Burpple Beyond: Our Response to the Upcoming Dine-in Restrictions

41 Keong Saik Road
Singapore 089146

(open in Google Maps)

08:00am - 08:00pm

08:00am - 08:00pm

08:00am - 08:00pm

08:00am - 08:00pm

08:00am - 08:00pm

08:00am - 08:00pm

08:00am - 08:00pm

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From the Burpple community

Aptly named to pay homage to the history of this street in which the Majies will swear in by combing up their hair and take a vow of celibacy, the Sor Hei is shaped as a hair bun. It is technically a black and white Danish pastry with chocolate chips hidden within in. It’s gonna be awhile before I can get these again once the circuit breaker kicks in.
📍Keong Saik Bakery
41 Keong Saik Road, Singapore 089146


I already love croissants but wow this cruffin truly blew my mind – albeit on the pricey side but it was the perfect blend of my two favourite things, matcha and croissants. It had such a ooey gooey centre and the crust was perfectly flaky... true perfection. However, I did have a gripe about the standard of service. I do understand it was a busy day for them but the service staff had actually left our cruffin in the toaster and forgot to heat it up for us or just heated it up and left it in there for 20 minutes as we waited. When we retrieved the cruffin, it was barely lukewarm. The flavours did sort of make up for it, though.

Original and Matcha Burnt cheesecake by KeongSiakBakery is the best Burnt cheesecake around. Just the right amount of char cream and sweetness it hits the spot in this depressing time of CoVid virus
Although these two flavours didn’t practice social distancing I think we wont complain this time

Their Burnt Cheesecake was certainly not a let down. We absolutely loved the combination of the firm exterior which wrapped around the gooey, cheesy centre. We expected an additional charred/caramelized flavor from the singed surface but there was none. But then again, we wouldn’t really know what to expect for our first try 🧀
As the combination of 4 different cheeses resulted in a concoction with a sweeter edge, we recommend pairing the cheesecake with a good cuppa. Brewed with robusta beans, their coffee have a strong bitter flavor with a subtle charred aftertaste ☕️

Cutting into the crisp flakey outer layers of the pastry reveals a core of thick, gooey mao shan wang durian puree assuring you that you're getting the real thing. Didn't really taste much of the burnt cheese, but that was one detail that didn't bother me because all I really needed was the durian, really 😅 .

The only other place I’ve tried Burnt Cheesecake is at the kins’, but based on my experiences there, the version at Keong Saik Bakery seemed underwhelming. KSB’s version lacked the gooeyness I’d learnt to associate with this trending dessert, and while the middle was slightly softer than the edges, it still wasn’t anywhere near melty texture. Maybe it’s just much harder to be consistent between batches, as I realised that the two separate times I had burnt cheesecake at the kins’ were quite different experiences too.

Pandan is a creative flavour, but didn’t hit it off so well with most of my colleagues. I think that the classic cheesecake flavour would have been better received, but they come out in batches and this was the only one available early in the morning.

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