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Dine in requires one drink per pax. Ew
Crunchy but hard, filled w mascarpone but no coffee taste at all, just chocolate.
They removed their injeolmi cube, which is rlly the point of coming here
homely comforting food that hits the spot
Korean Cafe at Bali Lane
What we had:
+ Matcha cube, the “no. 1” item on the menu
+ Coffee! ☕️
This place was as sweet as the dessert on the menu. A good place to retire after a long walk under the scorching sun. ☀️
gorgeous interior but coffee was so acidic and pastry layers were soggy…injeolmi cream was nice tho
This hot plate is set aflame tableside, creating a beautiful smoky tantalising aroma.
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The choice USDA grade oyster blade beef is marinated bulgogi style, tender with a light chew, carrying smoky meaty sweet savoury flavour.
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Served over a bed of tender white onions with vegetal sweet earthy salty flavour, topped with a wobbly soft chicken egg which carries eggy sweet flavour.
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Accompanied by tender zucchini with vegetal sweet flavour, crisp juicy kimchi baechu / kimchi pickled cabbage with bright vegetal sweet sour spicy flavour, and soft pumpkin with mellow vegetal earthy sweet flavour. I only wish the portion sizes were larger though.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html
This premium hot plate is set aflame tableside, creating a beautiful smoky tantalising aroma.
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The choice USDA grade beef short ribs are marinated overnight, coming off the bone with some effort, tender and chewy with robust smoky meaty sweet salty savoury flavour.
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Served over a bed of tender white onions with vegetal sweet earthy salty flavour.
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Accompanied by tender zucchini with vegetal sweet flavour, crisp juicy kimchi baechu / kimchi pickled cabbage with bright vegetal sweet sour spicy flavour, and soft pumpkin with mellow vegetal earthy sweet flavour. I only wish the portion sizes were larger though.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html
This has chunks of chewy baby octopus, tender white onions, and crisp spring onions, in a piquant gravy that's savoury sweet spicy in flavour.
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Lovely smoky aroma, though the heat is just sufficient to tingle the palate, without much burn.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html
This comprises chewy dense tteokbokki / ddukbokki / rice cakes, tender eomuk / fish cakes, crunchy gimmari / deep-fried seaweed rolls (which are stuffed with sweet potato cellophane noodles, spring onions, and sesame oil), and gooey mozzarella cheese, in a warm gochujang / fermented chili paste gravy.
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Combined, this carries bright sweet savoury salty spicy vegetal earthy cheesy flavour, yum.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html
Overall decent, with the warm soup / broth carrying robust savoury salty eggy sweet spicy flavour.
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Packed with ingredients, including soft chicken egg, wobbly silken tofu beancurd, tender zucchini, bouncy squid rings, fresh succulent shell-on prawns, and crunchy golden mushrooms, all of which pick up the lovely flavours of the soup / broth.
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Invited tasting.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html
Opening in April 2023 and headlined by founder Chef Chul Park, the Bulgogi Syo restaurant concepts represents their 'Art Of Fire', bringing together tableside flambés, sizzling hot stones, huge fire blasters in an open kitchen, and exquisitely marinated cuts of fresh meat.
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Ambience is spacious and open. The dark shades are interspersed with bright warm lighting, and the sturdy furnishings and comfortable booth seats are decent. The open kitchen offers a view of the action, particularly when staff break out the massive fire blasters.
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Service is polite and respectful, with staff checking to ensure that everything is well. They display good product knowledge. Staff also play in key role in the overall experience through performing tableside flambés for selected dishes. They work quickly to fulfill orders, and clean up efficiently when diners leave.
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Food is exciting Modern Korean cuisine, focused on fresh barbecue featuring well-marinated cuts of beef and pork. Ingredients are fresh, and quality is consistent. Portions are medium sized for individuals. Prices are reflective of a typical restaurant, budget about SGD $38 per person.
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Invited tasting courtesy of @bulgogisyo.
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Bulgogi Syo
More details:
https://ivanteh-runningman.blogspot.com/2023/11/bulgogi-syo-tasting-session.html
Bugis has a new dessert option!
Have walked past Jane Deer Desserts many times before we finally decided to try it! Arrived on Friday at past 9pm timing and the place was soooo crowded! They have aircon seats on level 2 too, so head upstairs if they are full on level 1!
Here is what we ordered:
-The Claw Taro Bowl ($9.80): Ordered this because of the cute bear claw (and because I decided not to get the "The Bath Teddy Bear" as that contains red beans which I am not a super huge lover of). Kind of surprised by the size of the dessert when it was served. Initially I also thought the yellow cubes were fresh mango cubes, but they turn out to be mango pudding LOL! This dessert had more jelly than what I expected would have preferred more fruits). The only fruit here was rockmelon, which I thought was kinda weird as an addition to a dessert bowl as the texture was different. Loved the huge scoop of taro paste though! The cute claw is milk pudding!
-Chilled Mango Sago Cream with Pomelo ($6.80): For a less fanciful foolproof dessert choice, we opted for this! This tastes good! (but boring choice la haha)
Take away the instagrammable aesthetics and brightly coloured visuals, the signs were all there when the Curry Fishballs (the only savoury among the tray of 6) was the best item in Jane Eyre’s Six Signs. The Chilled Mango Sago Pomelo Cream 杨枝甘露 and Double Skin Milk were decent but that’s not saying much considering how one-dimensional the rest of the items were. The coconut milk base was flat and pretty diluted in the Blue Crystal Dessert and Taro Cone Coconut Sago, and the taro balls were lacking chew. The Red Bean Paste was promising but could have been cooked longer for a less grainy mouthfeel.
Maybe it’s a branch thing (perhaps the Chinatown branch is better?) or a us thing, but we ain’t vibing man.