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Desserts

Desserts

Featuring Fynn's, KEK Keng Eng Kee (Pandan Gardens), Cha Thai, Marina Square, Morganfield's (Suntec City), CafeHopping In A Box, Ollella (Takashimaya), Audace Bar & Restaurant, Chi-Bing, Honeymoon Dessert (VivoCity)
Justin Teo
Justin Teo
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Chef Raymond @raymondtan_wf was serious about the truffle menu, when even our dessert came with a truffle option.
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This in-house batch-made black truffle ice-cream came with a savoury edge and strong earthy notes. It's served with Japanese popped rice for texture. It's really very special. If I were to draw a parallel to something we are familiar with, then the taste of this shared some similarities with mushroom soup.
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[Tasting]

1 Like

This is Chef de Cuisine Benjamin Halat's creation during Curate's 12th collaboration with celebrity chefs from overseas, and it was with Chef Bee Satongun, of one Michelin–starred Paste.
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And this collaboration sees Chef Benjamin integrating flavours with Chef Bee, creating this dessert with Thai flavours. We were worried at first, but the flavours worked very, very well. I wish more 4 Hands collaboration could feature tight integration in each dishes such as this.
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[Invite]

2 Likes

This continues from my post (posted on 9 Dec) of the starters, soup, and the Christmas Table filled with traditional Roast Turkey, Honey Roasted Bone-in Ham, 100 Hour Mayura Wagyu Brisket, and Salt Baked Snapper (posted on 18 Dec).
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This spiced pear dessert ends the dinner at the beautiful Garden Dome under the moonlit sky. This Spiced Poached Pear is served with Pistachio Phyllo Pastry, Honey Ice Cream and Honeycomb Crisp, providing a beautiful textural contrasts as you eat it together with the bed of crisps. Otherwise, you can also choose to have a selection of Mons Artisanal Cheeses with Muscatels, Quince, Rustic Breads and Crackers.
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[Tasting]

1 Like

Award-winning modern Japanese cuisine, Akira Back, will be serving up a special 8-course set dinner menus available on Christmas Eve, Christmas Day and New Year’s Eve.
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Known for their inventive Japanese cuisines with Korean accents, their set dinners would feature specially curated pairings of Japanese favourites and Korean accents such as
* Soul Mate – amaebi, hokkaido uni, tosa gelle;
* Grilled Trout with kabocha puree and honey oats; and
* Iberico Secreto – endive kimchee and ssamjang.

2 Likes

This is one of my favorite places to go for Malay-Indo food, and it's conveniently located on Tangs Level 4, after taking over the space by Dulukala Restaurant, which was formerly Island Cafe. They have the same modern interior with marble tables and lots of natural light perfect for food and ootd photos.
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We ended our meal with a chendol dessert, after having cumi cumi bakar, bebek goreng, chicken satay, and their signature dancing fish. Food were all good, but if you've only space for a couple of dishes, I'll recommend the chicken satay, bebek goreng, and of course their dancing fish.
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[Tasting]

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You must order this dessert when you're here. It's like a chocolate lava cake, but the molten chocolate within is uber thick and delectable. What came with this is also an ice cream with black pepper, served with sesame crisp.
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And this dessert rounds off my lovely dinner here :)

The final course for this dinner brought out the child in me. I love desserts, and this time there are SIX of them.
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We have an egg surprise with the burnt scent of mildly sweet caramel well infused throughout the interior of the egg, which fills a surprise core of chocolate; a light citrusy mango with coriander; a chocolate cake with strong scent of coffee; the pretty strawberry cheesecake on a meringue base; a light and almost ice-cream-like lychee with yoghurt; and strong zesty passionfruit with scent of shiso on a bed of well-separarated sticky rice.
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And this concludes our meal, and all my posts for this dinner at the classy Brasserie Les Saveurs. To sum up the experience, the food was one that had all the intricacies of fine food, set in an elegant restaurant in the opulence of St Regis, but filled with the warmth of sharing and regional ingredients familiar to us.
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[Hosted]

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Chendol is my favourite local dessert, and the Thai version is different in a few ways. Most notably, gula melaka is absent, but this came with red rubies and other fresh fruits as well. Besides the red rubies which are boiled water chestnuts coated with tapioca flour, what's most delectable here is the scoop of coconut sorbet.
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[Tasting]

2 Likes

This is the dish that I liked here. The centre of attention here would be the rich Dulcey peanut ganache (chocolate and peanut butter is totally my kind of thing), littered with Jivara cake and honeycomb around it. And what made this better is the bed of pulut hitam beneath all these.

1 Like

Nude Grill serves 3 different desserts - one traditional, one local, and this one that's pictured is modern.
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I know many matcha-lovers, perhaps equally matched by the number of pistachio-lovers. And this is a lovely marriage of matcha and pistachio, served with different textures abd variations of apple.
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[Tasting]

4 Likes

I've been to the Dark Gallery 4 times, ever since a media tasting for this new outlet.
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I usually order the Soiree, but I also like their brownie - freshly baked dark chocolate brownie, sitting on a base of chocolate sauce and topped with vanilla tuile. Of course, I needed an extra scoop of their dark chocolate ice cream, there were just too many types of chocolate ice cream I wanted to try.

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Only one week left for this menu, which includes Foley's Scallops in bacon kombu dashi, Maple Leaf Duck Breast with Okinawa sweet potato, an A5 Miyazaki Rib Cap with black garlic puree, and this Caramel Popcorn Sundae with cookies and cream ice cream, nuts and caramel sauce (pictured in cover). If you opt for the wine pairing option, then you'll also get 5 glasses of wine from Veuve Clicquot, Cloudy Bay, Terrazas, and Ao Yun.
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This menu is only available till 25 October, and RSVP is required:
Email: [email protected]
Call: +65 6808 7278
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[Tasting]

2 Likes

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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