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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

So good. What really stood out were the coconut fragrance and the gula melaka. Some may find the latter too sweet, but I have a sweet tooth.

I’ve read lotsa raving reviews on their ondeh ondeh cake and decided to give it a try on a Sunday afternoon. We were surprised that there isn’t a single soul in the restaurant apart from the staffs. The cake appeared to be smaller than what we saw on pictures. It’s very light and not too sweet. I was expecting ondeh ondeh taste to be stronger but it wasn’t. It’s not too bad overall but there’s nothing to wow about. $9.50 for a small slice of cake + vanilla ice cream is kinda pricey. Probably wouldn’t go back again.

An umami bomb - the salted-egg sauce bursts forth with salt, spice and cream, rich oils that melt into an aromatic mess in your mouth. Layer that with the crustacean complexity of two crab flavours and textures. Perfect for sharing - a little too rich for just one person unless you are absolutely starved for the day.

Coconut-lemak chili padi laced sauce, goes fusion with Italian earthy mushrooms, arugula and cherry tomatoes. Topped with a generous full breast of smoked duck with sweet unagi sauce. The robust flavours of Malay cooking - the sweet, the salty, the spiced and the hot/spicy has all come to the fore in this dish. A crowd pleaser.

Creamy cheesy buttery lemony sauce drowning some ravioli stuffed with ricotta and spinach, and a badass 350gm piece of seared salmon, with a tribute of rocket leaves to make it almost seem healthy. The lemon cuts through to lighten the going, but you must really love cream and cheese to order this - and you might then find yourself in your food heaven.

Portion was huge!!! Easily meant for two with an estimated 400-500gm of meat. The Rendang was extremely lemak, not overly pedas. The kuar was aromatic, with a blend of herb and roasted spices that was umami to the Max. The meat itself, while tender, was too coarse, and unfortunately, could do with a lot more marination and preparation rather than to solely depend on the kuar. Roti Jala, or Roti Kirai, had the right texture, but any hint of coconut fragrance was completely overshadowed by the kuar. Came with a side salad and two quail eggs with sambal. With all the dense jelatness, it really needed a citrus or higher note to balance it out - a salad with citrus dressing or achar would have done the job.

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