mouth - smokey, umami, & zesty. I love the contrast of the crispy light cracker with the freshness of the prawn.

Thanks Evan (@indulgentism) for the invite & Team Origin Bar for the hospitality! πŸ’•

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.

Recently checked out an upscale Thai- restaurant helmed by Chef de Cuisine Chinkit Khamphuang.

The menu promises a delightful fusion of tradition and innovation, with dishes like the Kanom Pang Nar Puja - deep-fried parcel of bread stuffed with crab meat, pork and marinated shrimp eggs. Though the flavors were acceptable, the presentation lacks finesse expected from a fine dining establishment.

Overall, a promising venture into Thai cuisine, but refinement in both taste and presentation is still desired.