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A popular Korea bagel brand has made their way to Singapore, with their first outlet here opened at the basement of Tanglin Mall.

Opens as early as 8:30am, a perfect spot to grab some breakfast with their signature bagels.

I went for their cinnamon and au butter, provided with a small bowl of cream to go with your bagels.

Lovely texture that not too hard to bite but still firm enough to enjoy.

Accompanied by their new spanish latte.

1 Like

($8.90) under their recent korea market I felt that their matcha cream was quite meh and weird taste tbh. The sponge cake in between the cream and red bean was quite moist and not that dry tbh. The red bean was quite chewy and not that hard, slightly a bit sweet. But it got similar structure having dessert inside cup with having cake inside cans for okashi gaku sold in vending machine last 2 years ago.

Staff said the budino is very sweet

The cinnamon smell is quite strong, dense crumb. Way too expensive tho, and it's so ulu so really no need to come all the way here for this

Yes it wasn't dry, but that's cos it's really not a scone at all lol. Its much more like a dense cake, and frankly not particularly good either.

Comes w lemon curd, clotted cream, orange jam, which were all decent

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.