13 Sep

Through the dry-ageing process, the beef results in a tenderer texture and, flavours are more concentrated and intense. Though they have another outlet in Esplanade, this restaurant in VivoCity has a different dining experience and menu. To allow diners to enjoy top quality beef from Australia, the meat is imported from four renowned brands, namely The Bass Strait, Wanderer, Josedale and Carrara, each with their unique way in raising the cattle.

When an order comes in, the meats and seafoods are grilled on the Josper charcoal oven which will lock in all the natural juices and achieve the perfect Maillard reaction. To go alongside the beef, chicken, lamb, pork and seafood, the restaurant has specially concocted several sauces such as the Whisky Double Mustard and Chimichurri Sauce. From now to 6 December, diners will get to enjoy 50% off the second mains as part of the opening promotion.

Pictured are the must-try highlights which include the Australian Premium 50-day Dry Aged Porterhouse 600g ($138), Australian Full Blood Wagyu Ribeye MS7/8 300g ($98) and the Ora King Salmon ($35), served with garlic confit for the beef and grilled broccolini for the salmon. In addition to the mains, Barossa is also sourcing from local suppliers such as Ah Hua Kelong to make their charcoal-grilled Ah Hua Kelong’s Tiger Prawn ($26), served with charred kale, shio kombu, pickled onion and garlic beurre noisette.
•••••••••••••••••••
✨ Barossa Bar & Grill
📍 1 Harbourfront Walk, VivoCity, Unit 01-161/162, Singapore 098585
🛵 https://barossa.oddle.me/en_SG/
🍴 [Media Invite]

The star is none other than the large beef cheeks, braised till soft and tender, with bold meaty salty savoury flavour.
.
Served over a bed of creamy potato mousseline with starchy sweet savoury flavour, accompanied with crunchy roasted carrots and parsnips with vegetal sweet earthy smoky flavour.
.
A garnish of crunchy caramelised white onion with pronounced vegetal sweet smoky flavour, and a smooth rich red wine and beef au jus with deep savoury sweet earthy flavour, complete this lovely dish.
.
Now available on Changi Eats, the airport's food delivery service which allows you to mix-and-match orders from up to 5 F&B stalls in Jewel.
.
.
.
Perch
More details in profile & blog

With the 1-for-1, this is definitely worth your money. Order to be done medium, the steak was still pretty juicy and could be eaten on its own or with the sauce provided. A huge amount of salad was given and an interesting touch of a chickpea mash.

Would recommend coming here for the steak itself!

Original Poke Shake Bowl ($20++) is my usual go-to at @alteregosg! 💯 The highlight was definitely the generous portion of well-seasoned Original Shoyu Salmon cubes 🐟 that lay atop the bed of rice 🍚, topped with roasted cashews 🥜, savoury tobiko, avocado 🥑, pineapple cubes 🍍 & shimeiji mushrooms 🍄 etc!

Looks simple but this is definitely an elevated wanton mee - the Signature Char Siu Noodles (12.80 for 2 bowls with burpple) come with a generous portion of seared pork belly, a braised lava egg, juicy wantons, and fried lard. The chili also complemented the slightly sweet sauce base perfectly. Our only gripe was that the pork was a tad dry but overall, this was still a very tasty meal!

Tried the Grasshopper (dark choc with peppermint) and Pecan flavor. I like that the Grasshopper pie is semi-sweet, and goes well with coffee/tea that comes in a set ($12-12.50 for 2 sets) when you order using Burpple Beyond’s 1-for-1 deal. I like pecans generally, and I like how you can taste the good mix of sweet brown sugar and savory tart :)

Eh this was nice haha uni was tasty and the set includes Wagyu too (which tasted good w the salt). Small unassuming shop located in a slightly dingy mall haha eh but food was nice. The burpple 1-1 set was really quite worth it I must say :-) since uni is known to be rather ex

We use to frequent Blanco Court Beef Noodles often when they were located at Guillemard, a stone’s throw from the Brawn & Brains cafe at the old Badminton Hall. Since moving to Aperia Mall a week ago, they have shrunk their menu to focus on their signature item of beef noodles. So no more “zi char” items like at the previous place but the quality and taste of the food is still really good. In fact, I think the beef broth seems to have become more “nong” (thick).
We ordered two items today - one was the Superior Beef Noodles ($9.90 nett) which has a mix of sliced beef, beef shank, beef ball, beef tripe and tendon. The chosen noodle can be prepared in a dry or soup style. However, because we use to have it sans noodles but with a bowl of rice instead at their old place, the young boss kindly offered to serve it to us that way.
We also tried the dry version of the Beef Shank Noodles ($8.90 nett) for the first time, and enjoyed it very much. While their thick beehoon had just the right texture (not overcooked and mushy like at some places), the classic starchy “zhup” (sauce) was flavourful and well-seasoned.
Condiments are integral to my enjoyment of Hainanese beef noodle dish, and the extremely spicy chilli dip and “cinchalok” (fermented krill) at this place are perfect.

Surprisingly tender chicken with great sides like the mala broccoli, seaweed cabbage and roasted potatoes. A pretty great deal!

Formerly known as Mr. Fish & Chips in PoMo, catch their second outlet opening along Upper Boon Keng Road. Prices at $7.80 each, choose between their Lightly Battered Pacific Dory or Crispy Boneless Chicken Steak, accompanying two sides of chips, mash, rice or coleslaw.
Photo by Burppler Whatisdigesting 😋

This successful bak kut teh restaurant is all about giving people second chances — especially ex-convicts and the homeless. The founder, Jabez Tan, is too, an ex-convict who has successfully managed to turn over a new leaf, and hopes to pay it forward. The Bak Kut Teh ($6 per person) is the unanimous order amongst all the tables — a claypot of pork ribs boiled in a unique herbal yet peppery soup, a mash up of both Singaporean and Malaysian styles. What is good, possibly better, is the Dried Bak Kut Teh ($7 per person). The same comforting soup is reduced to a thickened gravy, infused with black sauce and topped with ladies fingers, dried chillies and crispy fried cuttlefish for so much umami goodness!
Avg price: $10 per person
Photo by Burppler Jackson Sim

Prior to my visit here, I actually read alot of bad reviews saying the steaks here are chewy and the truffle fries have no taste. To my surprise, it’s actually not bad!!! The steak was well done and the sauce really complements it (maybe the restaurant is inconsistent?). The truffle fries are ok, those at the bottom lacked flavour. Paid $42 (inclusive of GST) for 2 ribeye steaks, imo it was really worth, definitely better than isteaks.