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Top 10 in West, Singapore

Top 10 places in West, Singapore, Singapore.

Latest Reviews in West, Singapore

Latest reviews of food and restaurants in West, Singapore, Singapore.

Downside is the breaded chicken cutlet is not crispy anymore but this doesn鈥檛 lower the tastiness. I had the Earl Grey Cafe Latte along with it

And I simply love the cute van where its the beverage & cashier counter
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鉃★笍鉃★笍 SWIPE FOR MORE PIC
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#chachakosg #toastie #breakfast #cafelatte #instafood #eeeeeats #sgfood #sgeats #sgfoodies #devourpower #f52grams #stfoodtrending #8dayseat #huffposttaste #lefooding #foodfeed #feedfeed #dailyfoodfeed #foodforfoodies #topfoodnews #buzzfeast #foodoftheday #foodblog #foodgasm #foodporn #foodbeast #nomnom #foodphotography #diningfoodprints #burpple

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Formerly known as Tiong Bahru Fried Carrot Cake, over 15 years ago, when the stall was still being run by the old master. The stall was originally established as a push cart in 1960, along Beo Crescent. It moved to Tiong Bahru, then to Clementi.
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Back then, his son, wearing sports shoes, would run around the hawker centre serving up delicious plates, while the master, in his iconic straw hat, stood behind his 2 large woks, alternating stir-frying and steaming. He did it with such skill too, it looked like he was swimming frog style.
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His son has since taken over, and the long queue remains a daily constant, a testimony to the good quality. A 20 minutes wait is common, and they are often sold out by 12 noon.
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Their signature cooking style here features a soft texture, with lots of egg, and some crispy charred bits. The daikon radish cakes are first marinated with fish sauce, alternating steaming and tossing for about 10 minutes in one wok.
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It's then transferred to the other wok and fried with lard oil and eggs, taking another 5 minutes. Each of the woks are large enough to cook several servings at the same time.
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The result - one of the most fragrant and delicious carrot cake / chye tow kueh in Singapore.
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The white version is chopped to small, easy to eat bits, and has a smoky sweet savoury flavour.
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The black version, with the addition of dark sweet soy sauce, is also chopped small, but the sweet savoury flavour is more pronounced, with slightly less smoky aroma.
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Been 10 years since I last visited, and the Carrot Cake / Chye Tow Kueh remains as good as ever, both Black and White versions. This remains my favourite in Singapore. Blast of nostalgia, from the best in the West.
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Fried Carrot Cake
448 Clementi Avenue 3 #01-45
Singapore 120448
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Open Tue - Sun, 7am - 1pm (or till sold out), Closed Mon

Complete with greens and grilled vegetables and potatoes on the side, too! $42++ good for sharing with 2 to 3 pax!馃憤馃徎 #igsg #sgig #instaeats #sgeats #igeats #instafood #sgfoodies #sgfoodie #igfoodies #igfood #wheretoeat #8dayseat #darzieeats #burpple #burpplesg #foodporn #foodgasm

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Assorted, classic bara chirashi don with diced raw salmon, tuna, swordfish, surf clam, steamed prawn, ikura (salmon roe), tobiko (flying fish roe), cucumber and tamago (Japanese omelette) on a bed of sushi rice.
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Salmon-only version with cucumber and tamago.
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Option to add a splash of fragrant truffle oil to their bara chirashi for just $2.
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Location: @koganeyamasg JEM & Bugis Junction Outlets
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#koganeyamasg #burpple #burpplesg

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A satisfying meal at Ichiban Sushi. They serve quality Japanese set meals at a reasonable price, so I have been patronising for years. To be honest, I think Sushi Tei is better, but the queue is always so so long.

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The wok hei / breath of the wok is evident in the simple but well-executed dishes here. Their unique selling point, which sets them apart from all other Chinese Zi Char, is that they offer easy, visual, customisation options for your meal.
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This features premium fluffy Japanese white rice, stir-fried with eggs, light soy sauce, and sugar, giving it a savoury sweet salty flavour.
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Garnished with a generous portion of tender savoury meaty beef strips, crunchy vegetal sweet brussels sprouts, and sharp spicy dry chili flakes.
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A tasty and filling meal.
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Wok Hey
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This Korean Chinese restaurant serves really good noodles. The servings are huge, so you could probably share a bowl of noodles and order a pizza on the side. I really love the Keu Ppong Cream, which tasted somewhat like a good bowl of Carbonara. They are generous on the seafood too, and you get 1-for-1 on Burpple Beyond!

Interesting experience at Tonkotsu Kazan Ramen at JEM. Soup is poured into the stone bowls and the funnel is placed on top for the smoke to exhaust. It鈥檚 more of a gimmick, but the ramen also tasted not too bad. Free side dish during lunchtime. Portions are really huge so don鈥檛 go for the large bowl unless you are starving...

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This original flavour pancake was surprisingly good. Pancake drizzled with condensed milk and topped with a generous portion of cheese flazes. Best to eat it once served as it won't taste as good when the pancake becomes soggy.

Also tried the matcha churros (can't rmb the exact name), but it was too gelat that we could barely finish it.

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To date still one of the best Bingsu places in Singapore and also in my top 3 list! 鉁岎煆烩槤馃徎Green tea or Injeolmi? Personally I would choose the latter as the green tea flavour here was a tad mild for my liking. Nevertheless, the main highlight afterall is the shaved milk ice that comes with a fluffy, snowflake-alike texture- soft, smooth and refined, like a gush of thin air that melts in the mouth instantly upon contact. Oh and if you have not known, 鈥楴unsaram鈥 actually stands for 鈥榮nowman鈥 in Korean 鉀勶笍 , which perhaps accounted for the snowflake-alike texture in the bingsu here! 鉂勶笍 The green tea bingsu is served with red bean, a scoop of green tea ice cream and dusted generously with green tea powder and almond flakes for an added crunch. Taste of green tea could have been more distinct as the one here leans towards the sweeter, milky profile, not for the hardcore matchaholics. Nevertheless, I still enjoyed it overall as a dessert on its own without acknowledging the fact that this was a green tea flavoured dessert 馃き. The roasted soybean powder in the Injeolmi bingsu came with pleasant and lingering roasted flavour and fragrance, coupled with bits of chewy mochi and crunchy almond nuts and flakes. Somehow this reminded me of Kinako and warabi mochi, but with a tweak into a korean version perhaps? 馃 As for the Hotteok set, it comes with a scoop vanilla ice cream, dusted with almond flakes and drizzled with chocolate sauce. If you are wondering, hotteok is actually a traditional korean local snack, of pancake made with glutinous rice flour, resulting in a thick, chewy and mochi-alike texture in its batter. Flavour is spiced up with the addition of cinnamon which (fortunately for me) is subtle and mild here. Might get a tad dry after awhile but with the addition of chocolate sauce and vanilla ice cream, this situation could be alleviated. Lastly, the acai berry smoothie that鈥檚 made with a blend of acai berry, mixed berries and banana was a thick, refreshing beverage that could have been better if the flavours were more distinct!

Asked for stevia but somehow i feel that it spoiled the taste. The alcohol sugar taste is really too strong, should have ask for lesser stevia too. The proportion of milk powder and avocado is also off because the milk taste is overpowering the avocado taste.