Chinese

According to many, they are the no.1 and original creator of Chili crab. However I personally find it a little too sweet and the tomato paste taste is too prominent for my liking.

Super huge portion even for 2 person. Tastes like hor fun though. 😂 Posting food photos cos I'm peckish and cannot sleep. #feedme
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#xtieinsg #foodfeed #foodporn #foodphotography #foodspotting #burpple #lalabeehoon #clams

$60 for 800g (seasonal pricing). Fried with loads of white pepper, shallots, egg and garlic. The Lala bee Hoon was very wet to our killing. The Assam Fish Head was delicious too. Fish meat fresh and the assam was not too sour.

Indulge in festive dishes like Lobster Cold Platter, Deep Fried Sweet & Sour Grouper with Lychee, it is also important to remember the classic dishes like Gu Ma Jia’s Signature Assam Fish Head Curry and Kyoto Pork Ribs. Fresh grouper in a sweet and sour Assam fish curry was appetising and I’ve been eating lots of rice with this. Tender pork ribs all wrapped in an aluminium foil retaining the juices in the ribs. The ribs are then flamed when served right at your table.
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Assam Fish Head Curry (snapper/ grouper) at S$30
Kyoto Pork Ribs at S$20.
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To participate this giveaway:
On Instagram:
a) Follow @Foodgemsg & @GuMaJia on Instagram.
b) Comment on the picture and tag a friend whom you would like to share with.
c) Multiple entries allowed with unique tags. .
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To increase your chances of winning (Optional):
On Facebook:
a) Like the foodgemsg & sg.gumajia page on Facebook.
b) Comment on the picture, leave your IG handler and tag a friend whom you would like to share with.
c) Multiple entries allowed with unique tags. .
Last day of submission: 18 Jan 2019 23:59 hour.
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Wishing all of you Good Luck 🙂 .
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Selection/announcement (19-20 Jan 2019) of giveaway winners will be solely decided on random basis.
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Winners are valid for dine-in and reservation is required before going down to redeem the vouchers. Vouchers will expire in March 2019.
Not applicable for redemption during these dates : 18 Jan 2019 to 19 Feb 2019.
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Terms and conditions applies. Read on foodgem.sg/contests-lucky-draws-tnc/ for more details.

Their claypot beef brisket was the new star for us tonight, other than the Parrot fish belly congee that we always enjoyed.
The thick dark gravy was strong in flavour and perfect even with just plain porridge, much like that of braised frog leg. Beef brisket and tendons were soft, tender and delicious.
With friendly services and Canto Pop music playing in the background, dinner here was such a joy at the end of the night.

We didn't get to try everything on their extensive menu, but this is THE dish to get. So crunchy and superbly seasoned, each bite in is just a burst of flavours! Both the texture and taste were so addictive, it had us swooping them all up in just a matter of minutes. If you're afraid of the strong porky smell like I do, these were nicely cleaned. So shiok, it's one of the best pork intestine dishes I've ever had (and the most number of intestines I've had in one sitting). Just in case you can't find it in their thick menu books, the dish number is 9025. I’ll definitely be back! #BurppleSGLateNight

The menu at this bustling Chinese eatery near Kallang MRT may baffle with their wackily-translated dish names, but nothing will stand between our Tastemakers and good food. The food here is excellent, value for money and boasts perfect vibes for a night of drinks and bites. Even if you've never been a fan of pig's ears, the Pig's Ear of Cucumber ($10), a refreshing salad tossed in a tangy sauce may change your mind, like it did with Tastemaker Ni Eats. Nurse a cold Lao Te beer while munching on the delightfully crisp Deep Fried Pork Intestines ($16) that are strongly seasoned with a good kick of spice and devoid of any 'porky' smell. Take your pick from their variety of perfectly seasoned barbecued skewers — Tastemaker Wei Zhi Chiang loves the Bacon Volume Enoki Mushroom ($3, dish number 2017 in their abyss of a menu). Keep room for the Tomato ($1.50), which is in fact an eggplant grilled to a silky texture, peppered with chilli powder, and topped with chopped leeks. If you're here for a late dinner, consider the Wonton ($10), essentially a large bowl of chef-chosen ingredients like sausages, cabbage and beancurd skin, stir-fried ma la style. Yum!
Avg price: $15 per person
Photo by Burpple Tastemaker Wei Zhi Chiang

3.5 munchies: Resembling an omurice dish, the silky omelette was drenched with savoury mushroom sauce and topped with char siew and roast pork. The char siew might be charred nicely, but unfortunately, the roast pork was sliced so thinly that you could hardly get a good bite of it. Thankfully I got some crunch from the sprigs of blanched kailan to go with the char siew, tasty sauce, and steamed rice beneath the omelette.

There are also 2 other toppings to choose from: Roast Pork & Prawns or Roast Pork & Beef.

Pretty. Acquired taste. It's a love hate situation 👍🏻 love the chilli for sure! #prettyfood #dimsum #truffle #sgdimsum #sgeats #sgfoodporn #sgfood #instafoodsg #singaporeinsiders #stfood #stfoodtrending #foodstagram #burpple #sgrestaurant #sgfoodies #cantonesecuisine #sgeatout #clarkequay

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#vlvsingapore #sgdimsums #moderndimsum

Tried this new Brunch in Clarke Quay. Can't get enough of the Live stations and everything is made to order. What a great ala carte style buffet. These are Hong Kong street food style stews. Full menu here http://www.vlv.life/singapore/restaurants/menu

If you're in the market for an upscale dim sum brunch, this is your spot. Pastry chef Janice Wong's 1500 sqft flagship restaurant in the National Museum of Singapore will not only serve her well-known desserts, but also savoury dishes from the book she published in 2013. Come with your family in tow and tuck into familiar dim sum dishes like liu sha baos, dumplings and even heartier mains like somen — all done with a twist. The colourful hues from the artwork decorating her walls, made by Janice and her team, are also reflected in the food, like the striking pink, green and dark purple skins on the Mini Pots (Siew Mai, $15 for three). Instead of a measly amount of shrimp roe on typical siew mai's, the ones here are generously topped with caviar. Get the XLB Tasting Platter ($20) to have a taste of all four xiao long baos available — with its strong cherry flavour, we think the Foie Gras Pork Cherry is the most impressive of the lot.
Avg price: $35 per person
Photo by Burppler Shawn Loh