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6 Eu Tong Sen Street
#01-09/10 Clarke Quay Central
Singapore 059817

(open in Google Maps)

08:00am - 09:00pm

08:00am - 09:00pm

08:00am - 09:00pm

09:00am - 09:00pm

10:00am - 09:00pm

08:00am - 09:00pm

08:00am - 09:00pm

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From the Burpple community

Kueh Lapis has been a staple goodie for my household; this year one slice of the above led to a preorder of 2 whole cakes (original and prune). Why? 1. You get the fragrance of cinnamon and nutmeg spices at every bite especially the original version 2. These are not too sweet IMHO. Even as the prune version is slightly sweeter; I’d like to think it is due to the sweetness from the prunes themselves.

With Barcook‘s version of my favourite CNY staple accessibly available at their various outlets; I am confident this will not be our last preorder.

Bread lovers rejoice! Homegrown bakery, Barcook Bakery has launched 7 new veggie-centric buns!
Never thought that I’ll be intrigued by veggie-centric buns but some of the offerings here did wow me! .
The crowd favourite was the Lotus Trio ($2.80) which had 3 slices of lotus root topped with cheese and bechamel sauce while I liked the Veggie Fondue ($2.80) too, since my favourite broccoli was on it and was inspired by a cheese fondue ◡̈
Other offerings include Spring Mindori ($2.50), Mushroom Issho ($2.50), Tomato Basil ($2), Spinach Gomae ($2) & Leek Wasabi ($2.50)!

Mushroom Issho
Lotus Trio
Leek Wasabi
Spinach Gomae
Tomato Basil
Veggie Fondue
Spring Midori
My favourite would be the Spring Midori and Veggie Fondue. As i am a fan of spring onions, this appealed very much to me, as the bread is generously topped with spring onions. Veggie Fondue is topped with cherry tomato, potato, broccoli and baby corn, resulting in different textures in the bun.
Thank you @mercurysocial and @barcookbakery for the warm hosting and hospitality, @thefussyfoodie_ for extending the invite.

Pumpkin Walnut ($2). A tad expensive for a bun but the pumpkin, cream cheese (surprise! Didn't expect the bun to have cream cheese) and the walnuts made this bun SO good. Too bad I only pass by Barcook once a week. #breadface


Rough surface, soft texture, smooth filling. Favorite bread now thanks to Lynette!


Come 14 October, @barcookbakery will be launching their Vegan Potato Bun 🥔 series. Made using potato dough, it is a healthier carb and contain more potassium than your typical white/whole-wheat bread!

🌈⚡️ Think Cherro-Tomato ($1.80) 🍅 consisting of cherry tomatoes, potato, mixed herbs, olive oil and a dash of sea salt, Hey! Olive ($1.70) 👋 w the key ingredient being black olives 🖤, Truff-n-shrooms ($1.70) 🍄 w the key ingredients being mushrooms (MMMmmmm SO GOOD!) and truffle oil and lastly Lotus Root’us ($1.70) 😝 w the key ingredient being lotus root cubes(莲藕).

My favourite out of the lot was the truff-n-shrooms for I can’t deny my eternal love for mushrooms 🙊 🤪 and I was caught by surprise by how fluffaye and chewy the potato buns were!! The texture is seriously good! 🤩

💟 Thank you Joanne @barcookbakery for sending these chewy breakfast buns over!

#burpple #instafood #foodstagram #8dayseat #whati8today #bread #sgfoodie #sgfoodies #barcookbakery #vegan #veganbread #sgeats #sgfood #sgfoodie #tslmakan #stfoodtrending #singaporeinsiders #melmeleatsclarkequay