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3 Course Set Lunch $38 Indulgent day! 3 course set lunch. They change the menu every month? Started off with bread sticks and fresh vakes. The bread was so good. So so good. Eat it on the spot! Appetizer - tart was so good. The partner got mozzarella cheese +$10 (imo... was so so). Mains - not much of a selection but I got the broccoli pasta. Perfectly al dente but still not my favourite. Partner got the barrumundi - skin was crisp to perfection *crunch crunch crunch*. The barrumundi had a very balanced flavour. It was a winner. Surprising as their mains are usually more focused on pasta. Dessert of the day. The trio was so good we enjoyed ourselves from cake 1 to cake 3. Lovely day!
Abi
15m
3 Course Set Lunch $38++ Indulgent day! 3 course set lunch. They change the menu every month? Started off with bread sticks and fresh vakes. The bread was so good. So so good. Eat it on the spot! Appetizer - tart was so good. The partner got mozzarella cheese +$10 (imo... was so so). Mains - not much of a selection but I got the broccoli pasta. Perfectly al dente but still not my favourite. Partner got the barrumundi - skin was crisp to perfection *crunch crunch crunch*. The barrumundi had a very balanced flavour. It was a winner. Surprising as their mains are usually more focused on pasta. Dessert of the day. The trio was so good we enjoyed ourselves from cake 1 to cake 3. Lovely day!
Abi
16m
Awesome $38++ Set Lunch! Indulgent day! 3 course set lunch. They change the menu every month? Started off with bread sticks and fresh vakes. The bread was so good. So so good. Eat it on the spot! Appetizer - tart was so good. The partner got mozzarella cheese +$10 (imo... was so so). Mains - not much of a selection but I got the broccoli pasta. Perfectly al dente but still not my favourite. Partner got the barrumundi - skin was crisp to perfection *crunch crunch crunch*. The barrumundi had a very balanced flavour. It was a winner. Surprising as their mains are usually more focused on pasta. Dessert of the day. The trio was so good we enjoyed ourselves from cake 1 to cake 3. Lovely day!
Abi
41m
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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
7w
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
20w
@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
31w
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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
13w
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
13w
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
14w
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Benja Chicken Three-Course Lunch ($39++ for 3 courses). To celebrate the launch of Benja Chicken, one-Michelin-starred Alma by Juan Amador will be showcasing the Benja Chicken in a special 3-course lunch menu available for three months from 3rd Sep 2019. 🔸 The three course lunch includes: 1. Chicken Terrine as starter (first photo) 2. Chicken Roulade, which is a new take on the classic chicken rice featuring chicken thigh stuffed with brown rice (second photo); and 3. Wild Berries, a sweet fruity dessert (last photo). 🔸 @benjachickenthailand is 100% natural, and bred in carefully controlled, cage-free farms. Besides the upcoming menu at Alma, it has been used by many chefs of Michelin-starred restaurants in Thailand such Saneh Jaan, Siam Wisdom and Paste. 🔸 Chef Haikal had moderated the sauces used in the meal, so we can all better taste the chicken, which I found to have a richer flavour profile, is tender, juicy, and naturally aromatic. 🔸 Benja Chicken’s offerings are also available at supermarkets from end October 2019 onwards. Retailing from S$10.50, the available parts are: * Raw Frozen Skinless Boneless Breast 520G * Raw Frozen Skinless Boneless Leg 400G * Raw Frozen Skin-On Boneless Leg 470G 🔸 #benjachicken #benjachickensg 🔸 [Tasting] #AlmaByJuanAmador #michelinstar #michelinguidesg #foodphotography #fujixh1 #exploresingapore #burpple #appetizer #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg19
Justin
7w
Kaluga Caviar (part of 8 course dinner at $197++). Alma's latest 8 course menu is Chef Haikal's best menu yet. I've tried a couple of menu there over the past 3 years, and for the best experience, definitely go for their dinner menu. The 6 course dinner at $158++ is also quite good, but the 8 course consists of entirely different dishes (except the snacks and petit four) and is always my preferred menu here. 🔸 Pictured is the first course of the 8, which has generous servings of kaluga caviar in a comforting mussels broth lifted by the fragrance of elderflower and menegi. 🔸 Watch my IG story highlights "Alma 8 Course" for everything include in this menu. 🔸 [Tasting] #AlmaByJuanAmador #michelinstar #michelinguidesg #foodphotography #fujixh1 #exploresingapore #burpple #appetizer #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #michelinguide #michelinsg #sgdinner #finedining #michelinguidesg18 #kaluga
Justin
7w
Kanpachi || @AlmabyJuanAmador . Amazingly fresh, the natural flavours of this delicate kanpachi are allowed to shine with the minimalist, synergistic combination of premium exotic ingredients such as daikon, toki apple and sorrel garden. It is no wonder this delicious premier sashimi-grade fish has taken the culinary world by storm. . This was probably the highlight of our 4 course set lunch (S$55++) at Michelin starred Alma and we certainly look forward to coming back to see what the talented chefs here will come up with next in their repertoire of new dishes. Delightful, surreal and simply divine. 😉 . . . . . . . . . . . . _____________________________________ . #thehedgehogknows #thehedgehogeatsmichelin #AlmabyJuanAmador #goodwoodpark #appetiser #kanpachi #sashimi
The Hedgehog
17w
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Featured In 1 Guide
Worth The Money? Really enjoyed the food here although it was quite expensive for the portion. In my opinion it’s definitely worth to try it once as it’s one of the best peranakan food I’ve tasted. 6.0/10
eatpraylove
25w
Resplendent As Ever Malcolm has come a long way way since Neil Road and it absolutely shows. We tried the Omakase menu and it was a joy. A little pricey, but worth every single penny. This Buah Keluak ice cream was as good as I ever remember it. Other notable mentions was the Assam Squid, Winged Bean Salad, Lamb Kebab and the Wagyu Rendang. Good job Candlenut. Will definitely be back.
Bertrand
44w
Westholme Intercostal Rib Rendang with Serunding and Turmeric leaf ($32++). I've always been a fan of Candlenut, and it's the place I always recommend my overseas friends to include in their list of fine dining restaurants, in order to taste a slice of Singapore that's very rare outside of Southeast Asia. And Peranakan food's unique blend of Chinese, Malay and other Southeast Asian flavours exactly reflects the cultures we have in Singapore. 🔸 The rendang we have at Candlenut was very fragrant and lemak with strong emphasis on coconut milk. It's actually not too spicy and it's mildly sweet. And using Westholme @true_westholme, they've melded the wagyu's natural juices into the rendang, and all oil in the dish came from the wagyu's natural fats. This smooth rendang goes really well with the tender beef, so melty that they just fuse as one. 🔸 It's extremely addictive when taken with rice. I speak from my own experience, because I was crazy full even before I had this, but I still ate lots of rice with this dish. 🔸 🔸 [Hosted]
Justin
47w
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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.
Gwen
8w
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
17w
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 🙂
Celine
22w
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Featured In 2 Guides
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Featured In 3 Guides
Birthday Dinner With Family Very good food with excellent flavours and a good amount of food to keep you satisfied. Unfortunately their services leaves much to be desired. For the amount of money one pays for dinner there is no warmth or friendliness in the place. The acoustics of the restaurant are also poor- conversation is near possible if you are not shouting. Despite enjoying the food, I may not return.
Christine
10w
Dining at @metasingapore was a play with the senses and palate, much as Chef Sun would bring about Korean and Asian twists to classic French cuisines using seasonal ingredients. This was 1 dinner set that didn’t feature beef in its main course but featured Irish duck and lamb ribs instead. And we were wow-ed by how delicious duck could be, perfectly done with a beautiful pink and a crispy skin with juicy fats underneath. The Jeju abalone and Kinmedai courses were a celebration seafood, done on point with tenderness on the abalone and amazingly crispy skin on the fish. The Irish oyster was not to be missed too, with tasty sauces to accentuate the fresh and plump oyster enjoyment. Every dish was an exploration adventure. Even the Melon dessert with nitro-frozen yoghurt and Makgeolli, and the surprise appearance by shaved truffle on the Buckwheat Tuile dessert. With a top-up for wine-pairing, the whole dining experience was elevated to another level of pleasure. Highly recommended if you do enjoy some wine with food.
I makan
14w
Another amazing fish dish by @metasingapore. 3rd time this year, and everytime the fish is prepared differently! All 7 of us thoroughly enjoyed the meal that night! #ladiesnight #dinner Dinner 5-course $148++ 7-course $188++ Oyster additional $10++ . . . #metasingapore #michelinguide #michelinguideSG #burpple #topsingaporerestaurants
Caecilia
25w
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For A Limited Time Only: The Australian Truffle Menu (4-course Dinner Menu: $198++ / 3-course Lunch Menu: $68++). M E D I A T A S T I N G From now until 25th August, Australian Black Perigod Black Truffles from Manjimup, a town in Western Australian, are starring at Osia Steak and Seafood Grill. Celebrity Chef Scott Webster and his team have put together a new menu to cast the spotlight on how the truffle’s invigorating earthy aroma pairs wonderfully with the choicest ingredients, including certain Australian exclusives. The four-course dinner menu begins with the freshly shaven truffle falling upon delicate steamed green asparagus served with a 62-degree hen’s egg and bacon beurre blanc. For the soup course, the truffle is swirled into rich mushroom soup with wild rice and “humid soil”. The main course sees the black petals of truffle adorn a lightly-smoked piece of Black Angus tenderloin accompanied by butternut purée and banana shallots which are sourced from the all-natural St. Andrew’s Farm in Western Australia. Bookending the special seasonal menu are two long-time favourites at Osia: the signature stone hearth-baked Flatbread with a tube of bush tomato paste, and the Hot Chocolate Soup with Black Pepper Ice-cream. Please Note: The food shown above is not reflective of the full sized portions served in the actual 4-course Dinner Menu as they were sized down slightly for the media tasting.
Veronica
10w
Sweet Pork Rack Chop ($54) Pork chop came in a huge portion. Meat was good and tender and their mushroom and black pepper sauce suited the meat well. Good for sharing.
Chu
25w
Tiger Prawn And Scallop Macaroni ($40) This dish didn’t really have a wow factor since it was only macaroni and prawns and cheddar. It was executed well but not really worth the price.
Chu
25w
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Buffet At The Song Of India ($34++) Amazing selection of curries. The fish fry is a must try! Overall great food but $34 for a small buffet with a mediocre dessert selection was pretty expensive.
Jeidy
28w
@songofindia, one Michelin star restaurant, will be launching a special Deepavali menu 4-courses tasting menu ($79++), specially designed by @chef_mural, starting from 3rd until 10th November. Available during lunch and dinner. The 4 tasting course including The Nagaland Bamboo Shoot Chicken (North-eastern India), is a hearty, flavourful broth that is a staple of the mountainous regions; while vegetarians will delight in chef Mural’s Spinach with Pressed Cottage Cheese (North India) served with kasundi, a mustard and cashew sauce that is popular in Bengali cuisine. The Coorg Mangalorean Fish (Karnataka, South-western India) is creamy curry- based dish of turmeric, tamarind and chillies that will complement the Bajra and Jwari rotis, freshly toasted traditional Indian flatbreads (Rajasthan, North India). Lastly, Misti Dohi (Western India), a sweet, chilled yogurt fashioned as a crème brûlée will complete your meal. . 📍 The Song of India. 33 Scotts Road, Singapore.
Cecil
51w
Char-grilled laksa flavored kebab (part of 4 course Deepavali Special Menu at $79++) from One-Michelin Starred Song of India. For this year's Deepavali, Chef Mural continues to keep with tradition and will be presenting a “Journey Through India”, where his special menu will highlight each region’s specialities. 🔸 The dishes are prepared using clay pots and outdoor wood-fire burning stoves for that traditional countryside dining experience. 🔸 These are some highlights from the dinner: * Nagaland Bamboo Shoot Chicken (North-eastern India), which is a hearty, flavourful broth that is a staple of the mountainous regions; * Spinach with Pressed Cottage Cheese (North India), which is served with kasundi - a mustard and cashew sauce that is popular in Bengali cuisine. * Coorg Mangalorean Fish (Karnataka, South-western India), which is a creamy curry-based dish of turmeric, tamarind and chillies that will complement the Bajra and Jwari rotis, freshly toasted traditional Indian flatbreads (Rajasthan, North India). * Misti Dohi (Western India), which is a sweet, chilled yogurt fashioned as a crème brûlée to complete the meal. 🔸 This menu is available during lunch and dinner from 3 to 10 November 2018 at $79++ per pax. A vegetarian option is also available. 🔸 [Tasting]
Justin
1y
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