4 munchies: A good yentafo shabu dish is made of this – tasty broth that had a good mix of spicy, sweet, and savoury flavours served in a hotpot over an open flame. It came loaded with tiger prawns, fish and prawn balls, tau kee, egg tofu, fish cakes, prawn wantons, kang kong, fried fish skin, and onsen egg. I also enjoyed the QQ texture of the glass noodles and absorption of all the flavourful liquid in the pot. #Burpproved
The Yen Ta Fo Shabu is priced at $22.80 and recommended for two to share. This was a hosted meal by Soi Thai Soi Nice; many thanks to The PR Salon for the warm hospitality and Sherena for extending the invitation!
4 munchies: A good yentafo shabu dish is made of this – tasty broth that had a good mix of spicy, sweet, and savoury flavours served in a hotpot over an open flame. It came loaded with tiger prawns, fish and prawn balls, tau kee, egg tofu, fish cakes, prawn wantons, kang kong, fried fish skin, and onsen egg. I also enjoyed the QQ texture of the glass noodles and absorption of all the flavourful liquid in the pot. #Burpproved
The Yen Ta Fo Shabu is priced at $22.80 and recommended for two to share.
4.5 munchies: Diced toro, salmon, and white fish served atop al-dente sushi rice. The top-grade sashimi was lightly marinated in O-KU's house-made sauce to not just impart umami, but also retain the freshness and flavour of the assorted raw fish. Every grain of the vinegared rice was cooked to the right firmness, which balanced the sashimi's delicate texture and taste. The generous scattering of ikura and tobiko also added a note of brine, sweetness, and crunchy texture.
The O-KU Bara Chirashi is available on both the lunch and dinner omakase menu. This was a hosted meal by O-KU Japanese Tapas Bar, courtesy of Sixth Sense PR. #RASEpicurean #Burpproved
O-KU Japanese Tapas Bar was the award recipient of Best New F&B Establishment (Casual Dining) at the RAS Epicurean Star Award 2017.
4.5 munchies: Diced toro, salmon, and white fish served atop al-dente sushi rice. The top-grade sashimi was lightly marinated in O-KU's house-made sauce to not just impart umami, but also retain the freshness and flavour of the assorted raw fish. Every grain of the vinegared rice was cooked to the right firmness, which balanced the sashimi's delicate texture and taste. The generous scattering of ikura and tobiko also added a note of brine, sweetness, and crunchy texture.
The O-KU Bara Chirashi is available on both the lunch and dinner omakase menu. This was a hosted meal by O-KU Japanese Tapas Bar, courtesy of Sixth Sense PR. #RASEpicurean #Burpproved
O-KU Japanese Tapas Bar was the award recipient of Best New F&B Establishment (Casual Dining) at the RAS Epicurean Star Award 2017.
4.5 munchies: Frankly speaking, no other places serve up excellent Korean fried chicken as well as Chir Chir does here in Singapore. In this relative new addition to the menu, juicy chunks of crispy chicken are coated generously with curry seasoning powder and other spices. The savoury, crunchy batter was absolutely smashing with a tinge of heat and sweetness, which made the untouched curry dipping sauce on the side seem redundant. #Burpproved
This was a hosted meal by Chir Chir; many thanks to Sixth Sense PR for the warm hospitality and invitation!
4 munchies: Simmered and steeped until tender and succulent, the chicken is then coated with a layer of honey to give the bouncy skin some shine and sweetness. Having absorbed all that aromatic soy sauce dressing with a hit of herbal fragrance, every part of the chicken – breasts included – was so juicy and packed full of savoury flavour!
What really amazed us was the excellent braised beancurd featured in the background. Braised using the same sauce for the chicken, the texture of the tofu was ultra smooth yet firm! #Burpproved #BurppleBestofChinatown
Chinatown Complex Food Centre, #02-189
4 munchies: Simmered and steeped until tender and succulent, the chicken is then coated with a layer of honey to give the bouncy skin some shine and sweetness. Having absorbed all that aromatic soy sauce dressing with a hit of herbal fragrance, every part of the chicken – breasts included – was so juicy and packed full of savoury flavour!
What really amazed us was the excellent braised beancurd featured in the background. Braised using the same sauce for the chicken, the texture of the tofu was ultra smooth yet firm! #Burpproved #BurppleBestofChinatown
Chinatown Complex Food Centre, #02-189
4 munchies: Simmered and steeped until tender and succulent, the chicken is then coated with a layer of honey to give the bouncy skin some shine and sweetness. Having absorbed all that aromatic soy sauce dressing with a hit of herbal fragrance, every part of the chicken – breasts included – was so juicy and packed full of savoury flavour!
What really amazed us was the excellent braised beancurd featured in the background. Braised using the same sauce for the chicken, the texture of the tofu was ultra smooth yet firm! #Burpproved #BurppleBestofChinatown
Maria Virgin Chicken, #02-189
3.5 munchies: Well-cooked tender pieces of sea bass doused in tangy tomato sauce with a tinge of garlic and basil. I liked how fresh and meaty the fish was, though some of my dining companions found the fishy taste a tad strong. Fried potatoes were also well-seasoned and crisp on the outside. #Burpproved
The Sea Bass is part of the Ultimate Recovery Brunch menu that is available every Sunday from 11.30am to 2.30pm. Priced at $78++ per person, the menu showcases Chef Gabriele Piegaia’s classic Italian specialties alongside two hours of free-flow Bloody Mary, Espresso Martini, Prosecco, and house pour wines. Kids up to 12 years old can also enjoy Burlamacco’s spread at $24++ per child.
This was a hosted meal by Burlamacco Ristorante; many thanks to HEAT branding for the warm hospitality and invitation!
3.5 munchies: Well-cooked tender pieces of sea bass doused in tangy tomato sauce with a tinge of garlic and basil. I liked how fresh and meaty the fish was, though some of my dining companions found the fishy taste a tad strong. Fried potatoes were also well-seasoned and crisp on the outside. #Burpproved
The Sea Bass is part of the Ultimate Recovery Brunch menu that is available every Sunday from 11.30am to 2.30pm. Priced at $78++ per person, the menu showcases Chef Gabriele Piegaia’s classic Italian specialties alongside two hours of free-flow Bloody Mary, Espresso Martini, Prosecco, and house pour wines. Kids up to 12 years old can also enjoy Burlamacco’s spread at $24++ per child.
4 munchies: Having been patronising this stall for the past 6 years or so (though they've been around since 1965), the standard of the wanton mee has not dropped once. The $5 bowl featured here comes loaded with char siew, braised mushroom, 3 fried and 4 steamed wantons, and leafy chye sim. The egg noodles were cooked to the right springiness and did not reek of alkali. Being a sucker for Malaysian-style wanton noodles, the standout for me was the dark soy sauce used to toss the ingredients. Not only was it savoury with a tinge of sweetness, fried shallot and shallot oil were also added to make the sauce extra fragrant! The only letdown was the thick skin used to wrap the steamed wanton; meat filling was also not well-marinated and lacked flavour.
The soy sauce chicken wing noodle is another dish of theirs that I go back for! #Burpproved #BurppleBestofChinatown
Ji Ji Wanton Noodle Specialist, #02-48
4 munchies: Having been patronising this stall for the past 6 years or so (though they've been around since 1965), the standard of the wanton mee has not dropped once. The $5 bowl featured here comes loaded with char siew, braised mushroom, 3 fried and 4 steamed wantons, and leafy chye sim. The egg noodles were cooked to the right springiness and did not reek of alkali. Being a sucker for Malaysian-style wanton noodles, the standout for me was the dark soy sauce used to toss the ingredients. Not only was it savoury with a tinge of sweetness, fried shallot and shallot oil were also added to make the sauce extra fragrant! The only letdown was the thick skin used to wrap the steamed wanton; meat filling was also not well-marinated and lacked flavour.
The soy sauce chicken wing noodle is another dish of theirs that I go back for! #Burpproved #BurppleBestofChinatown
Hong Lim Food Centre & Market, #02-48
