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Hey sweetie!

Hey sweetie!

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

With so many bakeries and confectioneries trending these days, it’s not hard to spot jumbo-sized cookies in the scene, just like these from @nastycookie.

In a box of 6, we had:
🍪Chocolate chip, that was stuffed with plenty of milk chocolate chips.
🍪Oh! Smores, perfect for the really sweet tooth, with its incredibly stretchy melted marshmallows.
🍪 Biscoff cookie, one that we were looking forward to but were also disappointed unfortunately, as it was just the cookie dough topped with caramelised biscuits. We were expecting a biscoff filling.
🍪 Dalgona coffee, jumping on the Dalgona bandwagon with their new flavour. Wished the coffee flavour was more rich and intense.
🍪 PB Lovers, really nasty looking this one, a marriage of sweetness and saltiness.
🍪 Matcha Mania, premium matcha dough with shortbread breaking into a green mess with white chocolate.

As for the cookie dough, the texture didn’t seem to be chewy enough nor was it sufficiently fragrant. The packaging was aesthetically pleasing though.

Slots are released daily at 12.30pm for cookies ordering. However, as usual, fastest fingers first, and cookies are only secured after payment. Alternatively, follow them on IG to check out if they are releasing special slots and your comment might just be randomly chosen.

#savefnbsg #loveyourlocalsg

This was a superb recommendation by my colleague! Constructed with a Chocolate Tart Biscuit, to the Dark Chocolate Ganache filling, and a huge dollop of Coffee Bailey's Cream, finished with a sprinkle of Sea Salt. The dark chocolate ganache was smooth, rich, and melted indulgently with each bite, just as a dark chocolate lover like me would have wanted it to be. Initially I was worried that the cream would be overwhelming, especially for someone who doesn’t really fancy cream, but when the coffee Bailey flavour slowly emerged, I found it enjoyable with a touch of bitterness that lingered. And the sprinkle of sea salt was nothing short of a magical finish!

We had this delivered to the office. Complimentary delivery with minimum $80 order, specific zones apply. Check out https://lolascafe.oddle.me/en_SG/ for more information.

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If you can’t get to Two Face, why don’t consider getting Two Face to you? We were very lucky to have Two Face from Keong Saik bakery delivered to us for an afternoon tea break before the circuit breaker measures got tightened.

It was a recommendation to colleagues who have never tried this before. While there were those who felt that the matcha was a little overpowering, most enjoyed it very much as a balance between the original cheese and the matcha flavors. Rich and creamy mouthfeel, even with delivery, the burnt cheesecake was in perfect shape. Though the top layer looked really black, there was neither a single hint of char nor bitterness. Also, the cake wasn’t overly dense.

Happy that it remains as my top favourite of all burnt cheesecakes so far, but even happier that my colleagues found it as a good recommendation!

#savefnbsg #loveyourlocalsg


Happy Labour Day everyone! One more month till the end of CB, hang in there! Thanks to @thekinscafe, I was quite lucky to snag slices of their signature burnt cheesecakes, which had been on my wishlist for the longest time ever, for a special birthday. It was only unfortunate that they melted quite terribly.

Generally their cakes are pretty enjoyable except some parts that were slightly more dense. The original flavour was monotonous for me and could get a little jelak, but that’s because it was legit rich creaminess that I believe cream cheese lovers would scream about. However, I preferred the Houjicha. Not only because The Kins’ is the only place that serves a houjicha burnt cheesecake, but it’s also balanced in the overall flavour, as the roasted tea aroma comes through with a nutty finish. Mellower than matcha. The burnt layer was a little tough though.

Check out their Facebook page for updates and whatsapp them for preordering.

#savefnbsg #loveyourlocalsg

TGIF! Anyone craving for @bopgelato’s cone like me? 🙆🏻‍♀️

This botanical flavours-inspired gelato needs no introduction. Step into the cozy gelato boutique and you will be mesmerized by a fragrant aroma. All thanks to their waffle cone that is infused brilliantly with thyme. Excellent crisp with hint of earthy, herbaceous, minty tones. While some waffle cones get soggy quickly, this one holds the gelato ingeniously.

Experience how the mellow, tangy sweetness of red strawberries blends with the sweet peppery undertones of basil, that makes the hot favourite strawberry basil gelato so delectable on palate. Try also the Midnight Gianduja (premium flavour); rich, malty indulgence of Dark Valrhona Chocolate with Italian hazelnuts. Smooth without overwhelming creaminess.

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Seems like the current hype remains all over basque cheesecake, or better known as burnt cheesecake. As we thought we could get our hands on just a slice at @keongsaikbakery, they proved us wrong at 12pm on a Saturday afternoon and were told that the next batch would be out at 2pm.

By 1.50pm, a long queue was already formed in the packed cafe which originally had minimal walking space. Within half an hour, even with the restriction of 2 slices per flavour per customer, everything was sold out. We finally got a precious slice of the Pandan burnt cheesecake, amidst some unhappiness that was happening. Well, crowd control should really be improved. Supply wise, we do understand that they are really working hard on it.

Unlike the oozy original burnt cheesecake, the Pandan-flavoured cheesecake exudes a floral, grassy aroma of the Pandan leaves while having a thicker consistency, additional creaminess from the coconut cream. Fans of coconut cream, this would be perfect for you, with a hint of sweet nuttiness. Curious to find out what the 4 types of cheese that were used, only to have “secret” as an answer by the staff. Oh well. I would have liked to try the Two-Face, two-in-one with original and matcha, but wasn’t available till later part of the day.

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Deep-fried housemade ice cream with featherlight batter. Can’t really tell that this was actually some fried ice cream until you cut each piece and the ice cream within melts so quickly since the contrast in temperature. Surprise element unfolds as there were different flavours such as vanilla and coffee. The coffee was the most preferred choice as the vanilla got conflictingly creamy with the fried batter.

Not only were the mains at Mimi interesting, their desserts were intriguing too! What would lychee fritters taste like? Well go try this lychee lust out. Served hot with candied ginger, just a hint of spiciness, and vanilla ice cream. Well-played sensorial experience as the hot juicy lychee with a crispy batter meets the cold soft vanilla ice cream.

Don’t leave Enjoy Eating House and Bar without trying some of their signature desserts. A true decadence, the rich top-grade Mao Shan Wang coupled with refreshing coconut ice cream. Every spoonful was so rich in creamy durian as though eating the actual fruit itself, you know they aren’t lying to you.

An interesting creation was the chendol panda cotta, where this local dessert had its green pandan jelly noodles topped on a sweet coconut cream pudding, and drizzled with some sweet fragrant Gula Melaka. At some point, it satisfies the craving of this Italian dessert yet keeping the local-inspired flavour. With the silky cream pudding below, it’s not difficult to slurp the dessert down within a short period of time.

A safer option was the rockmelon sago. Classic combination of sweet rockmelon and sago in naturally-flavored fresh milk. As familiar as it is, nothing out of ordinary.


All I want now is this bowl of hot traditional Cheng Tng to drive away my Monday blues. The old (and known to be grumpy) granny at the stall insists on cooking the 4 items on her menu using the same recipes for nearly half a century till date.

Especially delighted by the slice of dried persimmon, that adds a hint of sweetness, in addition to the usual suspects of dried longan, white fungus, barley, large sago. And perhaps you might have always wondered what’s that black, seaweed-looking thing floating atop the soup. It’s the Malva Nut, something that I enjoy for its texture.

Served in a traditional porcelain bowl truly brings about a nostalgic taste, as I got reminded of the same bowl used when dining at my late grandfather’s house. Xi Le Ting also offers green bean soup (which seems to be the most popular choice!), red bean soup and sweet wheat porridge.

My love for brown sugar pearl milk has since expanded to this sweet little thing, imported by Happy Ice from Taiwan. No doubt it might not look as pleasing as the drink itself, you can be assured that you’d still get a decent taste of some thick, caramellic brown sugar. A balanced proportion of brown sugar to ice cream, with real starchy pearls hidden within. The jellied texture of pearls wasn’t to my liking, but it’s frozen after all and their effort of adding real pearls is worth commending.

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Beautifully designed, this chestnut and Mont-Blanc parfait was way better than the Shiro Kuma in terms of taste, though both were instagrammable in their own ways.

Made by stacking several layers, there’s cookies and a bitter-sweet Houji Tea pudding at the bottom, followed by whipping cream (you can’t deny that it’s a good but sinful dessert). Topped with a scoop of vanilla ice cream that has chestnut cream piped on the outside; essence of the parfait as you sink into a rich chestnut flavour from the cream made of sweetened puréed chestnut, tiny chunks of chestnut and finally a piece of Feuillantine, flaky buttery crispy. Not to be missed by chestnut lovers.


Foodie for life <3

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