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What the Community is Eating

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Was so excited to order this and try it when it finally came with the wonderful plating. Unfortunately, the chicken wasn’t fully cooked on the first serve, with the insides slightly pink and cold despite the exterior seemingly warm. While unsure of the reason why this happened, after flagging out and getting a new side of chicken, I guess my appetite was inevitably ruined even with the rectification. That being said, the rice was light and delicate and it was really a Lemak dish defined by coconut. The sambal on the side was rich and sweet as well.

Rate:🌟🌟

My go to spot when I’m craving Mee Siam, though my fond memories of it from a few years ago seem more delicious than it was when I had it recently again. This bus bowl with a generous amount of tau pok and tangy, spicy, gravy was still delightful, but it didn’t have the kick it had like a few years back. The prawns could have fared better fresh, and the flavour isn’t as rich anymore.

Rate:🌟🌟🌟

This 200g AUS Wagyu ribeye was simply magnificent. The marbling of the fat felt greater than the indicated score of 4-5, with every bite so melt-in-your mouth tender and juicy. The steak was glistening so much I thought I was in heaven. Impeccable flavour and a perfectly executed medium rare steak, I was honestly so surprised at the quality I was having at Black Pearl. Not pictured is also the white wine mussels that were so delightful! Garlicky broth that paired wonderfully with the table bread that was served. Can’t wait to be back again.

Rate:🌟🌟🌟🌟🌟

Good version, it's like zaishun's but abit more firm. Salted fish is just that one piece

Good, but not spectacular. If you come it's for the kailan beef

Absolutely intense. The beef has some marinade that's very strong and quite unique, it's not completely tender and has some chew which could be improved. However it's still very good. Kailan is masterfully charred

The complexity comes from layering different sauces and marinades and wtv despite being a dry version, and is really a restaurant style dish where things are cooked separately then served tgt

Ultimately, a unique dish that's well executed and overall impressive. There's good reason why they charge obscene prices yet still stand for so long, don't compare them to your normal tzechar

Came here for the mentaiko Mac & cheese and it delivered. The Jamaican Chicken, Steak Frites and salted caramel bana waffle were great too. Free bread with butter and olive oil. Go for night menu

The Bulgogi Beef Banh Mi is packed filled with caramelised bulgogi meat and creamy mayo. The meat was tender with a sweet and savory sauce, and a fresh crunch from the sliced cumumber, tangy pickled vegetables and fragrant cilantro. This was a more hearty and savory banh mi as compared to others.

[East Coast, Singapore 🇸🇬]
[Italian Cuisine]

The outlet was located just across the bus stop. There’s both indoor air con and outdoor alfresco dining area. As it was rather hot that day, I decided on indoor which was a welcome relief from the hot blast outside. The restaurant had a rather traditional look with photos and products framing the walls. The restaurant had a relaxing feel with soft music in the background. Service was smooth and swift. The menu had quite a wide variety with a section on homemade pasta where one could customize the pasta dish. There’s also a wine list available too.

I was served with iced water and toasts with olive oil dip which were complimentary. Food was served quite fast. The cannelloni ricotta e spinach (S$25.90++) which was a rare find on the menu, was well cooked and tasty. The serving may looked small but it was just nice for me.

Pasta Fresca Da Salvatore
Address 🛖 : 9 Upper East Coast Road, # 01-01, Singapore 🇸🇬 455203
Open 🕰️ :
Mon - Thu : 11.30am - 3pm, 6pm - 11pm
Fri - Sun, PH : 11.30am - 11pm
Website 🕸️ : https://www.pastafresca.com/outlet/pasta-fresca-east-coast/

I didn't manage to try them at Bedok Corner and they seem super popular now. The plate arrived very dramatic so 10/10 for presentation. The best element was the chicken leg, which was top-notch in flavour and execution. That however isn't the best compliment, because the rice and the lamb underperformed. The lamb wasn't bad, but lamb shank has to blow you away. Cafe Mariam's mandi was much better. This place has good variety though, and I want to try their kabsa and maqluba.

A berries drink apparently popular in Middle East. It tasted very basic and I didn't enjoy it.

Komplit your pork cravings by having 3 types of pork all in the Babi Komplit Special. It comes with full works of house speciality minced pork, char siew, roast pork, fried wanton and vegetables, served with a side soup and steamed wanton.

They were generous with the amount of lard given in this bowl. The star of the show has got to be the al-dente noodles tossed in pork lard oil and sauce. The oil gives the noodles a robust slick of flavour and springy texture with every bite. The roast pork is nothing to shout about but I love the tender soft honey BBQ char siew for its good chew and bite without being overly fatty 》$9.88

Nasi Campur Babi is basically a medley of pork selection in one dish where they ‘campur’ everything into one plate. It is their version of pork mixed rice that includes homemade dishes like BBQ pork, roast pork, sweet pork satay, braised pig ear, siomay (better known as siew mai), soy egg and fried prawn beancurd roll. We are also given a choice between jasmine white rice or fragrant chicken rice.

The rice comes pretty fragrant and well-executed with a strong aroma of Hainanese chicken rice that we are familiar with. The fragrant chicken rice complemented the sweetness of the pork and balanced out the smoky flavour of the BBQ meat. The roast pork meat was more on the lean side but lost its crispiness on the skin. My favourite out of the bunch was the char siew. It was well marinated, sweet on the outside and provided a good chew/bite without being overly fatty 》$12.88