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Sweet-Tooths and Small Bites

Sweet-Tooths and Small Bites

All things sweet or small for the after-meal satisfaction.
Xing Wei Chua
Xing Wei Chua
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Vanilla Ice-Cream, Matcha Ice-Cream, Camaralised Marshmallows.

From Karugazaka Saryo at Vivocity which is a brand originating from Kagurazaka, Tokyo that specializes in Uji Matcha brought in by Japan Foods Holdings, replacing Fruit Paradise. Thought this was seemingly pedestrian; beneath the sticky, torched marshmallows are both vanilla ice-cream and Matcha ice-cream; the former nothing much to shout about while the latter felt a tad generic for a Uji Matcha specialty store — could have been a little punchier with the bitter notes of Matcha for more impact. Hiding beneath everything are cornflakes, presumably for a crisp texture but most of them had already seemingly turned stale and limp for our serving. Portion is good for two to share though.

  • 5 Likes

From Goen Taiyaki, which replaces Black Mamba at Toa Payoh; Goen Taiyaki serves up Croissant Taiyaki and Taiyaki Ice-Cream alongside beverages.

Ended up with this one which was pretty decent; crisp, flaky and buttery croissant Taiyaki that is baked fresh upon order, while encased with a reasonably sweet Azuki filling within whilst also coming with durian purée (no fibres though) that provides a pungent contrast to the earthy Azuki. Patrons can opt for a set to include a drink, which I went for the Thai Iced Tea (No Milk) which was pretty refreshing in the sweltering heat these days.

  • 4 Likes

Gochujang Dressing, Yuzu Custard, Hand-made Rice Crisps.

One of my favourite dishes off South Union Park’s new menu. Really loved how the chunks of fish come with a bite, while the Gochujang Dressing helps to add a hint of sweet-ish spiciness that provides a slight kick in flavour; the Yuzu Custard adding a hint of zestiness to the dish that refreshes and tingles the taste buds. Loved how the Rice Crisps are light and crisp even after leaving them aside for some time, while the seaweed atop adds a hint of umami; works as a great dip to the ceviche!

  • 3 Likes

From the Riz Labo pop-up at Bar Nippon in Japan Food Town, Wisma Atria; runs from 21st July to 20th October from 11am to 5pm daily (thereafter, Bar Nippon would resume operations).

Limited only to 10 portions per day, the Strawberry Berry Ice-Cream Kawaii Riz Labo Style comes with soufflé pancakes, fresh cream, strawberry and berry ice-cream and Berry sauce. Soufflé pancakes were soft, light and airy; a little cake-like, with a light but evident flavours of egg white used in the batter. The strawberries, ice-cream and berry sauce helps to add a contrasting tartness and sweetness that provides enough flavour to the dish, while the fresh cream helps to bind all the elements up whilst providing a richer, luscious feel. A place to check out for Japanese soufflé pancake lovers, especially considering the pop-up nature of this outfit.

  • 4 Likes

Moving into the former premises of now-defunct Now Noodles+, Uncle Kiisu serves up an eclectic mix of Peranakan, Japanese and Western fusion cuisine.

Did not intend to order this initially but was recommended to switch to this given our initial order of the Nasi Lemak Musubi wasn’t available. Liked how they switched things up by serving dough fritters instead of bread for a local influence, while the oozy, melted cheese, Mentaiko and Ikura guarantees an umami burst of flavours that packs a punch.

  • 3 Likes

Heard that The Coconut Club was one of the few listed in Michelin Bib Gourmand’s listing for 2018; glad that I had just made a visit over the weekend before the news was released.

Finally had a go at their Kuehs; something I have had wanted to try for a long time. While the Kueh Salat is good, the highlights were the Kueh Bingka Ubi and Kueh Kosui; the former being well-crusted for a fragrant crustiness, while the latter comes soft and jiggly with an evident aroma of Gula Melaka. Very delicious, and puts a great ending to the stellar Nasi Lemak that they serve.

  • 3 Likes

Always a fan of Chalk Farm’s Kueh Salat — totally stoked when they launched this new Gula Melaka version of their stellar Salat series (which includes the Durian Salat). Unlike the creamy curd that comes with the Kueh Salat and Durian Salat, the Gula Melaka Salat comes with the texture similar to egg pudding; aptly sweet with a toffee-like flavour typical of Gula Melaka. The Gula Melaka later sits atop the glutinous rice layer, which comes with a slight hint of saltiness just like any other Kueh Salat that gives it a slight contrast. A good change from the usual, but the Kueh Salat here always has a special place in my heart.

  • 1 Like

French Apple, Portuguese Port Wine, Light Chocolate, Almond. Part of the most recent collection launched at Mad About Sucre. Executed with their usual finesse which is a hallmark of their branding these days, the dessert is light, yet luxurious and decadent. Cutting the Apple into half, the inside reveals an ice-cream esque mousse of almond that provides a very light hint of nuttiness to the soft notes of light chocolate and a whiff of alcoholic flavour from the port wine. Sitting in the middle are chunky cubes of caramalised apple, giving the dessert it’s very light sweetness with a bit of bite, with the apple sauce on the side enhancing those flavours. Always a pleasure to be here; the luxurious cakes, excellent tea pairing that compliments the cakes, and the stories behind every single creation — a place that simply excites with every menu change.

  • 4 Likes

From Brotherbird Milk & Croissant’s newest branch at Djitsun Mall (Bedok), which serves up their mochi croissants and soft-serve just like the CT Hub 2 branch.

Featuring a crisp and flaky pastry, it comes stuffed with Osthmanthus Oolong cream that is light and refreshing, carrying soft notes of tea aroma. Unlike the Sticky Bun that I had tried a while back at their CT Hub branch, the pastry was also surprisingly not overly chewy nor dense; a good light mid-afternoon treat.

  • 3 Likes

Basil Cream, Potato Gnocchi, Peas, Medley Tomato, Preserved Lemon, White Truffle Oil.

From Cafe Milligram; a franchise of the brand from Australia and Marina One. Really liked the Gnocchi here; pillows of soft, chewy potato gnocchi tossed in basil-infused cream that is rich, yet carried the aroma of the basil well. Preserved lemon cuts through the creaminess and heaviness of the Potato gnocchi, providing a slight zing which is mildly refreshing with every spoonful. White truffle oil works behind the scenes; not particularly prominent but seemingly added to bind everything together. The only qualm would probably the peas — possibly put in to provide some texture but nah; never a fan of them myself

From Phoenix Lava, which opened recently at Raffles Place MRT Xchange.

Thought these were pretty decent though pricey — the signature Durian flavour comes at $3.80 per piece, while the other flavours come at $3.50. Whilst the buns are larger than usual, they were also thicker than expected; the fillings here are mostly on the more liquid side — doesn’t really feel diluted, and perhaps done deliberately so that the molten lava can achieve that oozy and flowy feel that would look good for the ‘gram. Personally felt that the Durian flavour does come with a slight hint of the pungent aroma of the king of fruits, but I would have preferred a thicker, creamier filling for better texture and flavour overall.

  • 8 Likes

Scotch Steak, Finger Potato, Kale, Free-Range Poached Egg, Sourdough Toast, Hollandaise — from the new Five Oars Coffee Roasters along Tanjong Pagar Road. While the sourdough toast for mine isn’t as crusty as the other one that came with our Five Oars Breakfast, the toast still carries a light hint of sourness from the fermentation process whilst being light yet with coming with bit of tension when one tries to slice it apart. Steak was done to pink; savoury and juicy with a slight hint of char from the grilling while the poached egg drenched in hollandaise sauce was flowy; oozing of golden, liquid yolk — the creamy hollandaise adds a light zing that complements it well. Kale chips added a crisp texture to the dish; carried a slight saltishness that enhances the flavours of the meat, while the finger potatoes were chunks of sweet potatoes and potatoes that comes seasoned with salt for a bit of flavour.

Really liked the vibes here; the minimalist environment with the lush greenery in the outdoor dining area is one that I would like to soak into; be it with great company, or just a quiet day to read a book or get some work done.

  • 4 Likes

Up, down and everywhere around for food.

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