35 North Canal Road
Singapore 059291

(open in Google Maps)

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm


12:00pm - 02:30pm
06:00pm - 10:30pm
06:00pm - 10:30pm

12:00pm - 02:30pm
06:00pm - 10:30pm

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From the Burpple community

The panna cotta was nice and smooth, albeit firmer than other panna cottas I’ve had. It had a light vanilla fragrance too. The red wine berry soup was sweet, and had some unsuspecting savoury notes as well. It was flavourful and complemented the light panna cotta.

However, the price is rather steep for this small portion so I would recommend you focus on the mains on your trip here instead.

Pretty decent soufflé that was light and airy with a slight crisp crust. Flavour-wise, it was not anything spectacular as I felt the chocolate flavour could have been more pronounced. The accompanying pistachio gelato though, was delightful creamy and full of nutty flavour. Bits of chopped pistachio nuts added some contrast in texture in the gelato too.

An interesting version of carbonara that uses tonnarelli pasta which is twice the thickness of spaghetti and is squared rather than round. The thicker tonnarelli pasta provided a firmer bite and was also easily well-coated by the carbonara sauce.

The sauce itself was rich and creamy, with a sweetness derived from the large amount of onions in the sauce. The addition of pancetta chunks also provided some salt to cut through the cloyingness of the sauce. The dish came with a generous amount of black truffle shavings but sadly, the truffle flavour was rather muted.

Overall a decent dish, but probably not something I would order again the next time I am here.


The freshly-made parpadelle pasta was served al dente and had a nice chew.

The duck meat itself has a slight gamey flavour, which I personally did not mind, although it may not be for everyone. The sauce was thinner than typical pasta sauce, and had a distinct savoury flavour. However, this thinner sauce coated the flat parpadelle pasta well and made for a hearty dish.

Definitely a more interesting take on the usual pasta dishes and worth a try.

As great as the pastas were, this was our favourite dish of the night.

The risotto was deliciously creamy, and loaded with a generous amount of mushrooms. The rice grains were soft, without being overly mushy. The dish was so flavourful, with a strong earthy taste, as compared to other risottos that typically have a more neutral-tasting flavour of cream.

The dish came with six pieces of ravioli. While the ricotta filling itself wasn’t particularly flavourful, the truffle cream sauce was so good. It was thick and creamy with just the right amount of salt and a decent truffle flavour too. No wonder they didn’t need to season the filling as much - because the sauce provided more than enough flavour.