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Hey sweetie!

Hey sweetie!

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

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.


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.


Foodie for life <3

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