Brotherbird Coffeehouse (Bugis)

2811 Wishlisted
Artisanal softserve and homemade rice donuts

32A Bali Lane
Singapore 189868

(open in Google Maps)

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm

06:00pm - 10:00pm

12:00pm - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

Nothing fancy, nothing over the top, just a good old croissant with dose of semi-sweet chocolate. Contrary to what its name suggests, it’s not actually diabetic. Topped with a healthy dusting of cocoa powder, what you can expect instead is the dark, nutty profile from chocolate weaved into the dough, with little pops of 40% chocolate buttons folded through. It’s like the epitome of a good bar of chocolate yknow: from the bittersweet elements, a touchy of astringency, nuttiness, to just a little bit of sweetness to bring out all these beautiful flavours.


Their Honey Toast ($12) sees a liberally buttered slice of toast drizzled with honey, then served with a side of spice poached pears, ice cream of your choice, and a little crumble over the top. Such a humble desert, but get this my friends: every element is perfectly executed and painstakingly made from scratch. From the tender pears lovingly poached for an hour; the handmade Madagascan vanilla ice cream ridden with beautiful specks of vanilla bean; to the house-baked white bread, slowly toasted over the fire till all that glorious melted butter’s absorbed, then given a quick blast on the salamander for that lovely caramelisation on top. Honestly I couldn’t get enough of that buttered toast: so so moist, and that touch of salt really helps balance out all the sugar in this dessert. For those who think butter’s bad for you? Newsflash: we are all dying. Every day. Eat some butter before it is too late.


Vanilla Flan Danish ($5)
Iced Mocha ($7)
Reopened @brotherbird_coffeehouse now serves coffee and desserts in a chill laidback space. Perfect for unwinding the weekend away. Mocha is refreshing and danish is not too sweet. Loving the vibes here

Bringing back their popular croissants, they have a whole new lineup of croissant range and based on popular demand, we managed to secure two of them that day. Pictured are the Oolong Tea Croissant ($5) and Strawberry Daifuku Croissant ($5), both baked differently. The former is the original croissant that has a oolong tea cream pumped into it while the latter is a twice-baked croissant with a little surprise inside. Spread with a strawberry compote, the surprise is a layer of chewy mocha that creates a wonderful texture from the crispiness of the outer layer. Reservation for these croissants are highly recommended as they get sell out very quickly.
📍Brotherbird Coffeehouse
32 Bali Lane, Singapore 189868


Reopening after a month long hiatus is Brotherbird Coffeehouse! Known for their mochi donuts & amazing croissants, the coffeehouse is currently undergoing menu revamps & are only serving croissants & desserts!

One of the popular ones & also a personal favourite of mine are the Lemon Meringue Croissant & Brown Sugar Kouign Amann!

First, the Lemon Meringue Croissant is stuffed with lemon curd, giving you that zing with every bite! Topped with a meringue on the outside to cut through the tanginess while balancing out the lemon curd.

Secondly, the Brown Sugar Kouign Amann is another stunner! Most Kouign Amann's are generally dense & a tad too sweet, but Brotherbird's version was light, slightly sweet & extremely crunchy!


This comes with their signature mochi donut and this time, instead of underpinning a chunky, helix tower of softserve, you get a scoop of gelato which comes in a choice of 3 flavours — Madagascan Vanilla, Valrhona Chocolate and Earl Grey, interspersed with some fresh mint leaves. 😯

And surrounding the perimeter are some toasted almonds, peanut butter granola and caramel-apple sauce.

Perhaps it’s just my nostalgia speaking, but something about this combo just doesn’t hit like it used to? I can’t quite put a finger on why either. Their new brand just seems more serious and mature and that influences the way I should approach their dishes.

I could very well be overthinking it too. It’s not bad at all, really - perhaps I just need to give them a couple more shots! 🥴