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Featured In 1 Guide
Curry Mussels and Fries ($36++). Last evening I visited this new restaurant along Duxton, which is serving up good mussels at very affordable prices. These aren't the usual Australian mussels that we are so used to having, these are really good seasonal Bouchot mussels from France and across Continental Europe. 🔸 BTM Mussels is inspired by owner Olivier Bendel’s restaurants at the Léon de Bruxelles group in France, where he has developed 250 recipes for mussels. At Duxton, only seven of the most popular flavours are available at one time. But they're planning to rotate the flavours, so progressively they'll be serving more of the 250 recipes they've developed. 🔸 One of the seven flavours available at the moment is Red Curry. While it has some cream in it, this flavour also included white wine and butter in its mix, and some parsley and onions. It was served with crisp golden French fries, which will also come with any mussels ordered here. 🔸 But there were some other flavours that I like more than this curry mussels. I'll share it with you next time, or you can DM me if you're going soon, and I'll tell you what to order. 🔸 [Tasting] #btmmussels #sgfood #iweeklyfood #whati8today #eatoutsg #sgfoodporn #foodpornsg #sgigfoodies #singaporeinsiders #sgeats #foodsg #singaporefood #burpple #hungrygowhere #instafood_sg #exploresingapore #foodiesg #singaporeinsiders #burpplesg #sgbakery #foodstyling #seafood #jiaklocal #pastry #frenchmussels #sgbrunch #bluemussels #brunchsg #breakfastsg
Justin
1d
For 500g Mussels & Fries (save~$35) Get your hands dirty and your bellies filled at this spot on Duxton Hill. You're here for the small but incredibly sweet French Bouchot Mussels ($36 for 500 grams). Have them done Marinieres-style — white wine with butter, parsley and onion. Otherwise, go for the Thailandaises, a satisfyingly spicy rendition with chilli, Kaffir lime leaf, lemongrass, white wine and coconut milk. Photo by Burppler Victoria Hii
Burpple
1w
Here's where you get your mussels fix - BTM Mussels & Bar. ⁠ There are a few variations to try, but if you're starting out, do try the classic version of white wine, fresh cream, bacon and mushrooms. ⁠ At the end of the meal, dump the fries in to soak up the sauce, and it's another dish!⁠
Weeteck
2w
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Featured In 1 Guide
For Modern Asian-European Comfort Food Grab the girls and swing by for brunch at this cosy monochromatic restaurant nestled in heart of Tanglin's Phoenix Park. Partnering up with local produce farms, this restaurant is all about sustainable cooking. Burppler Xing Wei Chua describes Linh’s Banh Mi ($14) as "shatteringly crisp", made complete with grilled lemongrass pork, pickles, herbs and a side salad. Other options include The Chef's Big Breakfast ($26) featuring Toulouse sausages, braised green beans, poached eggs and crispy bacon. Photo by Burppler Xing Wei Chua
Burpple
2d
Linh’s Banh Mi 1/2 Baguette, Grilled Lemongrass Pork, Homemade Pickles, Vietnamese Herbs, Seasonal Salad. From Naturelle; a new bistro/restaurant tucked away from the crowd at Phoenix Park, occupying a building on its own within the same compound where Boufé Boutique Cafe is located, which also has its own herb garden where some of the produce for its dishes are also sourced from — pretty much a farm-to-table concept here. Really enjoyed the Linh’s Banh Mi; perhaps one of those that left quite an impression of the late — the baguette was already a star of its own being all shattering crisp, yet carrying a good bite with some tension when one sinks their teeth into the bread to chew, carrying a savoury note from the butter spread in between. What truly impressed us was the Grilled Lemongrass Pork; no doubt juicy and succulent, but it carries a distinct lemongrass aroma that is pretty fragrant and dominates the entire Banh Mi. Other elements such as the homemade pickles give the Banh Mi a refreshing tang to cut through the meatiness and carbs with a crunch, while the seasonal salad was almost similar to the homemade pickles but carried a slightly more savoury flavour from the fish sauce. A very simple, yet satisfying item that would work well for those looking for something not too filling — very flavourful and delicious. Something which we would not mind having again, especially given how the service is pretty on-point, with a relaxing vibe that is away from all the hustle and bustle of town.
Xing Wei
5w
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[Black Marble] - Baked Brie Cheese ($16) suits any occasions, be it as an appetiser, as a wine accompaniment if you are just here for a couple of wines, or even as a dessert. Freshly baked, it's like a cheese lava cake but trusts me, it's better than a lava cake. To complement the Brie, which isn't a particularly sharp varietal of cheeses, Acacia honey is used for its mellow and floral sweet notes, and the tiny sprigs of rosemary elevate that herbaceous characteristic. And if you notice the blackish drops on the cheese, that's not balsamic, though it tastes like one. It's actually fermented black garlic, and just a few tiny dices of it adds another depth to the taste of the cheese. . Find out more at https://www.sgfoodonfoot.com/2020/01/black-marble-raffles-holland-v-new.html . Black Marble Raffles Holland V 118 Holland Ave #02-01 Singapore 278997 Tel: +65 9641 6913 Nearest MRT: Holland Village (CC Line) Opening Hours: Daily: 11am - 10pm
SG
3w
[Black Marble] - Grain-fed Lamb Rack 350gm ($38). Grilled to perfection. . Find out more at https://www.sgfoodonfoot.com/2020/01/black-marble-raffles-holland-v-new.html . Black Marble Raffles Holland V 118 Holland Ave #02-01 Singapore 278997 Tel: +65 9641 6913 Nearest MRT: Holland Village (CC Line) Opening Hours: Daily: 11am - 10pm
SG
4w
Throwback to an excellent post-church lunch at Black Marble, located at Raffles @ Holland Village! I had the Lobster and Scallop Risotto thanks to a glowing review from @rubbisheatrubbishgrow and it didn’t disappoint. Lobster was succulent with a slight char and the scallops were seared to perfection. The seafood stock was reminiscent of a bisque, rich with crustacean sweetness. The Black Mushroom Truffle Emulsion was velvety yet not too overpowering, one of the most luxurious renditions I’ve had. Their tiramisu was textbook, nothing much I could find fault with though I wish it had a stronger alcoholic kick. 9/10, highly recommended! #foodie #foodsg #foodiesg #foodgasm #foodporn #sgfood #sgfoodies #sgfoodporn #instafood #instafood_sg #burpple #hungrygowhere #delicious #delish #whati8today #tbt
Tan
2w
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Visited the month-old @coucou.restaurant yesterday at Duxton. Was really happy to find out that it is run by the former owners and team of Senso (which closed in April). Unlike Senso, which was an Italian restaurant, CouCou focuses on Swiss cuisine, that being the background of the owners. Really love the ambience of CouCou. It's interior exudes a calm vibe and makes you want to book a ticket immediately to Switzerland. The pricing of the menu surprisingly affordable for an upscale looking restaurant. Eg $30 for beef tartare and $34 for Cordon Bleu. Other familiar Swiss favourites such as Rosti, Raclette cheese and fondue (coming soon) are all available here. Whatever else you order, make sure you order the CouCou salad $8, a simple cabbage salad with a fantastic dressing using the owner's grandfather's recipe. 🍴Coucou 📍9 Craig Rd, Singapore 089669 🚇Tanjong Pagar MRT Station #Coucousg #duxton #tanjongpagar #tanjongpagarmrt
365days2play
11w
New Swiss Restaurant Cou Cou @coucou.restaurant along Craig Road _ @coucou.restaurant is a new Swiss Restaurant owned & managed by Chef Yves Schmid @chefyves_schmid Korean born, Swiss bred. _ Featuring: Assiette Valaisanne Half/full platter $30/$55 A selection of Swiss Cold Cut & Cheese. Air Dried Beef, Coppa Swiss, Speck Swiss, Cooked Ham Swiss, Girdle Cheese, Raclette Cheese _ COUCOU Salade $8 per serving. Curly Salad served with homemade “Grand Père” Dressing. Chef’s grandpa’s creamy dressing recipe of onion, garlic, chilli, vinegar & other secret ingredients. We finished the salad with & without dressing. _ Tartare de Boeuf $30. Beef Tartare prepared with Swiss Sbrinz Cheese & Rucola Salad. Love this beef tartare _ Pommes Allumettes $8. Thin Fries. Crispy, Crunchy Additive _ Rösti Burger $32 Potato Rösti with Beef Patty, melted Swiss Raclette Cheese, Onion & Rucola. While the Rösti & beef patty taste good, it is the onion that stole everyone’s heart. _ Rösti Zermatt $28 Potato Rösti topped with melted Swiss Raclette Cheese & Ham. The Rösti we are familiar with. _ Desserts: Coupe Suisse $14 Vanilla Ice Cream served with Hot Swiss Chocolate & Chantilly Cream. The flavour of the vanilla ice cream is further enhanced with the hot chocolate. _ Meringues & Double Crème de la Gruyère. $18 Swiss Meringues served with Red Fruits & Gruyère Double Cream. The sweetness of the meringues is subdued by the Gruyere Double Cream & the sourish strawberry sauce. Lovely desserts. _ White wine: Fendant Swiss Valley 2017, Provins, Sion. Glass $16, 300ml $35, 500ml $57. Light body with aromatic taste of apple, citrus & almond. Ideal for aperitif. _ Red wine: Pinot Noir Swiss Valley 2016, Provins, Sion. Glass $16, 300ml $37, 500ml $60. Ruby colour, supple, round & long finish, with nuances of a subtle refinement. _ COUCOU Restaurant 9 Craig Road S 089669 Tel: 6226 0060 Opening hours: Mon to Sat: 12nn - 2:30pm; 6pm - 10:30pm Sun: 12nn - 2:30pm. _ Thank you Chef Yves @chefyves_schmid @coucou.restaurant for the invite & hosting us. _ #coucourestaurant
Alex
12w
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Gnocchi $23 I’m happy to report that the pasta at Cicheti’s latest outpost at South Beach is just as good as ever. The unctuous mushroom veloute festooned with forest mushrooms is richly umami, especially when layered with the sharp tang of shaved parmigiana, but it’s the perfectly pillowy gnocchi with the crisp exterior that really impressed us. Taste: 4/5
Jason
2w
Great flavours, but still needs a little more to wow While their gnocchi dish was certainly extremely tasty and delish as a whole, what with the tons of meaty forest mushrooms and creamy mushroom velouté, I can’t unfortunately consider this among the better ones around simply cause of the pasta itself. Gnocchi’s a really tricky one to get: you can serve it straight outta the boiling water or seared for a lovely crisp, but either way it’s gotta be pillowy soft and (almost) ethereal I’d say. I’ve heard others sing praise of Caffe Cicheti’s, so maybe it was just my portion that day that was overworked and gummy. Still I have to admit that texture aside this was superbly yummy, and I’ve also heard their kitchen team’s going through a little adjustment and aren’t at their best, so I’m definitely not writing this one off just yet!
Nobelle
1w
A real letdown When I think ragu, I imagine a rich, hearty, meaty sauce carrying the sweetness of the tomatoes and aromatic veggies, saucy but thick enough to cling onto my pasta. Caffe Cicheti’s Tortiglioni duck ragu however, wasn’t that sort. I liked that they were generous with the meat, but the sauce was pretty watery (much like the tomato water you get from squeezing them), and the flavours weren’t tied well together. Like it tasted as if the meat was folded into a loose crushed tomato sauce instead of being braised in it. Pasta was also harder than it should be, but the biggest 👎🏻 for me was the overpowering fenugreek seeds. There were so many of those in the sauce, and it completely masked all the other flavours.
Nobelle
2m
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Pasta Part of Omakase The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.
4w
Duck And Wagyu The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.
4w
Uni Custard The best part of our 4-course Omakase dinner was two spoonfuls of Japanese food on an apetisers dish that also includes mediocre ham and an extraordinarily bland piece of fish. The food is decent, but there is absolutely no innovation and there’s no wow dish. The signature uni custard is much less scrumptious than the delightful uni pudding at Lolla. That said, it is a steal at $98++ (plus an extra $20 if you want wagyu, but you don’t have to, as it ain’t great!) Friendly service. Chef Taizō Yamada may be a Yamaha, but not yet a Steinway. Risaia is still a Bukit waiting to become a Monte.
1w
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Loving the vibes here. Sentosa is a oasis from the hustle and bustle of city life, but 1-V:U takes it up a notch higher. It overlooks the Palawan Beach and stunning views of the Singapore Straits, as well as the beautifully landscaped pool of the Outpost Hotel. It's a luxe island party life from day to night, with its exciting entertainment line-up of international and local DJs, creative culinary artistry and world-class bar program. 🔸 One of the dishes served at the Day Club is this Crispy Cauliflower Florets ($11), served with curry kombu dressing and sliced green grapes. Or opt for a more refreshing option with the Kaffir Lime Seafood Ceviche ($18), with tuna, prawns, hamachi, avocado, tomatoes mizuna and roasted peanuts tossed in a kaffir lime dressing, served with prawn crackers. 🔸 We had these bar bites with Moonlight Swizzle ($20), that came with Fresh Green Grape, Kaffir Lime Leaf, Bombay Sapphire, and Martini Bianco; Sunset on V:U ($22) with Sailor Jerry Rum, Malibu Coconut, Homemade Pandan Syrup, Finest Call Mango Puree; and Summer Fling ($18) with Fresh Kumquat, Roku Gin, Giffard Elderflower, Giffard Vanilla Syrup. 🔸 This rooftop poolside bar is the latest addition to 1-Group's portfolio of iconic restaurants, cafes, bars, and clubs that include 1-Altitude, Stellar, The Summerhouse, TXA and UNA at Alkaff Mansion. They're F&B centric, but they're also all about the lifestyle. 🔸 Swipe to see the vibes at the Day Club, from day to night. 🔸🔸🔸 [Tasting] #sentosaoutpost #handsinframe #foodphotography #fujixh1 #fujifilm #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #sgig #cafehoppingsg #thedailybite #makan #burpplesg #foodie #stfoodtrending #coconut #cauliflower #asianfood #rooftopbar #swimmingpool
Justin
2w
Beef bread toast with cheese? This is the V:U Wagyu Patty Melt at the few weeks old @1.VU.SG where the juicy patty is sandwiched between Japanese milk bread toast. The milky toast is delicious and the overall flavour of this dish is made better with the addition of cheddar and gruyere cheese. Can’t say no to the accompanying chips too!
The
3w
Checked out a pretty interesting new concept in Sentosa recently! 1-V:U, also pronounced as one view, is a new Day Club and Restaurant concept under one roof located in The Outpost Hotel! We started with some addictive bites like Chips with Kombu Truffle Oil and Crispy Cauliflower Florets, though we have to say that we were also very distracted by the amazing view of Sentosa and the sea here as well. We will be sharing more in detail soon on our website!
The
1w
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A Spirited Evening Courtesy Of The Orientalist Spirits. M E D I A T A S T I N G Hosted by Michel Lu, the Founder of @TheOrientalistSpirits, the event was a ménage à trois that involved @cavemen_sg and @butchersblocksg. How so? Well, one brought the meat and the other, the venue cum culinary talent. No prizes for guessing who did what. One thing’s for sure, the belles of the ball that night were were the gorgeous bottles of Gunpowder Gin, Origins Vodka and Dragon Whisky by #TheOrientalistSpirits. Designed by Singapore company @ffurious_sg, they drew eyeballs so effortlessly that not displaying them would be a crime. Fortunately, they are also proof of beauty with substance because their contents, in their assorted incarnations of neat and cocktail, left a positive impression on all the media folk present. We kicked off with a round of the Cosmopolitan, a drink synonymous with the #SexAndTheCity series, concocted with The Orientalist Spirits’ Gunpowder Gin. Handcrafted in small batches, the gin is infused with Asian botanicals of Taiwanese gunpowder tea, Siberian ginseng, Kampot peppercorns, Korean omija berries, Malaysian torch ginger, Japanese shiso flowers and Chinese osmanthus. Proofed with soft Japanese spring water from Kagoshima, Japan, it‘s aromatic and delicious. No doubt why the none-too-sweet cocktail was such a hit it triggered some of us to ask for seconds (@onefatboy, I’m looking at you). The second cocktail was the platform from which the Origins Vodka shone. I enjoyed its smoothness which in itself is unusual since vodka is not my poison of choice. Perhaps it’s because the same Japanese spring water was used in the making of it, or that Southeast Asian organic longan honey, Tibetan highland barley and nine kinds of premium potatoes make up the ingredients list. No matter, the fact is I thought it was lovely. The 8-year-old Dragon Whisky, the world’s first all-Asian blended whisky, was served neat for us to appreciate its subtle smokiness and flavour notes of figs, dried fruits and spice. A curated amalgamation of whiskies from the three acclaimed whisky regions of Japan, Taiwan and India, the double-wood-maturation in bourbon and sherry wood created a whisky with a finish that slipped down the throat easily. To accompany each of the spirits, Chef de Cuisine of Butchers Block - Chef Remy prepared an assortment of dishes. He started us off on housemade breads, platters of 12-month-cured beef and crystal bread, before following up with beef-centric items starring the meat supplied by @cavemen_sg. There was a tartare of aged Wagyu tritip and a tasty bourguignon with buttery-soft cubes of whisky-aged-for-45 -days A5 Wagyu. The main course was a very flavourful Kombu-aged A3 Wagyu Ribeye. Simply grilled medium-rare, it had an awesome mouthfeel that’s soft and yet chewy enough to allow you to appreciate it’s still a piece of meat. Served on the side were a potato mash with Bordier butter, charcoal-grilled carrots and the less commonly found Crosne (Chinese artichoke) cooked in chicken jus. For dessert, Chef Remy sent out fresh-from-the-oven orange-scented madeleines and velvety chocolates shaped like peanuts. They tasted extra scrumptious with the Dragon Whisky.
Veronica
4w
Best Katsu Besides great steak try their katsu
Glen
2w
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