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Featured In 3 Guides
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Six Or Eight?! Most might form an impression that vegetarians is all about mock meat, but that’s not true. @ElemenSG uses natural ingredients and superfood, bringing delicious and wholesome meatless dishes to the table. Elemen Classic menu includes all the popular and beloved dishes of Elemen, plus new outlet exclusive dishes like: * Double-boiled Cordyceps Flower with Peach Gum in Superior Soup 虫草桃胶炖汤 ($10.80) * Truffle Broth Ramen 松露拉面 ($14.80) * Kale Tofu with Wild Rice 羽衣甘蓝豆腐竹筒饭($15.80) * Stir-fried Brown Rice with Preserved Bean Curd 腐乳糙米炒饭 ($16.80) * Laksa Fettucine 叻沙意面 ($16.80) Guests can choose to order a la carte dishes, or indulge in the six-course ($28.80/person) or eight-course sets ($32.80/person)
@elemensg unveils new concept, “Elemen Classic Outlet” at @greatworldcitysg. Elemen Classic is specially curated menu from popular dishes of Elemen outlets and newly created exclusive only at this outlet. Feature my TOP 3 dishes that I enjoyed : 💕Stir Fried Brown Rice with preserved bean curd. fluffy brown rice tossed with savoury fermented bean curd, oyster mushroom and edamame.. 💰$16.8. . 💕Laksa Fettucine. Exclusively available at elemen classic, al Dente pasta cooked in laksa sauce and served with shimeji mushroom and top with fresh herbs.. 💰$16.8. . 💕Kale Tofu with Wild Rice. Wild rice soaked in miso sauce and served with silky homemade tofu. 💰$15.8. . 📍Elemen Classic. Great World City, #01-122. 1 Kim Seng Promenade.
Truffle Breadsticks With Blueberry Yoghurt Sauce Warm and soft breadsticks! Love the blueberry yoghurt dip though my next course tasted a bit muted after this 😝
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Beef Starter ($20). At Tablescape conveniently located opposite Funan Center, expect to see contemporary European food rooted in tradition, just like how this modern looking restaurant serves with a heart of heritage. 🔸 To start, consider this Black Angus Beef Tataki, thinly sliced and quickly seared in the Japanese tataki style thus retaining a gentle pink center. It is served with pumpkin in two textures – cubed and pureed, then dressed in classic Pommery mustard and raspberry vinaigrette. What was unexpected is the delicate white pepper foam which added an aromatic sparkle to the sweet-savoury flavour. 📍 Tablescape Level 3 10 Coleman Street Grand Park City Hall Singapore 179809 ⏱ Lunch – 12.00pm to 2.30pm Dinner – 6.00pm to 10.30pm 📞 +65 6432 5566 ________________________________ [Tasting] #cbdeats #grandparkcityhall #tablescape #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #europeanfood #sgig #restaurantsg #cityhall #burpplesg #starter #finediningsg #singapore #finedininglovers #wagyu #tataki #frenchfood
Scallops ($20++) . 🥣 Ingredients: Raw Scallops, Cucumber, Red Onion and Salmon Roe 💬 Scallops are fresh, lifted by lemon zest and parsley, and served with croutons, ikura, pickled onions. 💬 Seen pouring over is cucumber gazpacho with acidity coming from raspberry vinaigrette and lemon juice, and some sweetness from onions. ________________________________ 📍 Tablescape Level 3 10 Coleman Street Grand Park City Hall Singapore 179809 ⏱ Lunch – 12.00pm to 2.30pm Dinner – 6.00pm to 10.30pm 📞 +65 6432 5566 ________________________________ [Tasting] #cbdeats #grandparkcityhall #tablescape #foodphotography #fujifilm #burpple #eatoutsg #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #europeanfood #sgig #restaurantsg #cityhall #burpplesg #chickenchop #finediningsg #singapore #finedininglovers #hotate #scallop #frenchfood
New and revitalised dishes, and a refreshing vibrance permeates Tablescape now. H O S T E D Since he joined at the end of April from La Brezza at the St. Regis Singapore, Executive Chef Armando Aristarco has been busy. Under his watch, the quietly elegant European restaurant at the Grand Park City Hall seems to have become imbued with some of his irrepressible verve. Or at least, that is what comes through for me in his food. Every meal here is bookended by trolleys - of housemade breads (4 kinds are served at any one time with butter that’s also churned in-house) and desserts (Pastry Chef Ambu ensures it is a buffet on wheels) that you can choose to have as much of whatever you like from. At our lunch, a delicious bite of lobster with burrata was served to tease our palates. From the appetisers that followed, I found the 62-degree egg with aged Parmesan-Reggiano fondue, asparagus and truffle, the loveliest ($28++). Tied in second place, the fresh Hokkaido Scallops with cucumber and juicy Beef Tataki with pumpkin ($20++ each). Being Italian, Chef Armando’s carbs are, not surprisingly, a force to be reckoned with. His Carnaroli Risotto, a pot of flavourful chewy grains with duck, foie gras and cauliflower, was immensely rich and flavourful ($38++). I was so infatuated with his simple but fabulous Fresh Fettuccine I posted about it practically on-the-spot. Seriously, everyone at the table couldn’t get enough of that pasta dressed in sage butter and truffle either ($38++). Chef’s proteins were enjoyable as well as evidenced by the short work we made of the crispy-skinned Organic Spring Chicken and the Josper-grilled Iberico Pork. We grazed across a few desserts as lunch drew to a close. Although I could appreciate the charms of the Champagne Jelly with berries and Chocolate Soufflé, it was the Raspberry and Coconut Crumble that my spoon kept gravitating towards again and again. Besides the a la carte menu, Chef Armando also offers a Business Set Lunch (3-course: $42++, 4-course: $49++) and a 5-course Degustation at $88++.
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Tiramisu Choux Thought this was going to be expensive considering the location but $5.00++ did not hurt the wallet so bad considering how I ordered this pretty much without looking at the price tag. Thought the choux pastry was a well-executed one considering how the pastry was light and crisp on the exterior. Much of the pastry is filled with a smooth and luscious chocolate mousse within, whilst topped off with and aromatic vanilla mousse over the top; a sponge cake soaked in coffee is hidden somewhere in the middle — a surprise element that brings the "tiramisu" into this dessert whilst dusted with chocolate powder over the top. Though the pastry was pretty much on point, the cream puff felt a little remote from being an item that replicates the classic Italian dessert, especially considering how the chocolate seemed to be the most dominant flavour here. A pity how this also seemingly lacked an alcoholic punch; perhaps a move to keep it kids-friendly to the young guests that may visit the hotel lounge.
Xing Wei
Pastries from Platine by Waku Ghin, available at Renku of MBS for those who enjoys indulgence in refined creations. Their signature Black Forest was one of a kind. Layers of its trademark flavours in consistent smooth mousse. All the flavours came together beautifully in the attractive pastry. The Strawberry shortcake had such light cream it married the fresh sweet strawberries for a delicate treat.
I makan
[Renku Bar & Lounge] . Refillable Afternoon High Tea at @renku.lounge . Afternoon High Tea is available daily from 2pm to 3.30pm (first seating) & 4.00 to 5.30 (second seating) at $48++ . Location: @marinabaysands Marina Bay Sands, Hotel Lobby, Tower 1, 10 Bayfront Ave, Singapore 018956 . #renkusg #renkulounge #marinabaysands #burpple #burpplesg
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