41 Malan Road
Gillman Barracks
Singapore 109454

(open in Google Maps)

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:30pm

12:00pm - 03:00pm
06:00pm - 10:30pm



12:00pm - 03:00pm
06:00pm - 10:00pm

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From the Burpple community

Expect a bowl of prawn noodle soup brimming with a rich crustacean umami flavour but what’s really delightful was the perfection of umami without addition of sugar and MSG. That, to me, is a whole new level of utilising ingredients in its purest form.

Using Wild-caught gamba listada, blue swimming crab and dried sakura shrimp that are firstly fried in grapeseed oil, then blended as a whole and left to simmer with the pork stock for 7 hours, giving rise to such a robust soup stock. Served with 3 pieces of salt- grilled, wild-caught green tiger prawns and a slice of flame-seared Salmon Creek Farms Natural Pork which was really tender. Choose between Japanese somen or vermicelli (bee hoon), or a mix of both. Also given a set of condiments that comprises chili oil, fried lard and sambal chili.

How rare it is to see ice plant being served in restaurant s locally! The crystalline ice plant is easily recognised by the tiny droplets on its stems and sides of the leaves. Unlike some other greens used in salads that have strong taste, ice plant has only a slight natural saltiness and is very much crunchy. Tossed in kalamansi juice, dried shrimp & shallot grapeseed oil, the ice plant here makes the perfect appetiser with a citrusy freshness and a fragrant aroma from the shallots.

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You would realise that the dishes here are at The Naked Finn are premiumly priced although they seem to be the usual hawker fare. But if you have also read about how founder Chef Ken Loon is so passionate about sourcing the world’s best quality seafood, and give it a try yourself, I am sure you will find every cent worthwhile.

Just like what goes into this bowl of Teochew-style fish soup; line-caught blue cod from New Zealand, known to be the most environmentally sensitive fishing method as the fishes are brought to the surface alive, which means extreme freshness. What was mind-blowing was the rich milky fish stock, that appeared as though milk has been added. But guess what, the richness is a painstaking result of five-hour brewing. Imagine the sweetness in there, that’s also finished with tomato, Chinese cabbage, tofu and deep-fried yam chunks. Served with rice on the side but you could always throw some in to make it a pao fan.

After reading bossman @kenloon’s post on 7th June about how @nakedfinn created the sauce for their NEW Spicy Series, I was intrigued and hungry. No surprise that I immediately decided to order dinner from there for the following Saturday. What Ken wrote, I soon discovered for myself, was spot on.
More tangy than sweet, Naked Finn’s brazenly spicy version of the Chilli Crab roused my tastebuds into singing hallelujah. Thickened just enough with egg white, it‘s quite unique in taste, and I love that. The less commonly-found North American Dungeness Crab is the star here - its juicy, delicately sweet flesh a good match with the shiok assam gravy. Although the claws of this specie aren’t as huge as its Sri Lankan cousin, its fat legs yield bigger chunks of meaty bites. Priced at $12 per 100gms, my 1kg crab cost $120, and came with a box of mini “mantou” buns which did a fine job of mopping up the mouthwatering sauce.

Launched less than a week ago at @nakedfinn, the Blue Cod Fish Burger ($17) is what you could call an “atas” (premium) version of the Filet-o-fish by you-know-who. I feel it is the sauce that brings everything together to make this burger so craveable. Think of it as a gregarious social butterfly, lubricating the conversation between the crunchy, thick slab of blue cod and the soft brioche buns (from @bakerybrera of course). Composed of shio kombu, white wine vinegar for acidity and some pickled chillies for a quiet heat, the sauce also incorporates avocado for a lascivious va-va-voom voluptuousness.
You can reel a couple of these golden beauties to enjoy by tapping on the link in @nakedfinn’s bio on Instagram.
Islandwide delivery is available but if you have a car, why not swing by to pick up and experience their contactless drive-thru service?

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BurgerLabo-ing in the time of COVID19 means getting my order of their “Basic Burger” ($18) to takeaway. Fortunately, the fully-assembled creation travels really well. In between the fluffy customised buns by @bakerybrera is 120gms of juicy and beautifully-charred premium beef patty topped with melted cheese, housemade shio kombu mayo, fresh tomato and lettuce. I must confess I couldn’t quite wait till I reached home to scoff mine 😂 But my family members assured me their respective BB burgers to be most enjoyable when they ate it.

I also found out that as of today, the Naked Finn team has made takeaway even more convenient with a drive-thru service.

NEW Bento Sets as well as a list of Ready-To-Cook frozen items have also been added to this menu. The latter includes marinated chicken leg (recipe by Chef Julien Royer of Three MICHELIN Starred Odette restaurant) and grilled organic cauliflower soup.

All of these can all be picked up without leaving your car but do remember to still wear a mask when you leave your home. For the full menu, please visit: www.nakedfinn.com

To place an order, call 6694 0807 or 8828 1478 from 11 am to 8 pm any day of the week.