Burpple Beyond: Our Response to the Upcoming Dine-in Restrictions
close

100 Orchard Road
#02-22/26 Concorde Hotel
Singapore 238840

(open in Google Maps)

Sunday:
04:00pm - 10:00pm

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

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

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

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

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

Saturday:
04:00pm - 10:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Clean, a bit more flavour than it seems, and the oxtail was very tender

The ume was hard and so difficult to eat, but it does a nice job or perfuming the rice with a citrusy fragrance to cut thru the fattiness of the meat

Tell me that doesn't look like A5. Totally melts in your mouth, really lucky to get such a marbled piece despite it being supposedly A4. Flame the exterior, rest it as the fat renders more, and enjoy. Gets jelak so don't order too many of this first

It's the intercostal muscles I believe. Really difficult to cook, it's slightly dry despite being marinated and doesn't have a sheen unlike the other meats once u cook it. Kinda sticks to the grill. Ideally it's seared on all sides without overcooking the interior, but I ended up undercooking the interior for some pieces(they are not uniformly thick).

Not to mention it curls up and twists, making it even harder to cook each surface properly.

By right there's quite a lot of flavour, but only if u do it right. I'll advise only order if you know what you're doing

The thinly sliced tongue cooks very fast but this you can afford to go lower on the flame(and cook at the side) to achieve a super satisfying and less chewy bite. Though there's no way u can slow cook it until it's tender. Highly recommended if you know what you're doing and you enjoy tongue

P.S. what I do is quickly sear both sides on high flame to get some colour, before "slow" cooking them at the side at low heat

AUS wagyu is more marbled, finally tastes abit like wagyu and not so chewy. Quality was ok except that one of the cubes was 90% fat.

P.S. they don't use charcoal, it's an electric? stove that lets you adjust the strength of the flame. I much prefer charcoal though, even if just for the authenticity

ADVERTISE WITH US