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($11) (grilled chicken) got free promotion as a part of signing up for gyg app for first time. I didn't tried their grilled chicken before. So it got char aftertaste but then its quite filling.
Set Meal
($9.90) consisted of small fries meal + drink (coca-cola) and mini bowl (pulled pork). this one I have tried it b4 for long time ago when they opened at nex.
[Paya Lebar, Singapore πΈπ¬]
Crispy Beancurd Skin Sesame Rice (UP S$10.90)
Now S$7.90
Crispy Beancurd Skin with dark soya sauce drizzled on, served topped on oil rice, with pickled vegetable, braised bean curd, broccoli, tomato, and cucumber. Accompanied with radish and carrot soup. The soup was flavourful. Wish the Beancurd skin could more crispy.
Greendot
Address π : 60 Paya Lebar Road, # 02-15 Paya Lebar Square, Singapore πΈπ¬ 409051
Open β° : 11am - 9pm
MRT π : Paya Lebar (EW8/ CC9)
strong coffee aftertaste with bitter matcha taste. I really enjoyed this so much.
its quite sweet berries complemented with rich bitter matcha crust.
its quite rich earthy aftertaste. But the matcha custard was quite bitter enough to complement with black sesame for nutty and slightly bitter.
got hojicha sauce in between donut dough. its quite creamy and milky roasted tea texture for hojicha sauce. I always like pon de series bc its chewy and crunchy texture.
matcha x berries topping. its quite creamy, milky and mild bitter taste. I always like pon de series bc its chewy and crunchy texture.
Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.
And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.
Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.
Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.
Torikoku Ramen Special ($19.80++)
Big hearty bowl. Noodles soaking in chicken broth that was thick, creamy, collagen-rich. Every sip coated the lips and left that savoury depth lingering. I went for soft noodles, and they slid down so easily, slurp after slurp, pure happiness. The pork char siu was really good, savoury and umami, tender slices with smoky edge that made each bite addictive. The chicken char siu was also good, soft and tender, well seasoned and balanced, lighter but still flavourful. The ajitama egg was nicely done, yolk jammy and rich, well marinated so the flavour seeped into the whites, giving that perfect bite that lifted the broth.
Free flow iced tea was served by the staff, and service was attentive. They came automatically to refill the cup, cold and refreshing every time, a perfect reset before diving back in.
Taiwan Mazesoba with Charsiew ($18.80++)
Dry noodle, Japanese bak chor mee vibes at first. Springy noodles tangled with spicy minced pork, flavour clinging to every strand. The soft-boiled egg broke apart and turned everything creamy, and suddenly it shifted from bak chor mee to carbonara, rich and indulgent. Seaweed flakes added a savoury lift and extra texture, while spring onion gave freshness and gentle crunch. Each bite had layers of spicy heat, creamy egg, chewy noodles, crisp greens.
And the best part, when the server sees you finishing the mazesoba, they will automatically come over and ask if you want a bowl of rice. Free of charge, the rice mixes into the leftover sauce and turns it into round two. Saucy, spicy, savoury, filling, shiok and belly full to the max.
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π©Ramen Matsuri γγΌγγη₯γ, 7 N Canal Rd, Singapore 048820
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