Wine and Dine off the Beaten Track: Burp Kitchen and Bar

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The thought of having food and drinks off the beaten track can be an alluring one. But is Burp Kitchen and Bar’s location at Bedok Reservoir a boon or bane? While it is at least 20 minutes by bus from the nearest MRT stations of Bedok, Eunos, MacPherson, and Tampines, Burp’s patrons are promised a scenic view of Bedok Reservoir on a wooden pontoon bridge just outside the joint. While I wouldn’t unreservedly recommend this joint because its food is not so spectacular as to merit an out-of-the-way visit, Burp is nevertheless a reasonably good choice if you are looking for somewhere a little more rustic.

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Burp’s drinks selection is extensive

Burp’s menu is influenced by the kind of gourmet Tex-Mex fare that food trucks along the East and West Coasts have served up in the last five years. Think imaginative nachos, tacos, wings, quesadillas, and burgers—with the de rigeur salted egg sauce to satisfy local palates, appearing in three of the thirty-three dishes on the menu.

The bar serves up an extensive drinks selection, including drafts, ice cold commercial beers, dark ales, bottled craft beers, cocktails, wines and mocktails. Given the rustic and inviting interiors, the joint makes a good location for after-work drinks for groups of between four to six.

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Spicy Buffalo Wings ($14)—Chicken wings, buffalo sauce, peanuts, ranch sauce

[note: picture does not accurately reflect actual portion size, which is larger]

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Burp Kitchen Wings ($10)—chicken wings in special Adobo sauce [note: picture does not accurately reflect actual portion size, which is larger]

I love fried chicken, and Burp’s renditions were for the most part excellent. My dining companions and I tried all three of the bistro’s fried chicken offerings. Twenty minutes and much finger licking later, we concluded that the Spicy Buffalo Wings and Burp Kitchen Wings were great. The former had just the right touch of spice to provide a welcome kick, while the latter was delightfully tangy from Burp’s special adobo sauce. For diners not acquainted with adobo, the Spanish cooking method uses vinegar, salt, paprika and garlic, among other ingredients to marinate ingredients. Burp’s adobo sauce is indeed special, and addictive to boot. We can only guess at how they prepared it.

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Salted Egg Wings ($14)—salted egg sauce, chilli padi, curry leaves [note: picture does not accurately reflect actual portion size, which is larger]

We had high hopes for the Salted Egg Wings, because of the liberal inclusion of curry leaves, and the delightful golden hue of the sauce. However, we found that Burp’s salted egg sauce lacked the fragrance that characterise the fullest-bodied salted egg yolk sauces. Unfortunately, the sauce’s weakness meant that Burp’s two other salted egg yolk dishes (its tofu fries and crabby patty burger) did not shine too.

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Salted Egg | Wasabi Tofu Fries ($8)— Tofu sticks with salted egg sauce and wasabi mayo

As a standalone dish, tofu is understandably not very flavourful. So it did not surprise us when we found the fries plain and uninteresting. After all, weren’t the dips supposed to flavour the fries? Sadly, the weak sauces failed to rescue the tofu fries, resulting in a disconcerting situation where the dip and the food item meant to be dipped failed to mutually enhance the taste of the other.

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Grilled Shrimp Taco ($12)—Shrimp, coleslaw, salsa fresca, garlic cilantro lime

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BBQ Pulled Pork Nachos ($11)

Burp’s strengths rest in its Tex-Mex dishes— the grilled shrimp taco and pulled pork nachos were outstanding. Fresh, piquant and savoury, both dishes did justice to their rich American and Mexican culinary traditions.

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Sausage Fest ($14)— Sliced sausages, mashed potato, brown gravy

We next tried four other items on the menu—the cheekily named Sausage Fest, the Ultimate Burp Burger, the Crabby Patty, and a Smoked Salmon Carbonara. We all agreed that the Sausage Fest was a dish worth ordering. The sausages smelled irresistible, and the mash was rich and thick.

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Ultimate Burp Burger ($20)— Brioche bun, beef patty, American cheese, bacon, beef chilli, sunny side up

crabby-patty

Crabby Patty ($18)— Squid ink bun, lettuce, battered soft shell crab, salted egg sauce, curry leaves, chilli padi

One of the highlights which I looked forward to was the Crabby Patty. The idea of having delectably crispy soft shell crab ladled over with a salted egg sauce that is seasoned with both curry leaves and chilli padi, before being sandwiched between two halves of a squid ink bun was simply tempting. While all was good, I did think that the patty could be a touch more substantial.

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Smoked Salmon Carbonara

In this portion of Smoked Salmon Carbonara, I found the pasta to be almost akin in taste and texture to braised Cantonese claypot yi mein noodles. Though this did not detract from the dish’s overall taste, its Asian-fusion appearance and flavour was surprising. Still, kudos to the smoked salmon being both the right thickness and carrying a distinct degree of smokiness, contrasting what would have been a very rich dish decently.

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Belgian Waffles with Mövenpick Maple Walnut and Tiramisu ice cream

Unfortunately, the dessert was undone by the waffles, which were hard and lacked flavour. Its only saving grace were the Mövenpick ice cream, which is possibly the creamiest and most flavourful ice cream available commercially.

Given the joint’s considerable choice of food and drink and its rustic location, I recommend diners come with a huge appetite and enough time to explore the surrounds. Its inaccessible location and uneven palette of dishes (we couldn’t try every dish, after all) notwithstanding, Burp Kitchen and Bar is worth a visit if you’re thinking of wining and dining away from the city at a very reasonable price. Just remember to order the tacos and skip the waffles.

Thank you Burp Kitchen and Bar for the invitation.

Burp Kitchen and Bar
740 Bedok Reservoir Road
#01-3165
Singapore 470740
Reservations: 9711 9030
Website: http://www.burpsg.com
Opening Hours:
Tuesday to Sunday 12pm to Midnight
By | 2017-02-22T00:21:55+00:00 October 18th, 2016|Bedok, Burp Kitchen & Bar, Fusion|

About the Author:

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When Ding Jie was growing up, he used to sulk whenever his parents took him on cross-country weekend trips to stuffy hawker centres and coffee shops. Today, he credits them with sparking his appreciation for food. He particularly enjoys good soups, cream cakes, and sambal chili.

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