Welcome to Raffles Place.

[CITY HALL, SINGAPORE] we were at @brothbeyond_chijmes recently for a hotpot meal and we were really quite impressed by the quality of ingredients and the service provided by one of the server, Maine 😍

To me, the most important dish in a hotpot is the soup base and Golden Umami Broth 🍲 was the best. It was really rich and provided great flavour for any other hotpot dishes. Many of their dishes were served with dry ice, giving that fancy vibe to elevate your dining. All of the hotpot dishes were of high quality, and I loved Signature Mushroom Pork Ball 🐷 the most.

They serve a plethora of cooked dishes as well, and the one that stole my heart was their Live Boston Lobster Porridge 🦞, which had so much seafood umami! I like the crispy bits as well which added extra texture. The lobster itself was definitely fresh, as it was taken directly from a tank. Wagyu Prata 🥞 was also crispy on the outside and chewy within, with tender meaty filling which provided much flavour!

Thank you @eatwithkeat for the invite and @brothbeyond_chijmes for the food. It was truly exceptional!

This is a lovely place to dine , the ambience is romantic and relaxing . N u get to walk around national gallery & Victoria theatre .

Established in December 1991 by husband-and-wife team of Raj Kishor Patro and Ritu Patro, this casual eatery is known for authentic North Indian curries presented with a fine-dining touch. Dishes are made with traditional recipes, using slow-cooking methods such as the tandoor clay oven.
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Their rendition features chicken eggs scrambled with turmeric, curry leaves, green chili, and red onions, garnished with coriander. Carries a fluffy soft bouncy crisp texture, with eggy savoury salty sweet spicy flavour.
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Designed as an appetizer or a side dish to a meal, this lovely dish will appeal to all ages.
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Egg Bhurji / Egg Poriyal
Kinara
@ 55 Boat Quay
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More details:
https://ivanteh-runningman.blogspot.com/2022/12/best-of-singapore-hawkers-egg-bhurji-poriyal.html

Unsweetened, fizzy, citrusy drink that helps to digest your meal.

Refreshingly sweet, with the sweetness just right. Loved the generous amount of longan and the hint of pandan aroma.

Warm dessert with a twist. Stewed banana and poached egg with a flowy yolk sit in rich coconut cream. Soft, sweet, and slightly savoury. Unusual combo, but it works well. Comforting in a quiet, curious kind of way.

Had it before, liked it, so ordered again. Still excellent. Bold Thai milk tea flavour meets sweet milk drizzle for a rich treat. Texture lands between pudding and mousse — creamy, dense, yet soft and delicate.

Every visit, we never fail to order this. A well-cooked medium rare steak, pleasing to the eye and even better on the tongue. Seasoning hits the mark, pairing perfectly with tender, chewy meat. Familiar, tastisfying, always worth it.

Thick, golden layer with fluffy edges and a crisp bite. Not too greasy, just enough wok heat. Inside, sweet and bouncy prawns bring the dish to life. Simple, and well-executed.

Crab shell was easy to crunch into, meat soft and tender. The curry clings creamy and punchy, with just enough heat to lift without drowning. Eggy, fragrant, slightly messy in the best way. Each bite balances crunch, spice, and umami. Best with rice to soak it all up.

Velvety coconut broth, bright with lemongrass and lime, wrapped around tender seabass that flakes smoothly in the mouth. The fish adds depth without overpowering the soup’s gentle tang. Comforting, clean, and quietly elegant.

Crispy-smooth on the outside, juicy-meaty within. The prawn sweetness and scallop richness hit just right, wrapped in a golden shell that’s fragrant without being greasy. Every bite lands clean, bold, and balanced. One of the best I’ve ever eaten!? It also came with a fruity mango dip.