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Featured In 4 Guides
Garden Fine Dining Experience Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.
Gwen
6h
The “Cevenne Onion” that changed Chef Jason’s life. This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item. The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea. This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses. The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml. We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.
I makan
5w
Fish Cracker With Tobiko We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂
Celine
9w
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Featured In 3 Guides
As Chef Eric puts it, this is like the taste of first love. Popped by @MadAboutSucre after a meal nearby because we were deprived of desserts, and this San Domingue has the qualities of first love. A somewhat bitter experience, a little sweet in the heart, one which you thought you have left it behind but it still lingers. This brought us back memories when we first tried it 4.5 years ago when the patisserie just opened. Time flies!
The
0w
Lybi •SGD 15.80 Takeaway/SGD 24.80 Tea Pairing• • Wasabi as desserts ?? I was very, very skeptical about this combi at new summer line up at Mad About Sucre. With all the accolades and awards over the last 5 years (well almost), have they gone over their heads, is it their cocky confidence or have they lose their plots? • I step back into Mad after missing out 1 season due to intense work commitments. Same familiar vibes, same scents... That is reassuring :) • With a ‘no’ in my the head and a ‘why not’ in my mind, I ordered Lybi, a dessert concoction of lychee, wasabi, lime and mint. Lybi sat demurely with confidence on the green plate with no other decorations and condiments, just pure, clean and simplicity in presentation. • Knife in, fork in, first vertical segment of Lybi into my mouth... • Verdict 1: Lybi melts away all my skepticism, the flavors work crazily well together like a beautiful summer day. The spicy tea pairing brought my palate to another level altogether. • Verdict 2: Mad is still at the top of their games after all these years with so many closing and opening of cake shops. They are a class on their own when it comes to flavor pairings. • Verdict 3: Mad has evolved over the last few years, from season 1 in 2015 with their deeply mesmerizing martini-glass dessert ‘Carpentras’ (flavors still swirl deliciously in my memories) to the current 22nd seasons, I can’t help but feeling being part of their growth. They still dun pursue any publicity, they still dun put efforts into garnering supports and reviews, they just focus on their own goals. Whether or not they have garnered the biggest awards in the world or not has no relevance to me as this is the only brand that I go to every single season (san 1 season). I am immensely proud of this home-grown brand. Who says local brands can’t compete in international stages? • Verdict 4: Mad is Evil... Their desserts and cakes absolutely made my taste buds more atas that I can absolutely not try another cakes and deserts without comparing them to Mad. With only 1 stomach, I might as well go for the best. • Well, it’s a long review over 1 cake. Well.... why not ??? It’s summer after all :)
Karl
3w
Soursop mousse, mint cream, lemon and salt jelly, salted crumble and a soursop sugar tuile. This is perhaps the most unique dessert I have eaten in a while. The soursop mousse was divine, and the soursop sugar tuile double downs on that flavor. The hint of mint, lemon and salt adds some dimension to the dessert. As usual, @madaboutsucre never fails to blow your mind with their desserts. #burpple #madaboutsucre
Jonathan
4w
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French Bistronomy By Master Chef Roland Durand H O S T E D French Master Chef Roland Durand was in Singapore to share his style of classic French bistronomy for 3 nights - 18th to 20th June, at @ginettsingapore. At the dinner organised for the media, we had the opportunity to taste all of the courses he had created for the already-sold-out event (I’m pretty sure his fame as the chef-patron of Michelin-starred Le Passiflore in Paris may have something to do with that). The dishes displayed above (swipe for the others) were the ones I liked most. The first two are his desserts, the “Sablé Aux Fraises Et À La Rhubarbe” – a crisp buttery biscuit base embellished with strawberry, rhubarb and orange coulis; the second, the “Le Merveilleux Riz Au Lait A L’angelique De Roland Durand” – Chef Durand’s signature rice pudding whipped up with angelica and dressed with almond milk and pumpkin marmalade. Although I was feeling full and sleepy by this point in the meal, I couldn’t help but scrape my plates clean. What I enjoyed a lot as well was one of Chef Durand’s appetisers, the “Ravioles D’escargots” which featured #escargot wrapped in fine, handmade pasta and cooked in a delectable broth of sweet garlic and fresh herbs.
Veronica
3w
You might be mistaken by this piece of chunky meat as lobster! It is actually cod fish wrapped in chorizo! Chef Durand has recommended to chew on the leaf first then have a taste of the cod fish. You might be surprised that the leaf tasted like oyster. Firm cod wrapped in chorizo added a nice savoury to the light cod fish. The sauce was lip smacking good! You might be tempted to get some bread to scoop all the sauces from the plate. . Atlantic cod roasted with chorizo served with Champignon bouquet, oyster and seaweed emulsion . . Cabillaud Roti Au Chorizo at S$35. . Where to dine? Ginett Restaurant & Wine Bar 200 Middle Rd, Singapore 188980
Rachel
3w
Awesome 1 Meter Board! Fantastic spread of charcuterie and cheese! Plus point is that they allow you to select your cheese. Double plus point that you get a free bottle of wine when you order this every Monday.
Wai Sek Mao
4w
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Bar-A-Thym Luncheon $38++ Starter: Grilled Cauliflower Velouté, Croutons, Chorizo Chips, Squid Ink Main: Big Ravioles filled with Homemade Ricotta, fresh herbs emulsion and Lemon confit Hazelnuts Dessert: Manjari Petit Pot, Café Anglaise, Cocoa Crumble Add on: “Les Frères Marchands” Cheese Selection ($12) This is one of the best luncheon I ever had in the CBD, especially the raviloes was made to perfection. And the intense flavour of the chocolate pot was to die for! We were super stuffed with satisfaction.
Kel
15w
Business Set Lunch 4 Course $45++ Chose the lamb rump for my main course and even though the meat looks raw due to its pinkish colour, it didn't taste anything like that when eaten. The meat was tender and easy to eat as it is boneless. The dish is complete with a bed of mashed potato, roasted cauliflower, long beans, sweet potato and garlic pieces. The garlic can be a bit salty and pungent when eaten alone, it's best to eat it with the meat. Set lunch menu changes occasionally so you may not see the same item on the menu the next time you are here.
Amanda
2y
The Paris Brest (a Dessert Option in the $38++ Set Lunch Menu) Made in-house, the Paris Brest at Bar-A-Thym is the best I've ever had. While its icing sugar-dusted pastry was all about lightness and a lovely, almond-topped chewy crunch, its filling was luxuriously voluptuous and insanely rich with hazelnut flavour. Granted I may not have consumed that great a number of Paris Brests in my life but it doesn't detract from the sweet pleasure I derived from eating this. So glad I picked it from the four dessert options in the $38++ set lunch menu.
Veronica
2y
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[Gaston Burgundy Bistro & Wine Bar] -Passed down to Geoffrey Daurelle is his mum's recipe for the Boeuf Bourguignon ($32). The beef stew in red wine sauce is cooked to tender with carrots and mushrooms. Noteworthy is the creamy and smooth mash potato, which consists of 50% potato and 50% butter, similar to what the now defunct L'Atelier de Joel Robuchon Singapore used to serve to their diner. . Find out more at https://www.sgfoodonfoot.com/2019/03/gaston-burgundy-bistro-keong-saik-road.html . Gaston Burgundy Bistro & Wine Bar 25 Keong Saik Road #01-01 Singapore 089132 Tel: +65 69098120 Nearest MRT: Outram Park (EW Line, NE Line) Opening Hours: Mon: 5pm - 12midnight Tue-Fri: 12pm - 12midnight Sat: 5pm - 12midnight (Closed on Sun)
SG
7w
[Gaston Burgundy Bistro & Wine Bar] - The Oeufs en Meurette ($13/$21) is like our local soft boiled egg breakfast in dark sauce. It comes with a poached egg in red wine sauce paired with onions, bacon and mushrooms. I do recommend saving some bread to mop up the dish just like how we local have our egg and toast for breakfast. . Find out more at https://www.sgfoodonfoot.com/2019/03/gaston-burgundy-bistro-keong-saik-road.html . Gaston Burgundy Bistro & Wine Bar 25 Keong Saik Road #01-01 Singapore 089132 Tel: +65 69098120 Nearest MRT: Outram Park (EW Line, NE Line) Opening Hours: Mon: 5pm - 12midnight Tue-Fri: 12pm - 12midnight Sat: 5pm - 12midnight (Closed on Sun)
SG
14w
[Gaston Burgundy Bistro & Wine Bar] - The Truite a l'Aligote ($28) is a match in heaven with the white wine sauce made of Aligote (white grape from Burgundy) complementing the steamed trout fillet. The trout fillet is rested on pommes fondant and pair with asparagus. A clean, light and delicate dish. . Gaston Burgundy Bistro & Wine Bar 25 Keong Saik Road #01-01 Singapore 089132 Tel: +65 69098120 Nearest MRT: Outram Park (EW Line, NE Line) Opening Hours: Mon: 5pm - 12midnight Tue-Fri: 12pm - 12midnight Sat: 5pm - 12midnight (Closed on Sun)
SG
15w
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