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Croque Marcel $23 organic Bayonne ham, fried egg, French Morbier cheese, rustic bread, mesclun & Kusmi Prince Vladimir Tea $5 earl grey tea with citrus fruits, vanilla and spices
Tiramisu Crepe $20 Amazing place, great Ambience. Teleported me to Paris. The presentation of food is great. Quality is good I wish I got more quantity. Great experience. Must visit coffee shop in heart of Orchard
Went to the soft-opening event of 1 of my favourite cafe at their new outlet.. SMOKED HADDOCK SALAD: Smoked haddock topped with mixed cabbage, raisins & raspberry vinegar; smoked haddock is fresh; cabbage is fresh and crunchy; initially felt the taste doesn't complement each other and the kitchen gave us more raspberry vinegar to drizzle over the salad & fish which really bring out the refreshing & fruity taste; an appetising dish.. BEETROOT CARPACCIO & WILD TROUT GRAVLAX: 1 of my favourite dish for the meal; raw salmon sat on top of thinly sliced beetroot, with vodka & honey sauce; salmon is fresh and no fishy taste; beetroot is very juicy; the sauce taste sweet, sour, refreshing, with tinge of vodka which complement the whole dish really well; a very good example of appetizer.. ATLANTIC WILD COD: A piece of cod fish sat on top of barley rice risotto; fish is fresh and served with a little raw in the centre, no fishy taste; spirulina dressing that is drizzled over the fish taste sour which aids in reducing the "jelat-ness" of the dish; barley rice risotto is well-cooked and with tinge of wine taste.. BEEF TENDERLOIN CARPACCIO:My favourite main course of the meal; thin slices of beef tenderloin with wild rocket & purple sweet potato chip; beef is very fresh; love the dressing that is drizzled over the dish; olive oil, lemon skin, onion; a main course that can also be appetizer though; chips are a little tough to chew (not crispy enough).. ROSEMARY INFUSED CHICKEN: Pieces of chicken roulade in mushroom cream sauce pasta; chicken is tender and succulent, strong rosemary taste; cream sauce is thick, creamy, strong mushroom taste with pieces of mushroom inside, felt a little jelat towards the end; mafaldine pasta is cooked al-dente.. PINEAPPLE CARPACCIO: Fresh thinly sliced pineapple with fresh & roasted coconut; a good ending of the meal; felt the cream is a little too much.. Overall a quality and filling meal at a nicely decorated cafe; a place that never fails to disappoint me; price is moderately high if not for the 50% promotion every dish for this soft opening; service is excellent.. #mercimarcel #lunch #burpple #carpaccio #pasta #jaslynfoodinstagram
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The Japanese Executive Chef Is A Bread Master. H O S T E D Even from amongst the really good breads that Singapore’s restaurant dining scene is blessed with at the moment (some of the finest examples are’s molasses-glazed licorice and stout rye, Curate’s brioche and @lesamisrestaurant’s entire bread-heaven-on-wheels), all the breads by’s Executive Chef Takuya rose above my expectations. I reckon he must be a wizard of sorts to be able to coax flour, yeast and water to produce such astonishingly delicious results. I am sure anyone who has tasted his creations, will know what I mean when I say I can make an entire meal of his breads alone.
Financiers (included in $168++ six course menu). ________________________________ 😋 Taste: Crisp and smoky outside, buttery. 🎖 The best financiers I've had. ________________________________ 📍 30 Victoria Street Unit 01-26 CHIJMES ⏱ 1130am to 230pm Tuesday to Saturday 6pm to 10pm Tuesday to Saturday Closed Sunday and Monday 📞 68370402 ________________________________ 🔸🔸 [Tasting]
Fish with Uni; and Stuffed Wing ($168++ for 6 courses). Surely, we look forward to their new menu as we expected better. Whitegrass reopened under Japanese head chef Takuya Yamashita, 32, formerly from Tokyo's one-Michelin-starred Ciel et Sol. 🔸 Give some time for the kitchen to settle, and I'm pretty confident their next menu would be better. 🔸🔸 [Tasting] #whitegrass #whitegrasssg #chijmes #uni #fish #frenchfood #burpple #singaporeinsiders #frenchjapanese #sgfood #foodsg #instasg #instafood_sg #fujixh1 #fujifilm #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #frenchcuisine #luxury #sgfinedining #sgdinner #singaporefood
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Featured In 4 Guides
Garden Fine Dining Experience Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.
The “Cevenne Onion” that changed Chef Jason’s life. This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item. The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea. This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses. The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml. We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.
I makan
Fish Cracker With Tobiko We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂
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