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Must try the Flat Iron Wagyu! So full of flavour 😋
Cozy ambience with great food! Their pork ribs were tender and flavourful and the mac n cheese was really good.
Choice of sauce: bisque sauce
Choice of side: potatoes a la provencale
Additional side grilled zucchini +6++
The zucchini was grilled perfectly, it's really lovely. For a zucchini, the flavours were intense and the bite meaty
Potatoes had good flavour but the crunch vanished rapidly
Secreto was nowhere near as good as my first time. It's a bit tough and not v crispy on the outside
The flavour rlly was good, the filling's mild umami complemented the squid's natural taste. However the squid was a little bit chewy, and the two sauces didn't pair particularly well
For the quality this is too expensive
Not too bad, slightly hard at the edges esp if you let it rest
Butter didn't have much body
Excellent service and food. Portion of food is adequate but would likely recommend to share different mains to fully enjoy the restaurant's food choices. The ambience is nice, slightly dim and quiet, making it an ideal dinning experience for friends and family.
Just to balance out the onslaught of meat, we got a portion of Pumpkin ($24++). The pumpkin was sweet & tender, and was roasted so well that even the rind was edible. The leek cream tended toward the sweeter side, but it was still quite addictive and we were busy scraping every last drop of it off the plate. I would say that the Pumpkin was more of a sweet dish, and could theoretically be a dessert.
The regular menu ain’t no slouch either, with the Peri Chicken ($32++) being a fine example of how delicious chicken can be in talented hands. The large, joyously juicy chicken leg was meticulously marinated in a Pilot’s own peri peri marinade, and the salty spiciness of that penetrated deeply into every last morsel of chicken. It’s like a cheeky Nando’s but way better. The watercress salad on the side was an exemplary refresher, resetting your tastebuds to better appreciate the chicken. The sunchoke purée was sweet & creamy, and could be a cracking carb replacement.
Due to @pilot.sg inherently experimental nature, their weekly specials board always has something that’s sure to tickle your fancy. We had the Blackened Tomahawk ($52++), which wasn’t as blackened or as beefy as its name may suggest, but it is still supremely sumptuous all the same. The bone-in cut of pork chop is gargantuan, and is chargrilled to porcine perfection. The fatty, juicy and tender pork is simply but superbly seasoned, relying solely on salt, smoke and a little pepper to tantalise your tastebuds, and it works wonders.⠀
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The hot honey wholegrain mustard is a classic condiment, and the spicy heat of the mustard breathes fiery life into the pork. The roasted cabbage slaw brought a fresh crunch to accompany the smokiness along with what I think is curry powder tossed into the slaw. I couldn’t get enough of that stellar slaw, and I was bummed when it finished too early.
Before we get into the meat of the matter at @pilot.sg , we gotta fly in and meat-sorry, meet, the meatier starters. The Beef Tartare ($20++) was plenty palatable, but the savoy cabbage chips sitting on top of the tartare totally stole the show. The beef was quite delicious as it was seasoned in fermented chili butter, resulting in a slightly spicy & beautifully buttery beef experience.
However, the delicate yet divinely delish savoy chips flew away with our hearts thanks to the sweet prune powder sprinkled on it. The sublime sweet & sour flavour profile will whet your appetite, and it will compel you to get every last bit of that piquant prune powder sprinkled all over the savoy chips.⠀
Before we get into the meat of the matter at @pilot.sg , we gotta fly in and meat-sorry, meet, the meatier starters.
Pilot’s Duck Menchikatsu ($17++) seems to be a celebrity, as everyone who’s ever been a patron here has ordered it. There are no surprises here; it’s superbly savoury shredded duck breaded with panko crumbs & deep fried just like a regular Japanese cutlet (katsu). The deeply delicious duck has lost a little moisture, but the sprightly spring onion aioli adds lubrication, richness & freshness to the brilliantly breaded & crispy katsu. ⠀
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However, the Duck Menchikatsu felt like it had been left high and dry without backup. The inclusion of a coleslaw or a pickled vegetable medley would’ve made this a super starter. Heck, take this delectable Duck Menchikatsu, shove it betwixt the house baked milk buns along with a smear of the spring onion aioli and a fistful of ‘slaw, and boom you have a new entrée. I really do like the Duck Menchikatsu, but it currently has the most untapped potential out of all the small plates.⠀
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Fortunately, Pilot Kitchen is an experimental restaurant, so they will probably make some improvements, and I will be making a return voyage when they do.
Unagi was quite small in portion. Mentai tamago combi is 👌🏻. Snow crab pasta taste like chilli crab sauce w lots of meat