Must Try Foods

Angus House

Set lunch😋

Sake ribeye portion stated for two good value but we were 5 ladies were struggling to finish it! With sides of truffle mash potatoes MAC n cheese n vegetables! Excellent service by the staff! Good environment!

Not sure what they going to name this dessert! First to try this tonight all home made! Hawthorn Ice cream with plum n orange with ginger crumble topped with meringue! Awesome 👏🏻

Everything was delicious 😋 Attentive and apologetic staff even after a long wait for the food! Fish and prawns very fresh!

Best Schnapper and Chips piping hot by the beach where sea breeze is blowing in your face!
Memorable!

Piping hot in Fremantle Market

This smart casual new joint in Craig Road is the place for down to earth, honest to goodness Italian. They specialise in handmade pasta, and judging by what the Burpple community has to say so far, they do it really well, and at very affordable prices. Burppler Kenneth Lee really enjoyed the Italian Meatballs ($12.80, with your choice of pasta) — hearty and spot on, it makes a solid lunchtime option for executives working around the area. Burppler Alex Chua on the other hand likes the Prawn & Saffron ($15.80, with your choice of pasta). The pappardelle he chose was thin and soft, while the cream sauce was light with lovely hints of saffron. What won Burpple Tastemaker Xing Wei Chua over though was the Martini Grilled Pork ($15.80), which boasts tender meat and comes slicked in a luxurious and sweet glaze. Consider getting the Portobello Fries ($8.80) and gooey Fried Mozzarella ($6.80) to share too. Pro tip: Their default way of cooking the handmade pasta is a little over al dente, so request for it to be al dente if you want a bite in your pasta!
Avg Price: $15 per person
Photo by Burppler Kenneth Lee

Great fusion small plates! Good for sharing among friends! Good service got free dessert on the house! My favourite the Khong Bak Pao🐷

H O S T E D
Inspired by the classic Filipino Pata, the Pork Knuckle at Ding Dong is brined for two days to ensure the flesh is deeply moist and tender even as the crackling skin is done to an incredible state of crunchiness.
What also impressed me was the attention given to the accompanying dip. Usually treated like an afterthought with token bits of garlic (if you're lucky) floating in vinegar, Assistant Head Chef Miller's Spiced Vinegar has neatly chopped onions and chilli padi. It was the perfect foil for the sticky-mouth richness of the huge hunk of pork.
By the way, this dish happens to be the favourite of Ziwei's, the PR executive from @blessincasia who hosted us for the tasting. Thanks to all again for having us today.