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$98 Omakasa Part Two The prefect sushi experience. Every action she did was taken in account - From The degree of the lime zest was sprinkle to the finger movement she chose to make the sushi. . | Hotato (Scallop) A dash of lime zest and salt was all it needed. . | Akami (leanest part of the tuna) Completely melted in the mouth. . | Sea robin Noticed the fine cut between the sashimi. Not only it soften the texture, the shoya been trapped in between helped to season the fish perfectly. . | Black fish . | Ika with uni This was how uni and ika should taste like. The soft and sweet ika carried the uni flavor to extend its stay on the palate. When you though the uni was the best thing ever happen, the toasted sesame came in. Nuttiness cleansed the entire palate. I literally gave an applause to the chef. . | At first I didn't understand why sushi was less compressed and looser, until he end, I understood why. Because all the fish was aged, the texture will be softener than usual. Thus, in order for the flavors to merge completely, the rice couldn't be as compared. . | Mini chiraishidon . | Red bean and sea salt ice cream/ Sakura ice cream Even the dessert was served to perfection. Just make sure to get all everything into one spoonful to 100% enjoy the flavors. . | I had tried to explain the experience to the best I could. When you have the chance, please go and try their omakasa. #BurppleSushiMonth
Peter
2y
$98 Omakasa Part One Introduced by @that_dex, led me to this little omakasa restuarant with only 11 seater. The chef attention to the details was the reason why I love this place. The speciality here was that the chef aged her own fish with different "salty" base. This aging process encouraged to bring out the hidden flavors within the fish which heat just won't meet the mark. However, it was a very difficult skill to master. She could only count on her experience and judge by the fat content leave over on the blade. The amount of "salty" ingredients used and duration of aging could only be judge by her years of experience. . | Vegetables with Yasai miso . | Golden stripe mackerel . | Raw onion with tuna belly shavings, ponzu and yuzu dressing . | Onsen tamago with hokkaido ikura and truffle . | Seared Fugu with Himalayan rock salt and lime (Special) Incredible type of fish which was famous of its deadly flavor. The aged fugu torched and sprinkled with lime zest and Himalayan stone salt. The more you chewed, the more it's juice released while the salt and lime deepen the taste. . | Aged saba with white miso The SWEETESSST saba I had! No sugar added! The white miso brought out the sweetness from its fat which normally would be dispensed by the heat. After I tried this, no more normal saba!#BurppleSushiMonth
Peter
2y
Sushi Omakase ($68/98/128+). I've more excuses to eat sushi, cos this is #BurppleSushiMonth! This doesn't look like sushi yet, cos this is taken during the elaborate preparation of a negitoro uni sushi. 🔸 Step 1: Otoro skin is torched so that the fat drips onto the chopped akami. Step 2: Akami is mixed. Step 3: Fish is sandwiched between distilled water ice cubes and bamboo leaves for exactly one min so that the fat would harden, but when placed over warm rice and in your mouth, it will melt and you can taste it. Step 4: Rice is shaped, topped with tuna, red miso aged yolk, wasabi and shoyu, then placed on hand to be eaten in one bite. 🔸 Unfortunately I didn't get to try this.. I think it must have tasted amazing too..!
Justin
2y
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Grilled Kagoshima Beef Cast Iron serves very good Kagoshima beef. They’re grilled Japanese styled and just well done. It’s part of Omakase set. Very yummy.
Ah Leong
50w
50% OFF 8-Course Omakase at $68++ per pax (U.P. $128++) at @CastIronSG while slots last! Literally getting the entire ocean on a plate, course by course, can’t be more blessed! ❤️ . *Omakase available only for dinner service through advanced bookings via @hungrygowhere. Promotion valid till 31st August 2018. . 📍Cast Iron 01-32/33 DUO Galleria, 7 Fraser Street, S189356
Blanche
1y
8 Course Omakase at 50% OFF!? Going at $68++ per pax (U.P. $128++) at @CastIronSG till end of June 2018 only, this is certainly once in a lifetime opportunity for your first or repeat Omakase experience! While you’re going for other items this GSS, don’t forget the food deals 😂 Psst! Must place your advanced reservations now while slots last (read more below). . The chef’s choice nigiri platter above is just the tip of the iceberg! ✨Swipe to see more of the following: . 1. Fukuoka clam & sea urchin topped with black caviar, purple seaweed & scallions 2. Sashimi platter with chuturo, skipjack tuna, akagai, otoro with black caviar & sea snail with Japanese yam . 3. Crab cakes with tomyum sauce 4. Grilled gindara with yuzu foam & crispy kale 5. Hokkaido clams with ginger broth & celery oil 6. Nigiri sushi platter with chutoro, shimaaji, skipjack tuna, black throat seaperch & sea urchin (featured above) . 7. Collagen soup with pork rind 8. Kyoho slip-skin grapes . *Omakase available only for dinner service through advanced bookings via @hungrygowhere. Promotion valid till 30th June 2018. . 📍Cast Iron 01-32/33 DUO Galleria, 7 Fraser Street, S189356
Blanche
1y
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Pigeon Paella (SGD $38) @ La Cala. . This features a large pan of roasted carnaroli rice (usually used in risotto), garnished with tender earthy porcini mushrooms, crunchy vegetal sweet bell peppers / capsicum, and roasted whole pigeon. . The style of the carnaroli rice is more like risotto, lacking any crisp, burnt bits, but instead, has an al-dente chew, with a burst of savoury earthy flavour from the au jus gravy. . The pigeon has a tender, bouncy, meaty chew; with a bold earthy savoury sweet flavour, very satisfiying. . Served with a special 'Hot Plate', that keeps your food warm. . . . La Cala More details on blog
Ivan
1y
Catalan Roasted Spring Chicken (SGD $24) @ La Cala. . Mixed feelings about this. . While I love the pretty presentation, the tender, moist texture, and bold earthy savoury flavour of the roasted spring chicken, I felt it lacks a salty edge to make it more addictive. . Instead, the pairing of tender prunes, apricots, and pine nuts, lend a fruity sweet nutty flavour, which clashes slightly with the expected flavour profile. . Completed with creamy smooth mashed potatoes, chicken au jus gravy, and crushed candied peanuts. . Overall, a tasty and decent dish, but it falls just short of being great. . . . La Cala More details on blog
Ivan
1y
Pa, Oli I Xocolata (SGD $10) @ La Cala. . A unique Spanish dessert. . The traditional version consists of crisp toast baguette bread, seasoned with olive oil and rock salt, garnished with dark chocolate ganache, and sprinkled with cocoa powder. All these ingredients are still present in this version, but it's presented in modern fashion. . Has thinly sliced toast baguette bread as decor, tiny mounds of rock salt, quenelles of Araguani 72% dark chocolate ganaches, globules of olive oil, and sprinklings of cocoa shavings, with the addition of creamy chocolate ice cream. . The overall texture is creamy, smooth, crispy, chewy; while the dessert appeals to the palate with bold chocolatey sweet earthy bready flavour. . I enjoyed this. . . . La Cala More details on blog
Ivan
1y
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