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Dessert Delights

Dessert Delights

When you get that sugar craving, load up on the glucose at the joints that serve up the best sweet treats in town.
Russell Leong
Russell Leong

For a very happy ending to @linopastabar lavish lunch set menu, the bread butter pudding with vanilla sauce is a compelling choice. Yes, it’s not very Italian and is quite decidedly English, but Lino still does a stellar job of it.⠀

The top exterior of the pudding is charmingly crusty & crunchy, whilst the insides were a moist, wobbly and slightly gooey mess of deliciousness. The pudding itself wasn’t particularly sweet, instead bearing a delightful eggy fragrance, almost like a custard. The sharp contrast in texture was utterly enthralling, and I couldn’t stop till I got enough. Which was basically the whole pudding.⠀

The vanilla sauce provided much of the sweetness of the dessert, and the taste was equal parts milky & vanilla. That did make me wonder if it was just melted down ice cream, but I downed any thoughts I had with another bite of this piquant pudding.⠀

Just like Schwarzenegger, I’ll be back. To try the other options on the $22++ 3 course menu, of course.

@wildbloomssg Rose Apple Pie is quite the looker, but it has quite a bit of improvement to make when it comes to the execution.⠀

Don’t get me wrong, the taste is delicious, but due to the complexity of the multiple layers to create the rose pattern, some of the dough is undercooked and wet. The apples were all beautifully caramelised with a subtly spicy and moderately sweet flavour, and other than the undercooked pastry, it’s a delightful dessert.⠀

I am not quite sure how to cook the pastry in the middle without burning the rest of the pie, but the effort to perfect this dessert will most definitely be worth it.

I’ve always liked @swissbakesg for their savoury sustenances, but I’ve never really tried their sweet treats until I was trying to pad out a @grabfoodsg order to meet the minimum delivery. I’m real glad for that, otherwise I wouldn’t have gotten to relish their pleasant Paradiso Di Nocciola signature cake ($6.90).⠀

It’s taken a different form from its usual size, and it has been shrunken down to this delightful dome. The glistening glaze is 60% dark chocolate, which envelops the alternating layers of vanilla sponge, chocolate sponge and crunchy wafer. It’s a charmingly chocolatey cake that isn’t saccharine sweet. Instead, the sugar levels are perfectly balanced, as all things should be.⠀

The moderate bittersweetness of the dark chocolate exterior helps to average out the sweetness of the moist sponge cake. It’ll definitely go above & beyond in satisfying the chocolate cravings of any chocaholics without sending their glucose levels skyrocketing. At $6.90, this cake is one of the best out there.

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I don’t usually have desserts, but I’m glad that I tried the Easter Bunny Shortcake ($6.90+). It’s cutesy for the kids, but the flavours definitely deliver. A plain but palatable frosted cookie encases the strawberry shortcake within the glass.

Said strawberry shortcake is supremely scrumptious, with the sugar levels adeptly managed, and the sponge cake at the bottom being marvellously moist and moreish. And yes gimme more. Stat.

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@newubin outpost at Tampines is supposedly their test kitchen, where they perform live human experim-actually...on second thoughts...I prefer not to speak. If I speak, I am in big trouble. In big trouble. And I don’t want to be in big trouble.

Anyways, the Tampines outlet serves up experimental dishes alongside classic favourites, and one of the new dishes is their brilliant banana gula melaka, which sees caramelised bananas lusciously lathered with a glucose laden gula Melaka reduction.

Issa downright delightful dessert, with the competently caramelised bananas meshing well with the gula Melaka, which was mercifully restrained in sugar. It reaches peak performance when paired with the compellingly charming coconut ice cream, which is made in house. Now this is a glorious glucose riot, alright.

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You know it’s Christmas when Michael Bublé & Mariah Carey come out of whatever cave they’ve been hibernating in to terrorise the living crap out of your eardrums, and when buffets start to deck the halls with Christmas sweets.

Beach Road Kitchen does desserts exceptionally well, and their dessert delights are downright decadent. Their mince pies (fruit, not beef mind you), apple crumble, and pear tarts are compellingly Christmas-y, and will have you Ho-Ho-Hoing out the door.


Until the clock hits 1 January, it’s still technically Christmas and you can’t change my mind. However, a Christmas fruitcake on Christmas Day itself is rather magical, and it’s even more so with a fruitcake as fabulous as The Bread Shop’s rendition.

Upon first impressions, I found it far too spicy, as it was far too inundated with a plethora of spices (think cinnamon, cloves & mixed spice instead of chili). However, the cake scrambled to salvage its reputation for the second impression, and it managed to make an impressive impression the second time round. It’s a little gooey & charmingly chewy in the middle, much akin to sticky toffee pudding, & the notes of caramel within were delightfully delicious.

It’s a pretty substantial bar of fruit cake, and it really puts the ‘fruit’ in fruit cake. Every bite was chock full of candied fruit, and every bite was unique & utterly unctuous. Armed with a dollop of whipped cream & thick vanilla ice cream to be utilised at your disposal on the side, it’s a shining example of a competently crafted Christmas cake.


I gotta say, Refuel II’s food is decidedly cheaper than most other cafés out there. Usually a dessert would set you back by at least ten buckaroos, but at Refuel II, sweet sin-sations like this Homemade Apple Crumble cost $8.90. Nett. That’s right, no service charge or annoying government tax here.

Their apple crumble is very, very unique as there is absolutely zero pastry involved in the making of this dessert. I’m not entirely sure if this qualifies as a deconstructed dessert, but the traditional apple pie filling is generously dusted down with buttered & toasted oats, and it works.

The apple filling is still very traditional, as the sweet and slightly tart chunks of apple are coated in a pleasantly, moderately sweet sauce. The oats provide a very nice contrast with their crunchiness, and while it fails to replicate the heartiness of a traditional pie crust, it makes the crumble a lot lighter and perfect for a post-meal dessert. This is a dessert that’s a bit too easy to finish solo, trust me.


Carrara (which is also ridiculously difficult to get the spelling right) Cafe seems hopelessly out of place in an old industrial neighborhood, but they seem to be getting on just fine. Besides the usual café fare offered, their pride seems to be their waffles, which are either very conveniently paired with artisanal gelatos, or offered up as a savory option as part of their all day breakfast.

The waffles themselves are decent, albeit rather run of the mill. A nice fluffy, eggy and slightly savory interior is encased within a mildly crispy exterior that’s nicely browned. However, when a scoop (or three) of gelato is situated on top of the waffle, that’s when the magic happens. Y’all probably know by now what happens when ice cream is fused with waffles, so I’ll just skip that part and announce that Carrara’s gula melaka gelato is enticingly enjoyable. It might be a little too sweet on its own, but when it’s married to the fluffy, fresh and hot waffle, it’s perfect. Just like that soppy Ed Sheeran song.


Admittedly, I went over to Meatmen for some fantastic Father’s Day steaks, but some odd compulsion drove me to Bakery Brera to have a gander at what the hype was all about. I truly lucked out on that day, as there was an abundance all varieties of their famous cruffins still for sale at 6 pm. I was told that they’d anticipated an insane demand for these cruffins due to it being Father’s Day, but said demand never materialized.

Well, everyone else’s loss is my gain, and after heating up this Nutty Salted Caramel Cruffin, I can start to see why there’s a hot fuss over these flaky boys. Croissant pastry is moulded into the form of a muffin before getting impregnated with a healthy amount of caramel.

The end product is fabulously flaky while still retaining that luxurious, buttery softness inside. Once you chomp your way to the centre, the caramel hidden deep inside is there to lavish your tongue with sweet, sweet sugary love. The soft dough was absolutely addictive, and when fused with the sweetness of the caramel and the sugar studding the flaky pastry exterior, these cruffins were certainly charming.

However, it’s not all hunky dory. I was wondering where the nuts in the ‘nutty’ were, as aside from the small smattering of crushed nuts on the outside, the nuts were missing. They should’ve put some chunky nuts into the centre with the caramel to put the nut back into nutty, and so that when people ask about deez nuts, they can confidently say that they gottem.

At $4.50, it’s not that worth it, but if you’re a sucker for competently crafted croissants moulded into muffins and stuffed with various spiffy sweets, then Bakery Brera will be taking all your money straight outta your wallet.

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The dessert course of the spectacularly value for money, $25.90++ per person New Years Day set menu was a brilliant chocolate layered cake. I’m hoping that 5 Senses are baking their own cakes, but I do know for a fact that this takes the cake.

Granted, it looks unappealingly dry, but the sponge layers are adequately moist and have been thoroughly infused with the taste of sweet, slightly bitter chocolate. The mousse separating each sponge layer is light, yet deliciously chocolatey with a hint of bitterness to boot.

The bottom layer has a texture like a crunchy cookie: brittle, crunchy when bitten down into, and crumbs like a cookie. The frosting is also quite delightful, and is sweeter than the mousse and sponge cake that it cocoons to add a little variety on the palate.

It’s not the most revolutionary cake ever made, but you best believe I’ll have this cake and eat it too.


Seriously, it’s impossible to go wrong with the timeless combination of bananas and Nutella. However, when you slap both sweet treats on a well baked, thin crust pizza base, and slap on a massive scoop of vanilla ice cream, it becomes a divine dessert fit for a king.

The only minor issue I have with it is that they seem to be rather afraid to try out different combinations, as they only offer vanilla ice cream to go with this dessert. It would be nice if they could offer something more adventurous, such as their made in-house coconut ice cream, or perhaps even rum & raisin.

This was a hosted Eatup, courtesy of @peperonipizzeria, Agnes and @merissagoh of Les Amis Group, and @burpple!

Alcohol may not be good for my body, but my body is good for alcohol.

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