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Got a friend group with some craving Japanese and others wanting Western? Fret not! Corner Bar L'Operetta has both.

Try their Kaisen Barachirashi Don, which features a combination of raw and cooked fish, tamago, and more! Their pastas are also excellent, like the super creamy and flavourful Smoked Duck Pasta. What’s even better is their Burpple Beyond 1-for-1 deal on pasta, pizzas, and donburis, making it a great value for everyone!

Photo by Burppler Serene Goh

Tried the aburi salmon don. Portion was just nice. The salmon also tastes fresh. Would definitely come back for more! Maybe the pasta next?πŸ˜†

Ew

This wasn't crispy at all. It's basically ckn thigh covered with a mountain of preserved veggies. The latter was decent, but this is a far cry from what you expect from the name (like blossom's version)

Passable, very expensive for what it was

1 Like

Apart from the lack of heat, the best execution I've had. Texture of the cauliflower was tender. The savoury flavours were extremely strong as it should be, and the oiliness was not too much. Spices were there also, and it's right

Must try

A very western style of creamy sauce. Peanutty taste was there but not strong, barely any heat. Ckn was tender

This is a failure of a restaurant reinvention. The flavours are not faithful at all

1 Like

Opened in January 2024 by renowned chefs Matthew Orlando of Amass and Will Goldfarb of Room4Dessert, together with entrepreneur Ronald Akili of Potato Head, AIR CCCC is a sustainable farm-to-table restaurant, research lab, cooking school, and farm where produce for the restaurant is grown.
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The restaurant is warmly lit with ample natural light, the idea of transparency spanning from the open kitchen and common dining hall to the natural surroundings.
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The facade features ribbon windows that open up views to the lawn, while paths take guests beyond to the urban farming gardens run by social enterprise City Sprouts.
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The fixtures and furniture were designed by Spanish product designer Andreu Carulla, using recycled timber, styrofoam packaging, and plastic bottles sourced from a former art installation, as well as paper mache and bamboo ceiling lights.
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Staff accord guests personalised attention, exercising great care with dietary restrictions. They communicate well in fulfilling requests and taking orders.
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I note staff work quickly, greeting and seating guests, clearing finished plates throughout the meal, and cleaning up efficiently when guests leave.
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Staff also demonstrate good product knowledge, being able to describe dishes on the seasonal menu, which changes monthly and features fresh ingredients grown on-site.
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No surprise that AIR CCCC is usually fully-booked, advance reservations are highly recommended.
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Style is Modern European and Modern Singaporean fusion, and true to its name, aims to provoke deeper contemplation about food, sustainability, and community.
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Dishes are creatively put together. Flavours are bold, and uncompromising, yet wholesome and nourishing.
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Portions are designed for communal dining and sharing, except for desserts which are individually-portioned.
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Prices command a premium for their casual gourmet dining experience, yet is well worth it, budget about SGD $68++ per person for weekend brunch, and SGD $98++ per person for dinner.
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AIR CCCC (Awareness, Impact, Responsibility, Circular Campus And Cooking Club)
More details:
https://ivanteh-runningman.blogspot.com/2024/05/air-cccc.html

Love the baked snapper w sambal aioli. Fish was fresh & pair super well w the sauce. However portion abit small. Crabmeat capellini was creamy & had lots of crab meat. Angus burg was huge & juicy, came w lots of curly fries too.
Location was ulu, prolly need a car to get there

1 Like

The appetisers were a winner . Top prize goes to the hummus which is keto friendly since u have it with garden harvested leaves πŸƒ.

Soft and fluffy, would’ve been better toasted 🍞

- Fried chicken thigh was thick and tender.
- Prawn paste flavour wasn’t overwhelmingly salty, pairing well with the fresh coleslaw and ketchup mayo.
- Brioche buns were buttery and fluffy soft, served with a generous portion of curly fries 🍟

- Duck leg was hard and dry at some parts but had a crispy skin.
- Butternut and mash potato added a velvety creaminess, came with the crisp crunchy kale too πŸ₯¬
- Berries were juicy and gave a pop of tangy sweetness.

1 Like

- Snapper loin had a firm flesh, completely covered with refreshing tomato salsa and sauce, that had hints of spices, though it was a bit too much for me.
- I loved the smooth pumpkin mash and kale which was so crispy, reminiscent of seaweed or kale chips!!