馃巶Burpple Beyond turns ONE! Celebrate with us by snagging an Annual plan at 30% OFF now >
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BEYOND
Featured In 1 Guide
Anniversary Set (promo $31.50) 猸愶笍 4.5/5 猸愶笍 馃嵈As part of their anniversary, #brine is offering 25% off their 4 or 5 course set menu from now till 31 July! It鈥檚 a steal at $31.50 for 4 delicious courses that were of a satisfying portion. With only 18 seats, it is a cosy semi-casual environment with ambient lighting. For starters, we had the #salmonbelly that was fresh and went well with the wasabi pea pur茅e and soya sauce. The #mushroomrisotto was really enjoyable with the interesting dehydrated enoki and flavorful creamy yet chewy rice. We went with their aged duck breast as the main and while one of us really enjoyed the unique flavour profile, with the pairing of duck with spices and a sweet poached pear, the other found it a bit dry and wished for a thicker sauce/ more refreshing take. The meal ended with delicious and unique desserts of coconut ice cream with laksa and shrimp flavouring, and a modern twist on a basil & strawberry cheesecake 馃搷@brine.singapore, 775 North Bridge Road Singapore #cafehoppingbugis
Cafehoppingkids
1h
Potato Gnocchi, Chicken Breast, Truffle Shiitake Emulsion, Parmesan Espuma 32+ (Used Burpple Beyond) Not my thing as I don't like truffle but I could appreciate the tender and moist chicken breast, as well as the fluffy yet chewy potato "gnocchi". Found the acidic shiitake out of place though(while I understand it's meant to cut thru the heavy cream based dish). My friend was absolutely in love with this dish.
Wuu
1w
Dry Aged Duck 35+(Svc Only) Duck was tender and really flavourful, expectedly from a 5 day dry age. Though it was slightly chewy, it still way outclasses most other ducks I've had. The skin is also dried from the dry aging process, resulting in a siobak-esque skin after searing. The various other elements were extremely varied, from puree, to herbs, five spice powder etc. Really interesting and there's never a dull bite as each fork brings in new flavours and surprises
Wuu
1w
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BEYOND
Featured In 1 Guide
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Featured In 2 Guides
What A Peach Of A Summer Dessert! Season after season, Group Pastry Chef of Les Amis, Cheryl Koh, never fails to impress everyone with her desserts. This is one of her latest creations showcasing a white peach from Rousillon since summer is when stone fruits have their moment in the sun. Hidden within the sliced fruit (probably done by a ninja seeing how insanely perfectly those cuts are) is a core of light peach cream. The granit茅 beneath is a lemon verbena in flavour, which explains the plant on the table (it is the verbena itself). The sweet and juicy peach becomes all the lovelier with the aromatic refreshing note and iciness it brings.
Veronica
4d
The 鈥淟a Langoustine De Loctudy鈥 Is The Must Try Here. If I had to pick one dish that I consider a must-try at Two Michelin Starred 鈥淟es Amis鈥, this would be it: the 鈥淟a Langoustine De Loctudy鈥, a mesmerising marvel of exquisite presentation and utmost deliciousness. Save for the pretty tail fanning out on the plate, the large crustacean is stripped down to pure, succulent, bodacious flesh. It is cooked to the optimal degree between bounce and tenderness, and possesses such a clean-tasting sweetness that overwhelming it with too much would be a crime. Fortunately Executive Chef Sebastien Lepinoy achieves pitch perfect execution with exacting embellishments of lightly crunchy ribbons of courgettes, an emulsion conjured using extra virgin olive oil from Provence, France, and a glistening dollop of Kaviari Paris鈥 extra big and creamy oscietra caviar. I have had this dish on every single one of my last three visits to this legendary fine dining establishment and it still manages to enchant me.
Veronica
0w
Lobster Fondant (Available as one of the cold appetisers in the Prix Fixe Menu - 2-course with dessert: $128++ / 3-course with dessert: $158++ but requires a top-up of $20++) The newly launched Summer menu is studded with gems, of which the 鈥淟obster Fondant鈥 is one of the most captivating and divine-tasting in my opinion. Delicate petals of blanched zucchini are meticulously arranged over a heart of what I call 鈥渓obster ice-cream鈥. Made from Blue Lobster, it has an thick mousse-like texture and is prepared with cognac, truffle and cherry vinegar to mouthwatering results. A springy piece of juicy, succulent lobster meat and a heap of extra large and creamy Oscietra caviar from Kaviari in Paris are the crowning glory on this savoury 鈥渟undae鈥. Served alongside are lightly toasted slices of freshly baked sourdough which taste very good with the lobster fondant. But my friend Annette and I very happy to polish off most of this impeccably presented beauty sans carbs.
Veronica
1w
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