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From satays by the beach, to nasi ambeng feasts and elevated nasi lemaks — here are 8 spots, offe...

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Plain + Egg Prata ($2.20)

I felt that their prata is not that bad tbh as it's quite got some crispy on the surface but it's a bit slightly dry :")

Although it is consider expensive for a hawker food, but it remain one of the only few places that you can try Nasi Kerabu in Singapore. Which usually can find commonly in Malaysia.

But the portion definitely worth your pocket, as it is generously given. I really felt full after finish everything.

The salad is accented with pearls of pomegranate, pomelo pulp, lemongrass, and chiffonaded kaffir lime leaves. Which you have to mix them together with the turmeric rice for the aromatic taste.

The grilled chicken was so juicy and flavourful.

The sambal is also tastes excellent with chicken and rice, accompanied with fish cracker and salted egg.

1 Like

A stall with an attractive menu, in both senses of the word. They also have geprek and green chilli, but I went safer. The smashed chicken was quite good, while the other elements were average.

Having a Lobster Nasi Lemak is not only just a novelty here, its actually good. Lobster was huge, meat was tender and overloaded with nacho cheese. The only place in SG that serves Lobster with nasi lemak.

Added a chicken wing, and it was served Hot and crispy. The sambal also damn shiok.

1 Like

They have expanded their business by opening a few outlets across the city.

Famous for their grilled chicken leg marinated in traditional home-made Taliwang red chilli and chilli padi sauce.

I find it interesting with the taste that’s more on the sweet side, probably because of the sauce.

Paired with sunny side egg, anchovies, peanut, sambal and rice infused with fresh undiluted coconut cream.

Ate for fun so picked fish fillet instead. Quite boring.

From Hjh Maimunah
The nasi lemak with fried chicken wing, crunchy peanuts & anchovies, fried egg, and signature sweet chili sauce is a weekend special worth savoring.
Delicious and satisfying.
Highly recommended.

1 Like

Nasi don has undergone a rebrand recently and is now @ricebowl.san. Gone are the days of Japanese fusion nasi lemak, and most regrettably of all, their stellar sambal chili. In all honesty, the spicy, savoury sambal was the best thing in their rice bowls, so I’m pretty bummed to see it lost to the annals of history. Also gone are some of their flashier menu items like the Blackpink Calamari, but at least they retained their Honey Chicken ($6.50 nett).⠀
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The Honey Chicken was sufficiently salty and sweet without being saccharine thanks to the honey marinade. The marinade penetrated deeply into the juicy, moist meat of the chicken thigh and flavoured this otherwise mild tasting chicken. The rice was surprisingly superbly sauced up with lashings of sauce over the fluffy white Japanese rice. â €
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To my delight, @ricebowl.san serves a healthy portion of vegetables with most meals, and I can finally eat a good balanced meal while not having to worry about my wallet. What was very odd was that the rice was adequately seasoned, but the vegetables, which needed the same amount or maybe even more love, were un-sauced & unseasoned. However, the one thing that killed the vibe was the additional deep fried enoki mushrooms, which absorbed way too much oil and tasted slightly sickening. Maybe the oil was old, or perhaps their deep fryer wasn’t hot enough, resulting in a surfeiting enoki tempura.⠀
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Despite these minor shortcomings at @ricebowl.san , I can definitely vouch for how tasty & affordable these bowls are.

2 Likes

Since the nasi dagang wasn't as good here, I went for the steamed rice. Good curry and reliable chicken, but their sets are kinda not enough for me.

Available from now to 24 February, one of my favourite Singapore heritage cuisine restaurants, Rempapa, has a lineup of 5 CNY-exclusive dinner dishes and we ordered 3 of them to try. Being a Teochew kia, the steamed red grouper is my favourite which comes with a tangy broth of salted vegetables cooked with chicken stock, and as the CNY greeting of 年年有鱼, this is a must order. The vegetable dish of stir-fried king is a Cantonese inspired classic of garlic chives, pickled celtuce and jumbo dried shrimp among the other ingredients. This dish is all about the wok hei and flavour. Lastly the mandarin orange steamed kueh comes in cute bite sized pieces for you to huat in the new year.

A word of caution: even during weekday lunches it may be difficult to find seats. Feel free to use the reserved seats if you know you won't stay too long, or reserve a seat in advance

Food:
Delicious. Paru had a nice texture, not too rough. The sambal was aromatic and not too spicy. It's really really addictive

Must try

1 Like

Not bad. But I always seem to cut myself when I bite into prawn heads. Please be careful.