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Featured In 4 Guides
Inside Scoop
Not worth the price! 🥴 Was honestly looking forward to trying this place but was utterly disappointed by their most famous dish the ‘Epic’ Beef Gyudon ($25++) it lacked flavour in the entire dish and its only saving grace was the foie gras. when we spoke to the waiter to ask if there was anything that could be done, he came back saying that “it is supposed to taste like that” and proceeded with a tub of truffle oil (LITERALLY THE OIL) on the side with a sauce that was meant for another dish. i was utterly disappointed not just with the quality of food i was paying at a steep price but also with the professionalism and customer service they provided!!! The Nanban ($9) was very average, the batter was heavy and thus it didn’t leave the fried chicken with a crisp airy feel. overall would rate it a 6.5/10. i was rather interested to try their other dishes such as the tempura kangkong and chicken bones. The best dish of the day was the Salmon Belly don ($18) which was on the seasonal menu. the salmon portions were huge and due to the cut of the salmon being the belly, it was extremely tender and flavourful. the flavours used were extremely well balanced & i was extremely satisfied with the dish. overall experience: service: 3/10 ambience: 7/10 quality of food: 6.5/10 would i go back? NOPE. especially because the only good dish is on a seasonal menu which will be gone soon.
Whitney
4d
✨The Refinery 🇸🇬✨⁣ ⁣ How about some Wagyu Tartare ($15) and a bowl of grilled salmon don ($12) for you? 😍⁣ ⁣ I was pleasantly surprised with the wagyu tartare as they added satay sauce to the tartare. Interesting choice of sauce and it elevated the flavor of the beef. 😌😌 However, my lunch buddy didn’t like the satay sauce so it really depends on your taste preferences. 🤪🤪⁣ ⁣ As for the grilled salmon don, no complaints about the grilled salmon and rice but would prefer more sauce/seasoning on the rice. ☺️☺️ ⁣ ⁣ 🍽 is at 115 King George's Ave, 02, 208561⁣ ⁣ 🕰 Mon-Thurs 12-3pm / 6-11pm ⁣ 🕰 Fri 12-3pm / 6-1am ⁣ 🕰 Sat 11-4pm / 6-1am ⁣ 🕰 Sun 11-4pm ⁣ ⁣ Overall Rating: 3.5/5⁣ Things that I loved: The ambience & pocket friendly prices. 😌🤩⁣ ⁣ #burpple ⁣
Christine
10w
Iced Mocha Can’t really go too wrong with some chocolate coffee to usher in the weekend, it’s Friday Friday gotta get down on Friday
Leonardo
11w
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BEYOND
Featured In 1 Guide
Ribbed For Your Pleasure Alittle tashi’s grilled lamb ribs ($26++) was probably the least aesthetically pleasant dish that nice, but it was arguably the most delicious dish on the table that night. Marinated in mint yogurt, these ribs are slow cooked for 6 hours before being plated alongside a serving of pickled beetroot. The result is outstandingly juicy and tremendously tender meat that slides off the bone with its semi gelatinous fat. It’s mildly gamey, not quite enough to be off-putting, and the flavors within are moderate. There’s a nice bit of char, which lends a nice bit of smokiness to these tender ribs. These lamb ribs might not be the most radical, reality altering ribs in existence, but they’re addictive enough to eliminate the concept of a ‘paiseh’ piece and result in a hunger game over the last luscious lamb rib.
Russell
32w
Bruh, I’m Like, So Baked Right Now Lmao Alittle tashi is built from the ground up on a tapas/sharing plate concept, so the Baked River Prawn ($32++) does raise a whole lotta eyebrows as it seems to be in complete rebellion of said concept. A colossal river prawn is butterflied right down the middle and baked, and is then draped atop a bed of crispy shiitake garlic rice like one of your sexy French girls. Ginger scallion sauce is then squirted right down the prawn’s crack for a little extra excitement and flavor. It wasn’t as fresh as it should’ve been, but it ain’t all that bad in all honesty. The crispy shiitake garlic rice would be better off with a more pungent garlic flavor, but other than that, it was pretty decent. Sure, the rice is kinda hard and crunchy rather than soft & fluffy, but they did put ‘crispy’ right there in the menu so you had ample warning of what to expect. The real reason why I thought this dish was rather weak when considering alittle tashi’s foundational concept of Asian fusion sharing plates was mainly down to that river prawn. It’s large enough to be shared between two, but when you’ve got a ménage a trois or more, that prawn is under equipped for said task. And when you consider the fact that this dish is $32++, it’s real easy to believe that you’ve been cheated. Especially if you don’t use #BurppleBeyond. Tasty? Yes. Worth it? No. Hotel? Trivago.
Russell
33w
Surf N Turf, Not Surfin Bird The bird is NOT the word here, as this unholy matrimony of roast pork belly and mussels is all about when porcine met mollusk. Yes I know, Crispy Pork Belly & Mussels? The name alone is crazy enough, but follow me down the rabbit hole and you’ll see how deep this goes. The mussels are just standard issue mollusks straight out of the shell, nothing special really. The crispy pork belly, on the other hand, was deliciously decent even on its lonesome. Sure, the rind could’ve been a lot crispier, but the juiciness of the superbly seasoned meat and the tantalizingly well cooked lard made the pork belly stand out. However, the thing that manages to seamlessly fuse the two elements together isn’t black magic. It’s a sweet & sour black tamari sauce, as I have been reliably informed by alittle tashi themselves. That sourness works well to cut through the admittedly negligible brininess from the mussels, as well as the fatty richness of the pork belly. Seafood excels when paired with sweetness, and the mussels really shone with that hint of sweetness, and so did the pork belly. It’s a daring dish, and it’s true, who dares wins. This dish was one of the two outstanding dishes that night, but I still can’t help but think that at $30++ for a plate, this was overpriced. Fortunately, with #BurppleBeyond, we did get another dish free with this baby, so it made that $30 oh so absolutely worth it.
Russell
33w
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BEYOND
Featured In 3 Guides
Wan He Lou @wanhelou is mostly known for its value-for-money delicious lobster porridge. But apart from that, we highly recommend that you order their signature honey kurobuta pork chops and salted egg lotus root chips! It will surely be a feast that will put you in a long food coma haha but totally worth it! The salted egg lotus root chips are superrrr addictive!! We think it’s actually more satisfying than salted egg fish skins! Ok on the flip side, we do think the portions are better suited for 3 people. Sorry la we don’t know how to eat in moderation and have portion control issues okay.
D x T
29w
For Comforting Lobster Porridge and More Make a mental note of this spot for casual group dinners in Jalan Besar. Raved about by many is their umami-licious Teochew-style Lobster Porridge ($29.90 for 2 halves, $55 per lobster). Unless you're really craving a lobster feast, the $29.90 option will satisfy. Add on the tender and chewy Pan Fried Kurobuta Pork (from $14.90) coated in an addictive sweet sauce, and get your snack on with their Crispy Lotus Root With Salted Egg ($11.90) for crunchy deep fried renkon chips drizzled in a creamy salted egg yolk sauce. Photo by Burppler Yan Fang Lim
Burpple
30w
Kurobuta Pork When this plate of Kurobuta Pork (S) was served, it left our jaws dropping! The portion looked so fine (in other words, pathetic)! BUT, IT TASTED SO GOOD! The red meat is tender yet has a bite to it. It has that wok hei/grilled aroma. Pieces of really well cooked meat that sent pleasures to my palate. The honey chicken drumlets were yummy too but the sweetness was cloying. Do try their Salted Egg Yolk (SEY) Lotus Chips! Every slice is evenly coated with that slightly creamy yet sandy SEY! Perfect for beer pairing. Wan He Lou's signature is actually their lobster porridge! The lobster is about 700g (as advised by the staff) and is served in a huge pot of broth. The porridge + broth is good for sharing among 4 pax! The soup isn't overwhelming with the sweetness of the crustacean. It certainly didnt blow me away but I found myself getting 3 bowls of it! Addictive! The texture of the broth with rice was pretty one dimensional. Perhaps they could top it off with some rice crisps.. Both meat were ordered in small sizes, except the SEY Lotus Chips that was in medium. We also got a small plate of stir fried long beans. Together with 1 lobster porridge and using Beyond's 1 for 1 (for the meat dishes), the bill came up to about $120. Not the cheapest for zichar but hey, you get atas food like lobster and kurobuta pork! Also, the place is airconditioned (gst &svc charge applies).
Pearlyn
45w
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Featured In 1 Guide
Chinese Taro in Hot Toffee And my personal pick, being the sweet-tooth that I am, was the Chinese Taro in Hot Toffee ($12/small). Well-executed, the dessert is made to order and presented at the table with the staff separating each piece coated by the molten syrup by dunking them into ice water - creating a crystalised shell and then sprinkled with sesame seeds. Grant with a choice of Yam or Sweet Potatoes, we had the former and it was so good. The tender bite of yam is accompanied by the caramel sweetness of the crunchy exterior. Hence, I would highly recommend all to order this to end off your meal. Think a warm, glossy, honeyed glaze coupled with the natural earthiness of the root vegetable.
Vanessa
6w
Baozi Stuffed with Juicy Pork in Bamboo Steamer On a roll, their rendition of the classic Xiao Long Bao or as known on their menu as Baozi Stuffed with Juicy Pork in Bamboo Steamer ($5/Small, $8/Medium) were definitely crowd pleasers. Wrapped in respectably thin dumpling skins, the staple dish was slightly larger that those I was familiar with and that was really a plus point in my books. With the increase in size, there were more broth and ingredients in each mouthful - the proportion of each element just right. The soup itself was lip-smacking, light and fresh-tasting.
Vanessa
6w
Fried Dumplings with Leek, Pork and Shrimp Thin and beautifully crisp, the Fried Dumplings with Leek, Pork and Shrimp ($7.80) were a tad greasy in my opinion yet oh-so-good! The minced meat filling being both savoury and fragrant. Love that you get the satisfying crackle from the lattice and the silky smooth skin of the dumplings. The hint of sweetness from the plump chunks of shrimps as you bit into the juicy packages were icing on the cake. Do note to eat it while it’s hot.
Vanessa
6w
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