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Hot 100 2019
Featured In 6 Guides
Charmed By The Beef's Sweet Nothings This sexy 𝗯𝗲𝗲𝗳 𝗺𝗮𝗿𝗺𝗮𝗹𝗮𝗱𝗲 ($14) was another dish I enjoyed at home from this perennial michelin and @worlds50best favourite. Strikingly sweet and irresistibly juicy, it had more charm than your average pickup artist. With all that slick potency, the sourdough was surprisingly unsoaked and kept its crisp integrity. The beautifully tart pickles helped to pile on the sweet nothings, adding some playfulness to the sweet bomb. Rounding up the experience was an satisfying finish of smoky mayo that cleared through the sweetness. Honestly a touch cloying but deeply satisfying nonetheless. IG: @indulgentism
Evan
8m
Passionfruit Curd Doughnuts ($24) These passionfruit gems are worth the wait, and the incessantly need to keep refreshing the page till I find the next available date. Fluffy doughnuts were stuffed to the brim with sweet, yet tart passionfruit curd, without going overboard. The perfect harmony of these doughnuts made me want to keep all pieces for myself, but sometimes, good stuff are worth sharing. You can purchase them through Burnt Ends' website, under the Bakery tab. While you're at it, try their Crack Buns ($8) & Focaccia ($5). Those were gone before I could snap some photos.
Amanda
1w
Signature Pulled-Pork Sandwich You can’t buy happiness but, you can buy Burnt Ends’ Signature Pulled-Pork Sandwich, which is similar to happiness. This sanger is so good, packed with so much meat, filling meat lover like myself with happiness. Unquestionably deserves the recognition they have as one of the best burger in Singapore. Pickup’s order could be made through email, that’s how I submitted my order as I could not hit the min. Available for takeaway & delivery; Deliveroo & Islandwide Delivery(min. $75) — Burnt Ends Sanger $21.40
Jessica
3w
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Hot 100 2019
Featured In 1 Guide
Toro Taku Roll ($65) - For When You Want To Spoil Someone. A day after One MICHELIN Starred @sushikimurasg announced the launch of their takeaway menu for this Circuit Breaker period, my #FoodieFriendForever Leon (IG: @uncle_lim_chiak) surprised me with the “Toro Taku Roll”. It’s one of Chef-owner Tomo’s signatures that I use to savour as a Temaki (uncut handroll) whenever I dined in. For takeaway, Chef has the Negitoro (his minced tuna is so rich and oily - yums!), crunchy pickled radish and his special Shari (seasoned Japanese rice) made in the form of a big fat Maki ($65). It does make it easier to share but trust me, you will not want to. To order, please Whatsapp: 8428 0073 .
Veronica
9w
Awesome Edomae-style Omakase at Sushi Kimura! Friendly and attentive staff made levelled-up the whole dining experience. Well deserved 🌟 for Kimura-san and staff!
Gerald
16w
Shiraae (included in $250++ kaiseki dinner). This was first taken during Chef Akane's kaiseki dinner conducted at Sushi Kimura. But her own restaurant is opening soon, so keep a lookout for good news coming our way soon! 🔸 Pictured is Japanese fig with Shine Muscat and Tofu Sauce. The thick, rich texture with strong flavours from fig, was balanced by grapes to lighten the consistency. 🔸 #michelinSG #michelinstar19 #sashimi #japanesefig #kaisekisg #sushikimura #foodphotography #fujifilm #burpple #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #晩ごはん #夕ご飯 #和食 #shinemuscat #おまかせ #seafood #sgrestaurant
Justin
27w
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Hot 100 2019
Featured In 2 Guides
For a Michelin-starred Experience Treat your tastebuds to a trip around the world when you come for Chef Ivan Brehm's "crossroads cuisine" cooking. The Chef's Tasting menu ($180, add $120 for wine pairing and $125 for sake pairing) is a 10 Course gastronomical journey that will take you from Hokkaido scallop tartare with toasted coconut and caviar, to poached Alaskan king crab in a black pepper and Tahitian vanilla sauce, to a bright and bold Saffron Fish. You'll end the meal on a sweet note with a unique Chinese liquorice and violet flower parfait. Photo by Burppler Victoria Hii
Burpple
25w
5 Course Lunch ($108++) It's been a while since I've really fallen in love with any restaurant but I think Nouri comes close. I first enjoyed Chef Ivan Brehm's cooking at Bacchanalia, but now without having to be restricted to a fixed genre he creates magic with his "crossroads cuisine". Expect big bold flavours, balanced by skilful use of herbs and acid. For my 5 course tasting menu (lunch), the first 3 courses were seafood based (hirame ceviche, carabinero prawn, acaraje fritter on crabmeat) , and the main was a meat (wagyu beef). I actually enjoyed the seafood more but that's personal preference. If you found odette rather meh like I did, come here instead. . Service is relaxed and friendly (vs. stuffy and formal) the way I like it, but not as professional as other starred restaurants, Eg. sommelier didn't come over to discuss wine choice despite our server asking him to, very slow to top up wine, bill somewhat rudely presented before we asked for it. . 💡i chose the $108 menu as the main for that day was wagyu beef rather than normal tenderloin in the $88 menu. Just ask your server for the difference (menu varies seasonally).
Smitten
1y
Liquorice and Violet Available on the 7 course chef tasting menu. Ended the meal on a sweet note with this violet flower parfait spiked with Chinese liqourice sandwiched between two circular love letters combined with pickled lemon, then rolled in Anise powder. Really enjoyed the flavor profile from this delicate yet complex dessert!
Victoria
1y
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This Dinner Is Proof That What Doesn’t Kill You Makes You Stronger. Post-Circuit Breaker and Phase 1 Odette crackles with startling energy. From service to food, there‘s a palpable sense of eager exuberance. And that translated into what I will state for the record as the very best meal I have had at Odette to date. As usual, nothing matters more to me than how the food tastes, and throughout that evening, flawlessness prevailed in every course at this Three MICHELIN Stars restaurant, which so happens to be sitting pretty at No. 1 on “Asia’s 50 Best” list this year and last. Chef Julien and his team certainly brought their A game and then some. Dinner commenced with Grignotages which comprised of a modern, elegant gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell. The Signature Mushroom Tea with Cep Sabayon blanketed by Manjimup truffles followed. I enjoyed the hit of deliciously-prepared earthy aromas very much. When the breads appeared, I almost shed a tear of joy, and went at them like my life depended upon, alternating between the very special olive oil and whipped butter to enjoy them with. Arriving next was Marukyo Uni to be partaken in two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and a dainty sandwich. I did as told - to start with the former, move on to the latter then return to finish the former. To say this course stunned would not be inaccurate. Sous Chef Naka Xiong presented the cold Hokkaido scallop with horseradish, dill, and sago seaweed cracker, a dish that silenced our table with its exquisiteness. It was then General Manager Steven’s turn to play “rainmaker” as he shaved a truckload of truffle over what I term a “Thicc French Onion Soup”, a delectable concoction of caramelly-sweet Cevenne onions, 40-months-aged Parmesan, Amontillado sherry and croutons. The Limosin Veal Sweetbread (thymus or pancreas of a calf or lamb) which Chef Julien himself brought into our room, was a revelation. Simply roasted with garlic and thyme, and plated with vinjus sauce with a touch of sherry vinegar, it was easily the most delicious rendition I’ve eaten in a long, long time. Apportioned just right, the richness of the sweetbread was countered by a crunchy finish and the sauce. This is the kind of dish that can tip into “jelak” territory in a blink of an eye, so it has to be prepared with sensitivity. There’s no doubt Team Odette delivered. Anyone who likes crustaceans would be blown away by the Langoustine and Foie Gras Ravioli. And the accompanying sauce, a lavish Laphroaig whisky-laced potion, left us gobsmacked. I was particularly happy with the grilled Kinki fish plated with tempura zucchini flower and girolles mushrooms that was served next. Again, it was the fantastic sauce that floored me. Before dinner began, during my chat with Chef Julien, I’d told him I wanted to replace the lamb course if there was one (yes, at that point, none of us knew what he had planned for our menu). But the good man convinced me to give it a try. So I did. Zero regrets. Although there was still a hint of gaminess, I hardly noticed because the perfectly cooked Axuria Lamb Saddle was shockingly smooth and flavourful. The Purple Artichoke, the Menton Lemon and the Jus “Tranché” contributed significantly to my overall enjoyment of the dish too. When the cheese cart arrived, I couldn’t not indulge in a wedge of the Brie with Truffle and Walnuts, Comte and the sexy-stinky Aged Epoisses. They went well with the mini truffle-topped salad. You bet I was on cloud nine by this point. The palate cleanser, a precise perfection starring muscat grapes was otherworldly good. So good, one portion wasn’t enough. Not only were beautiful produce of white peaches from Fukuoka and raspberries used by Pastry Chef Louisa Lim in her dessert but the flavours and textures were artfully combined to the nth degree. I loved it. Bringing our spectacular meal to a splendid end were petit fours of a lychee and raspberry Ice-lollipop, traditional Canele, sweet Japanese Melon, French Cherries and Chocolate Tart with shaved Tonka Bean. Odette’s take-home gift, a lovely jam based on Chef Julien’s grandmother’s recipe, is always a welcome treat and a lovely way to extend memories of a meal there by a few days. In case you are wondering, the total bill for each of us that night came to close to $550 per person inclusive of the two bottles of red wine recommended by Sommelier Vincent. Yes, it’s very expensive but I felt it’s worth every cent.
Veronica
1w
This Hard-to-Find French Pastry Is Now Available On Odette’s Takeaway Menu ($28 for 9 pcs). T R E A T Odette’s Cannelé possesses all the qualities expected of this specialty from the Bordeaux region in France. The small and fragrant vanilla-flavoured pastry had a dark, almost-burnt, thick caramelised crust. In contrast, its core was very soft, almost like a firm-ish custard. Superbly delectable bite this is. To place an order for a box or two, please click on the link in @odettesingapore’s bio on Instagram.
Veronica
11w
Exquisite Tarts From 3-MICHELIN Starred Odette Is Available For Takeaway ($38). T R E A T When I went to collect my order of the “Bresse Poularde Au Vin Jaune” from @odetterestaurant on Thursday (you can read about the delectable French chicken and rice dish in my earlier post), I learned from Marta who passed me my bag of food that @chef_julien had gifted me dessert as well. Yay! Could I wait till after dinner to have them? Of course not. Greedy me attacked the gorgeous “Trio Of Tarts” soon after I got home. With a pastry shell like fine bone china, the tarts were exquisite to the nth degree and required a careful touch when picking them up. I started with the “Yuzu Blanc Manger & Lemon”, a heavenly creation with a cloud of meringue on luscious lemon curd cradled in the thinnest crisp tart base. Then, the “Korean Strawberry and Basil” which had a lovely rose-scented jam filling beneath the custard. I am guessing it‘s the same one based on Chef Julien’s grandmother’s recipe that guests get to take home a jar of when they dine at #odetterestaurant. I thought it went exceedingly well with the fresh fruit and herb. Sitting squarely on the rich end of the spectrum was the “Jivara Chocolate and Tonka Bean” tart with its luxurious ganache filling. I found this especially lovely with a cup of black coffee. To place an order for the above, please click on the link in @odettesingapore’s bio on Instagram.
Veronica
11w
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Featured In 3 Guides
Wagyu Short Rib Don ($47+) Before we can dine out and meet our friends again on Friday, why not try Michelin-starred Meta’s Wagyu Short Rib Don ($47+) that’s only available as part of their circuit breaker menu? The flavourful wagyu short rib that sits atop a bed of rice is so succulent and tender that it literally melts in your mouth. What makes the short rib excellent is how the meat is marinated and cooked - served medium rare as seen with the reddish brown colour of the meat. Beyond the beef, it’s served with a runny soft boiled egg, maitake mushrooms, pickled vegetables, caramelised onions and garlic chips with spring onions for garnish. If you’re feeling lavish, you can add a piece of foie gras ($28+) although it isn’t necessary. The foie gras was rich and buttery that elevated the taste profile of the dish. Eat it together with the wagyu and you’ll be on cloud nine. However, the portion of the foie gras didn’t really justify the price too much. Everything perfectly complemented each other. I don’t usually enjoy eating mushrooms but the maitake mushroom is exceptionally tasty. And the rice was really fragrant and well-seasoned. I didn’t have many beef bowls during this period but this is certainly unforgettable. The quality of food served tasted just as good as having it when you’re dining in. Available for takeaway and delivery.
Terence
3w
@singaporeliciouz sent me special bday treat. She told me, dont order or tabao anything for my lunch. And its from @metasingapore.... Yay 🙌. . Feature : 💕Iberico Pork Don $40 Iberico Pork, Korean Rice, Garlic Chips, Pickled Shishito, Ssamjang, Slow-cooked eggs, Kimchi . 💕 Wagyu Beef Don $47. Wagyu Beef, Korean Rice, Garlic Chips, Maitake, Seasonal Pickle, Gobo Sauce, Slow-cooked egg . 💕Gimbap ala Carte $15. Very happy with the meal, it's really good. Both proteins are tender, many elements, texture and flavour in the bowl, complement one another and balance well. I can't decide which one is my favourite 😋. Thank you cae @singaporeliciouz for special treat 😘, cant wait to meet after #circuitbreaker end. To place order, can visit this link https://iorder.aptsys.com.sg/120/224/menu. Delivery fee is $10 if below $100, above $100 is free delivery. . 📍Meta Restaurant. 1 Keong Saik Road.
Cecil
7w
Korean Heritage Food Is Perfect For This Circuit Breaker Time T R E A T @kieranngsweepoh’s big heart led me to try the food I‘ve been eyeing, sooner than I thought I could - the Korean dishes that Chef-owner @sunkimchi and his team have been preparing since the start of this Circuit Breaker. A few items are pretty much fixed in the a la carte menu but the Korean Heritage Set is refreshed weekly if I’m not mistaken. I was fortunate enough to have received a mix of both. The two items from the a la carte were the big and tasty Meta Family Meal #Gimbap, also known as Korean rice rolls with tuna, egg and vegetables ($15), and the Banana Chocolate Millefeuille ($20), a crispy flaky dessert that‘s calibrated on point for richness, flavour and sweetness. Even though it is meant for one person, the Korean Heritage Meal ($38 this week) has a few components (do follow @metasingapore’s Instagram account to be kept updated on the next Set Menu so you can pre-order). This week’s included a Botanjang (very flavourful soy-marinated raw prawns that had a tinge of salacious spiciness), Egg Jangjorim (the popular marinated runny-yolked egg), Korean Chicken Stew (a hearty, comfort food-style main dish filled with soft carrots and potatoes) and a tray of Steamed Korean rice topped with tobiko and seaweed. If you are keen to try their Takeaway offerings (and I recommend you do), please: Call: 6513 0898 WhatsApp: 9750 8275 Pick-up hours: Tuesdays to Sundays, 11.30am-9pm.
Veronica
10w
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Featured In 3 Guides
The NEW Summer Menu by Executive Chef Kirk Is Really Quite Spectacular H O S T E D Believe it or not, this was my first time dining at One MICHELIN Starred “Jaan by Kirk”. My friend Annette and I were seated a corner table and had our eyes treated to jaw-dropping views from this up-in-the-sky restaurant as we partook of the new Summer Menu for lunch. Solidified around the concept of #ReinventingBritish, Executive Chef Kirk’s food has a major case of acute tastiness which I should warn you, can trigger heart palpitations right off the bat. I felt it myself, particularly with the “fish and chips” and Devonshire cheddar buckwheat pancake, two of the four exquisite snacks that flagged off our meal. Sourcing wherever possible from his place of birth - Devonshire, England, Chef Kirk’s culinary creations are as imaginative, beautifully articulated and satisfying as the best stories. Each course had an opening that drew me in and content that had me transfixed till the end. Which was what happened with the Roast Potato Soup served with a Mini Loaf, the Summer Beans Salad - a texturally-fun fest of different beans, English peas, Prosciutto ham, quinoa and parmesan cream prettied up by flowers from Jaan’s garden on level 5 of the Swissotel Stamford Hotel, and again, with the irrepressibly bouncy-of-flesh Scottish Langoustine tempered by a Baby Courgette. Just as enthralling to me were the poached snapper in a English pea and mussel sauce, and the smoky Wagyu the team had substituted the original stated course of Salt Marsh Lamb Loin for. I did sneak a bite of the Shepherd’s Pie, the second half of that from Annette and thought it was really good, not at all gamey. The picturesque palate cleanser with its mini bottle of cherry liqueur was inspired by picnics in the park. I loved how it dazzled with refreshing brightness from different sorbets and citrus-based elements. As for the strawberry dessert, I was so well and truly charmed I plan to devote a post to it.
Veronica
45w
British pork loin with onion and aubergine. This is one of the most amazing pork dish I have had in awhile. 👌🏻 Always happy to be back here at Jaan. 😊 #lunchwithfriends #jaanSG #reinventingbritish
Caecilia
1y
@jaansg , Singapore French Fine Dining, served British-inspired menu by @chefkirk_w , Simple Yet Complex, is not just beautiful dishes, but also reflect both culinary tradition and creativity. Feature the signature dish by @jaansg , Eggs in an egg. A confit of organic egg yolk served with cauliflower custard and pickled shimeji mushrooms and tops it with caviar. I love this 🥰. 💰$158++ for 6 courses menu. 📍Jaan. 2 Stamford Road, Level 70. Equinox Complex. Swissotel Stamford.
Cecil
1y
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Hong Kong Traditional Rice Dumpling ($23.55). Rice dumpling from a master. Chef Cheung said each year, Summer Pavilion only sells one type of dumplings, and it's the traditional Cantonese dumplings. 🔸 There's a wonderful mix of ingredients in it, including Roast Duck, Roast Pork, Dried Scallop, Dried Shrimp, Salted Egg Yolk, Mushroom, Lotus Seed, Chestnut, and Green Bean, as I read from the description. 🔸 But what they don't tell you in the description, is how wonderfully made the rice is. It's soft, yet tightly packed, and not too wet. It's well-flavoured, very 入味. And dumplings came with a scallion oil sauce, Chef Cheung said it's optional to go with the dumplings, but it added the fragrance to the dumplings, achieving 色香味 simultaneously. So good.
Justin
2w
Not the usual fishball here. This is the Poached Iberico Pork Glutinous Rice Dumpling and Cabbage in Superior Chicken Stock from Summer Pavilion’s CNY Menu this year. We like the interesting combination of fillings here in the dumpling and needless to say, the broth is so enjoyable. Off work finally, and hopefully some spring cleaning time in a bit!
The
23w
Hokkaido King Scallop, Black Caviar Yu Sheng ($336++ for large). Besides the classic salmon yusheng, Summer Pavilion also offers abalone yusheng; lobster yusheng; and a vegetarian yusheng. The most luxe version would be this with Hokkaido King Scallops and real caviar (ie, not avruga). 🔸 This yusheng is also served as part of the most premium Treasury Menu at $4888++ for 10 pax. You can swipe to view the Treasury menu first, before I start posting some dishes from it. 🔸🔸🔸 [Tasting] #diningatsummerpavilion #foodphotography #fujixh1 #fujifilmsg #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfinedining #sgfoodblogger #singapore #sgig #thedailybite #makan #burpplesg #foodie #michelinstar19 #michelinguide #chinesefood #gongxifacai #yusheng #cny2020 #michelinsg
Justin
25w
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crispy pork belly 😍 the skin was so perfectly crispy while the pork was tender and juicy, with a layer of fat that melts in your mouth. couldn’t have asked for more! their other selection of barbecued meats (honey glazed pork collar, roasted duck) all did not fail to impress as well. jiang nan chun really executes every dish flawlessly; though pricey, the quality is definitely top-notch. an amazing dining experience. 9.5/10 🌟
on the hunt for gud fud
20s
[Jiang-Nan Chun] - Toss to a year of prosperity, abundance and good fortune with the Abundance Abalone, Lobster and Salmon Yu Sheng. The fresh daily sourced lobster, abalone and salmon are complemented by hand-shredded seasonal vegetables, dressed in homemade condiments and sauces. The addition of pumpkin seeds, melon seeds and sunflower seeds give it a delightful healthy crunchy. . Find out more at https://www.sgfoodonfoot.com/2020/01/herald-in-prosperous-and-bountiful.html . Jiang Nan Chun (江南春) Four Seasons Hotel Singapore Second Floor 190 Orchard Boulevard Singapore 248646 Tel: +65 68317220 Nearest MRT: Orchard MRT (NS Line) Opening Hours: Daily: 1130am - 230pm, 6pm - 10pm
SG
24w
[Jiang-Nan Chun] - Prawn pronounced as "Ha" in Cantonese, symbolises laughter and happiness and on the plate we have the prawn cooked in two ways, Deep-fried Prawns with Sliced Almond and Crispy Rice and Deep-fried Prawns with Wasabi Dressing. It is double happiness on a plate. . Find out more at https://www.sgfoodonfoot.com/2020/01/herald-in-prosperous-and-bountiful.html . Jiang Nan Chun (江南春) Four Seasons Hotel Singapore Second Floor 190 Orchard Boulevard Singapore 248646 Tel: +65 68317220 Nearest MRT: Orchard MRT (NS Line) Opening Hours: Daily: 1130am - 230pm, 6pm - 10pm
SG
24w
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Had a wonderful meal at Braci by Chef Mirko Febbrile. These are only the snacks, including a potato and hazelnut mousse in an impossibly thin shell, topped with shaved tuna heart, cheese with beautiful aroma of white peppers, and pane di altamura bread served with olive oil from Beppe De Vito's family abode in Puglia. 🔸 I'll talk about some of the actual courses in due course. To sum up, all of us enjoyed the meal, very much.
Justin
1w
Braci’s NEW Takeaway Menu: A Little Effort, A Lot Of Satisfaction. M E D I A D R O P Dining in at @beppedevito’s One MICHELIN Starred @braci.sg restaurant last year had exposed me to the exacting exquisiteness of Head Chef @iammirkofebbrile’s style of progressive Italian cuisine which I love. So when @lylatheeatgirl contacted me about sending over the “Set Menu for 2” ($208) from their newly-launched Takeaway Menu, I was elated and a little curious at the same time as I was keen to see how their casual-luxe brand and cuisine would translate. Clearly, the Braci team has thought of everything because there’s a ready-to-eat and a D.I.Y. option for most of their dishes. While the former spells convenience, the latter allows for the finishing of the food to be done in your own home so it is perfect if you prefer your food as freshly-cooked as possible. I received the latter which I must admit, felt a little daunting initially for your truly who’s quite useless in the kitchen. But once I read through the instruction cards (they come with beautiful photos for visual cue and to inspire), I felt calm and am proud to announce that the heating up and plating process went very smoothly. And the effort I invested was MORE THAN WORTH IT. I started with the easiest, and coincidentally, it was the appetiser I had selected - “Stracciatella with Root Vegetables, Tomato Vinaigrette and Toasted Nuts”. It was extremely delicious and I think my presentation looked pretty acceptable too (*she says it with some smugness* 😁😂). Instead of beginning my meal with the “Altamura Bread” (it’s Italy’s oldest bread from Puglia) with the EVOO and garlic herb oil (these came in a gift box of mini glass bottles) which is the proper service flow in the restaurant, I decided to enjoy it with the Stracciatella, and discovered they were wonderful together too. The two pasta courses of “Tagliolini with Grilled Mozambique Scampi” in an astoundingly umami uni sauce and the “Pappardelle with White Asparagus and Summer Truffle” were equally amazing in different ways. You can colour me highly impressed. For the mains, I chose a seafood and a meat. The “Cioppino” which starred a big piece of cod fish, and arrived with an entourage of young radish, peppers and a tube of fennel oil to be drizzled on, was superbly fresh and tasty. As much as I loved every item from that menu, it was the “Wagyu Beef Short Rib” that shone brightest for me. Its texture was UNREAL and I say that with heartfelt awe. The accompaniments of romanesco, mushrooms and a swoon-worthy truffle potato mash cemented the dish’s status in my mind as truly outstanding. If you are fond of red meat, I highly recommend ordering this to try. The signature Tiramisu (not shown) was my dessert that evening. Do note Braci’s style is firmer rather than “wet” and has a lot of dark chocolate to complement the coffee and alcohol elements. All of the dishes I’ve mentioned above are available a la carte as well. Please tap on @braci.sg’s link-in-bio on Instagram to check out the entire menu and to place an order.
Veronica
4w
Memories Of A Sicilian Cassata | Ricotta ice cream, pistachio marzipan, almonds, maraschino, mandarin orange pudding, bitter orange caramel | Really interesting dessert as it’s my first time tasting this flavours together in a dish. The ricotta ice cream gets a little heavy towards the end but luckily there were other flavours to lighten it up a little!
ngsy_
16w
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