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Featured In 1 Guide
For Wood-Fire Baked Pizzas Award-winning pizzaiolo, Junichi Shoji, brings his popular authentic Naples-style Italian pizzas to our sunny shores. Start with their simple yet delicious Pizza Margherita D.O.C ($26) that sees buffalo mozzarella, cherry tomatoes and fresh basil on a thin-crust pizza base. Otherwise, the spicy yet tropical Pizza Leone ($22) is an excellent choice — think pineapples, jalapenos on a tomato-based pizza topped with ricotta cheese and ham. Photo by Burppler serene goh
Burpple
3m
🎶It’s a quarter after one, I’m all alone and I KNEAD you now~🎶 Fancy some wood-fire baked pizzas? 🍕🍕🍕 @pizza_logic_sg is here to satisfy your cravings! Best-known for its Naples-style cuisine, Trattoria Pizzeria Logic, a popular authentic Italian restaurant chain in Japan, has made its debut in Singapore on 4 Oct! 🎉 Helmed by award-winning Pizzaiolo Junichi Shoji, they are committed to using fresh ingredients (e.g. Caputo flour imported from Naples Italy). 💯 . Can’t go wrong with their classic Pizza Margherita D.O.C ($26++)! Baking it in the wood-fire oven 🔥 certainly imparted an irresistible aroma to this thin-crust pizza! 🤤🤤🤤 Topped with buffalo mozzarella 🧀, cherry tomatoes 🍅 & fresh basil, this was simply & good! 📢PROMO📢 For the opening month of Oct, get this at just $9.90++! ✌🏻 . In celebration of the brand’s 2nd overseas outlet (1 in Ho Chi Minh), the chefs have created Pizza Leone ($22++), which translates to ‘Lion’ (cuz Singapore is the Lion City! 🇸🇬🇸🇬🇸🇬) Using pineapples 🍍 to represent the tropical weather & adding jalapenos for a hint of spice 🌶 as Singaporeans generally love spicy food, this tomato-based pizza topped with ricotta cheese 🧀 & ham was certainly a crowd-pleaser! 💕
serene
7h
First Singapore Outlet Of Japan Company That Serves Neapolitan-style Pizzas And Italian Dishes M E D I A T A S T I N G I must admit, because of @casanostrasg private dining, I am completely spoiled when it comes to pizzas. But in terms of restaurant offerings, Pizza Logic’s are decent and comparable to Japanese Chef-run establishments like “Trattoria L‘Operetta” and “Luka Italian” that have been championing Neapolitan-style pizzas in Singapore for years. Churning them out at the first local outlet of “Pizza Logic” (they have 18 outlets in Japan) is Chef Jun Takeguchi, a protege of Chef Junichi Shoji who was the 2012 Winner of the Napoli World Pizza Championship and the man behind all the pizza recipes for this brand. The eight years of training Chef Jun had under Chef Junichi has equipped him to be a more-than-capable one-man-band in pizza-making. Customers get a choice of either tomato or white sauce as the base before the toppings go on. Our pick of “Bismarck Rosso” ($22++) had the former as well as mozzarella, prosciutto, an egg and fresh basil. After being baked for 90 seconds in the 500-degree-celsius heat of the wood-fired oven, the crust was nice and chewy. It was also properly salted which I think is important. Overall, the pizza was satisfying to us. A dish I highly recommend is the Beef Tongue and Tomato Ajillo ($28++). Served sizzling hot with toast on the side, the tender and tasty meat was delicious. This appetiser, along with everything else besides pizzas, fall under the responsibility of Grand Chef Atsushi Terashima. Which means he also cooks the pasta dishes, such as the Spaghetti “Pescatore” ($21++) we had. There was quite a lot of octopus, squid, small prawns, clams plus a scallop mixed in with the thick strands of pasta. His version of the tomato with fresh cream sauce incorporates an octopus-heavy seafood stock, so the result is more “seafood-y” than “tomato-y” if you know what I mean. Grand Chef Atsushi Terashima happens to specialise in desserts and the two we tucked into, the Almond and Ricotta Cake ($12++) and the Tiramisu ($10++) were proof of his expertise. Definitely leave tummy space for a few of them is my suggestion.
Veronica
2d
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BEYOND
Featured In 1 Guide
Fishball Bak Chor Mee - M ($8) I got the meepok w vinegar only while my lunch bud got the normal meepok (chili, vinegar & ketchup I think). Components that I liked best: soup, noodles & fishballs! Added more vinegar to my noods bc I love vinegar. A spoonful of the nicely cooked noods + garnishings (fried garlic, lard & spring onion) + mushroom was gr8. The soup is tasty, prob from the natural flavours of the ingredients (don’t think there’s MSG). Fishball didn’t have a fishy taste, tasted like the fishballs from my childhood (cc margaret drive fishball). The prawns, fishcake and pork slices were decent too, the pork slices are not the dry lean kind. My lunch bud liked the liver (I don’t like it so I gave it all to him), he said that it was cooked well, kinda like medium rare such that it’s not too rubbery. This has 1-4-1 so I’ll gladly pay $4 for this!
aggs & xi
2d
Another list ✅. Ah ter Teochew Fishball Noodle Bar , located at 5 Lor Telok. The springy noodle tossed with the sauce has components of homemade Chili, vinegar (not overpowering) and a bit of tomato ketchup. All components balance well. The highlight for me is the soup. The soup was tasty,flavoured and garlicky. Served with fishball, meatball, mince meat, liver, fishcake and prawn. 💰$10 📍Ah Ter Fishball Noodle Bae. 5 Lorong Telok.
Cecil
3w
Value For Money ($8 For 2 Bowls) Great mix and generous amounts of ingredients - mushrooms, and liver!! They cook it perfectly :-) The tangy mee pok’s well coated with the sauce too 🥰 Overall the vinegar taste leans toward the strong side but I like my Bar Chor Mee that way. However do expect longer waiting time during lunch crowds (1pm), as we waited about 30-45 mins after landing ourselves some seats and ordered. Atmosphere wise, the shop’s partially air-conditioned with seating arrangements good for groups of 6. If not, do prepare to share your good times and intimate conversations with strangers!
Mabelle
5w
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Carbonara (Creamless) I read about this carbonara on their website and how they make it in the traditional Italian way. Normally carbonaras are too heavy for my because of all the cream but this was great and pretty light since it was creamless. Made with generous servings of bacon, pecorino cheese, egg yolk and al dente spaghetti, I wish I had ordered this for myself instead cos it was so good! Price: $20
Komal
1d
Homemade Beef Lasagna It was odd to see the tomato sauce at both ends of the lasagne and not inside it, within the layers. Nevertheless, it wasn't too dry since there was sufficient creamy ricotta cheese and minced meat. I have to say that the Burpple Beyond deal is a MUST-HAVE to make this more worth it. It was a 15-20min walk from Sixth Ave Mrt and we had to climb a pretty steep hill, walk through stretches of dark houses and dark paths to get there for lunch. Good to have a car to drive there straight or just Grab there. Price: $24++
Komal
1d
Pretty Good Pasta, Weird Billing The carbonara was great! A few odd things though: The mushroom soup was served after the pasta, without bread. I used the burrple beyond promotion. As you can see from the receipt, the server first billed both pastas, then removed $20 from the total bill. If you've studied basic math, you'll see there's something wrong with that process, as the other pasta will still be charged for service and GST. Now, I'm not sure if this was the server's intention, but I haven't been charged for service and GST for the free meal at other places with the burrple promotion.
Kenryk
1w
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Featured In 1 Guide
For Fusion Ramen in Outram Perfect for date night or intimate gatherings is this snazzy ramen bar in Hotel Soloha along Teck Lim Road. Start with their succulent Char Siew Platter ($12) and plump Mentaiko Oysters ($5 per piece, $13 for three). Be sure to leave room for the Sliced Wagyu Beef with Truffle Iberico Tonkotsu ($23.90) — choose between the Japanese ramen noodles, linguine or angel hair pasta. Think Mizayaki A5 wagyu beef, nori seaweed, shimeiji mushrooms, ajitsuke tamago, bamboo shoot and green onion in an aromatic truffle tonkotsu broth. Psst — come from 5-8pm to make full use of their Happy Hour and get 1-for-1 Asahi Beer! Photo by Burppler Xing Wei Chua
Burpple
1h
Signature House Noodle — Sliced Wagyu Beef with Truffle Iberico Tonkotsu Opened recently within Hotel Soloha, Takeshi Noodle Bar is a new ramen establishment that serves up fusion ramen. Allowing patrons to customise their ramen according to their preferences, Takeshi Noodle Bar offers several types of noodles with their Ramen (i.e. Japanese Ramen noodles, Linguine or Angel Hair), whilst also allowing patrons to go for different levels of firmness of the noodles and various thickness of the broth. Going for the Japanese Ramen noodles for hard level of noodle firmness and a normal thickness of the broth, the ramen also features other elements such as Mizayaki A5 Wagyu Beef, Nori Seaweed, Kikuage, Hon Shimeiji, Ajiitsuke Tamango, Menma, Green Onion and a Truffle Tonkotsu broth. Taking a sip of the broth, the broth carries a light truffle aroma that perfumes the entire bowl; prominent but not overwhelming the creamy and aptly thick Tonkotsu broth that is not too cloying on its own. The slices of Wagyu Beef portioned was not something I would call generous; understandably so considering the grade of the beef for such a price tag but they were pretty tender without carrying any gaminess — a mix of lean and fatty meat without needing much effort to chew and almost akin to that of Shabu-Shabu style beef. The remaining condiments help to provide more texture to the ramen; the Hon Shimeiji and Kikuage providing a bouncy bite, while the Menma adds a crunch — the Ajiitsuke Tamago coming with molten yolk that carries a savoury note from the marination. Whilst opting for hard firmness for the noodles, we found the noodles to be much on the soft side instead. A pretty decent bowl of ramen; all served it a pretty hip environment that would work well as a spot for dates or catch-ups for small groups.
Xing Wei
11w
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Featured In 1 Guide
[Jam at Siri House] - Belinjo Crackers Crab Fat Crema ($13). I thought it was quite a bold decision to use belinjo cracker as not many people like the bitter aftertaste. I have to say the kitchen smartly balanced it with the crab fat crema, giving it a touch of acidity. On a culinary angle, I applaud the team for turning simple ingredients and elevating them into a delicious dish. As a consumer I may think twice about the price. L . Find out more at https://www.sgfoodonfoot.com/2019/05/jam-at-siri-house-dempsey-hill.html . Jam at Siri House Dempsey Hill 8D Dempsey Road #01-02 Singapore 249672 Tel: +65 96670533 Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line) Opening Hours: Tue-Sun: 1130am - 230pm, 6pm - 10pm (Closed on Mon)
SG
11w
With Chef Ming of Lolla and Park Bench Deli fame helming the kitchen, it’s of little surprise that the Bikini ($16) sandwich was the favourite amongst everything we ordered at Jam at Siri House. Cured meat, truffle oil and a devilishly good trio of gouda, mozzarella, scamorza are piled onto toasted milk bread. Conceptually simple but executed to perfection. It was so good we ordered two portions
Casey
12w
Saikyo Miso Cod Belly with Cauliflower Pickles ($14) Finally got the chance to try out @sirihousesg after hearing lots of good things about it! One of the table’s favourites for the evening was their special - Saikyo Miso Cod Belly with Cauliflower Pickles ($14). The cod belly is seasoned well with a hint of saltiness from the miso & grilled perfectly after. The skin is slightly charred with a crunch with melt-in-your-mouth soft flesh. Pair the fish with their side of pickles & cauliflower to give you that extra crunch & sour bite to balance out the saltiness. Extremely well-executed! But since it’s a seasonal item, do remember to try it before it goes off the menu! As shared by the staff, “it’s all up to the chef as to how long this stays on the menu!” #burpple #aroundwithamd
Amanda
13w
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Missing all the food from @komyunitisg !!! 🤤🤤🤤 NEW MENU by its new Head Chef, Benny Lim! Love the Hoisin Duck Flatbread the most 😍 There are also other dishes like - Spicy Korean Fried Chicken - Beef Burger (Crowd’s favourite) - Charcoal Fish Fingers & Chips - Potted Plant Tiramisu (Not joking with their Potted Plant size!) Location: KOMYUNITI is located on Level 10 of YOTEL, right at the heart of Orchard Road! 😉
Diana
10w
Helmed by the new head chef Benny Lim, Komyuniti has launched a new menu that re-presents fusion cuisine. . Top of the list would the the Spicy Korean Fried Chicken. With its crunchy skin, moist and tender meat, evenly coated with the homemade Korean buffalo sauce. A dish supposingly great for sharing yet I wanted to consume all instead. . . Alongside the food menu, new cocktails which takes on a playful approach towards ingredients, presentation and dimensions of taste curated by As’ad, an international award winning mixologist. . Featuring ‘Lost Not Found’, a concoction which incorporates fermented strawberries and a mix of botanical liqueur, botanical herbs and prosecco. It was quite a pleasing drink with hints of sweetness and herbal infusion. . Where to dine? KOMYUNITI at YOTEL Singapore Level 10 366 Orchard Rd, Singapore 238904 . Thanks @desertingbeauty for the review
Rachel
9w
Teriyaki Chicken Rice Bowl Chef’s Favourites A large full bowl of satisfying teriyaki chicken covering fluffy jasmine rice, accompanied with soft boiled egg and house made achar. Each mouthful flavourful. Yummy indeed.
Kevin
27w
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Featured In 1 Guide
Spaghetti Vongole ($18) Was rather apprehensive about ordering their pasta at first, but it turned out to be not bad! Their vongole was very tasty because they used a lot of garlic and the oil emulsion clung to the spaghetti well. The clams also weren’t sandy. One of the better vongole that I’ve tried actually!
Elizabeth
2w
Zazz Pizza ($26) Their signature pizza, the white-based Zazz pizza, consisted of mozzarella, Australian ribeye, mixed mushrooms, parmesan, truffle cream, arugula, and cherry tomatoes. It was quite unique! Tasted like a truffle mushroom pizza but with cherry tomatoes and arugula to balance it out, along with chunks of Australian ribeye. Although I didn’t mind the meat on it, I felt like the pizza could have done without it.
Elizabeth
2w
Parma Burrata Pizza ($36) Went back to Zazz pizza and it didn’t disappoint! The red-based Parma Burrata pizza has generous amounts of parma ham, topped with arugula and parmesan shavings and finished with a creamy burrata in the middle. Their pizzas here are particularly delicious because of how fluffy and bready the crust is, achieved by fermenting the dough for a few days. Despite it’s breadiness, it’s still chewy and quite light, making it the perfect vessel for the pizza toppings. The pizza was a bit too saucy last time I went, resulting in the middle of the pizza becoming soggy, but it was perfect this time. Overall a great experience again! Booked through @hungrygowhere so I managed to get a seat inside (recommended since they have limited seating). What they lack in decor they make up for in the quality of their food. Can’t emphasise how much I like their pizza dough!
Elizabeth
2w
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Unagi Restaurant Unaemon serves unagi in the form of hitsumabushi, unaju, kiwami unaju (unagi and egg custard) and unagi ala carte. http://hungryghost.sg/unaemon/
Hungry
3w
Unaju (Regular) Came during dinner time which was lesser crowd as compared to lunch time. This restaurant originated from Japan which have established since 1950. Since I always ordered the Hitsumabushi in other places so I give the Unaju a try. Pretty much a bento style with a regular size of unagi on top, filled with lots of Japanese rice at the bottom. The meal also included kaba, chawan and miso soup. Hot green tea is included free of charge. $38++ As compared to Hitsumabushi, Unaju goes for a much lighter taste; which you still can add on more sauce on it. For me I would still go for Hitsumabushi because it has a much brighter taste and more fun to add the sauce and soup.
Khaw
5w
Hitumabushi (Medium) Happened to chance upon Unaemon at the new Gochi Church Street Japan Kitchen; located in the same grounds as Pronto Cafe & Bar, Unaemon is a new concept that specialises in charcoal-grilled live eel hailing from Yokohama, Japan with a heritage of nearly 150 years. Available in three sizes (small, medium and large), the Hitumabushi comes served with Dashi broth on in a pot on the side kept warm with a flame. The Unagi here comes with a lighter flavour here; lightly-glazed in a savoury sauce, the sauce helps to enhance the flavours of the fish without being particularly overwhelming, while the grilling does provide the Unagi with a crisp surface though does not carry much smokiness along with it; the slices of fish being considerably plump and carried a bite whilst may be a little scaly to some. All that sits atop a bed of fluffy short-grain rice, to be had with condiments such as the wasabi, spring onion and seaweed provided at the side, at the various peppers and sauce made available at the table. Once everything is almost done, pour in the Dashi broth to have it Ochazuke-style; the broth's light flavour also helping to add some moisture to the entire dish — changes the textures without washing away the flavours of the Hitumabushi. A Hitumabushi that would fit well for those who prefer lighter flavours in general.
Xing Wei
17w
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