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Braised pork rice was flavourful and the pork meat to fats ratio was just nice. Price was reasonable as well.

Gin Tasting at @brassliondistillery

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古早味卤肉饭 Braised Pork Rice
SGD 5.00

雞肉飯 Chicken Rice
SGD 5.00

蚵仔腸麵線 Oyster Intestine Mee Sua
SGD 7.20

蒜泥白肉 Sliced Pork Belly with Garlic Sauce
SGD 7.20

燙青菜 Boiled Vegetable
SGD 4.50

酥炸鹽酥雞 Salted Crispy Chicken
SGD 7.80

冬瓜檸檬茶 Lemon Wintermelon Tea
SGD 4.30

相思豆珍珠奶茶 Black Tea Latte with Pearls & Red Beans
SGD 4.80

布丁奶茶 Milk Tea with Pudding
SGD 4.30

Serving seems to have reduced a lot.

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Great food and good portion size, worth it especially after using burpple. Enjoyed dining at the alfresco area as well - very bright and airy. Will come back again.

Matcha waffle with earl grey ice cream was crispy and chewy. The wings had some har cheong gai taste and was still able to retain the juiciness within. Ambience was more of chillax with price on the high side.

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Tried out the matcha latte from this café and I think this is currently my 2nd favourite cuppa (with the first being the matcha latte from JW360°!)

The consistency is smooth and milky, and the sweetness is just right. It’s pretty hard to get the sweetness of matcha latte right to suit my preferred sweetness, but The Kins’ nailed it! You could also tastes the bitter roasted undertones of the matcha but it isn’t too overpowering. Overall, I thought this is a pretty well-balanced matcha latte. Wished the portion size was bigger but other than that, I’m quite satisfied with it 😋

Price: $6 (can’t remember if there’s GST/service charge)

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This popular dish from Malaysia is not readily available in zichar stalls. So I was very surprised to find this today. The Bee Hoon was pan fried until very crispy and the standard seafood hor fun gravy was added. The bits of pork lard also did wonders to uplift the taste of the dish. The two young men helming this stall really replicated the taste of roadside dining in Kuala Lumpur.

I’ll be back.

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You can call this unique or bad. Their fried spring rolls aren't the usual served at most places. It's stuffed with ingredients and even peppery. It's a risk they took. For something so easy to like, theirs felt overdone.

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I call this the localised version of pho. The kway teow was very Singaporean and the soup was more kway teow soup than beefy soup. The carpet of spring onion and parsley was quite crazy lol. Beef balls were good but beef slices were quite tough. Overall a disappointing pho.

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The signature dish here. Their version involves dipping the noodles and raw vegetables on the left in the broth on the right. The bowl comes with pork patties and pork belly commonly associated with bun cha. The broth especially was delicious so it lifted everything.

1 Like