Quite enjoyed this. Hot and sour spaghetti, with a tinge of szechuan peppercorn aftertaste. Prawns were fresh and juicy. Only wish that there weren’t as many redundant elements, like the olives and red pepper.
So. Good. Tender beef flavourfully seasoned and dusted in that slightly tongue numbing Szechuan peppercorn atop. Will come back just for the delicious skewers here.
Don’t be fooled by its unassuming appearance, because I can safely say this was our fave dish of the 4-course lunch menu we had HANDS DOWN. The tofu is made in-house, and had a super smooth, almost creamy interior, while pan fried to a nice golden brown on the outside. Only the brilliance of a Michelin-starred spot could think of completing this already perfect tofu with truffle slices, crispy asparagus shreds and woody, succulent mushrooms to elevate this dish even more. Excellent, excellent, excellent.
Loved the buzzy vibes and great service here. plus points for good, albeit erratic, music choice too. House whisky was nice — a little bit smoky without being too overpowering with a smooth finish. Did not try the coke and rum that my friend had, but she mentioned that it was strong enough. All in all, a good experience and would come back! Got these two drinks with 1-for-1 on Burpple Beyond. Super worth it.
Thick slab of sirloin grilled to a nice medium rare. Wouldn’t call this the most tender steak I’ve ever had, but it is good enough to satisfy steak cravings. Fries were crispy, with a slight hint of truffle. Love the chill vibes and stellar view at this rooftop bar cum diner. Service was great too, as the waiter was very engaging and obliged to our requests promptly. Will come back again, especially since mains are 1-for-1 with Burpple Beyond!
Liberal amount of ingredients, including prawns, thickly cut chicken breast slices, bamboo shoots and lava egg. Broth was just the right amount of spiciness, but I felt that the consistency was a little too thick, which made it rather cloying towards the end.
Very light and refreshing broth — use of yuzu peel was surprising and quite interesting, but not really for me. Udon was nice and chewy. Give this a go if you’re looking for a light meal here.
Broth was rich and flavourful — loved it! Lava egg was up to standard, pork slices were generous, but mediocre taste-wise. Nice bouncy chewy udon. Be prepared for a long wait for your food though.
Why offer open-faced toasts when it’s a pasta place you might ask? After asking owner, Shawn (who is also the quirky brain behind The Salted Plum), the question, he shared that he wanted to offer quick grab and go stuff to cater to the office crowd around the area. Which makes sense. Pictured here is the Avocado & Feta ($4.50), Bak Kwa Jam ($5), Cheesy Cheese AF ($5) and my favourite — the lusciously creamy and fragrant Mushroom and Black Truffle Cream ($3). All were rather unimpressionable except the last one, as there are better options out there.
My fave pasta of the lot that we tried. Beetroot pasta in a shape slightly reminiscent of macaroni was al-dente and slicked nicely in a fragrant, herby pesto sauce, mushrooms were super juicy and huge, and adding miso corn bits to this dish was genius! Gave it a slightly sweet and crunchy edge to balance out the other elements.
Blue pea pasta had a nice bite, and I liked that there were many crunchy elements in this, including the fish roe, lapcheong bits and prawns. Not too oily as well. Just felt that the prawns could’ve been bigger/juicier to justify the price of this dish.
For a place that specialises in handmade fusion pastas, I felt a little underwhelmed by this pasta itself; granted it was cooked al-dente, but it was way too thick and could perhaps be less round? Also, the flavours in this dish were a little overwhelming for me — everything was very flavourful, and there was no acidic element to cut through all the greasiness at all. Supreme meat lovers will love this, but it’s not for me.
