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Came here cause of the Burpple deal but was told that the offer was not available on weekends which is a disappointment. Should have stated the terms clearly.

Good lunch deal

Gotta make a reservation 1 month in advance if you’re looking for a dinner slot. Lunch slots are much easier to get.

The view is really nice as it’s right by the beach, and it’s a single building along east coast park. Alfresco dining.

The pork was awesome, pasta and octopus was good too. A bit on the pricey end, but good for a special occasion

Desserts ($15/2, +$7 for more)
𝐁𝐮𝐫𝐫𝐚𝐭𝐚 𝐠𝐞𝐥𝐚𝐭𝐨 (4⭐️) - Always up for unique savory-type desserts so this impressed with the creamy cheese-based gelato paired with tangy strawberry tomato jam and herby olive oil.

𝐂𝐫𝐨𝐬𝐭𝐚𝐭𝐚 (3.5⭐️) - Juicy fresh figs with hazelnut frangipane in a crisp tart.

𝐒𝐚𝐧 𝐌𝐚𝐫𝐳𝐚𝐧𝐨 𝐓𝐨𝐦𝐚𝐭𝐨𝐞𝐬 𝐅𝐨𝐜𝐚𝐜𝐢𝐧𝐚 (4⭐️; $23) - Vegetarian focaccia-pizza that was straightforward comfort food. The focacina was airy and light with a crisp exterior. Topped with fresh tomatoes, creamy mozzarella, finished with fresh basil and herbs.

The shell of the Cannoli was light, airy and incredibly crispy, and piped with a creamy ricotta cheese filling. A delicate dessert, the Cannoli was sweet, slightly zesty and nutty with the crunch from the pistachios. The Soufflé Tart with 70% dark chocolate was our next pick. Compared to usual tarts, the souffle tart had a mellow and airy mousse that was chocolatey rich and set on a crunchy sable base.

The 9" focaccina is a cross between focaccia and pizza. Topped with fresh tomatoes, mozzerella di bufala, basil leaves and extra virgin olive oil, the San Marzano Tomatoes was a burst of fresh flavours. The dough of the focaccia was light and airy yet held a firm and crispy texture like pizza.

Led by the former Head Chef of Sembawang White Bee Hoon, House of White Bee Hoon is a place dedicated to preserving the authentic taste of White Bee Hoon while adding a modern twist of flavours and creativity. Located in Punggol Settlement, you can savour a wide array of Singaporean favourites here!

Dessert arrived in style on a cute dessert trolley. Expect a small selection of bakes stocked fresh daily, where Choice Of Two is at $14 while it is an additional $5 for every third dessert. Rich and decadent, the 70% dark chocolate Souffle Tart was a deliciously foolproof delicious option. The added touch of sea salt to the bittersweet combo was a chef’s kiss too. The Zeppole (deep fried dough ball) while tasty, paled a little in comparison as it tasted kinda like a regular cream puff but I did like the sweet amarena cherries embellished on top with the smooth pastry cream.

For mains, we tried the Grilled Pork Collar ($38) with peppers, colatura and Parmigiano. With beautiful pink hues, the sliced pork was succulent and tender. The impressive marbling felt like I was cutting into a lovely steak and the flavour of the protein was just right for me - not too lean or fatty with just a good amount of meatiness. However, the thick cuts felt a little cloying towards the end even though the creamy colatura-parmigiano sauce and bright, piquant sweetness of peppers helped counter the heaviness. So definitely share this with more people.

Quite the journey for a Westie like me, but all was well at Fico, nestled just at the edge of the East Coast Park shoreline. The picturesque casual Italian joint had a lovely selection of handmade pasta but we only settled on one which was the Mafaldine ($30). A unanimous favourite at the table that evening, the tangy ossobuco, braised veal shank, was so tender, comforting and saucy. Made with Primitivo di Puglia, the juicy beefy sauce had the added heartiness and richness of the red wine. The ridged edged pasta was also perfectly al dente and the extra bit of crunch from the bits of almond nuts was very much welcomed.

We had to get the highly-raved San Marzano Tomatoes ($22) Focaccina as well. A competent appetizer, the nine-inch focaccia-pizza love child offered up light, airy yet crisp-crunchy bites. Topped with San Marzano tomatoes, bufala mozzarella, fresh basil leaves, and extra virgin olive oil; you got to love the classic pie pairing and the burst of fresh flavours. The 80% Semola dough held everything nicely too and the edges were particularly moreish.