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From the Burpple community

Croissants were sold out, so tried the mochi donut and $15 for this was not worth it 😤

Nothing like @brotherbird_bakehouse's buttery flaky croissants to pick you up for a deary weekend.

Pictured here is their Rocher Croissant - filled with homemade hazelnut filling and topped with dark chocolate glace, toasted almonds and gold dust. It's so delish - no wonder it has made an appearance multiple times in Brotherbird's everchanging monthly line-up!

And hey, I'm getting a half of cutting croissants the right way to get proper cross sections for shooting!

Missing the delectable croissants from @brotherbird_bakehouse !

One of my favourites was none other than their Chendol Croissant - with coconut ganache, gula melaka gel and red bean filling. Most of the chendol fusion desserts that you find, tend to focus more on the gula melaka aspect and not on the other components and toppings - hence even though the inclusion of red beans in Brotherbird's Chendol croissant might seem like a minor detail but dang, it literally brought me back to the traditional ice chendol desserts you get in coffee shops and kopitiams. It's so so good and definitely a great representation of traditional Chendol!


Got my hands on this popular monthly box launched for July. Some hits and misses. The best were the Ferrero rochor and the mentaiko ones.

Seeing that I opted for pick up at their two-storey Coffeehouse, I sat down for their Signature Mochi Donut ($15). Topped with swirls of their Earl Grey Soft Serve, the warm fried donut drizzled with salted caramel sauce was wonderfully crisp and chewy - holding well against the creamy ice cream yet not overly dense. Similarly, the almond crunch hidden underneath the towering coil provided a nice textural contrast along with its nutty, caramelised sweetness. A little too milky in my opinion, the soft serve was thankfully not cloying and featured a delicate citrusy-floral note.


For something savoury, their Mentaiko Prawns Twice-Baked Croissant delivered a great balance of umami flavours. Loaded with mozzarella and mentaiko prawn salad, the pastry packed a nice punch with gentle hints of spice. The creamy filling with bits of prawns also provided that oomph in texture. Furthermore, for all three, it is safe to say that the pastry dough was baked to utter perfection with their golden brown, flaky exteriors. Not forgetting the buttery and beautiful laminations within!

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