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300 Tampines Avenue 5
Singapore 529653

(open in Google Maps)

12:00pm - 01:00am

12:00pm - 01:00am

12:00pm - 01:00am

12:00pm - 01:00am

12:00pm - 01:00am

12:00pm - 02:00am

12:00pm - 02:00am

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From the Burpple community

Baked Chicken Curry Don - $14
Home blend Nonya Rempah w fresh coconut milk created this bowl of flavourful chicken curry. Baked might have help enhance the texture and flavour, I really enjoyed this rice bowl. Do try their The Accidental Cheesecake ($10), which is a warn, soft & gooey signature burnt cheesecake, served with a scoop of honeycomb ice cream. Great meal definitely
Tipsy Penguin

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It may be a simple dish with few ingredients, but the depth of flavours is charmingly complex. @tipsypenguinsg crabmeat capellini ($16++) is built on appetising al dente capellini surrounded by a moat of luscious lobster bisque, and finished with an ample amount of crabmeat and a little bit of ikura (salmon roe).⠀

Tipsy Penguin’s menu describes this dish as ‘generous flakes of crabmeat tossed in homemade lobster bisque & ikura. We are not kidding when we say generous’. Well, they took the words right outta my mouth. Y’all see that abundance of honest to goodness crabmeat? Yeah, they deserve to toot their own horn, cause they ain’t lying about the amount of crab in the dish.⠀

The lobster bisque was fully loaded with unctuous umami, balanced with a little sweetness & brininess for maximum flavour force. It made for a perfect stock for the fresh crab & pasta, and the little bursts of salt from the explosive ikura serves to heighten the sublime sapidity of the lobster bisque.⠀

When I say that the crabmeat capellini from @tipsypenguinsg is seriously scintillating, there ain’t no bullcrab in that declaration.

Barbecued sambal stingray is a hawker staple, but it’s also a new dish at @tipsypenguinsg . At $18++, I was expecting a big ass stingray fillet, and I wasn’t disappointed. It’s even barbecued with a banana leaf for maximum aroma arousal, and that’s even before the sambal chili paste goes on top.⠀

Even at my request of less spicy, it’s indecently incendiary. Yep, I was sweating bullets after just a couple of bites, and I am so grateful for the pints of Hofbrau wheat beer going at a rate of $12++ a pint. Yes, I had three. The spicy stingray is my excuse, shush. As for the stingray flesh itself, it’s fresh, supple and modestly moist. It’s plenty meaty too, so you don’t feel like you’ve been ripped off.⠀

Oh, and I’ve got one last thing to say.⠀


@tipsypenguinsg menu is an odd mishmash of East meets West, and the KL Seafood ($16++) Hokkien Mee is definitely Eastside Gang. Sure, there’s no getting over the oddity of having hawker dishes alongside your buddy who’s busy consuming chicken cordon bleu, but it’s a good kind of oddity.⠀

The menu may be more worldwide than Pitbull, but each dish is decently done. This plate of Hokkien Mee ain’t gonna win any pretty food contests, but it’s a pretty good representation of #uglydelicious. The tremendously T H I C C noodles are braised in that gravy, whose only fault is being a touch too sweet for my tastes, and tossed in a smattering of seafood.⠀

The sapid & sweet soy-based sauce lends luscious life to the otherwise bland seafood. The squid is cooked to perfection, possessing the right balance of chew & suppleness. The duo of prawns, however, weren’t fresh and had gone a little mushy. Bit of a shame, as the prawns were the thing that dragged the dish down with their lack of freshness.⠀

Aside from the prawns, the KL Hokkien Mee is a decent dish, and I could see myself ordering it again on a return trip.

Value for money rice bowl. Loads of greens but the salmon lacks some punch to it. Feels pretty bland without any marinate.

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Good portion for the price ($10++). This dish had minimal (if any) sauce and instead appeared to be just pasta baked in cheese. The upside to this was, well, a lot of cheese, with plenty of stretchiness in every bite; the downside was that with the lack of a binder or emulsifier some of the cheese split, resulting in a layer of oil at the bottom of the dish.

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