Work Lunch

Champion Polo Bun had been quite the hype on social media before the ban on dine-in was imposed during the Phase 2 (Heightened Alert) period — aside from the pretty interiors of the three-storey shophouse that it occupies, much has also been mentioned about their Bolo Buns as well.

Visiting their store during mid-day on a weekend afternoon, we were actually pretty lucky that there were still quite a number of empty seats around and that there was a lack of queue — the queue started to form up shortly after while we were collecting our order. That being said, the Mini Bolo Buns were already sold out for the day.

Between the two, the Classic Bolo Bun with Butter was a clear winner for me — possibly one of the best, if not the best Bolo Bun that I have had around the island. The bread beneath is fluffy — almost akin to a slightly firmer yet fluffier rendition of neighbourhood bakery buns, but the crispiness of the buttery crust on top is surprisingly fragrant and sufficiently sweetened; so crisp that one would be able to hear audible crunching sounds as one munches on it. It comes with a slab of salted butter — some may notice how its a bit thin compared to some other establishments, but I think it did complement the Bolo Bun adequately without overwhelming the fragrance of the bun. The Curry Bolo Bun comes almost the same in terms of texture, but comes well-filled with curry filling that contains small cubes of potatoes that were pretty soft. Enjoyed how piquant and spicy the curry gravy was; sufficiently coconut-y with a distinct fiery punch that provides a good kick to tingle the taste buds, but the purist in me still prefers the alluring fragrance of the Classic Bolo Bun instead.

A lot has been said about the Bolo Buns from Champion Bolo Bun, and I would say that I can only agree to the hype that I have heard thus far about it — possibly one of the best Bolo Buns around especially when it comes to that shattering-crisp buttery crust over the top; definitely worth trying at least once, but something which we will likely be going for again!

super worth it peranakan home cooked food!!
the Nyonya chap chye is a MUST TRY!!
lady fingers super awesome too
beef rendang and blue pea, everything is perfect! LOVE IT.
it's manned by 2 sisters (aged 50+ probably?) who cooked all these themselves! they grind the chili and curry paste from scratch! effort.
super home cooked

After burpple 50% off, the set meal is probably $4+ max including 2 desserts (either green bean or pulut hitam and jelly)

Came here for lunch on New Year's Day after reading excellent reviews. We were not disappointed in the slightest - the Carne Rossa pizza arrived piping hot and topped with an array of fresh ingredients including home-pickled chilli and onions. The pizza crust was unlike anything we've ever had before - incredible wood-oven flavor, chewy but not tough, with a texture reminiscent of sourdough. We also ordered a squid ink spaghetti which was cooked perfectly, with fresh clams to boot. Even though it was cold and rainy outside, the food and lovely ambience warmed our hearts and souls. As if that wasn't enough, the manager was super attentive and made us feel very welcome. Highly recommended😊👍

For the Singapore outlet, the kitchen is helmed by Chef Or Hakmimi, who himself is an Israelian, and the menu features signature dishes such as the Baby Cauliflower and 11 original iterations of pita, with the bread flown in directly from a bakery Israel.

During the media tasting, I had the Steak & Egg ($21) and the pita bread was stuffed with seared sirloin slices and a fried egg, together with a dollop of sour cream, tomato, onion and Japanese cucumber. Very filling and comforting from each bite that you will keep going back for more. The freshness from the vegetables gives it a refreshing lift while the egg yolk gives it the necessary creaminess.

Besides the pitas, Miznon also has several signature sides such as the Baby Cauliflower Flower ($16) that is seasoned with a touch of olive oil, roasted in the oven till slightly charred and served whole. The Intimate ($24) is another side dish that features tender beef soft ribs that have been braised in Miznon’s homemade root stew of celeriac and carrot while the Hraime ($26) is a wholesome dish of Barramundi fillet braised in a Moroccan-style stew that contains garlic, paprika, cumin and harissa.
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✨ Miznon Singapore
📍 6 Stanley Street, Unit 01-01, Singapore 068725
🍴 [Media Invite]

Highly Recommended! Lovely ambience and food. Love their potato with crispy skin. Place can be pretty crowded due to lunch crowd and people doing work there.

$14.99++ for a main and a choice of muffin (+ you can add $2.50 for a coffee)

We got the mixed mushroom pizza which was superrrr amazing!!! V filling and the balsamic glaze and the cheese went rlly well together.

Vibes of this place is also super amazing

YESSS - cashew cream sauce done soooo well, could never replicate at home 🤩🤩

Another recommended hot pot choice. Their Mala Hotpot base is pretty good and well blended with spices. It’s the kind that is 又麻又辣&又香. Ingredients were pretty fresh and decently priced for the quality & variety!

Save more with Burpple Beyond! Offering 1-1 dishes.

This could be the cheapest and yummiest bowl out there with the burpple deal. Food taste great and ambience is nice.

This could be the cheapest and yummiest bowl out there with the burpple deal. Food taste great and ambience is nice.

Refreshing acai bowl, with the addition of passion fruit which was really uncommon among acai bowl chains 😊

This is the pre-stirred unagi Don, after which it felt like unagi fried rice. I would have preferred to have kept the unagi chunks instead of having it meshed. Though, I must say nothing can go wrong with clay pot crisp rice (with unagi!) -~$17.90