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Summer Hill is the perfect retreat for a cozy brunch, offering a relaxed ambiance, warm service, and a brunch trolley filled with thoughtfully crafted dishes.
From the freshly baked baguette to the smoky piperade of roasted red peppers and tomatoes, each dish shines. The juicy Cherry & Port Glazed Ham, roasted with brown sugar and cloves, delivers the perfect sweet-savory balance, while the rich Bordelaise Egg Cocotte combines soft eggs with GruyĂšre cheese and cream. Seafood lovers will enjoy the briny sweetness of Clam "Mouclade", with live clams simmered in cream and spices. For hearty flavors, the Poulet Moutarde et Miel, grilled chicken in honey, Dijon mustard, and herbs, is a standout.
Other delights include the creamy smoked salmon rillettes, rustic paté de campagne, wild mushroom conserva, and a refreshing pear and Roquefort salad. End the meal with treats from the dessert trolley, like the Pear Frangipane Tart or Flourless Chocolate Chestnut Cake.
Summer Hillâs rustic dishes, combined with its charming atmosphere, make it an ideal spot for an indulgent weekend brunch. Itâs an experience that blends comfort, flavor, and expert craftsmanship.
Both dishes were good. Duck confit was tender on the inside & charred grilled perfectly on the outside. Beef cheek was tender but beef taste slightly strong. Mashed pair well w both mains.
Nestled in the lush greenery of Fort Canning Park, Le Jardin offers a serene escape into nature. Surrounded by blooming flowers and the gentle sounds of the outdoors, this cozy and charming restaurant provides a tranquil dining experience. Pet-friendly and welcoming, itâs a perfect spot for a leisurely afternoon with loved ones, whether human or furry.
From 3 PM to 5 PM, Le Jardinâs menu focuses on a curated selection of starters and desserts, making it an ideal destination for a light yet satisfying midday indulgence. The Fried Calamari is a crowd-pleaser, featuring perfectly crispy rings served with a vibrant mango salsa and creamy wasabi mayo. The balance of textures and the interplay of spicy, tangy, and creamy flavors make this dish a refreshing yet indulgent treat.
For those with a sweet tooth, the Belgian Waffles with Chocolate Hazelnut are a dessert not to be missed. The waffles are golden and crispy on the outside, soft and buttery on the inside, and paired with a generous scoop of rich chocolate ice cream. Hazelnuts add a delightful crunch, while the chocolate drizzle ties everything together in a symphony of flavors.
Le Jardin shines as a mid-afternoon oasis, offering a unique blend of natureâs tranquility and exquisite culinary offerings. Its location within Fort Canning Park adds to its charm, providing diners with a serene setting to relax, recharge, and indulge in a thoughtfully crafted menu. Whether youâre there for a quick snack or an extended break, Le Jardinâs starters and desserts are sure to leave a lasting impression.
Check out đŠđđ©đąđšđ„đđšđ«! They are a muslim-owned French & Japanese Restaurant, located at Jalan Besar!
Here is what we tried:
-Wild Mushroom Soup
-Unagi Kabayaki Don
-Duck Leg Confit
-Waffles with Ice Cream
-Lychee Mojito Mocktail
-Peach Mojito Mocktail
Generous portions here! And we love the cozy ambience here!
đ 230 Jalan Besar, Amrise Hotel
A majestic meal is incomplete without a divine dessert to end it, and thatâs where @langelus.sg Clafoutis ($24++) steps in. Clafoutis is a rare dessert in Singapore, and I think LâAngelus is the only French restaurant Iâve seen that serves this old school French dessert. Clafoutis is essentially a crustless tart, as the eggy custard is studded with cherries and baked till gloriously golden brown. Every order of clafoutis is baked to order and it does take fifteen minutes to bake, so you gotta order it along with your entrĂ©es.â
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Clafoutis has the texture of an extra fluffy pancake crossed with flan, and I enjoyed every bite of the eggy & sweet custard. Topped with vanilla ice cream, this couldâve gotten way too sweet way too fast, but the bitter & sour cherries that have been soaked in brandy injected that sharp contrast to the uniform sweetness of the clafoutis & ice cream. The cherries, besides releasing some of the brandy that was absorbed into it, also injected fruitiness into the dessert in bursts. â
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Even though LâAngelusâ clafoutis is only comprised of three elements, all three elements are excellent and it was assembled by highly skilled hands. LâAngelus is definitely the place to be if youâre looking for some fantabulous French fare, and you bet Iâll be back sometime in the future.
Boeuf Rossini, also known as Tournedos Rossini, is a classic French dish thatâs as French as baguette, La Marseillaise and snobbish people. Of course @langelus.sg serves it, and of course I ordered it without so much as a second glance at the rest of the menu, sixty six dollar price tag be damned.â
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Boeuf/Tournedos Rossini is a decadent dish that calls for a filet mignon to be pan fried in butter, served on a crouton and topped with a slice of foie gras before everything gets garnished with slices of black truffle & a drizzle of Madeira demi-glace. LâAngelus does take it slightly further with the addition of a mushroom duxelles and combining the truffle with the Madeira sauce, and it works wonderfully.â
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Filet mignon tends to be a less flavourful cut due to the lesser fat content running through the filet, but this steak had no such problems. It was seasoned spectacularly, and the addition of the savoury Madeira sauce made sure the filet was phenomenal. However, just like with the red wine sauce, the Madeira sauce was a little too runny and shouldâve been reduced more.â
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Slightly subpar sauces aside, the other accompaniments to the filet were flawless. The mushroom duxelles was unarguably umami with a charming chewiness, and the flawless foie gras was just as good here as it had been on the appetiser: perfectly seared & a hedonistâs heaven. â
Perhaps the most exceptional element on the plate is the crouton, the foundation upon which everything was built upon. It was skilfully toasted and it retained its crustiness right till the very end, with the last bit still staying slightly crisp. It withstood the moisture from the mushrooms, juices from the steak and the Madeira sauce excellently. Trying to load the foie gras, steak and duxelles onto the crouton for a one biter is logistically challenging, but the effort is well worth the breathtaking bite into heaven.
The French know their way around a steak, and @langelus.sg are steak savants. They have three different cuts of steak, and my father couldnât resist the allure of the 300 gram Black Angus EntrecĂŽte (Ribeye, $60++). I mean, can you blame him after looking at this beautiful beef?â
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The steak sports the aesthetically pleasing diamond grill marks on top of a satisfactory sear, and it was served medium rare, flirting dangerously close to rare territory. That was some masterful work from the chef, and the Black Angus steak certainly impressed. Seasoned superbly yet simply, the beef was tremendously tender and required minimal effort to cut & chew.â
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The accoutrements were a fantastic fit for the steak. The sautĂ©ed mushrooms were outstanding with their salty, meaty chewiness, and were a capable complement to the stellar steak. The potato gratin was superbly seasoned, and it was soft and fluffy right down the middle of all those layers. Each layer is breathtakingly buttery too, so this little rectangle of potato is utterly piquant.â
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Unfortunately, even though the French are renowned for their saucy sensibilities, the red wine sauce served along with the steak was a disappointment. It was too thin and was lacking in salt, and sure I fully understand that itâs no bordelaise sauce, I was expecting a bit more flair from the sauce.â
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Even though the sauce was sadly subpar, the entrecĂŽte was still exquisitely enchanting. Sixty bucks is quite pricey, but the unquestionable quality is most certainly worth the splurge for a special occasion, or as an extravagant indulgence.
Classic French haute cuisine isnât that common in Singapore these days, but @langelus.sg has withstood the test of time, dishing up authentic & fantastic French fare since 1998. How authentic is LâAngelus, you ask? Well, for starters, we had Escargots ($23.50++) served in little individual pots, and Foie Gras PoĂȘlĂ© ($26.50++ for 60 grams).
As for the Foie Gras PoĂȘlĂ©, this cut of foie gras might just be the most perfectly seared piece of liver Iâve ever had. The exterior is seared sublimely and the inside is cooked just enough, taking on a texture akin to slightly softened butter. An incredibly delicious and slightly gamey butter, that is. The hawthorn purĂ©e adds some tartness to attempt to balance out the incredible richness of the liver, and the pickled plums add even more balance to the foie gras. Perhaps the most interesting element of this appetiser is the bak kwa sauce, which is sweet and smoky, an interesting and uncommon pairing with foie gras that works unexpectedly well. The little bak kwa bits in the sauce are unfortunately burnt though, and definitely have that burnt bitterness.â
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Still, with a start this stellar, thereâs no way you can lose at LâAngelus.
The overall experience I had in Gunther's was wonderful! The elegant ambience decorated with some christmas elements made the entire space cozy and warm. The chef's curated menu was also delicious.
The staff was also extremely attentive, taking into account that I am mildly allergic to most crustaceans not including prawn, I was served other delicious menu they had to offer.
My favourite one being their French grilled Foie Gras with mild spicy citrus dressing. I don't usually like foie gras due to its pungent flavour but the overall texture, taste and fragrance of this dish complemented each other perfectly and with every bite, the foie gras melted so satisfyingly in my mouth. I would highly recommend it!
Went to Gunther's on a Friday night and was pleasantly surprised by the christmas themed decor, making the dining experience festive and unique!
Had the angel hair pasta with shaved truffle to start, garlic butter clams, King crab and the pineapple tart dessert to end it off. Angel hair pasta is definitely a must-try here! Noodles were perfectly matched with the creamy truffle sauce, truly a match made in heaven. Chef even surprised us with some handmade christmas goodies after our meal. Will be back!
Top end French eatery at $50 - $100 per person level (less wine by glass and desserts). Comparable to highest end Restaurant in Shanghai and Beijing (where I live and work) food wise. Back to visit a close friend living nearby in rainy November. Le Petit Paris is a very unique and hidden gem in a quiet neighborhood. Ordered Chefâs Special (Appertizer) Fresh Burrata With Cherry Tomato Salad ($34) - Fresh Burrata (300g) with cherry tomato salad to share. They have a smaller portion. Served on a bed of freshly cherry tomato, french shallots and basil oil. The freshest of ingredients drizzled with a refreshing dressing that lingers in your palate. I ordered Salmon and wild mushrooms ($36 ) in a mushroom sauce (in photo). The Salmon was cooked to perfection (outer skin crust, tender soft meat with a tinge of fresh (sweet rawness) salmon in the centre. 9.5 out of 10 (could also taste a little of the Chefâs melancholy in the sauce). Value for money and will return for more before I head back to wintry Beijing.
Part of the Autumn Abundance brunch trolley. Food is served course by course, and at the end, you may request for extra servings. It's more like a meal at chef Anthony Yeoh's home than a buffet. He personally served many of the dishes, explaining them at each table. I was impressed. Between these desserts, I liked the tart much more. It's small but rich. The chocolate used was Valrhona Araguani 72% but I hate flourless cakes hahaha.