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182 Cecil Street
#03-01/02 Frasers Tower
Singapore 069547

(open in Google Maps)
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11:30am - 02:30pm
06:00pm - 10:00pm

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

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

06:00pm - 10:00pm


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

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

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From the Burpple community

The main course for both 6 and 8 courses.

Iberico pork marinated overnight with three different types of spices — cayenne, cumin and paprika. Hence it was a little spicy to taste. It was also coated with black squid in breadcrumbs and glazed with a reduction of pork stock and apple juice.

The pork was really soft and juicy and absolutely delicious. Loved the sweetness of the glaze and the purée complemented it really well.

Fourth dish for both 6 and 8 courses meal from the restaurant’s Chapter 1: Monochrome.

This was my partner’s favourite dish that night and a very close second for me. The dish was inspired by the 25 year old balsamic vinegar used. And it all came about when the chef did bed and breakfast at the place where it was manufactured and it was named after the room he stayed in.

We got to smell the vinegar and the chef and staff came out to explain the story and different scents of the vinegar to us before the chef drizzled the vinegar onto our dish. Something like a tortellini but filled with butternut squash. Together with parmesan sauce and topped with almond snow. Really really good and I would have thought that it’ll be jelat but it’s not.

Third dish of the 6 and 8 courses dinner menu from chapter 1: Monochrome.

Loved their plating and the whole idea behind their concept. Their decor, food and even up to their wine selections are all in black and white.

Loved the rice crisp that covered the white asparagus and mushrooms below. I really enjoyed the crisp and their pickled scallions. So crunchy!