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High/ Afternoon Tea

High/ Afternoon Tea

What my mum and I bond over from time to time.... Will never forgo our ritual of indulging in scones, cakes and finger sandwiches for anything else 💖
timtam_tum ✨
timtam_tum ✨

I just had to post this to ditto Burppler Kaki @cweizhi 👽😛

Half the time at this quaint cafe with honest in-house bakes, I wondered what took me so long to visit when school was nearby in the past.

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I almost live for days like these - a weekday afternoon with mum over tea treats. These are especially precious after I transition to the working live 2.5 years ago.
To strategically chart a good tea experience, the palate craved golden scones that kindled recollection of our time together in the UK. While the internet touted FFT’s as one of the best in Singapore, they were good yet half the mark of what we remembered from its English mother land.
Separately the sesame lava cake was what I’d term a fusion take on a classic sweet treat, it came with a flowing sesame paste center (see pictorial evidence 😂). The outsourced vanilla scoop was saccharine but the soft lava cake was quite a dessert when paired with tea/coffee without sugar.

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I almost live for days like these - a weekday afternoon with mum over tea treats. These are especially precious after I transition to the working live 2.5 years ago.
To strategically chart a good tea experience, the palate craved golden scones that kindled recollection of our time together in the UK. While the internet touted FFT’s as one of the best in Singapore, they were good yet half the mark of what we remembered from its English mother land.
Separately the sesame lava cake was what I’d term a fusion take on a classic sweet treat, it came with a flowing sesame paste center. The outsourced vanilla scoop was saccharine but the soft lava cake was quite a dessert when paired with tea/coffee without sugar.

I knew I could leave any diet plans I loftily have in mind (and hardly act upon 😂), at the door after stepping into Mother Dough. Because even the above 2 left over bakes were tempting enough (time check: 4pm on a Saturday). I first gave the chocolate brownie a shot and it proved itself as a confident square with hard crisp crust and a rich dense gooey like center; truly the gold standard of real brownies.
When we ordered the lemon drizzle it was an equally indulgent, adequately moist butter cake with lemon zest and an icing sugar coat.
Thankfully I shared the 2 with my mother aka partner in crime and we preferred the decadent brownie with a generous scoop of nuts evenly spread in the cake. The yellow cake was not as evenly mixed with jolts of zest in some bites and an absence in others.
I was here for the croissants and shall be back for the croissants.

The rare times I have tea with my Queen aka Mom I succumbed to the excessively beautiful, furnished to the Moroccan-royalty theme: Bacha Coffee. On a weekday afternoon the place was full and I wasn’t surprised after observing all the crockery that took cue form the furnishing; and tasting my selection of coffee from the >100 choices in the menu. Clear attention to detail included: fluffy cream in a small covered dish and vanilla bean from a “pepper shaker”, to pair with your coffee.
While Bacha is a great place to have afternoon coffee, I wasn’t a fan of the slightly thick, chewy and “oily” croissants. Also the pistachio strawberry tart had an only acceptable tart base with a pistachio cream that reminded me more of almond flavouring instead of the shelled nut I was familiar with.

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On the occasional visits to the West, I am excited to try what Burpplebeyond has to offer #2.
Having heard about the “sugar free” desserts here, my health conscious curiosity was piqued. As I tasted the small blocks of tea cakes with the provided miniature forks, I was surprised that they were familiarly sweet enough. While maltose sweetener is used, I found that the cakes were comparable to regular tea cakes. They were dense and weighted disproportionately to its size; well suited for an classy afternoon tea.

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Poor photo to go with the poor explanation from the lady who packed my cakes on why these were both the same classic cheesecake slices.
But indeed these were indeed the closest we could get to our favourite NY cheesecake from the closed NYDC; just a classic cake done to almost perfection- rich yet non-cloying.

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I thought I figured that if you are skeptical of an establishment’s croissants, go for the almond variant (#2) because the filling and toppings can help neutralise any mediocre tasting plain layered French pastry. But this is a new for the almond filling had the medicinal aftertaste I dislike of Chinese almond desserts. It interestingly had chopped almonds even within the croissant. By hey 1 for 1 pastry and drink 🙋🏻‍♀️

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I figured that if you are skeptical of an establishment’s croissants, go for the almond variant (#1) because the filling and toppings can help neutralise any mediocre tasting plain layered French pastry. But this was good croissants making ABC an accessible option (with various branches) for croissants.

Post exchange in the UK I have an affinity for scones or may be any baked English/ European goods.
So here is my attempt to try every scone I spy in Singapore part #2
Sadly one of my favourite bakeries in SG disappoints with their savoury scone offering. While this was no where near unpalatable, they weren’t exceptional that warranted a future purchase.

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Tasted way too much baked goods to opine that the sliced of non-chilled cake was mediocre at best. Which does little harm because the croissants here are still the best in town

The weekends go by quickly and I appreciate any chance to have my idea of guilty pleasures: dainty, exquisite desserts of all sorts.
My second time having Leclair and these are indeed one of the best take on the elongated choux-like French pastry in Singapore. A firm puff that does not go soft (conditional on the method of storage, as the store staff poignantly informs); these were emblazoned and stuffed with a wide selection of thick flavoured fillings and prime ingredients. My favourites are the hazelnut, pistachio, salted caramel.... oh wait every one I had was a favourite 🤪

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Eat to live, live to eat. Alternating between the 2 all day err day?

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