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BEYOND
Featured In 1 Guide
Anniversary Set (promo $31.50) ⭐️ 4.5/5 ⭐️ 🍴As part of their anniversary, #brine is offering 25% off their 4 or 5 course set menu from now till 31 July! It’s 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 purée 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 📍@brine.singapore, 775 North Bridge Road Singapore #cafehoppingbugis
Cafehoppingkids
2d
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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Chicken Liver Is Good Value @ $7++ Hard to find, as it is tucked behind the Min Jiang @ Dempsey restaurant. The signature uni shabu shabu is extremely yummy, although it costs an outrageous $68++. The chicken thighs stuffed with glutinous rice and topped with uni is overrated. The yakitori dishes are delish, more ‘refined’ than at other superior yakitori places. There are some rip-offs, like the raw white corn at $24++!! Great choices of Japanese whiskey and sake. Cocktails are also unusual, although the soursop margarita is a bit too sweet. Attentive, albeit slow, service. It is extraordinarily pricey for a casual restaurant - unless you stick to the lunch sets, you would end up paying $130 a head. So, lots of expats or nouveaux riches among the clientèle.
5h
Chicken Patty Not Worth $18++ Hard to find, as it is tucked behind the Min Jiang @ Dempsey restaurant. The signature uni shabu shabu is extremely yummy, although it costs an outrageous $68++. The chicken thighs stuffed with glutinous rice and topped with uni is overrated. The yakitori dishes are delish, more ‘refined’ than at other superior yakitori places. There are some rip-offs, like the raw white corn at $24++!! Great choices of Japanese whiskey and sake. Cocktails are also unusual, although the soursop margarita is a bit too sweet. Attentive, albeit slow, service. It is extraordinarily pricey for a casual restaurant - unless you stick to the lunch sets, you would end up paying $130 a head. So, lots of expats or nouveaux riches among the clientèle.
5h
Will These Chefs Be Driving Porsche’s Soon? Hard to find, as it is tucked behind the Min Jiang @ Dempsey restaurant, but by no means Bincho at Min Jiang is a bin for the show at Min Jiang. The signature uni shabu shabu is extremely yummy, although it costs an outrageous $68++. The chicken thighs stuffed with glutinous rice and topped with uni is overrated. The yakitori dishes are delish, more ‘refined’ than at other superior yakitori places. There are some rip-offs, like the raw white corn at $24++!! Great choices of Japanese whiskey and sake. Cocktails are also unusual, although the soursop margarita is a bit too sweet. Attentive, albeit slow, service. It is extraordinarily pricey for a casual restaurant - unless you stick to the lunch sets, you would end up paying $130 a head. So, lots of expats or nouveaux riches among the clientèle.
5h
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Featured In 2 Guides
An Ice Cream Trolley For Palate Cleanser? Wow! Trust Executive Chef Sebastian to ensure a palate cleanser at his Two Michelin Star restaurant is a completely different creature. Not content with an elegant quenelle of sorbet, he introduced an entire ice-cream trolley about four months ago. So what is usually an interim course in a fine dining meal (which doesn’t even get a mention in menus most of the time), has become a genuine treat to look forward to during lunch or dinner at Les Amis. On the day my friend Annette and I visited, there were five flavours to choose from, all homemade of course. It doesn’t take a genius to guess how many we ended up with. We did seem to enjoy the Sicilian pistachio and the Piedmont hazelnut most. The flavour we weren’t too crazy about was the four-fruit sorbet.
Veronica
1d
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 granité 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
5d
The “La Langoustine De Loctudy” Is The Must Try Here. If I had to pick one dish that I consider a must-try at Two Michelin Starred “Les Amis”, this would be it: the “La Langoustine De Loctudy”, 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’ 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
1w
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