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Hey sweetie!

Hey sweetie!

There's always stomach space for desserts!
Miss Ha ~
Miss Ha ~

Served in a three-tier tingkat, this signature dessert at Un-Yang-Kor-Dai somewhat felt like a Thai version of our local Bubur Cha Cha. With the same dessert base of a warm butterfly pea coconut milk and coconut slices, each tier has a different topping, namely banana, sweet potato and taro.

The topping that stood out was probably the banana as it was of ultimate sweetness, from the banana itself and slightly caramelised, adding an extra sweet brown flavor to the coconut milk as compared to the other two.

One other thing that I enjoyed was the mix of black and white sesame seeds, really fragrant and a hint of nuttiness was evident in the milky dessert.

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Drive your Monday blues away with this unbearably cute shaved ice! Shaped in the form of a bear, served with 2 pieces of Marie biscuits as its ears, a scoop of vanilla ice cream as part of its face and chocolate beans as its eyes and nose, it was hard to resist the cuteness but also made it painful to start digging in. Sorry for the hole in your head though! I wished there was more Hokkaido BIEI Jersey Milk syrup, as it wasn’t sufficient to flavour the entire bowl of shaved ice. The home made syrup had an incredible smoothness with a sugar level that was acceptable, somewhere between condensed and evaporated milk. Served also with mixed fruits such as orange, white peach, mango and strawberry.

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Albeit the parfait comes with a really smooth, creamy snow cream, that’s actually a soft serve made from Hokkaido Milk, I think it’s overpriced. For the customizable option, you get to choose 3 toppings ranging from nuts, chocolate,
mini marshmallows, fruit bits out of the 16 that they have on the menu. However in this cup that I had, the amount of each topping given was just pathetic. Each parfait cup also comes with a fixed portion of granola. Yes I do enjoy the fresh milkiness of Hokkaido’s dairy products, but no, not this ever again.

Paying homage to our local delights but it’s saddening to read about the closure of @nonentree at the end of October this year. What a loss to the cafe/patisserie scene yet again.

Painstaking efforts goes behind creating this dessert. Here’s the decode: Passionfruit “noodles”, coconut “fishball” parfait, Gula Melaka crumble, pineapple crushed ice, red tea jelly, mango fluff and sea coconut. So detailed to the extent that the “noodles” are made to a firm texture, though the coconut parfait was a little dry. Particularly pleased with the remaining toppings for their tropical boost, paired with a hint of smoky sweetness from the Gula Melaka crumble. If you haven’t tried any of the desserts from Non Entrée, it’s time before they shut their doors.

3 Likes

I was pleasantly surprised that this sticky date and toffee pudding wasn’t overwhelmingly sweet. Instead, it was of a right balance of sweetness even with the caramellic toffee sauce. Wonderful pairing when the warm pudding topped with cereal crumbs (especially the interior as we cut it open) meets the cold vanilla ice cream. You know the vanilla ice cream served is good stuff when it withstood the time we took for photographs.

Thank you @burpple for the invitation and Sam from @orhgaotaproom for hosting!

5 Likes

An unassuming dessert on the menu being underrated. This local flavour-inspired dessert is one worth trying. Just look at the mozzarella cheese pull that drags the traditional hand-churned Hainanese kaya along, tasted just as tantalizing as it looked. A brilliant move to add cheese on top of the sweet kaya for an extra savoury dimension, although the kaya spread could be a little more generous. Toast was crispy, while the melted cheese was wonderfully controlled with a slight crisp. What a simple and homely dessert.

Thank you @burpple for the invitation and Sam from @orhgaotaproom for hosting!

2 Likes

I would never leave a Spanish restaurant without this classic Spanish dessert!

Paired with a hot chocolate sauce, there are 6 churros sticks in each serving. Fried till golden brown and dusted with cinnamon powder and sugar, these dough sticks would have even been better if they had an airier interior and the batter less hard. Nevertheless, it’s decent and value for money. The hot chocolate sauce, though enjoyable, was a little too watery. A thicker sauce would have coated the churros nicely.

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Used to be the most affordable soufflé pancakes you can find in a hawker centre, probably still is, but the price has now increased by a dollar. After a 20-minute wait, we were presented with 2 warm soufflé pancakes of uber fluffiness. Overwhelming eggy aroma on a rather bland batter, while the texture was overly moist, to a little sticky extent. Could also do better with more sauce, though there’s an option of strawberry/chocolate/caramel sauce. Not too impressed especially with the current pricing. There’s also an option of soufflé pancakes with ice cream at $5.

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Say what, a bubble Thai milk tea tart? 🤤 I am sold. Chanced upon what’s only available from Fridays till Sundays in limited quantities, the Thai milk tea custard from @edithpatisserie was created with much resemblance to the actual Cha yen that had a good balance of smoky and floral character (and that includes the high level of sugar). In fact, tea leaves were added. Tart shell was impressive; pleasant buttery aroma and breaks nicely without crumbling into a mess. Topped with a handful of chewy boba.

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What a lovely-looking tart this is! Apart from it’s beautiful appearance, the delicate flavours were what the pastry made me fall in love with. It’s my next favourite after Pom Pom.

Constructed with citrus shortbread, jasmine tea sponge, raspberry and grapefruit compote, jasmine tea mousse and lychee crémeux. Encircled by signature whirls on the top of the tart, you can expect to enjoy the light aromatic jasmine tea mousse and fruitiness of the lychee crémeux. As you slowly savour the various layers, be impressed by how the sweet tartness of the berry compote balances the floral crumbly jasmine tea sponge and buttery shortbread in perfection!

1 Like

I usually prefer mango sticky rice to red ruby for my Thai dessert but I am glad I tried the red ruby here. Sitting on top in a packed bowl of crushed ice, the red rubies were made of crunchy water chestnut bits, coated with a chewy layer of red-colored tapioca flour. The dessert was slightly lactonic with the drizzled coconut milk, but the amount was just right. Complemented with jackfruit slices.

One of the recommended tarts to try was this simple-looking Tourbillion Lemon Tart. Hidden within the butter tart was a subtly flavoured coconut soft sponge, and a smooth yet zesty yuzu and lemon curd. Layered on with lemon marmalade and a yuzu light meringue that was torched beautifully to give a brown edge. The choice of using yuzu for the meringue was marvelous, especially when its fragrant citrus floral character stood out as compared to using lemon. This dainty little dessert had its attractiveness also elevated with its soft, creamy texture of meringue instead of the usual crisp ones. A refreshing one indeed!

3 Likes

Foodie for life <3

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