417 Yishun Avenue 11
#01-1351
Singapore 760417

(open in Google Maps)

Friday:
04:00pm - 11:45pm

Saturday:
04:00pm - 11:45pm

Sunday:
04:00pm - 11:45pm

Monday:
04:00pm - 11:45pm

Tuesday:
04:00pm - 11:45pm

Wednesday:
04:00pm - 11:45pm

Thursday:
04:00pm - 11:45pm

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Reviews

From the Burpple community

Sambal fried rice was good as the rice was not too wet and there was sufficient sambal to give the dish a slight kick, but not enough to put you in tears. The amount of chicken served was also a lot more generous than the seafood served in the seafood fried rice dish, hence I always go for the chicken fried rice. If you are eating this alone, you may wish to know that the picture already shows a serving with less rice; the standard serving may be more suitable for sharing between two people.

Appreciate it most when the brinjal is first shallow-fried before slow-simmered with the minced pork, fermented yellow bean and cili padi. A bowl or two of fluffy rice later and you are ready to rule the world. Ok, that's all.

The wine's subtly floral notes play off beautifully with the shellfish's inimitable sweetness while the ginger's heat adds warmth to the palate as you sip on the very nourishing broth. The naturally cooling Chinese yam, and black fungus — known for its neutral properties — help provide balance and texture. Ok, that's all.

Wok-braised whole crunchy prawns in comfortingly moreish pumpkin purée studded with curry leaves (its fragrance add such allure to complement the sweetness of the crustacean), cili padi (its spicy punch helps break the monotony of the nectar-ish sauce) and spring onion. So much love. Ok, that's all.

1 Like

Pineapple, pepper and tomato chunks for textures and liberal amount of sliced chillies and coriander for added depth to the flavour. Sweet dreams are definitely made of this. Ok, that's all.

But I can easily understand why that is the case. Most times, vegetable of any variety tends to be slaughtered by the unapologetic cooks/chefs beyond recognition (think: slimy, falling apart, yellowish tint...naming a few). But a good plate of vegetable is so easy to perfect. Just like this baby bok choy, simply wok-fried with garlic. Crunchy, fragrant and still fresh. Ok, that's all.

1 Like
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