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What the Community is Eating

The latest reviews from real people you can trust

The food is ok, nothing bad, just to much time difference in between the dishes. Difficult to share.
But the worst of all: the service…. It took more than 60 min. to get one bottle of wine on the table. We even had already one over salted dish on the tableπŸ€¦πŸΌβ€β™€οΈ. And no excuse.

Someone said this is the best dessert she's had in her life. While that isn't the case for me, I have to say this ranks right up there

Most of the components were unique. From the peanut brittle, to the peanut ice cream(I believe there's some secret ingredient, I tasted ginger but the service said I was wrong), and the godly charcoal mochi. The mochi is not super chewy, forms crumb like structures and is loosely packed with a soft texture. The charcoal shell also has a distinct taste, on top of being uniquely crunchy.

There's also pomegranate and rice crackers, as well as a touch of savouriness from the sea weed which was brilliant.

Only gripe is that the ice cream melts somewhat quickly(partially due to the hot mochi), otherwise this was a genius masterpiece of flavours, subtlety and temperatures

1 Like

PSA chope set is just normal lunch set with $4 discount

Served w a fried rice cracker, with peppercorn snow(which is rlly rlly fragrant, it's brilliant, plus it doesn't melt easily in the soup)

They will ask to help you pour. Please politely reject them, there's way too much broth and it's way too hot, it turns into just soup instead of chazuke.

I like how their sourness and heat are unabashed, very very unexpected for a somewhat atas place. The numbness only comes from the snow as mentioned above, there wasn't too much numbness in the broth originally

The barramundi is abit confusing for me. If it's meant to be eaten separately, then what's the point of serving it on a chazuke? But if it's meant to be eaten w the chazuke, the almost deep fried skin turns soggy and rubbery when it meets the broth. The skin doesn't fit a chazuke at all

Overall innovation is there but execution for the main piece, the barramundi, leaves much to be desired

1 Like

Foam was slightly herbal, the pork dumpling was meaty and the chili oil was well spiced, this is why they're good. A lot of these fusion places cut back on the spices. Theirs is toned down but the essence is not lost at all

The almonds and raisins added texture and sweetness too. The skin has a little bit of the al dente texture, that's rlly their own innovation cos it's not entirely Chinese but not entirely pasta either

Pretty good, much better than expected

1 Like

π‘Ίπ’Šπ’ˆπ’π’‚π’•π’–π’“π’† 𝑻𝒂𝒑𝒂𝒔 / π‘Ίπ’˜π’†π’†π’•π’”
π‘ͺπ’‰π’Šπ’π’π’Š π‘ͺ𝒐𝒄𝒐𝒂 𝑾𝒂𝒇𝒇𝒍𝒆 ($18++)
Chilli Sable | Cocoa Pop | Lime | Mango Coconut Nitrogen

Laundry line of desserts - talk about variety! The Cocoa Pop was my favourite - the chocolate was rich & decadent, with a fun, whimsical mouthfeel from the popping candy that lingers slightly after. I liked the mango coconut nitrogen too, as it was refreshing. A great way to end the night!

Thanks Accela Communications for the invite & team ANTI:DOTE for the hospitality! πŸ’•

1 Like

𝑬𝒍 π‘·π’‚π’…π’“π’Šπ’π’ ($25++)
βŒ› Modern Times
πŸ—ΊοΈ Mexico
πŸ’­ Honey

Beeswax Aged Mezcal | Beetroot Aromatized Wine | Cherry Berry | Smoked Honey | Citrus | Flavour-changing Pills

Bonus cocktail from Dr. Kingston Chin.. Not sure how he knew that Mezcal is right up my alley. Smokey & deep, yet playful with honey & citrus. The flavour-changing pills are quite a funny/amusing touch to it, too.

While this cocktail is inspired by honey, the other flavours & smells come together such that this drink isn't too sweet. This was one of my favourites of the night.

Thanks Accela Communications for the invite & team ANTI:DOTE for the hospitality! πŸ’•

1 Like

🍴 Tapas Pairing: π‘¨π’ƒπ’–π’“π’Š 𝑩𝒖𝒓𝒓𝒂𝒕𝒂 ($28++)
Miso | Crystal Bread | Chive Oil

This was a stellar dish - a mainstay on ANTI:DOTE's menu, & I can see why. The charred creaminess of the cheese is very much a delight! The thinly-sliced bread is crispy while not being offendingly hard. As you use it to tuck in, you'll notice a beautifully gooey cheese pull & get a whiff of the fragrance from the chive oil.

I was glad I had my own portion & didn't have to share this my dining partner 😜

Thanks Accela Communications for the invite & team ANTI:DOTE for the hospitality! πŸ’•

1 Like

𝑾𝒉𝒂𝒕 𝑫𝒐 𝒀𝒐𝒖 𝑾𝒂𝒏𝒕!? ($25++)
βŒ› Modern Times
πŸ—ΊοΈ Italy
πŸ’­ Cordial

Giardina Floreale infused Diplomatico Planas | Milk Washed Elderflower Suze | Pear Cordial | Orange Blossom Water | Sparkling Sakura | Aromatised Wine

This cocktail disguised as a science lab experiment comes with a step-by-step show that assembles it in front of you. The draw of this is the aesthetic amusement, & that your nose & tastebuds are tickled every step of the way. It's quite diversely fragrant from the floralness of the lavender water to the zesty citrus smells of the lemon peel.

Thanks Accela Communications for the invite & team ANTI:DOTE for the hospitality! πŸ’•

1 Like