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Featured In 3 Guides
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BEYOND
Featured In 1 Guide
Cheeky Beeru ($4.20), Brown sugar boba with Jasmine milk tea ($3.50). 1-for-1 with #burpplebeyond! My first visit to @bccteastudio was unpleasant due to the impolite service, but the team was quick to respond for a follow-up, which I truly appreciated! As compared to the first time when I had the brown sugar boba with fresh milk which I felt was average, I enjoyed the Cheeky Beeru of the Fantasies series which was recommended. A peach flavoured fizzy drink topped with a thick layer of creamy milk froth, made to look like beer. Delivered as per description, non-alcoholic, and goes really well with the lychee jelly recommendation. Only thing was that the milk froth got a little jelak till the end. First sip of the brown sugar boba with Jasmine milk tea had me on a sugar rush, from the warm brown sugar. Thankful for the floral jasmine tea to counter that Despite that, the brown sugar was lacking smokiness and could have been caramelized further.
Miss Ha
4w
👉Earl Grey Tea w Cheese Creamer👈 Unfortunately, this fell short of my expectations. I thought it will be served with a thick layer of cheese foam on top, similar to a macchiato. The tea was pretty standard but I could hardly taste the cheese. But nevertheless, it was still pretty refreshing! 。 P.S. You can enjoy 1-for-1 deals here using Burpple Beyond! Just sign up for a 20% off All Day Membership using my invite link: https://burpple.com/invite/MRNK633
Mr Digester
10w
Brown Sugar Pearls W/ Milk Ordered via grabfood and it tastes v normal~ The brown sugar taste wasn’t v strong.
Yanzhi
11w
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BEYOND
Featured In 2 Guides
Interesting 1-1 Jaffles Ordered Nice to Meat you & The Fun Guy Simple and yummy meal for a weekend brunch 😋
Sylvia
3w
Daikon | Ikura | Chives Inspired by the traditional dimsum, Har Gow (Prawn Dumpling), the team of chefs came up with this interesting twist. Instead of the gelatin-like skin, a thinly sliced preserved daikon takes its place; covering grilled fresh prawns, packed with a bubbles of ikura and chives cream. To dress the dish, a crustacean foam, made from flower crab & prawns is layered on, together with burnt scallion oil. The combination is a mix of pure genius from the saltiness of each pop of ikura, together with the flavours of the sea with the crustacean foam to the sweetness of the daikon. The burnt scallion oil helped to elevate the saltiness to give it an extra oomph. An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!
Amanda
1w
Pumpkin Cracker As part of their 7 course rice-themed dinner, the pumpkin cracker was part of the starters. Inspired by the pumpkin cake from Guangzhou, this reinvented version is made of pumpkin purée, coated with rice crispies with seaweed powder, and rimmed with marinated egg yolk before being deep fried & served. The end result is a crispy savoury outer layer, with a soft sweet center of pumpkin purée. Each bite gives you that perfect crunch with a hint of sweetness trailing behind it. An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!
Amanda
1w
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