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41 Malan Road
Gillman Barracks
Singapore 109454

(open in Google Maps)

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

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

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

Sunday:
Closed

Monday:
Closed

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

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

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Reviews

From the Burpple community

When we learnt of the recent developments made to the now-famous Basic Burger (yes, besides BurgerLabo, you can get it here too), it was impossible to not order one.
Besides the switch to customised buns from @bakerybrera which means being able to resize the patty to 120gms and lowering the price to $18++, the sauce is the latest component to be tweaked. It now features a calamansi kosho mayo which really enhances the beefiness and overall deliciousness of the burger.
My friend Angeline and I were very impressed and enjoyed every bite of it.

2 Likes

Naked Finn’s take on the Otah has the gonads and mantle of farmed local scallops buried within the rempah paste. The shallow dish means the Otah is flattish in form and dryer than moist. It is aromatic and quite spicy though so a little goes a long way. Good for sharing if you enjoy bold flavours.

1 Like

I celebrated my friend Angeline’s birthday belatedly at the @nakedfinn yesterday. We had a lovely time catching up and feasting on delectable treasures from the sea prepared and presented in the restaurant’s simple-in-appearance but mindfully-developed style.
What draws me here is their curation of seafood, and the emphasis on its provenance. For eg. the Blue Cod featured in their Teochew-style #FishSoup ($35++) is a specie from New Zealand that cannot survive in polluted waters. So there is no doubting the quality of the line-caught ones used here. Angeline and I loved the rich soup, an opaque liquid that takes 5 hours to brew, in which 35gms of the fish came in, along with deep-fried yam, tofu, Chinese cabbage and baby tomatoes. We also scooped the rice served on the side into the soup to enjoy as a comforting porridge.

1 Like

Chef Marcus (@markerpenn) who’s involved in R&D at the restaurant, kindly brought us spoons piled with cubes of Buri that had been aged for 11 days and tossed in a light dressing that includes calamansi. Bossman Ken Loon told us it‘s inspired by the raw fish that use to be available at local hawker stalls selling congee. We were wow-ed by the deliciousness and perfect balance of fattiness and acidity of this.

3 Likes

Hailing from New Zealand are the colloquially-named “Tua Tua” Clams (or “Big Big La La” in Hokkien). $25++ for five clams doesn’t sound cheap but they’re worth every cent because they really are hefty and more importantly, meaty and deliciously succulent. Lavished in shallot oil, they are smooth, sweet and chewy in the best way.

3 Likes

Instead of the default Indian baby squid, we had the ones from Japan instead. And oh my goodness, they‘re incredible!
So sweet and flavourful. Those crispy bits did not come from a batter but the juices of the squid cooked on the plancha. I was in squid-ilicious heaven!

2 Likes
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