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Easy fix for a bowl of chirashi. What's funny is that they have a separate pricing menu for those using the Burrple 1 for 1, the prices for it was being jacked up. Strange thou.

Dining at Yeastside felt like setting off on a flavorful adventure, and it’s safe to say that their pizzas are not just good—they’re exceptional. Two of the standout pizzas tried were the Bestside Breakfast and Carbonara.

The Bestside Breakfast was an instant favorite, with crispy bacon, fresh spinach, cheddar shavings, and a perfectly runny Olsen egg on top. The combination was rich, savory, and satisfying. The Carbonara pizza was equally impressive, capturing the creamy, indulgent flavors of classic carbonara pasta on a sourdough crust. Each bite felt like a twist on a beloved pasta dish, and the egg on top added that extra layer of flavor and texture.

The sourdough crusts were beautifully baked, offering a light chewiness with a hint of tanginess that made the pizzas feel wholesome and elevated.

As for sides, it was impossible to resist the Caulihammus—a unique and flavorful blend of cauliflower, creamy hummus, a drizzle of honey, and bright pops of pomegranate. The combination was both refreshing and comforting, and it added a lovely balance to the meal.

For those craving creative, sourdough-based pizzas and inventive sides, Yeastside is definitely worth a visit!

A warm, comforting brew of black tea with a rich, robust flavour that’s soothing to the soul. Served with sugar for a touch of sweetness.

A small but intensely strong, rich, and aromatic cup of high-acidity coffee. It’s served with a glass of water and a piece of Lokum, aka Turkish delight, a soft, chewy confection made from sugar and starch, often flavoured with rosewater, lemon, or pistachios.

A must-try Turkish dessert, künefe is made with tel kadayf aka shredded phyllo dough, cheese, and syrup. Layers of shredded phyllo dough and buttery, melty soft cheese are topped with pistachios, baked to a golden, crispy finish, and finally soaked in a sweet syrup. The result is a dessert with a crispy, sweet exterior and a warm, savoury, melty interior. Pouring the heavy cream on top adds extra richness. I’m glad the sweetness is just right for local tastes, as traditional Turkish desserts can often be very sweet.

This freshly made Turkish thin flatbread is topped with savoury cheese, minced chicken, vegetables, and spices, then baked in a traditional stone oven to achieve a flaky, crispy crust. The outer edges of the bread taste plain but have a tastisfying, crusty texture. Moving toward the center, where the toppings are concentrated, each ingredient adds a unique savoury profile. However, the flavours felt a bit subtle, with the plain bread flavour slightly overwhelming the toppings.

This generous platter features a medley of marinated lamb, lamb chop, and chicken, all grilled over charcoal fire, and is served with buttery, fluffy Turkish-style rice and a refreshing, citrusy salad. The kebabs had a balanced marinade, light spices, a mild smoky flavour, and a savoury, meaty taste. Each piece was soft and easy to chew, while the boneless chicken was cut into large, moist chunks, lightly marinated, and perfectly tender that was not too dry or overcooked. The lamb chop, though flavourful, smoky, and juicy upon biting, was somewhat dry, firm, slightly gamey, and very chewy. Fortunately, the spicy, tangy Turkish chilli sauce and the thick, savoury brown sauce helped to counterbalance the dryness of the meat.

This Turkish delicacy features a smoky eggplant purée blended with garlic yogurt and butter, topped with tender cubes of marinated lamb stew, served with slices of Turkish bread. The lamb is aromatic, juicy, and has a slightly tangy sweetness without any gamey taste. Each bite of lamb releases rich, flavourful juices, though the meat’s semi-tough chewiness might not appeal to everyone. The eggplant purée adds both texture and balance to the dish’s meatiness, though it is a bit salty. Despite these minor drawbacks, the meaty flavour kept me coming back for more.

We started with this delicious, creamy, savoury, and smooth dip made from chickpeas, tahini aka ground sesame, garlic, and olive oil, served with plain Turkish pita bread. The texture of the hummus was consistent, with a mild gritty feel, and it held together well when dipped. Flavour-wise, it was nutty, slightly salty, and had a smooth, greasy richness from the olive oil. The addition of pomegranate seeds provided a sweet tartness, while the black olives added a contrast of colour and a rich, aromatic flavour.

Merhaba! Just a 10-minute walk from Bugis MRT, you’ll find Mavi Turkish Restaurant & Grill, where Mediterranean flavours await.

Hummus ($13)
We started with this delicious, creamy, savoury, and smooth dip made from chickpeas, tahini aka ground sesame, garlic, and olive oil, served with plain Turkish pita bread. The texture of the hummus was consistent, with a mild gritty feel, and it held together well when dipped. Flavour-wise, it was nutty, slightly salty, and had a smooth, greasy richness from the olive oil. The addition of pomegranate seeds provided a sweet tartness, while the black olives added a contrast of colour and a rich, aromatic flavour.

Ali Nazik (Lamb)($28)
This Turkish delicacy features a smoky eggplant purée blended with garlic yogurt and butter, topped with tender cubes of marinated lamb stew, served with slices of Turkish bread. The lamb is aromatic, juicy, and has a slightly tangy sweetness without any gamey taste. Each bite of lamb releases rich, flavourful juices, though the meat’s semi-tough chewiness might not appeal to everyone. The eggplant purée adds both texture and balance to the dish’s meatiness, though it is a bit salty. Despite these minor drawbacks, the meaty flavour kept me coming back for more.

Istanblue Kebab ($39)
This generous platter features a medley of marinated lamb, lamb chop, and chicken, all grilled over charcoal fire, and is served with buttery, fluffy Turkish-style rice and a refreshing, citrusy salad. The kebabs had a balanced marinade, light spices, a mild smoky flavour, and a savoury, meaty taste. Each piece was soft and easy to chew, while the boneless chicken was cut into large, moist chunks, lightly marinated, and perfectly tender that was not too dry or overcooked. The lamb chop, though flavourful, smoky, and juicy upon biting, was somewhat dry, firm, slightly gamey, and very chewy. Fortunately, the spicy, tangy Turkish chilli sauce and the thick, savoury brown sauce helped to counterbalance the dryness of the meat.

Etli Pide (Chicken)($23)
This freshly made Turkish thin flatbread is topped with savoury cheese, minced chicken, vegetables, and spices, then baked in a traditional stone oven to achieve a flaky, crispy crust. The outer edges of the bread taste plain but have a tastisfying, crusty texture. Moving toward the center, where the toppings are concentrated, each ingredient adds a unique savoury profile. However, the flavours felt a bit subtle, with the plain bread flavour slightly overwhelming the toppings.

Künefe ($14.90)
A must-try Turkish dessert, künefe is made with tel kadayf aka shredded phyllo dough, cheese, and syrup. Layers of shredded phyllo dough and buttery, melty soft cheese are topped with pistachios, baked to a golden, crispy finish, and finally soaked in a sweet syrup. The result is a dessert with a crispy, sweet exterior and a warm, savoury, melty interior. Pouring the heavy cream on top adds extra richness. I’m glad the sweetness is just right for local tastes, as traditional Turkish desserts can often be very sweet.

Turkish Coffee ($5.50)
A small but intensely strong, rich, and aromatic cup of high-acidity coffee. It’s served with a glass of water and a piece of Lokum, aka Turkish delight, a soft, chewy confection made from sugar and starch, often flavoured with rosewater, lemon, or pistachios.

Turkish Tea ($3.90)
A warm, comforting brew of black tea with a rich, robust flavour that’s soothing to the soul. Served with sugar for a touch of sweetness.

If you’re a Burpple Beyond member, enjoy 1-for-1 deals on mains and bundles to save a few bucks (terms and conditions apply).

Thank you to @maviturkish.sg for hosting us and @burpple for arranging!

Music Credit: Türk Mutfağı by mehmehfoodventure
Music Generated by SunoAI
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🚩Mavi Turkish Restaurant & Grill, 17 Baghdad St, Singapore 199656
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Kunefe (S$14.90)
Homemade Turkish specialty made with tel kadayf, cheese and syrup. Served topped with chopped pistachios and cream by the side. Served pipping hot. Slightly on the oily.

[Bugis, Singapore 🇸🇬]

Tonite we checked out Mavi which was located a short distance from Bugis MRT station. The 2-story restaurant offered authentic Turkish cuisine. The place was decorated tastefully with colorful Moroccan lamps hanging from the ceiling.

Adana Kebab Lamb (S$28)
Minced lamb marinated with herbs and spices, and char-grilled on skewers. Served with rice.
The meat was very tender with lots of flavours in it. Slightly gamey.

Mandi Rice with Lamb Shank (S$28)
Rice cooked with meat and herbs
The meat was very fork-tender. Easily tear apart.

Etli Pide Chicken (S$23)
Stone-oven baked Turkish style dough with toppings of chicken, cheese, vegetables and spices

Turkish Coffee (S$5.50)
Served hot with soft candy and water by the side
Very smooth and light in taste

Turkish Tea (S$3.90)
Served hot with sugar by the side

Mavi Turkish Restaurant & Grill
Address 🛖 : 17 Baghdad Street, Singapore 🇸🇬 199656
Website 🕸️ : https://mavirestaurantsg.com/
Open 🕰️ : 11.30am - 10.30pm
MRT 🚇 : Bugis (EW12/ DT14)