Restaurant In Sg

Restaurant In Sg

Featuring Marina Bay Sands (MBS), Imperial Treasure Nan Bei Restaurant (Ngee Ann City), Oven & Fried Chicken (Bukit Timah), Teppei Syokudo (Republic Plaza), The Diner by the Travelling C.O.W, Monga Fried Chicken (ION Orchard), Popeyes Louisiana Kitchen (Orchard Xchange), Tonkotsu Kazan Ramen (Northpoint City), Robertson Quay, Wagyu Omakase by Ayumu
Cecil Dulam
Cecil Dulam

They sell 9 type of Korean chicken. Beside Korean chicken they also sell burger, pasta and pizza.
💰$13.9 (medium - 10 tender).
📍Korean fusion bistro
2 Yishun industrial street 1.
Northpoint BizHub
Singapore ,768159


Chef-Owner Antonio Miscellaneo, from source ingredients, composition of the dishes in traditional Italian recipes.
 New dished that I tried are :
* Calamaretti Alla Griglia
* Mortadella Newpolitan and Broccolini Pizza
* Sfogliatella Riccia E Gelato Al Parmigiano Reggiano 24 Mesi
* Seadas
* Bombolini.

My favourite is La Focaccia di Recco Classica. It’s looks simple but taste really good. Thin crispy filled with gooey cheese. Make u keep coming back for the next pieces.
Also recommend to order The Pluma alla Griglia and Caciucco e fregola.

For the dessert I like most is the Sfogliatella Riccia E Gelato Al Parmigiano Reggiano 24 Mesi.
Sweet savoury combine together, with different texture.

📍 La Bottega Enoteca
346 Joo Chiat Road.
Singapore 427596

Chatterbox launched new menu, created by Executive Chef Liew Tien Heong and features revamped classics dishes.
The new menu that I tried are the Grilled Pork Rib with Fruit Sauce and Fried Mantou, Chilli Prawns with Fried Mantou and BBQ Sambal Seafood Platter.
The grilled pork is very tender, served with savoury sweet sauce. Meanwhile the chilli prawns with fried mantou is fresh prawns served in thick sweet and tangy sauce.
The BBQ sambal seafood is perfect to sharing, squid, king prawns and lala seasoned in spicy chilli paste ( a bit spicy for little boss).
For dessert, there are Peanut Glutinous Rice Balls coated with crushed peanuts or in sweet ginger broth

333 Orchard rd
Hilton Singapore Orchard, #05-03

Customer can choose from 3 exclusive menus, showcase fine Irish meat, special Curated by Executive Chef Aaron Tan and team.
Feature Elegant Set Menu (6 course, 3-5 persons )
John Stone Irish Smoked Salmon flower with wasabi aioli.
Chilled cherry vine tomatoes with crab meat
Chilled John Stone dry aged beef, aged citrus honey soya sauce and sesame seed
Braised bird nest with golden pumpkin superior stock.
It’s really good, very generous of the premium quality, tasty and comforting.
First time ever, I enjoyed “vegetable dishes than main “.
Wok fried John Stone Irish lamb loin (super tender and no gamey at all), cooked with Sarawak black pepper sauce and Hong Kong Kai lan.
Very tender and balance between meat and fat Braised Irish Hampshire Pork Belly with South Africa 5 Head Abalone.
Chinese la Mian with rock Lobster, Silver Hill Irish duck and Xo Sauce
Oven baked Mango pudding.

💰$228++ per person and $68++ per person for wine pairing

For more information visit

📍Man Fu Yuan.
Level 2 Intercontinental Singapore


Feature :
💕Naibai Ohitashi
Boiled Naibai served with fresh yuba, Japanese Karashi mustard and roasted sesame.
💕Kurobuta Kakuni
Very special, the sweet potato skin served with tender kurobuta Kakuni and topped with negi and umeboshi.
Smooth and silky chawanmushi consist of smoked chestnuts,topped with dashi and bubu arare
💕Premium Sashimi
Feature trout from Lake Biwa and shin Ikura and Smoked yellowtail served with special housemade soy sauce
💕Chef Signature Miwa Somen
My fav, Somen with prawn broth that made from grilled Japanese tiger prawns until fragrant before adding sake and mirin. So it’s very umami and served with kuruma ebi, bafun uni, and tonburi. Served with yuzu and chilli paste on the side.
💕Barramundi Harumaki
House-made special miso is layered with Ah Hua Kelong barramundi, grilled maitake mushrooms and pickled chilli leaf, then rolled within a spring roll skin, fried till crispy and served with ginkgo.
Donabe using Koshihikari rice and Iga Beef as known as ninja beef, that pan seared and simmered in special beef reduction sauce of dashi, soy sauce and Mirin.
Served with miso soup, pickled turnip and burdock root.
Housemade green bean ice cream with kaga Boucha jelly and persimmon.

💰$188++ per person - 7 course menu lunch
💰$350++ per person - 9 course menu dinner

📍Ichigo Ichie
1 Nanson Rd, #02-07A
Intercontinental Robertson Quay
Singapore, 238909


Feature :
💕Prawn briyani
My fav for the main (it’s wet type of briyani- how I like to eat my briyani, with a lot of gravy on it). This nontraditional briyani, Bottom layer is rice, followed by ghee, masala made with prawns, topped off with mint, coriander, cashew nuts.
Served with lightly seared Argentinian sustainably red Prawns and Yoghurt
💕Sliced beef hor fun
Dry rice noodle sautéed served with tender Beef Argentinian and garlic crips
💕Ngoh Hiang
Crispy Five-Spiced Seafood ( sotong paste, prawn meat, crabmeat) Wrapped in Beancurd Skin Served with House-made Chilli Sauce
💕Chicken & Duck Foie Gras Mousse
My fav starter, Chicken and duck liver are made into mousse, topped with Lao Gan Ma and Chinkiang vinegar, and Toasted Sourdough as side. The Lao gan ma not overpowering and cut the richness from chicken duck liver.
💕 Crispy Scale Red Snapper
Crispy scale red snapper served with Wilted Spinach cooked with squid ink and Beurre blanc
Meringue with Passion Fruit Sorbet, Micro Basil and Strawberries. Not too sweet and refreshing.
💕 Almond & Longan
Almond Jelly with White Fungus, Pickled Longans and Chrysanthemum Topped with Edible 24 Carat Gold
💰 $20

For enquiries, bookings and reservations, please call +65 6428 5000 or email [email protected].
Online reservations can be made on

Sofitel Singapore City Centre
9 Wallich Street, Singapore 078885

1 Like

Feature the Summer dinner Tour De Force menu :
💕Western Plains pork trio
Three different cuts from the Western Plains pork,cooked with a different technique.
The pork short loin is smoked, the pork belly slow-cooked Hawaiian kalua-style and the pork neck made into “char siew.” served with crispy prosciutto tuile and seasonally changing condiments of corn puree, pork jus and locally-farmed sorrel.
💕Smoked sashimi poke
This dish is inspired by black beaches in Chef Jordan's home city of Hilo.
Whole hamachi is aged up to 6 days,then the belly and Otoro smoked together, diced, seasoned with garlic shoyu.
Served with seaweed foam, sea weed, herb dashi and ground candlenuts.
💕A5 Saga beef
Tender sliced beef chuck drizzle with beef jus, served with delicious bone narrow potatoes
💕Shaved ice
Looks very simple, but this dessert is yummy.
Grilled watermelon is juiced and added lychee syrup,freeze it and shaved with Kakigori machine.
Served with Li Hing Mui powder, fresh passionfruit, house made honeycomb, and topped with condensed milk.
💕Red mullet
Kinmedai aged for 5 days,skin seasoned with salt and grilled till crispy. Fish placed flesh side down with butter.
Served with zucchini, prawn cake and tasty sauce inspired by Thai green curry.
💕Grilled Bouchot mussels, Wagyu tartare with Beef fat financier and Black corn taco .
💕Summer Garden with Mushroom dashi

💰$238++ Per guest and $ 158++ Tailored wine pairing

📍Butcher’s Block
1 Beach Road
Raffles Hotel Singapore

#Diningsg #SgEats


Recently they revamped their À La Carte Menu,helmed by Executive Chef Marcus Tan, tue revamped menu highlight creative fusion of hearty Western cuisine and local flavors
Feature :
💕Super Lobster Laksa
I enjoyed this the most, the broth was mild spicy, tasty and quite lemak (but not overpowering) , served with fresh lobster
💕Wok Fried "Hor Fun" with Seared Ribeye Steak.
rice noodles served with chef's homemade black bean sauce, and top with pan-seared beef ribeye steak.
💕Oktoberfest Platter.
To celebrate Oktoberfest, Escape launched special menu that available till end of Oct.
Australian Ribeye Steak w Chimichurri, Crispy Roasted Pork Belly, Thuringer Snail Sausage & Pork Chorizo
💰$58++ platter only or $88++ with 2 glasses Erdinger beer.

For reservations and enquiries, please call 6705 7825 or email to [email protected]

📍Escape Restaurant @ One Farrer Hotel.
1 Farrer Park Station Rd
Singapore, 217562


The highlight from my dinner is the Bara chirashi. Generous fresh ingredients and only $17.9.
Will prefer more selection of the Yakitori ( a few items sold out when I dine).
📍Miyuki Izakaya.
25 Springfield green #01-13


Recommend by @yongweikai , it’s really good.
The croissant flaky and crisp, filled with generous Ah Hua Kelong Tiger prawn that coated with Yuzu mayo, toasted cereal, red chilli and curry leave. Shiokkk !
📍Madu Bakery.
421 Race Course Rd


We went before 11.30, and we queue for 45 mins. It’s very crowded, and the direction of the queue a bit misleading. So customer should pay first, get buzzer and when the buzzer is ring, mean we can get the seat n the food will served to us.
We ordered halibut and unagi set. Both of us prefer Halibut more.
The fish fresh, grill till skin was light crispy, the flesh moist and tender.
The set meal comes with salad, soup and appetiser and green tea.
💰$17.5 for halibut set.
📍Nakajima Suisan Grilled Fish.
B2 Food hall Ngee Ann City
391A Orchard Rd


The 14-seater restaurant, helmed by chef Sam @sameo0402 and his team, with highlight custom fish ageing.
My first time tried fish ageing, it elevates texture and taste. The fish is more tender and taste more umami.
Feature: Akebono lunch menu
🍣Cooked Dish
🍣9 Nigiri sushi
🍣Miso soup
🍣Ice cream

📍Sushi Kawasemi
120 Telok Ayer St,


IG : ShootandSpoon

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