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A Place to Impress Perched on the 43rd floor of Ocean Financial Center, it gives a grand view of the city and especially so during the golden hour. This dish <Manzo> is a charcoal grilled Angus beef tenderloin and you can definitely taste the intense smokey charcoal taste in your mouth (like it's still on the grill). Wiping up the tender cuts with the rich porcini mushroom and mash potato is just perfect.
Cherie
1w
Amuse Bouche (included in my $148++ Chef's Tasting Menu). Such a good Italian restaurant, serving excellent food as you take in the gorgeous view of the Marina skyline. This is the restaurant to watch for, as it really excels in food, service and ambience. 🔸 Chef Andrea has just took over the kitchen here, and we were so impressed. His credentials were stellar - he cut his teeth in the kitchen from the age of 13 when he helped out at a family restaurant. This was followed by an illustrious career in Italy, before he came to Singapore and helmed several key positions in various restaurants, including being the Chef de Cuisine at a Michelin-starred Italian restaurant here. 🔸 The food is firmly Italian, but showcases regional flavours such as local (Singapore) and Japanese ingredients. Surely, Chef Andrea's culinary experience is clearly demonstrated through the techniques and innovative flair presented in every dish. 🔸 Pictured: amuse bouche of potato and burrata cheese topped with freshly shaved white truffles; crispy puffs with salami; and ebi with caviar in a beetroot cone. 🔸 My individual reviews of selected dishes from the Chef's Tasting Menu, and one dish from the ala-carte dish would soon follow. 🔸🔸 [Tasting] #zafferano #foodphotography #fujixh1 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #sgjapanesefood #prosciutto #amusebouche #whitetruffles #sgdinner #italianfood #italinfoodsg #albatruffles
Justin
5w
Tiramisu $16++ 📜cloud syphon ‘tiramisủ’, mascarpone, Marsala I can make my own tiramisu do tasting tiramisu means a lot to me! This was good and soft, I like things that melt in your mouth. Taste was deep and intense. This is how a good tiramisu tastes like! Our macarons were complimentary. Perfect ambience with amazing scenery for date night.
Sher
15w
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BEYOND
Hot 100 2019
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Charcoal Grilled Whisky Ribeye ($26++) Pleasantly surprised by how good the food was here! My friend suggested having my birthday dinner at Homeground Grill & Bar and the menu sounded good so why not? One of the star dishes for the night was the charcoal grilled whisky ribeye ($26++ for 200g). Staff and I would recommend going for medium rare because we won’t be friends if you have it at any other doneness. First thing you’ll notice is its aroma, the fragrance from the herbs and the smokiness from the charcoal would cause one to salivate. Secondly, the texture once you bite is extremely tender and juicy. It comes with a salad and a red wine reduction as a complementing sauce but I thought it was fine by itself. For $26++, it’s really value for money but it is also available on Burpple Beyond as 1-for-1 mains. A real steal if I may add.
Kenneth
1w
Whisky NZ Ribeye ($24) Generous portion, medium rare cook to perfection with a gradient pink on the inside. Paired really well with either salt or sauce. Meat has a nice sear outside and soft and juicy on the inside.
Cheryl Tan
2w
Deep Fried Pork Chop Savoury pork chops coated in buttermilk biscuit, paired with home-made coleslaw. Was really looking forward to returning back to Homeground Grill and Bar after my very first visit sometime ago when they had first opened. Not usually my idea to order a fried dish anywhere that I go, but we were already pretty tempted by this item whilst scrolling through social media on the way down here. Coming in a pretty good portion of three slabs of meat, the pork chops were nothing short of outstanding with the crunchy and aromatic buttermilk biscuit batter, while the meat itself was tender and juicy without being greasy — a highlight of the dish considering how easy it is to actually get pork wrong. Pairing the pork chops with a coleslaw, the coleslaw is creamy without being jelak; served cold, the coleslaw gives a refreshing crunch — squeezing the wedge of lemon on the side, the lemon zest provides a slight zing that is intended for the coleslaw to cut through all that meatiness on the plate. Something which I just can't get enough of — a very satisfying fried dish on its own with their very own twist.
Xing Wei
18w
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BEYOND
Featured In 3 Guides
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BEYOND
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