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7107 Flavours

7107 Flavours is the first of its kind to open in Singapore, a fine restaurant, a culture hub and a travel desk - all in one. 7107 Flavours will showcase the best of Philippine Cuisine - from traditional to fusion. Wondered what Philippine Cuisine is? 7107 Flavours is the answer.

Mon - Sat: 11:30 - 23:30

Sun: 11:00 - 23:00

+65 63347107
$35 based on 21 submissions
Dinner (7 votes), Lunch (7 votes), Live Band (6 votes)

Good service that makes you feel good and welcomed!

I'm not a Pinoy and don't have a benchmark for Filipino food.

But the service alone is good enough a reason to return - friendly and detailed explanation of menu items to help you make a choice.

The food is tasty even although I don't have enough knowledge of the true flavors of Filipino food.

We need more food establishments like this.


The HGW community like this place for...

  • Adobo1 vote
  • Lechon1 vote
  • Lechon Kawali and Kare-kare1 vote
  • Sisig1 vote
  • binagoongang baboy1 vote
  • cold drinks1 vote
  • ensaladang bagnet1 vote
  • Read more Must-try Dishes
Community submitted Favourites:
Based on 21 votes
21 Sep 2012 • 2 reviews • 0 follower

Good service that makes you feel good and welcomed!

I'm not a Pinoy and don't have a benchmark for Filipino food.

But the service alone is good enough a reason to return - friendly and detailed explanation of menu items to help you make a choice.

The food is tasty even although I don't have enough knowledge of the true flavors of Filipino food.

We need more food establishments like this.


05 Nov 2011 • 1 review • 0 follower

Quite disappointing experience

Hi all readers...

I just want to share with you my experience with this pinoy resto...

I am pinoy and supposed to be proud of our food and culture, so I asked my Australian friend to try pinoy food, and he said its fine with him... So the first thing that came into my mind is this place(I could've just brought him to lucky plaza and ate there instead of going to this place)

First... The service.... I know pinoys are one of the most hospitable and most service oriented people in the world, but it's not evident here, and to think this is supposedly a posh or fine dining (maybe not posh) pinoy resto... Disappointment 1.

Next is the place...

When I asked my visitor how was the place while waiting for our order, he said its noisy...

Disappoinent 2... Why is it noisy, because there is a band playing... I'm not against the idea of having a band in the resto, but I suggest maybe, since it's a family Resto, just lower down the volume of the speakers or something...

Next is the food...

Lumpia fresh. Lumpia is supposed to have ubod or turnips as substitute inside but it's all carrots and beans, and the sauce, - it's a little sour... Haais I miss pinas, but that evening is not about me, it's about my visitor..

Sisig, its not served hot(it's in a sizzling plate that doesn't sizzle). The sisig is minutes away from being spoil, I can already taste and smell the sourness of spoil food...

Kinilaw na tanigue topped with inihaw na belly. The bbqued pork belly tasted nice but the kinilaw, tasted nothing as kinilaw....

Baked mussels... Not fresh and tasted really horrible...

San mig light.... This is the only thing both of us liked...

Obviously we didn't finish our food... Paid so much and not satisfied. He paid 110 for the food we ate plus 4 beers.

I can cook, so I know what is good and bad tasting food. As what I mentioned a while ago, I could've just brought my visitor to lucky plaza and ate there instead of here or at tampines mall, there a nice tasting pinoy stall there in the food court.

After we came out of the Resto I told my visitor "i won't ask you how was the food because I know you are disappointed" he answered me, "it's for the experience"

I will rate the Resto from 1 to 5 as 2. It's really below average...

Thank you for reading and I hope the owner reads this too...

01 Nov 2011 • 6 reviews • 0 follower

so-so lunch

Craving for Mango Shake while in Marina Square made us decide to have our late lunch here. What we had:

Sisig - nothing extra ordinary. quite tasteless, unless you add condiments.

Inihaw na Liempo - not served hot and you can tell that the pork was BBQ-ed for a long time already. Not just because it's no longer hot, but you can also tell from the texture.

Sago & Gulaman - my husband had this, wasn't able to taste so I really can't comment.

Ripe Mango Shake - tastes like it came straight out from the can, can not taste pure mango.

Over all, it was not really a satisfying dining experience, plus service is soooo slow. There were just about 5 tables that day, but yet we still had to wait loooong for our food to be served. Plus the waitress/waiters doesn't appear to be friendly, never smiles.

adobong manok
07 Apr 2011 • 408 reviews • 13 followers

Loud but entertaining dinner

I was thrilled there wasn't any line outside the restaurant when we turned up for dinner on a Saturday. However, it's almost full with only a few empty tables which were eventually filled as the night wore on.

We ordered two traditional dishes to share. First to arrive was kare-kare ($19.50), which was actually a rich stew of oxtail, tripe and vegetables (bok choy, eggplant, long beans) in peanut-annatto sauce served with homemade shrimp paste. The thick gravy was excellent to eat with rice due to its unmistakable peanut fragrance. There were bits of pork in the shrimp paste which imparted the mix of ingredients with an extra umami kick.

The adobong manok ($18.50) consisted of tender chunks of chicken stewed in garlic, vinegar and soy sauce. The gravy was a tad salty but it's still a tasty dish.

We found the portion of dishes as well as steamed rice ($1.50) rather small for the price and would've preferred if the food came hot. It's not even lukewarm, thus giving the impression that it's either pre-cooked or left standing for too long in the kitchen.

Staff were polite but slow, whether in presenting menu, taking orders, or serving food. Our warm water came only when we almost finished eating.

That said, it's an enjoyable dinner with live entertainment where singers were happy to accept song dedications. Definitely an upbeat and bustling atmosphere in which to try some Filipino dishes.

Note: 10% service charge but no GST.

16 Nov 2010 • 375 reviews • 31 followers

7107 flavors because....

For photos, please visit my blog, Rubbish Eat Rubbish Grow.

There were two famous dishes we didn't order. He wanted "Sisig," a hotplate dish, listed under appetizers, but we already ordered two dishes. The other is Crispy Pata (boiled, chilled and deep fried pork hocks), which he didn't recommend but every table had this dish. The serving for Crispy Pata is HUGE, enough for 4-6 people. Next time I come, I must try this.

We ordered Kare-Kare and Chicken-pork adobo.

I cannot believe the #1 food critic on HGW, Hoongy, can be ignorant of the fact that Kare-kare is bland. No salt is added to Kare-Kare at all. The sauce you see is a mixture of peanut and rice grind till they are liquid. This is a very time-consuming dish to make. Not only because of the sauce, but because the tripe (cow's stomach) has to be simmer for some time so that it softens. There were two pieces of oxtail here--and honestly, i don't care much for oxtail because I kept imagining the part when I was eating it. But the meat was soft and very tender, not at all like beef. It melted in one's mouth. The tripe was chewy jelly, not very soft, but no complaints here. The jelly texture needed some gungho-ness to eat.

If this dish is bland, then what is the point? The point is you have to mix the shrimp paste with the sauce and rice and eat it together. The shrimp paste tasted like the chinese fermented black bean paste, very salty kind. My friend was very surprised that I kept eating the paste. I told him the paste has a very Chinese taste. So this dish tasted of all flavors: the fragrance of rice, the sweetness of peanut, the meat taste from beef, and saltiness from shrimp paste. Quite a unique and delectable dish.

My friend also mentioned that because kare-kare requires so much effort to make, Filipinos only cook it during festive gatherings. But something was missing in this dish, a kind of banana that is available in Philippines. I bet the sweetness of the banana would have change the taste of the dish, making the taste fuller.

Recognize this? This is another very Chinese dish. I thought Filipino food has much Spanish influence (you know they were colonized for 400 years) but you can probably recognize this. At first, my friend ordered Adobong Baboy (just pork) and the waitress suggested we get "chicken-pork adobo." This dish is stewed in garlic and vinegar and soy sauce. The chicken tasted like the Chinese soy sauce chicken except this dish is saltier without the fragrance of sesame oil and musk of the mushrooms. And the pork tasted exactly like kong ba. I ATE THE ENTIRE PORK, INCLUDING THE LAYER OF FAT. OMG SO SINFUL BUT it melted and was worth the calories. But my Filipino friend who has a food stall in Philippines said that he could cook better Adobo than this. This one had not enough garlic.

At this point, I ate two bowls of rice and my big-sized friend who ate one bowl was full. So I asked him, "Er..are you full?" Yes, he was. Then I said, Filipino food is so sinful and fattening, why are Filipinos still so skinny? He said that in Philippines, they eat very little, only a bowl of rice with a dish, unlike the cai fan in Singapore in which Singaporeans will get three or four dishes.

He was bursting at the seams; but I MUST MUST MUST have dessert. Sorry, I can skip the main course but I must fulfill my inherited destiny of getting diabetes at 35. So my friend suggested "Leche Flan," which is condensed milk and egg, steamed, and chilled, with brown sugar syrup. It tasted exactly that. Quite a waste of calories. No wonder no one eats dessert because no one comes to a Filipino restaurant for desserts.

Total bill with rice at $1.50 a bowl (a bit ex for rice?): $56 for two.

There was entertainment, a singer, which I didn't care much for.

The decor seemed quite authentically Filipino, according to my friend.

The servers were too few to handle the crowd, as a result, we waited a long time for them to notice us.

Overall, the food was good and special enough to entice me to visit a second time but I thought it was too expensive.

One last titbit: 7107 flavours is named because Philippines is made of 7107 islands.