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Oscar Eat-Drink-Brunch-Repeat Sunday Brunch Buffet 13/10/19 Price: SGD 108++ (Includes free flow iced tea bar, coffee and tea) SGD 178++ (Includes free flow Champagne Brut, premium wines, draft and craft beers and alcoholic beverages like Gin and Tonic Bar, Bloody Mary (Red Snapper) and Gold Brew Negroni) SGD 54++ (For children aged 6-12 years old) Complimentary (for children under 6 years old) Note: Chope! offers a 20% discount which brings it to $101.69 and $167.60 nett respectively. Overall, it was an amazing experience from the very start. All the staff (Both the service attendants and the chefs) had exemplary customer service, at least compared to most Singaporean F&B establishments. I thoroughly enjoyed the food, service, ambience and it was an excellent Sunday brunch. I can’t compare it to any other’s but definitely felt that it was a 3H well-spent. Despite having a huge variety of food on offer, the restaurant manages to maintain an outstanding quality for most of the dishes on offer. Taste: 9/10 Ambience: 8/10 Price: 7.5/10 (With 20% Chope! Vouchers) Overall: 8.5/10 (Highly recommend for a slow brunch where the focus is on enjoying the huge variety AND quality of food on offer with like-minded loved ones) More pictures at: https://www.instagram.com/p/B3lb6u1g2D0/?igshid=1r791jzfhikgs Full review at: https://thankgodjournals.wordpress.com/2019/10/14/buffet-review-oscars-eat-drink-brunch-repeat-sunday-brunch/
Sean
1d
The Irish oysters are nicer than the Canadian ones. I only ate one each. Wife says I come to buffet not worth it. She loves oysters so she had quite a bit. Don’t like slipper lobsters, if only they had Boston 🦞.
Keropok
27w
Friday Buffet Dinner ($88) was just so marvelous!!!! 😋 Magnificent spread, tasty dishes, fresh seafood & super pretty dessert!! 🧁 We went for the succulent fresh oysters rounds after rounds after rounds 😋 Service was super friendly & efficient 👍🏻 A very pleasant ambience to spend Friday evening eating & drinking & yakking 😀 #burpple
Judy
31w
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Creative vegetarian Indian Food Set lunch at Rang Mahal is Creative and cost 58++ per pax, this is the appetiser that is creative, totally vegetarian!
Nicholas
28w
[Rang Mahal] . Parsi Kheema Per Eeda, Maska Bao ($55.00++) Chef Milind’s favorite, an Mumbai’s special minced masala lamb with soft eggs & buttered buns. . Tasting Hosted by @rangmahal and @brandcellar . Location: @rangmahal 7 Raffles Boulevard, Level 3, @panpacificsingapore Pan Pacific Singapore, 039595 . #rangmahal #burpple #burpplesg #rangmahalsg
Joe
1y
Gastronomical experience with this one-off specially crafted ‘Nirvana’ menu (swipe to end) by Chef Milind Sovani at @RangMahal for WGS 2018. A feast for the mind, body & soul - elements of water, ether, air, fire & earth were presented in each course to showcase innovative takes of classic Indian cuisine with impeccable quality. Service is famously mannered while the food & ambience come together in perfect harmony. . I’ve always been a fan of Indian cuisine but this was actually my first shot tasting sophisticated Indian dishes in an elegant setting. Hands down one of the best firsts of my life thanks to @wineanddinesg! Psst! the Tandoori Tiger Prawn & Basil Chicken Tikka were definitely unforgettable. . Gourmet menu with my favourites aside, their latest introduction (2nd photo) for future patrons also features the Largest Papadum in Singapore! Literally birthed from the back of the wok, the ✨Roomali Masala Papad ($15) was incredibly crispy & paper-thin, with bold masala flavours from its special spice blend, topped with lentil crispies, tomatoes, onions, Chili & sev. We were more than keen to get our hands dirty for this! 💕
Blanche
1y
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Featured In 3 Guides
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Featured In 1 Guide
Hai Tien Lo is popular for their Mao Shan Wang Durian Snowskin mooncake, but this year they’ve introduced a new and unique low-sugar Jade Paste baked mooncake which I really like. They also have four new snowskin mooncake flavours - Gianduja and Yuzu, Earl Grey and Cherry, Coconut and Pineapple, as well as Passionfruit and Mango. 🔸 What’s also very special about @panpacificsingapore’s mooncakes is that they have worked with two gifted alumni artists with autism from Pathlight School for their mooncake box. It features the artworks “Bird and the Blossom” by Selena Seow on the cover and “Botanical” by Nurul Amirah Binte Zain on the side, and on a special tote bag (available at $15 each). $1 for every mooncake box and $10 for every tote bag sold will be donated to Autism Resource Centre (Singapore) which runs Pathlight School. 🔸 There's an early bird discount of 25% for selected credit cards till 4 August 2019. For enquiries or to place an order, call +65 9009 5936, email [email protected], or visit pacificmarketplace.sg. 🔸 [Media Drop]
Justin
14w
Savouring Chef Ben Zeng’s Wok-fried Rice with Lobster and Ginger Spring Onion. Rice bathed in superior broth yet retain that wok hei fragrance, and topped with half a lobster! Expect to find other classic Cantonese dishes on their menu reinvented with a fresh twist. Another noteworthy dish is the Deep Fried Crispy Sea Cucumber stuffed with Minced Pork and Shrimps. Bound to change your mind about the slimy sea cucumber texture. P.S: Treat Daddy to a special six-course set menu (between 10 to 16 June 2019). The specially crafted dishes include Lamb Rack in Fresh Mushroom Sauce and Wok-fried Lobster, along with a complimentary glass of white wine. Hai Tien Lo Address: 7 Raffles Boulevard, Level 3, Pan Pacific Singapore, Marina Square Singapore 039595 #panpacificsingapore #haitienlo
Cassie
19w
Double-boiled Chicken Soup with Abalone ($38), 椰皇干贝生虾花菇鲍鱼炖鸡汤. In Hai Tien Lo’s new menu, Executive Chef Ben gives the traditional double-boiled Cantonese chicken soup a unique twist with this new soup for a nourishing delicacy enriched with the flavourful taste of premium seafood. 🔸 Inspired by the flavours of the sea, this nourishing creation by Executive Chef Ben is filled with premium ingredients of dried Japanese scallops, South African abalone, fresh prawns, chinese mushrooms, goji and a hearty chicken broth which was made by simmering chicken, Chinese ham and pork meat for up to eight hours. The superb produce is double-boiled in a fresh coconut shell for 1.5 hours minimally, allowing the sweet taste of the coconut flesh to infuse into the flavoursome broth. 🔸 It's a clear soup, yet so deep in flavour. 🔸🔸 [Tasting]
Justin
20w
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