33/35 Kampung Bahru Road
Singapore 169354

(open in Google Maps)

09:00am - 09:30pm

09:00am - 06:00pm

09:00am - 06:00pm

09:00am - 06:00pm

09:00am - 10:30pm

09:00am - 06:00pm

09:00am - 04:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

The salmon taste normal but salmon portion is rather generous

Smooth and nice aroma

Juicy grapes sitting atop ricotta cheese spread on a fluffy and thick brioche drizzled with lavender-infused honey, topped with grounded pistachio and matcha powder 》$15

Other than looking interesting and aesthetically tasty, I find the taste pretty expectable. The taste of ricotta was light and the scent of lavender was stronger than the taste of matcha powder on the grapes. The grapes were fresh, plump and juicy which did not disappoint. I would say the toast was done so well that it did not turn soggy even till the last bite. Something light and simple yet pleasing.

1 Like

Al dente capellini pasta tossed in rich flavours of shio kombu, white wine and layu (chilli oil), topped with aburi scallops and ikura. This dish is rich in umami flavours from the shio kombu and ikura. The aburi scallops were nicely seared and the use of chilli oil added some spicy kick to it 》$24

1 Like

my favourite of the lot - unassuming but packs a punch. seasoned with mediterranean sea salt and ample of crisp kombu, a perfect addition to the piping hot fries. a dish i’d definitely reorder when i’m back.

1 Like

if you’re looking for an umami filled dish, this is it. relish in soft and fresh aburi scallops, the perfectly seasoned and al dente capellini coated with layu then topped with ikura and shio kombu. the magic here was the white wine & layu combi that had a good spicy kick and helped cut through the strong flavours. not sure if the recipe was tweaked but i enjoyed the dish this time round more than i had it in 2020, so kudos to the chefs!

1 Like