Show Map
Affordable Restaurant Food

Affordable Restaurant Food

I eat for pleasure.. And at times you want a place where you get food that's a little bit finer than usual.
Justin Teo
Justin Teo Tastemakers badge
Share this list with your friends:

I love this platter of meats that came with heavenly smoky flavour, and that's cos Chef Kenneth Lin grilled each of these over an open charcoal fire. The interior of the meats retained their juiciness, especially the spring chicken. The flesh of the chicken was glistening, and the breast wasn't "siap" (astringent) at all.
🔸
Pictured is the platter for 3-4 pax, and it came with 500g Spiral Pork sausage, half a Spring chicken, 200g of Bavette, 150g of Secreto Pork, and the following sides - babaganoush, home cured item, pulled pork mac and cheese, grilled seasonal vegetables, and grilled sour dough. If that's too much for you, there's a smaller platter for two ($88++) that comes with 200g Pork Sausage, half a Spring chicken, 200g of Bavette and the same sides.
🔸
It's newly launched and available daily, except Sundays when The Market Grill is closed. This is taken during a Burpple Eatup, thanks Elswyth and Chef Kenneth Lin for hosting us!

This Hokkaido scallop by Chef Stephan came with beetroot, leek ash, basil oil, purple shio and beetroot leaves. But my favorite part of it was spreading it with the saffron sauce generously provided on the side.
🔸
Whichever the number of courses you choose, you won't guess what you'll get. Because each evening each course was tailored based on your preferences. You would be handed a paper and you cross out the ingredients that you do not want.
🔸
Taken during a tasting.

This is where you'll get to meet the chefs in person - Owner Chef Stephan and Executive Head Chef Lorenz, because they'll personally bring each dish to your table.
🔸
Pictured is Duo of Beef comprising of a medium roast flank steak and forty-eight hours braised beef cheeks. There was no written menu as it depends on what's your preference for the day, but Chef Stephan explained to us at the table that this came with roast purple romaine lettuce, chanterelle mushrooms, nasturtium leaves, celeriac creme and thyme jus.
🔸
It was a special dining experience here, thankful to Chef Stephan for having me during the tasting.

The Bank Bar and Bistro located at CBD serves an extensive menu. We were surprised that the place is half filled even on a Sunday afternoon, as I had seen most cbd eateries being almost completely empty on weekends.
🔸
And I roughly knew why, cos the food is actually quite good. For this dish, the prawns are tossed in housemade salted egg sauce. It's thick and grainy (I like salted egg sauce that has grainy texture), and a little spicy.
🔸
Taken during a tasting.

Just found this place that serves good steaks at great prices, and it's certified halal.
🔸
According to Joy the owner, this steak was only lightly dabbed with salt before grilling, and I think it was the skills of the chef that made this steak good - the exterior was nicely charred while retaining a juicy red centre. Even though they don't use fanciful aged meats, I actually enjoyed the steaks here more than some of the other fine dining steakhouses in Singapore, and at only one-third the price.
🔸
Taken during a tasting invited by Joy, Jamie and Jasmine of The Royals Group, thank you for having us.

This dish would showcase the culinary skills of talented Executive Chef Fernando Arevalo. The pork was slow cooked for 24 hours (if I remember correctly!) before grilling it with a squid ink crust. That explains the black and crispy exterior you're seeing here.
🔸
This delightful Iberico was served with cognac apple, apple compote, buttered turnip, dolcemente and almonds. Taken during a tasting.

This Iberico pork rack is surprisingly moist even though the loin part was used, and this is testament of Chef Bryce @brycelimg13 culinary skills.
🔸
It is grilled to a nice smoky finish before serving with apple cous cous, natural pork jus, sautéed garlic chives with dried shrimps, and topping off with Asian chimichuri. The pork loin also has strips of fats that's flavourful and melty, though more guilty. I like to cut through and have both the lean and fatty so I get both the fragrant fatty oils to mix through the leaner parts of the pork.
🔸
Thanks Chef Bryce for inviting us to taste your wonderful new menu. I love the new lineup!

🔸
This is one of their signature meals, using Rangers Valley Brisket which is one of the favorite labels of beef from Chef Michael’s home country of Australia. It has a medium fat consistency for a brisket so there is more meat for the smoke to seep into. The process was painstaking - 4 days to brine, 12 hours to smoke with hickory and hay, and another 3 days to sous vide. This is to retain flavor, and the result is juicy and super soft beef brisket. Wow. And it was served with this super addictive sweet potato fries.
🔸
@tinhillsocial is also running a promotion now. You can be entitled to a 50% off for a $100 dining voucher. DM me for details.

Out of the eight courses I had, this octopus was my favorite dish. Octopus tentacles were sliced and crowned with lardo, which was torched to bring out the flavour of the cured fat.
🔸
The savoury succulent octopus was contrasted by the bed of finely chopped potatoes which were lifted by zest, so I really enjoy eating the lardo, octopus and potatoes all in a single mouth. I'm a fan of grilled octopus, and I find this to be one of the better ones around.

Served with broccoli rabe, the fish is chunky, tender while retaining a good bite. What's interesting is the gravy which is being poured here - it's a concoction of spicy herbal coconut broth. It's somewhat like a tom kha broth (think: tom yum that's milky), so you're getting a Thai influenced dish here. Interesting.

This char siew was really good. The pork belly was glazed in honey soy, and you get tender meat coated in sticky sweet and savory sauce.
🔸
This is also the last week for their 1 for 1 steak promotion available in July. Choose from 220g pasture fed wagyu ribeye or 180g Black Angus tenderloin for this promotion, and two steaks would only be $35++.
🔸
It's only available during dinner, and that's also the timing I would recommend you to visit, because the lunch crowd can be overwhelming.
🔸
This is taken during a tasting.

I didn't realise Luka serves steaks, and they do a good one with an alluring scent of charcoal on the exterior. It might not be wagyu but this is a good Australian wagyu meat that was juicy and sweet. Need this again!

About Justin Teo
Justin Teo

Justin Teo Tastemakers badge

1250 Reviews  15127 Followers

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

What To Read Next

SG: Tapas & Tipples
Fine Dining, Date Night SG: Tapas & Tipples my fave food genre really. small, inventive portions with lots of variation.
KL City's Best: Fine Dining
Burpple Guides, Fine Dining KL City's Best: Fine Dining In the finer parts of KL live some of the city's best fine dining establishments. Some are elegantly perched atop skyscrapers while others are nestled in the midst of serene hills. Be it the finesse of dim sum, the exclusivity of Japanese omakase or the satisfaction of South American eats you seek, this guide will have a fine place to please.
Best Italian Restaurants In Singapore
Italian, Burpple Guides, Fine Dining Best Italian Restaurants In Singapore “Pasta and basta!” meaning, “Pasta, and that’s it!” in Italian. Italian foodies (and carb-lovers), eat your heart out with our guide to the Best Italian Restaurants in Singapore, by Mandy Lynn of Gourmet Adventures.

What To Read Next

People who like Affordable Restaurant Food also like these lists.
SG: Tapas & Tipples
Fine Dining, Date Night SG: Tapas & Tipples my fave food genre really. small, inventive portions with lots of variation.
KL City's Best: Fine Dining
Burpple Guides, Fine Dining KL City's Best: Fine Dining In the finer parts of KL live some of the city's best fine dining establishments. Some are elegantly perched atop skyscrapers while others are nestled in the midst of serene hills. Be it the finesse of dim sum, the exclusivity of Japanese omakase or the satisfaction of South American eats you seek, this guide will have a fine place to please.
Best Italian Restaurants In Singapore
Italian, Burpple Guides, Fine Dining Best Italian Restaurants In Singapore “Pasta and basta!” meaning, “Pasta, and that’s it!” in Italian. Italian foodies (and carb-lovers), eat your heart out with our guide to the Best Italian Restaurants in Singapore, by Mandy Lynn of Gourmet Adventures.