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BEYOND
Hot 100 2018
Featured In 2 Guides
Scottish Blue Mussels ($30, before one for one with #BurppleBeyond). Firebake is also on Burpple Beyond, which is a program where you can get 1 for 1 deals at more than 100 partner cafes, restaurants and bars under the program. Burpple Beyond is free for off-peak membership, or only $9.90 per month for anytime membership. 馃敻 And that's a big pot Scottish blue mussel. The mussels weren't big, but they were very soft and fresh, swimming in a pot of savoury sweet white wine sauce filled with herby scent. And that bread, I ordered more of the soft sourdough bread so that I can soak up those sauces. 馃敻 馃敻 #firebakesg #sgfood #iweeklyfood #whati8today #eatoutsg #sgfoodporn #foodpornsg #sgigfoodies #singaporeinsiders #sgeats #foodsg #singaporefood #burpple #hungrygowhere #instafood_sg #exploresingapore #foodiesg #singaporeinsiders #burpplesg #sgbakery #foodstyling #seafood #jiaklocal #pastry #scottishmussels #sgbrunch #bluemussels #brunchsg #loveistospread
Justin
12h
Scone Combo (2 Scones With Drink) $10 Had scone combo with 2 scones, jam & cream, and a drink (either tea / coffee) at $10. The scone is a bit hard and dry and not warm enough. It鈥檚 good to be shared since it is quite filling to have one already. The iced latte is quite legit.
M
6d
Scones ($7). Most of you would be familiar with Katong's iconic bakery and restaurant. If you hadn't, then you need to check it out, whether you're an Eastie or not. 馃敻 They serve freshly baked breads from their woodfire oven, and that came in the form of scones as well. It's only $7, and you get a pair of sourdough scones with with jam (or you could opt for orange marmalade) and clotted cream. Be greeted by the wafting smell of butter, before enjoying the scones with a nice crisp wood scented crust and a dense but soft crumb on the inside. I think it's as good as it gets. 馃敻 #firebakesg #jamlover #sgfood #iweeklyfood #whati8today #eatoutsg #sgfoodporn #foodpornsg #sgigfoodies #singaporeinsiders #sgeats #foodsg #singaporefood #burpple #hungrygowhere #instafood_sg #exploresingapore #foodiesg #singaporeinsiders #burpplesg #sgbakery #foodstyling #frenchpastry #jiaklocal #pastry #scones #sgbrunch #sgbreakfast #brunchsg #breakfastsg
Justin
2w
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Hot 100 2018
Featured In 1 Guide
Dinner at the Masses, which serves affordable yet quality food. C&C&C&C Pasta ($10.90++); This starter dish is served cold and it's soaked with lobster bisque. The 4Cs stands for Caviar, Crabmeat, Clams & Chorizo. Mix it well and Ta-da! This dish is also available as a mains item at $15.90++
Qing
3d
C&C&C&C Pasta Crabmeat, caviar, clams, chorizo, lobster bisque. 銆 Opened by Saveur鈥檚 ex-owner, @themassessg offers an ideal dining experience for every Singaporean: Great quality food, at an affordable, wallet-friendly price. Open everyday of the week, you can find them along Beach Road, Bugis! 銆 Served cold, this pasta dish started out from C&C (Crabmeat/Caviar) to C&C&C (Crabmeat/Caviar/Clams) and now to C&C&C&C (Crabmeat/Caviar/Clams/Chorizo). Recently on their daily specials, they added Sea Urchin (C) to form the ultimate 5C pasta. Will this ever stop 馃槀? 銆 After giving a good mix, I dug in with high expectations but wasn鈥檛 very impressed by it. Maybe it鈥檚 just me but I feel that there is still much room for improvement in the execution of the lobster bisque. 銆 From now till 31th July, quote 鈥淏REAKFASTCLUB鈥 when you make a online reservation from 10.30AM - 12PM for the Weekend Gin & Brunch to enjoy 20% off! Rating: 猸愶笍猸愶笍猸愶笍猸愶笍
Mr
5w
Crab And Avocado Smash Grilled rustic sourdough, poached egg, pickles & roasted pear william, blood orange hollandaise. 銆 Opened by Saveur鈥檚 ex-owner, @themassessg offers an ideal dining experience for every Singaporean: Great quality food, at an affordable, wallet-friendly price. Open everyday of the week, you can find them along Beach Road, Bugis! 銆 I was pleasantly surprised by the burst of flavours at my first bite, where not one item overpowered the flavour of the other. 銆 Stay tuned to my final post 馃槃. Rating: 猸愶笍猸愶笍猸愶笍猸愶笍
Mr
5w
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BEYOND
Featured In 2 Guides
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Hot 100 2018
Featured In 1 Guide
Inside Scoop
6/5 Stars Would Go Back For The Wagyu! Was introduced by my friend and had a great experience there. The food is really good and the staff is friendly. They would share and recommend the dishes so do please ask them if you're lost in the menu! Highly recommend the Tochgi Wagyu skewers. It's buttery and when it slides in your mouth, the taste explodes with that unbelievable chewy texture of good meat. It also taste exceptionally well with the sake. I'm craving for it while writing this right now. 5/5 would go back to Shukuu for the experience. 6/5 stars would go back for the wagyu 馃構
Celester
10h
Fantastic food, a lovely, vibrant atmosphere as well as well-priced drinks (especially for the CBD) Must try: Gyu Ponzu, Squid Ink Calamari, Pork Jowl Charshu, Maguro Yukke, Mentaiko Aburi Sushi & Kushiyaki Skewers Pair the sake with everything. I travel to Japan a lot and I'll vouch for the sake selection and pairings over here, they know what they're doing! It鈥檚 served in special wine glasses so you get more of the delicate aromas from modern sake production methods. They support the Jizake Movement at this place, which is sort of a conservation effort to save craft sake in Japan and it always boggles my mind that more people don鈥檛 drink Sake in Singapore, it鈥檚 at such a perfect price point. I recommend the Kikuzakari, a sweet-dry hybrid Sake from Nagano. Pretty much all the food here goes perfectly with a glass of sake. I鈥檇 choose the Gyu Ponzu to highlight this signature citrus lift that mixes with the juices from the chilled and tender beef- the flavour just pops. The sushi here is excellent as well, the Mentaiko Aburi Sushi was blowtorched to perfection, with none of the usual butane aftertaste. The rice was firm, warm and seasoned beautifully. I can鈥檛 recommend the Squid Ink Calamari enough. It鈥檚 beautiful to look it as well as cooked to tender, buttery perfection. There鈥檚 a slight iron flavour from the ink that just coats your tongue like a hug. It honestly barely needed the mayo they served it with and the batter鈥 I鈥檝e been to specialist tempura shops in Tokyo鈥檚 CBD and this is the best tempura I鈥檝e had in my life. Izakayas are places you go to pre-game in Japan so of course, there鈥檚 $53 Sapporo towers. I stuck to Sake but almost every other table seemed to think a tower was a great idea and it did seem to lift their mood. The place is happening la. Stop scrolling, just go only.
Damien
2d
Great Place For Lunch I came here with my friend for lunch and it was not crowded. The atmosphere is nice, it was cozy and they were playing anime theme songs in the background. I had the Oyakodon set ($14++) which came with miso soup, pickles, and a DIY salad bowl. They had 4 types of salad available: Japanese garden salad, goma eggplants, mashed potato salad, & tofu with bonito flakes. All of them were delicious, I highly recommend maximising your included salad bowl. The oyakodon was also nice. The egg was fluffy and there was a lot of it covering the rice. Instead of the usual approach, the chicken came in the form of yakitori. The portion is quite big and we left feeling full & satisfied.
Steven
2w
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Hot 100 2018
Featured In 6 Guides
Chocolate Salty Pie ($6++) Of course it would be Bjorn Shen, the irrepressible chef-owner of 鈥淎rtichoke鈥 to think of coming up with his own take on a certain fast food brand鈥檚 seasonal specials. Even though it may be an ongoing insider joke with his team, it doesn鈥檛 mean any less attention is given to making these creations taste scrumptious. This Chocolate Salty Pie is proof of that. My hubby TH was right on the money when he likened it to our local hawker snack - the 鈥渉um cheem peng鈥. This large piece of deepfried pastry really did taste similar. But with the blanket of chocolate powder and filling of dark chocolate cream, it was transformed into pure decadence, the stuff of a chocoholic鈥檚 dirty fantasy. Good by itself, but better with the housemade Burnt Honey soft serve ($6++).
Veronica
6d
Croque Manoushe ($25++) Neapolitan-style pizzas have just been launched recently at Artichoke. They are made from dough that鈥榮 been slow-fermented for 96 hours, then baked at 500 degrees for less than 90 seconds. This gives them a distinct smoky chewiness that I find very appealing. One of Chef-owner Bjorn鈥檚 personal favourites is the 鈥淐roque Manoushe鈥 which comes topped with Wagyu ham, two eggs, mozzarella, Parmesan, za鈥檃tar and tomato. Doesn鈥檛 it sound like the perfect all-day breakfast pizza? 馃槃
Veronica
6d
NEW On The Menu: PIZZAS. And This 鈥淐hinatown Special鈥 Is A Must Try ($23++) We visited 鈥淎rtichoke鈥 for brunch today and were seriously bowled over by their recently-launched pizzas. I am a fan of Neapolitan-style pizzas (go watch David Chang鈥檚 鈥淯gly Delicious鈥 on Netflix if you wanna learn more about them) and Chef-owner Bjorn Shen has done a lot of R&D to come up with a version he is happy with. Measuring between 9 and 11 inches across, it is made with dough that has undergone slow fermentation for 96 hours. As with the classic, it is then baked at 500 degrees for less than 90 seconds to achieve that addictive smoky chewiness. By the way, don鈥檛 worry about the random black spots - they are the charred marks of a properly done Neapolitan style pizza and they actually contribute to the overall deliciousness. Instead of simply smothering the base with cheese and typical toppings, trust Bjorn to get creative in this department. And judging from the three types of pizzas we ate, it鈥檚 definitely not a case of concept superseding taste. We found them ranging from good to fantastic with the 鈥渇antastic鈥 title going to the 鈥淐hinatown Special鈥 pictured above. We think it鈥檚 ingenious of him to take the signature slab of bacon chop 鈥淎rtichoke鈥 is famous for, cut it into chunks, marinate those with a kickass Sichuan/Szechuan seasoning before throwing them on the base with eggplant, mozzarella, parmesan. A good shake of sesame seeds completes this ensemble.
Veronica
6d
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@thebutcherswifesg Grilled Sirloin Steak $57++ . Flame grilled Argentinian Steak (~330g ) boasting a perfect ombr茅 doneness. Served with Potato Wedges which is steamed & confit prior to frying, and a side of b茅arnaise dip. . 馃摳 @whatjeanneats . Tasting Hosted by @thebutcherswifesg and @blessincasia . Location: The Butcher鈥檚 Wife, 19 Yong Siak Street, (Yong Siak View), Singapore 168650 . #thebutcherswife #burpple #burpplesg
Joe
3d
Kale & Gorgonzola "Bu帽uelos" ($14). Featuring a gluten-free menu that are as tasty as any other regular menu, anyone who needs a gluten-free diet whether due to gluten intolerance or as lifestyle decisions can enjoy European food here without comprising on taste. It is in fact very tasty. 馃敻 What you see here are fried balls of kale served with Italian blue cheese. Crisp but light exterior enveloping airy kale mixed with creamy gorgonzola. Add more Italian blue cheese served on the side, though it's already excellent on its own. Definitely must order this if you're here. 馃敻 [Hosted] #foodphotography #fujixt2 #fujifilmsg #burpple #foodporn #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #sgrestaurant #sgig #cafehoppingsg #brunch #makan #burpplesg #sundaybrunch #stfoodtrending #handsinframe #tiongbahru #sgdinner #europeanfood #friedkale
Justin
1w
Oh my octopus! 馃槏馃槏馃槏 It was so well cooked. Tender, flavourful, juicy. Loved every morsel 馃敟
Kenneth
4w
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Hot 100 2018
Featured In 2 Guides
The Forbidden Risotto -Healthy black rice (aka forbidden grains), Hokkaido scallop, squid, daikon ribbon, pickled ginger, sour veg, shoyu dressing, fried soy bean, spring onion, baby bak choy, lemon zest, ikura [$35] Expect the unexpected with this beautiful well balanced blend of unconventional flavors and textures you鈥檇 expect of a risotto! I was in awe of how visually appealing this dish was, especially from the stunning deep purple color of the grains. Apparently, this deep pigmentation of Black rice comes from anthocyanins, the same compounded that give blueberries their color and health benefits. So, black rice is often called 鈥渇orbidden rice鈥 because it was once reserved exclusively for the Chinese emperor and forbidden to the masses. The use of black rice instead of the usual short grain type of rice (arborio of carnaroli) provided that delectable nutty flavor and when cooked, they remain distinct and firm to the bite. The consistency of the broth was spot on, with an interesting zing from the sour veg broth. Yet, at the same time, there is the familiar cheesy creamy base from the use of parmigiana. The fried soy beans added crunch to the dish. Overall, it was truly enjoyable and a great option to take a time out from all that peppercorn and chilli oil! 馃槢
Victoria
8m
鈥淚ce2 Baby鈥 ($15++) H O S T E D Head Chef Eugene See drew his inspiration for the heavenly 鈥淚ce2 Baby鈥 from his trips to Chengdu where he saw many locals enjoying shaved ice with jelly to cool themselves down. Of course, his rendition is infinitely more splendid with an 鈥渋ce jelly鈥 (this 鍐扮矇 is made from the 鈥渋ce powder tree鈥) served with different kinds of seasonal fruit, crushed peanuts, burnt slices of compressed and dill-marinated cucumber and a granita made from Chinese 鈥淟ao Zao鈥 wine. It is lightly sweetened with a complex caramel of brown and red sugar with gula melaka. I highly recommend getting this dessert, especially if you are planning to order the 鈥淪weating Mussels鈥, one of their popular dishes. There is no better way to cool down after indulging in that pain-is-pleasure, tongue-numbing, lips-tingling experience.
Veronica
2d
Sichuan Oxtail Soup ($24++) M E D I A T A S T I N G This is a favourite of the PR lady who hosted me for the lunch at @birdsofafeathersg. After tasting it, the 鈥淪ichuan Oxtail Soup鈥 has gone on my list of must-return-for-more. When you break it down, this is basically soup and bread but interpreted very deliciously by Head Chef Eugene See. The clear oxtail broth is made by boiling the cut of meat-on-bone with scallion oil, leek, spring onions, angelica root, dangshen (the 鈥減oor men's ginseng鈥), yuzhu (fragrant solomonseal rhizome) and big chunks of radish, which accounts for its hugely satisfying depth of flavour. Feather-light and flaky to the nth degree, the spring onion arlette is also Chef鈥檚 version of the classic 钁辨补楗 (spring onion pancake). I love how he uses laminated puff pastry so it harks of French croissants. You can choose to heat things up by adding in the spicy and fragrant housemade sauce. I also found dipping the oxtail meat and radish in the sauce to be very tasty.
Veronica
6d
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