182 Cecil Street
#02-12/13 Frasers Tower
Singapore 069547

(open in Google Maps)

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

11:00am - 10:00pm

10:00am - 03:00pm


11:00am - 10:00pm

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From the Burpple community

Another good rendition. Coconut foam was awesome as it was so rich and fragrant, covering the coconut ice cream. Pandan Panna cotta was lacking in sweetness as the coconut components were sweet enough, thus there was a bit of bitterness that comes thru. The beans and Panna cotta were a little overwhelmed by the coconut but overall plus points for creativity

Not really char siew, more like braised pork soft bones. Really savoury and comes tgt so well, and so satisfyingly. Really good execution, rib-sticking stuff if you're open to not getting what you expect. Achar was not bad also, minimal heat

Just like our local dish, but with basil chicken and crunchy long beans! Mix in the flowy sous vide egg for a creamier experience - enjoyed this as it was spicy and mildly sweet.

1 Like

We ordered the must-order har cheong pork kerepok, hae bee hiam spaghettini, mushroom and double cheese beef burger and some fries with bonito flakes and chives. The most memorable dish was the har cheong pork kerepok which was basically paper thin strips of pork belly marinated in shrimp paste then deep fried. They should just bottle this and sell it as a CNY snack already cos the umami pork belly crisps were really addictive and I had never tasted anything like this. It would be a perfect CNY snack and a welcome change from the usual boring salted egg fish skin and potato chips. The burger and fries were meh. The hae bee hiam spaghettini would appeal to those who like spice.

Something soupy now will be nice, and this is the Fish Collagen Broth on the menu of Roketto Izakaya, the evening spin-off concept in the same Relish space.

This comforting bowl of goodness is served with homemade omu fish cake. The broth is rich and creamy, and it is a surprise that this is a dairy-free soup, so you can expect the natural flavour of the fish bones in achieving the creaminess.

barramundi fish bone collagen broth with hand-cut inaniwa udon, served with handmade egg fishcake