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2 Cook Street
Six Senses Maxwell
Singapore 078857

(open in Google Maps)

Tuesday:
11:00am - 12:00am

Wednesday:
11:00am - 12:00am

Thursday:
11:00am - 12:00am

Friday:
11:00am - 12:00am

Saturday:
11:00am - 12:00am

Sunday:
11:00am - 12:00am

Monday:
11:00am - 12:00am

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Reviews

From the Burpple community

Top left: bergamot kombucha (must say this is one of those flavors gone wrong, not my thing, very odd combination)

Top right: smoked peppermint (don’t get much of that smokiness?? But decent mild milk based mint ice cream.

Bottom left: basil tarragon (love this!! But I get how some might find it too savory)

Bottom right: acai yoghurt (what you’d expect of a acai ice cream, I forgot the name mentioned yoghurt cause I didn’t get any of that from the taste)

Never seen such a list of interesting flavors before!!! If I could have it my way, I would order the WHOLE menu. Would come back to try some flavors: Cherry bamboo charcoal, bee pollen, sea salt black sesame, lychee dragon fruit, strawberry stracciatella sherbet, ginseng lemon, soursop calamansi.

2 Likes

Love the flaky thin puff pastry layered with a very generous amount of caramel and hazelnut cream. The ratio is a bit off, but no one is complaining! Like how it is so rich and decadent! With a scoop of vanilla ice cream on the side! (With the réal pods!!!!)

2 Likes

Prices for dishes on its revamped menu are fairly reasonable, especially if you share the calories with a few people as there are a number of dishes with portions huge enough for small group sharing.

Expect a revamped menu along with its new Executive Chef Ian Mancais, where there is a good mix of local dishes amongst the European ones. We enjoyed the meats most other than the healthy greens which aligns with the brand’s core values. Here’s the Beef Tenderloin!

1 Like

The triple-distilled artisanal vodka made with the Emperor’s rice is typically Japanese with its pursuit of the cleanest, purest alcohol in the spirit of the pioneering vodka distillers and subtle sweetness derived from that first distillation using sake technique. Pictured here with a Haku Vodka Soda and a touch of dried Umeboshi.
The vodka will be used in @cookandtras @sgcocktailfest cocktail offering, The Cucumber Fizz; concocted by the rockstar Ricky Paiva. I could drink it all day.
Thanks @yinglebells and @beamsuntorysg for the invite to be part of something truly special.
Btw, I dig the washi paper label! 😍

This one turned out to be really refreshing as the meringue blended well with the gin and lime extract. The alcohol taste was still distinct despite the heavy usage of lime and lemon extracts

3 Likes
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