51 Kreta Ayer Road
Singapore 089008

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05:00pm - 12:00am

05:00pm - 01:00am

06:00pm - 02:00am


05:00pm - 11:00pm

05:00pm - 11:00pm

05:00pm - 12:00am

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From the Burpple community

The mentaiko fries here were so unique, simply because they used tempura batter. The tempura batter gave a unique crunch and crispiness to the fries, which I personally enjoyed. The mentaiko dressing was sufficiently creamy yet savoury, with a tinge of spice and umami kick.


Thoroughly enjoyed this cocktail which was recommended by the staff. A legitimate burst of flavours β€” sour, sweet, and savoury with every sip. The umeshu liquor exuded dull sweet and sour flavours, while the miso gave a very light saltish node. On the other hand, the gin gave the slightly sweeter taste while the fresh lime juice gave a contrasting sour kick. What was really interesting was the nori syrup, that could be noticed as every sip settled down on your palate, but nothing overbearing. I am always apprehensive about savoury flavours in my drinks, but this was a pleasant surprise.


I never knew whisky would go so well with coconut liquer until Oji Kick. Strong, solid cup of whisky cocktail that was slightly on the bitter and spicey side because of the angostura bitters, then neutralised with hints of almond, coconut, and orange juice.


A recommended appetiser that was a little white chocolate dome which encompasses some kind of yuzu syrup. I was not sure how to eat it, but it burst in my mouth with a yuzu juice (?). It had an acidic sour kick, but was slowly neutralised by the slightly sweet white chocolate. Interesting and rather cutely executed, though I was a bit horrified the moment it burst in my mouth.


Crispy tempura with light soy sauce dressing within the rice bowl itself. Each tempura was deep fried to a light and crispy texture. Overall, it was a decent, tasty bowl of tendon especially with nibbles of tenkasu scattered all around. However, I did think it was a bit higher on the price point, especially when they only had 2 tiger prawns obi tempura, and the others were just vegetables tempura.


Medium rich pork bone broth drizzled with flavoured oils and topped with thin pieces of char siu, spinach, mushrooms, spring onion, seaweed and half ajitama
Loved how light yet flavourful the Shio Tonkotsu ramen was. Ramen noodles were chewy but still slurpy enough, encapsulating the rich flavour of the soup. However, what blew my mind was the aroma that emanated from the char siu, which I believe was charred and glazed with black garlic. Adding on to that, the char siu was melt-in-you-mouth tender, complementing perfectly with a mouthful of soup and noodles. Overall, a well-executed bowl of ramen!