55 Keong Saik Road
Singapore 089155

(open in Google Maps)

11:30am - 02:00pm
06:00pm - 10:00pm

11:30am - 02:00pm
06:00pm - 10:00pm

11:30am - 02:00pm
06:00pm - 12:00am

11:30am - 02:00pm
06:00pm - 12:00am



11:30am - 02:00pm
06:00pm - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

This S$14.00 dessert had wowed me in three ways:

🍰 The cheesecake might have been more aptly classified as a tart instead of a cheesecake, because the usual cheesecake base was, instead, a large tart shell.

🍨 The “cake” was already in a melting state when served, just like how ice cream would appear when left at room temperature. However, it was not ice cream, but more like the creamy state of the dessert. And it really explained why a tart shell was used: just so to contain the runny cream.

🧀 Blue cheese was added to this cheesecake to add an extra savoury aftertaste, but because it was runny, that made me conquer it non-stop.

It wasn’t just unique; it’s also an excellent dessert to go with a bottle of wine!

Please give a round of applause to those Mediterranean red prawns for being so 👏🏻 dang 👏🏻 sweet 👏🏻. They were fresh and juicy with a nice slight crunch as you bit into them.

The rice itself was full of umami flavour from the addition of squid ink and bits of squid cooked into the rice. It reminded me of risotto, albeit with firmer grains and being slightly more watery.

The dish gets a bit cloying after awhile, so it’s definitely a great dish for sharing! Or perhaps just for yourself if you are greedy, because it’s so good.

Each component of this dish was done really well.

The octopus had a nice bite to it without being overly-rubbery, and it had a smokey and salty flavour reminiscent of bacon. In fact, it tasted so meaty that it was hard to believe this was actually seafood.

The pork was crispy, juicy, and everything a good fried pork belly should be. The meaty parts were tender and the fatty bits melted in my mouth.

The potato foam was smooth and had a cream-like texture. It was light and fluffy with a slight sweetness from the relish underneath, and complemented the heavily-seasoned octopus and pork.

(Picture shows a half portion as the staff split the dish for us to share.)

Comprising of a pasta shell filled with a flavourful mix of roasted beef cheek, chicken, and foie gras, this was so tasty. The meat was tender and the foie gras added a rich buttery consistency to the mix.

The canelon itself was covered in a parmesan cream and beef jus, and topped with mushrooms. The different components of the dish went well together, and you could taste the meaty juices and rich cream sauce in each delicious bite.

A delightful dish I would definitely order again.

(Pictured is a half portion as the staff split the dish into two for sharing.)

Price may be a little steep at $14 for two tiny croquettes, but you’re really paying for the quality here.

These little delights were so crispy, and not oily at all despite being served to the table freshly deep-fried. The filling itself was smooth and almost like cream (rather than mashed potatoes) and had chunks of Iberico ham. Flavour-wise, what came through was the sweetness of the creamy filling and a smokey savouriness from the ham.

They were also served on top of a little dollop of sauce that tasted like truffle mayonnaise, although the croquettes are delicious enough on their own without a need for any kind of condiment.

Looking at the burnt cheesecake with it’s molten centre, one might expect the dish to be warm, so it was a pleasant surprise that the cake was actually served cold.

This cheesecake was so good. Each bite starts off with a delightful mouthful of sweetness, and towards the end you can detect a hint of saltiness from the addition of blue cheese. The blue cheese was not overwhelming, just sufficient enough for you to pick up on its saltiness and slight pungent flavour. It also prevented the rich filling from being too cloyingly sweet. The burnt top had just a little bit of bitterness if you were to taste it on its own, but it was not detectable when combined with the rest of the cheesecake.

Texture-wise, the centre of the cheesecake was almost liquid, but it took on a more creamy texture towards the outside of the slice. The crust itself was crumbly and mildly sweet, making for a good accompaniment to the flavourful cheesecake.

Definitely worth a try if you haven’t, and definitely worth a return trip back if you have.