126 Tanjong Pagar Road
Singapore 088534

(open in Google Maps)

Sunday:
Closed

Monday:
Closed

Tuesday:
06:30pm - 11:00pm

Wednesday:
06:30pm - 11:00pm

Thursday:
06:30pm - 11:00pm

Friday:
12:00pm - 02:30pm
06:30pm - 11:00pm

Saturday:
12:00pm - 02:30pm
06:30pm - 11:00pm

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Reviews

From the Burpple community

Juicy scallops 😋

2 Likes

And as you can see- copious amount of truffles. The noodles is Al dente without over powering truffles taste. Simple and done just right. Appreciate the complementary bread baskets and kueh pi tee bites! The focaccia and olive oil is as perfect as it can get!

1 Like

There are a couple of restaurants with snacks that outshine everything else (so yeah, it’s pretty much downhill from that point on) but it wasn’t the case at all at Buko Nero.
Yes, this snack had me gobsmacked with its tastiness in spite of the sheer simplicity of ingredients used: steamed egg white and fresh persimmon on crostini. But even then, the meal continued to rise in terms of pleasure and satisfaction as it progressed.
I’m very pleased with myself for choosing to dine alone tonight as it gave me the chance to focus fully on what I was eating every step of the way. And this is the kind of place that’s worth that level of attention.

5 Likes

In this day and age where it’s a norm for menus to undergo revamps on a regular basis, I can’t help but feel a sense of awe when I encounter a dish that‘s existed since the restaurant opened its doors nearly 18 years ago.
Meet the “Buko Nero Tau Kwa Tower” ($22.50+), an Italian-Asian creation that has stood the test of time and in my opinion, the fickleness of food trends. Sure, it may not be that groundbreaking compared to the fancier stuff presented by many younger chefs nowadays but this was revolutionary for its time and still tastes damn good when I had it for dinner tonight.
Like the mixed race couple who owns and runs this establishment, it is a lovely intermarriage. The tall stack is formed by two large pieces of local “tau kwa” (firm soya beancurd) layered with a sautéed mix of vegetables and enoki mushrooms, crowned with fresh salad leaves and finished with a drizzle of sweetish, non-spicy Asian style dressing.
What I loved about it then and now is how the humble “tau kwa”, tasked with a key role to play in this east-meets-west production, performs above and beyond expectations. The strength of its “international supporting cast” cannot be discounted either of course.

1 Like

This lemon tart with crumbled merengue and raspberry served as an excellent finish to a highly satisfying meal and with the hubby doing his best to battle a cold, the vitamin C boost was an added bonus!

2 Likes
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