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Would order every pain au suisse chocolate I see recently because I am a quite sucker for the fine threads that sings beauty!
The ones I fancy are of course that explained as “plain croissant layered with another croissant with layers facing up” by Mr Holmes Bakehouse. While their rendition did do the bake justice I might have had a better one elsewhere 🫢
As for our chosen cruffin, it came a little dry even without reheating, which wasnt a significant problem with the generous amount of pleasantly sweet strawberry shortcake flavoured cream.
Also whatever beans they were using, my hot long black was “worth every penny I paid”.

Back at La Levain where I was first introduced to pain au suisse chocolate! The ones you find here are the finest as with most of their bakes.
We also had an American cinnamon roll which was a refreshing rendition of the good ol classic for me. Topped with icing sugar a danish pastry swirl was smattered with cinnamon - this was another real treat!

Tried twice. Cmi. It used an atypical ice cream brand. It's also mostly ice than liquid, and once melted it's all diluted.

($7.90) Under CNY Seasonal Series. It's quite sweet taste but then the chocolate was quite thick as orange just a jelly gelatin tbh.

Left: 50 shades of grey lol ; right: tau huey gmk
Pints ($16) ea so they put fresh ice cream inside pints once we order immediately ~ but 50 shades of grey is not that bad but tau huey gmk was quite slightly sweet for tastebub.

($2.20?) I almost forgot that it's quite ex due to increasing cost and also everything gotta be increased ~ so it's artifical taste tbh for blue coral

Their pistachio gelato was nutty but didn’t particularly stand out to me. I felt like the flavour was pretty one dimensional (not sure whether roasted was supposed to be a feature) and i got bored of it half way in. The location is also pretty inaccessible unless you’re driving. We walked almost 2km from Potong Pasir to get here

Peach Oolong had an obvious tea fragrance and tasted very milky though i had expected it to be thinner and have a more refreshing profile. Peach wasn’t the most prominent

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Can be added into butter for additional fee lol but I prefer to be a bit plain bun tbh.

went at around 2pm and managed to snag some of these buttery goodness including the crossiant, pain au chocoalte and their escargot!! crossiant was buttery light and airy.

It's quite hard to cut thru bc scone was quite hard in nature and complemented well with tea.

If you follows Netflix programme closely, you would have know about this new series spotlight on Asian chefs called the Chefs Uncut.

To marks this special launch of the series, they are giving viewers a box of chocolate that specially created by a few chefs that featured in the series. Such as LG Han, Janice Wong and Bjorn Shen.

Each of them came out with their unique sweets.

LG Han’s Tea Halia made from milk tea and candid ginger. Janice Wong’s Rojak made from ginger flower and pineapple jam. Bjorn Shen’s PB & J made from peanut butter, crispy crispy and raspberry jam.

To claim a complimentary box of it, just follow Chefs Uncut Instagram page, share one of the trailer to your Instagram story or post and show it to the staff at any of Janice Wong outlets to redeem.

While stocks last.