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First time having lunch here. Tried the halibut burger. Fish was nice & batter was light & crispy.
Lunch with my sister. Great ambience and service. Loved the freshly cooked Salted Egg Crack. The Prawn Bisque Ramen was also flavourful.
Solid meal with well-executed dishes. The iberico and picanha were tender and flavorful, and the truffle pomme purée was creamy and indulgent. Also enjoyed the sourdough with miso butter and the refreshing ginger lemon spritz.
Enjoyed the overall experience, especially the tender iberico and picanha. The truffle pomme purée was creamy and aromatic, and the sourdough with miso butter and ginger lemon spritz rounded out the meal nicely.
Our family went there to try their food and thought we could use the one-for-one main course. The staff was not able to converse in English properly and it took us a while to understand that for a group of 4, one will have to order 2 Mari dish costing $46 per set, then you can select 2 other Ala carte main course as the free item.
Do click on the ‘redeem’ to read through these before u even head there.
We end up ordering the Bulgogi and the nachos without utilising the deal since we don’t think we can finish two Mari sets🥲 The taste was ok but don’t think we will go back again as we don’t think it’s value for money at all.
We checked out a new restaurant at New Bahru for a date, not knowing exactly what to expect, and it turned out to be one of those evenings that just felt easy and memorable. There was a quiet excitement in trying somewhere new together, and when the dishes started arriving, beautifully plated and thoughtfully put together, it set the tone for the rest of the night.
We began with their signature prawn bisque ramen, and it immediately became a shared moment of surprise. The prawns were huge, almost comically so, and we both paused for a second before laughing at how impressive they looked. Biting into them, the freshness really came through, sweet and satisfying. The onsen egg added a comforting richness, and as we slowly worked through the bowl, the broth kept drawing us back in. It had a deep umami flavour that felt warm and balanced, not too salty and not overly heavy.
The halibut burger came next, and it was one of those dishes that sparked conversation again. The yuzu tartare added a bright lift, and we both noticed how well it complemented the fish. The halibut was tender and moist, and the vodka batter gave it a light crispness that made each bite satisfying.
Then came the cold mala crack noodles and the spice hit quickly. Still, we kept going back for more. The noodles were coated so well with the chilli and vinegar that every bite was bold and addictive. It became one of those fun moments where the heat made everything feel a little more alive.
We could not resist ordering the mentaiko bomb tots, and they added a lighthearted touch to the meal. It was amazing! Rich mentaiko flavour yummy to the max!
To end the night, we tried their house sodas, labelled as BBT. The Swee Chai Butterfly, with its guava and honey notes, was refreshing and slightly tangy, a perfect way to wind things down.
Everything is nice, but must come early!
Super satisfying KBBQ experience. The meats were very juicy, well-seasoned, and grilled just right by the staff. Loved the experience, definitely a place I’d come back to.
We are unable to use the burpple upon reaching which burpple didn’t remove the vouchers
Trying Filipino food as a Singaporean Chinese, I found it both familiar and surprisingly different at the same time. There is a lot of comfort in the flavours, especially when it comes to rice, slow-cooked meats, and hearty home-style cooking, but the taste profile also stands out with its stronger use of vinegar, garlic, citrus, and sweetness. It feels less about sharp spice and more about deep, rich, savoury flavours with a slightly tangy edge.
What I enjoyed most is that Filipino food feels very soulful and unpretentious. The dishes are usually bold, filling, and made to be eaten properly with rice, which is something very relatable for us. At the same time, some dishes lean sweeter than what I am personally used to in Chinese cuisine, so it took a bit of adjustment for my palate. But once I got used to that balance of salty, sour, and sweet, I could appreciate how comforting and addictive it is.
Overall, Filipino food left a very warm impression on me. It feels like food made for family gatherings, sharing, and satisfaction rather than just presentation. As a Singaporean Chinese, I would say it is approachable, hearty, and worth exploring, especially if you enjoy robust flavours and rice-based meals with a homely touch.
