how do you tell if I think that a place is really good? well, you'll see me sitting outdoors in the sweltering heat having my meal instead of returning another time when they have seats for me indoors.
burnt ends is one of the rare few places where i'll willingly have my steak with sauce. i don't even like onions that much tbh but the burnt onion sauce is strangely addictive?! a slight smokey flavour followed by the sweetness of onions, never overpowering the natural flavour of the tender onglet steak that has been cooked to perfection. also, the lingering charred flavour that comes with each bite of the meat might serve as a gentle reminder of why the restaurant is called burnt ends. last but not least, the tiny pieces of melt in your mouth bone marrow which are taste even better on the bone marrow bun available as a separate order 😍

congratulations to @burntends_sg for topping burpple's hot 100! looking forward to many more gastronomical treats from you guys ( ˘ڡ˘ ) have a wonderful christmas everybody!🎄 #burpple #burpplesghot100

did you know that you can actually call in advance to place an order for collection at the serangoon gardens outlet? so if you're rushing home to mug for your finals like me, you can simply swoop by mcd to pick up your fries and enjoy them while your books suck the soul out of you.

also, i'm still wondering why my fries were exceptionally cold given that i only waited for 5 mins before eating it??? @mcdsg @mcdonalds #burpple

The Burnt Ends Sanger is essentially this: Two warm, toasty and fluffy brioche buns with a generous amount of cheese spread onto the top bun; a few pieces of pickled jalapenos interspersed with a heap of red cabbage slaw that was brimming with natural sweetness and crunch; and a slightly smoky, extremely tender, incredibly juicy 10-hour pulled pork shoulder. Lending an extra oomph to the dish is a special tangy chipotle aioli that lovingly coats the coleslaw and pulled pork shoulder.
While Chef Andre Chiang of Andre owns Burnt Ends, the pricing of the food at Burnt Ends is very different from that of Andre. Burnt Ends is an Australian Barbecue restaurant helmed by Chef Dave Pynt that serves what I would term as high quality comfort food without the exorbitant price tag. Priced at $20 and available for both lunch and dinner, I think that the Burnt Ends Sanger is one of the most affordable indulgences one can have.
And if you ask me where the best pulled pork burger on our sunny little island is, this post would be my answer. Now that I have declared it as the best, there's this nagging feeling in me that someone, somewhere out there is going to disagree with me. It’s not so much about them having different tastes and preferences but simply because I haven’t tried every single pulled pork burger out there. So if you’re reading this and you have a differing opinion, please please do let me know where you think has the best pulled pork burger in Singapore. 🙏🏻

Gyuu+ Yakiniku Grill is one of the dining concepts and it specialises in premium meats.
My personal favourite from last night's tasting session at Gyuu+ was the A5 'Miyazaki' Jo Karubi (boneless short rib). Miyazaki Wagyu has achieved top honours at the National Competitive Exhibition Of Wagyu in Japan for 10 consecutive years and it is easy to see why. Can we just take a minute to appreciate the beautiful marbling here??? The buttery like texture of the Miyazaki flesh coupled with its exquisite marbling results in the all time favourite melt-in-your-mouth experience, leaving you in sheer bliss. 😌

I enjoy my Miyazaki Jo Karubi medium rare but some of the other influencers at the tasting prefer theirs medium well or well done. The amount of fat in each piece of Jo Karubi will still allow you to attain a juicy, flavourful piece of meat even when it's well done. The main difference in the doneness of the Jo Karubi is the amount of charring you get on the surfaces of the meat. Do give the different levels of doneness a try!

Other dishes I got to try were the A5 'Miyazaki' Zabuton, 21-Days Aged USDA Prime Ribeye, USDA Prime Ribeye, Pork Belly, Prawns and Eringi Mushrooms. All of them were such great treats as well! Special mention must be made regarding the availability of aged-beef, all dry-aged on the premises of Emporium Shokuhin. I was told that dry-aging the meat in Singapore rather than importing aged beef ensures a lower cost for customers. Furthermore, by directly sourcing its products from suppliers, Emporium Shokuhin is able to cut out middlemen costs and these cost savings are passed on to customers. This is why you will find that Gyuu+ is able to provide a premium dining experience at affordable prices. I was also very impressed by the ‘smokeless’ grill system that Gyuu+ brought in from Japan which was very effective in ensuring that I didn’t leave the place smelling like what I just ate.

Hotate and Foie Gras, both lightly blowtorched with a sesame based sauce poured over it. Pure bliss in your mouth ( ˘ڡ˘ )

My Saturday brunch usually comes in the form of Seng Kee's Mee Tai Mak soup. I'm guessing that their incredibly rich stock is the result of hours after hours of boiling dried pollack and minced pork. The braised mushrooms added just before serving are just amazingly flavourful as well! This is part of the reason why I look forward to weekends so much. #hawkerpedia

I can rarely decide whether I like the aburi version of a dish more or the nigiri version. The hirame was blowtorched and topped with fried bonito flakes and scallion. Smokey and with its sweetness enhanced, I have still yet to arrive at a decision. Maybe some of you guys can offer me some aburi Hirame or Hirame nigiri so that I can hopefully arrive at a conclusion?

One of Chef Ron's specialty is in creating aburi dishes and I think he does it really well. He was mentioning something about winning an aburi sushi competition or something along those lines, I can't really remember because I was too focused on the food. If that's the case, I'm not too surprised though, the amount of satisfaction I got from his aburi sushi certainly justifies it.

For those of you who are familiar with Hirame, you will know that Engawa is the fin of the flounder, where it has a higher fat content. This was slightly aburi-ed, lending a smokey edge to the natural sweetness of the Engawa.

I must say that by brushing the uni with shoyu, the sweetness from the uni was definitely brought up by a notch. The caviar also pampered by tastebuds with a slight sweetness as they popped in my mouth, easily complementing the uni.

The hirame was lightly brushed with shoyu and there was a slight spice from the minced ginger that wasn't overpowering, pairing really well with the hirame and shari. Oh yes, you can spot the fresh akagai in the background!