38 Carpenter Street
#01-01
Singapore 059917

(open in Google Maps)

Monday:
04:00pm - 12:00am

Tuesday:
04:00pm - 12:00am

Wednesday:
04:00pm - 12:00am

Thursday:
04:00pm - 12:00am

Friday:
04:00pm - 12:00am

Saturday:
04:00pm - 12:00am

Sunday:
Closed

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Reviews

From the Burpple community

It was a little funny seeing RVLT sell their in-house Chicken Nuggets in the same denominations as McDonald’s, but this was the better deal for sure.

Priced at S$60.00 for 20 pieces, these bar snacks were made of full pieces of chicken meat, almost like chunks of Karaage. However, what really attracted me to this dish was that the nuggets were seasoned with tamarind powder to give it a sourish flavour, and if that was not brilliant enough, be sold to their home-made sriracha sauce which was kind of addictive to me.

In short, if you would want prominent flavours of chicken with elevated sour and spicy notes, this would be the perfect bar grub for you. Just take note that they might not be available when the price of fresh chicken gets ridiculously high.

2 Likes

Oh, and that sourdough would beat most other bakeries in blind taste test.
Definitely order the sourdough again.

Bunon Kaarage (6pcs $18)
These were pretty huge, and flavourwise was decent, but NGL it was too salty for us. Would prefer if they could tone down on the saltiness here.

Overall pretty interesting food they serve here, altho the price here is a consideration as well if I were to head back.

Burratina ($26)
Confit Piquillo Peppers, sunflower seeds, cider reduction and basil. There was a Herby taste from the basil, and burrata was pretty creamy.

Hasselback potatoes ($18)
The potatoes came with Creme fraiche & dehydrated caviar, and I really loved this dish. Potatoes that are crunchy and well-seasoned, paired with really light cream, I would gladly finish the cream alone.

Smoked Parsnip Agnolotti ($32)
Winter truffles, Shanghai greens, Parmigiano Sauce. This was extremely interesting - I'd never tasted anything like this before. The Parsnip was extremely smokey, to the extent it was akin to what I think tasting charcoal or ash would be like. It's definitely an interesting one here, and I'd say it's an acquired taste.

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