South Union Park

Easties, mark this cosy restaurant in Kembangan down for date night. Order the Sorrel Salmon ($23) that sees poached salmon on a bed of spinach and zucchini, surrounded by a moat of sorrel cream. Alternatively, go for the Fish And Chips ($22) that sees a nicely battered barramundi fillet served alongside an appetizing red cabbage coleslaw.
Photo by Burppler Timtamtum ✨

The Hazelnut Praline Choux was a memorable piece not just for its form but taste as well.
To our surprise, this was pretty big in size double that of a usual Choux. The perfectly baked crunchy pastry contrasted well with the smooth hazelnut cream in between.
Simple as it was, this would be the benchmark of what we want for a Choux dessert. Of cos, there were other appealing items in their dessert menu to pick too.

We succumbed to our curiosity and was relieved that it wasn’t the dessert chocolatey taste that we feared for a savoury dish. Instead, the flavoured pasta complemented the braised beef in red wine jus for an earthy taste. It was comforting though there wasn’t any punchy taste to stand out.
Similarly, their Duck Confit Tagliatelle had a full-bodied kinda taste from the duck meat which was somewhat restrained. Perhaps it was the chef’s intent to keep their pasta down-to-earth.
Comparatively, to their starters had bolder and stronger flavours. The Squid Ink Bone Marrow was really memorable both visually and on the palate. A great contrast of textures between the marrow and crispy toasts. We were also delighted with the Honey Soy Crispy Chicken that would be a treat for everyone.
Besides the dishes interesting savoury dishes on their menu, their desserts were as attractive to end a meal with.

A recent lunch I had with a friend who recently subscribed to burpple mentioned that some establishments can be found on eatigo or other food platforms “and you don’t pay for those...” he commented. But I quickly raised that there are those places that you’d hardly get any sorts of discounts at but burpple and South Union Park (SUP) is a prime example.
I’ve been here twice for brunch then dinner and was only very impressed on the first visit; dinner here fell short of expectations with an underwhelming baby back ribs main we had. But with Burpplebeyond I was determined to return and sooner than expected I found myself revelling in what I first fell in love with; SUP’s chicken liver pate. Shortly after everything I’d wished for on plate: poached salmon that had not one trace of what I always feared in slabs of fish, sapless poor textured white meat. The fish sad on a bed of spinach and zucchini swimming in a shallow pool of sorrel cream that I polished off the plate.
Another note: SUP hand makes their pastas which means you definitely should try them because handmade wet pastas are quite recherché at least in my sphere of the SG F&B scene.
Lastly, the fish and chips here employs a barramundi fillet as opposed to common dory/ sea bass fillets; this along side an in house coleslaw with red cabbage, a testimony to SUP’s emphasis on using good quality ingredients, something I look for in every menu earnestly crafted by chefs.

One of the best brunch places you can have in Singapore. Their truffle fries are nicely seasoned and the big breakfast is generous!
We tried their chocolate “pasta” and my goodness, it’s interestingly good with chunks of beef cubes.
Would definitely come back again!

Pretty good, just like what you would expect it to be. Quite a hefty portion and what stood out to me the most is how muted the sweetness was, which was great