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S$5.30 for a cup of Tiger Sugar might not have been a very rational decision, but given the crazy weather nowadays, a drink like this would invite snaking queues just to quench off the thirst.

Essentially the drink comprised tapioca pearls with brown sugar syrup lining the wall of the cup, so that it would form “stripes” similar to the fur of the tiger when the milk was poured in. The milk, the syrup and the recommended shakes before consumption would give some smoothness to the drink, and the drink would be best consumed on the spot so the brown sugar syrup would still remain on the cup.

Between the Boba and Pearl series, I would prefer the former actually. The extra large size of the pearls enabled them to soak the brown sugar from the pot more effectively, thus adding even more sweetness to the drink. Nonetheless, it was still fun to stick to the Pearl for more stuff to chew on throughout the sip.

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It seemed that everyone loved to hop on the bandwagon when festive specials were launched, this time the cherry blossom season inspired many to come up with Sakura-themed stuff. But with the Sakura Cold Brew Tea (S$7.50 for Small size), it only proved that not every Sakura was the same.

If you were a CBTL regular, you would know that there is this Cherry Blossom tea in their regular menu. Unlike the green tea, the Sakura Cold Brew Tea originated from black tea, with the addition of a special syrup that tasted like some cherry or berry tea. I would have spent that money on a small bottle of Pokka flavoured tea instead.

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Coffee joints that are open 24 hours daily has earned their popularity in Singapore, I’m sure. And their Bailey’s Coffee Cocktail was quite interesting because our usual coffee houses would not offer a touch of alcohol in their beverages.

And so, for S$13.90, this was what I would call an amateurish coffee cocktail, with that nice mix of coffee and Bailey’s. Though I would have preferred a more pronounced taste of chocolate or some chocolate shavings on top instead of cocoa powder, this one here had perked me up a little on a slouchy Monday afternoon.

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Slightly more sophisticated than a Mocha Ice Blended, the Tiramisu variant was a little thicker and creamier, seemingly close to a non-alcoholic version of Baileys Irish Cream. Make an exception to go for their espresso whipped cream as it was like icing on the cake for that complete experience. And I was not certain if malt candy powder was used, for I discovered some sticky crystals blended into the beverage as well.

One thing for sure in this drink: I would suggest to go for a Small cup instead of their usual Regular size, as I was already feeling a little overwhelmed upon crossing the three-quarter mark.

Because fresh milk must be paired with brown sugar pearls, paying an extra S$0.50 to the S$3.80 medium-size drink was a mandatory move. Bober Tea’s brown sugar pearls were aptly chewy with long-enough infusion of brown sugar syrup at 65 degrees Celsius. The grass jelly was just playing a good sidekick as it added a different dimension of texture to the drink.

Otherwise, I did not discover much surprise to this cup of brown sugar milk tea. Perhaps it came the time when brown sugar fresh milk / milk teas was already flooding the market. I might buy this again, provided that I would not need to wait longer than 5 minutes for my drink to be ready.

Something for the Calpis fans from habitat by honestbee would be this Honey Calpis with Lemon Aiyu (S$7.50 for 16oz) from Mr Bubbles. Other than the subtle yogurty taste, there was some bits to chew on for your hydration pleasures. Just remember to shake well before consumption as the honey were all gathered at the bottom.



The cheese tea range (S$4.90) was exclusively available in their newly-open Holland Piazza outlet, which also happened to be more of a take-away stall than an actual dine-in venue. What was special about their cheese foam, however, was that they formulated their own formula, so it had some subtle differences from the cheese foam beverages that we probably were more familiar with.

Among the five flavours available, I tried their Tie Guan Yin Tea (first time trying TGY iced anyway) which still tasted quite strong before mixing the foam. And when both items were given time to diffuse, it actually tasted quite smooth, and it was actually quite smooth I would say. I would like to try this tea again, the next time without any additional sugar, to be able to savour the original flavours of the ingredients.

Other flavours that were available too were Earl Grey, Matcha, Oolong and Jasmine.



Listed under their fancy coffee section was this Tiramisu Cheese Coffee (S$10.00). One might have already been cheesed off by cheese foam tea offered in many bubble tea joints, but this one was a unique experience for me when cheese foam met with cold brew coffee.

The key to an enjoyable cuppa, in this case, lied on stirring the cheese foam well. The flavours of coffee and cheese turned out to be quite subtle, yet pleasurable like a dessert drink. I reckoned it was a perfect pick on a lazy afternoon, or just together with some casual chats over drinks.

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If there was something unique here that I would recommend for a try, it would probably be their Cinnamon Choco Tomnccino (S$7.60 for Venti), because chocolate milk was blended with ice and cinnamon sugar to make it a sweet treat that also contained spice and some health benefits.

However, I noticed that there were some pockets of air inside the cup, likely because there were some ice cubes that the slush was poured over. Or were there ice cubes that were not blended evenly? I was not sure, but I might not order the Venti size next time.

Visually, this may look like a glass of stout or Long Black with foam, but Steakville collaborated with Candour Coffee to serve this impressive Irish Coffee (S$15.00). The coffee was doused with whisky and sweetened with unrefined whole cane sugar. Lastly, hand-shaken cream was carefully poured on top of the cocktail and it added some smoothness to the sweet liqueur coffee. As an after-meal dessert beverage, I registered my initial sips as a very amazing warm coffee ice cream, less the freeze. Just like how some people like a cup of hot coffee for dessert, just that this one contained alcohol.


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Something different from the usual cocktails that I would order, the Lychee Gin Mojito (S$15.90) was actually a refreshing change in taste for me. There was a generous portion of lychee bits swimming together with mint leaves, and the combination with gin somehow cleverly masked most of the alcohol bitter notes. That had possibly made the drink quite easy to sip especially for those who preferred something light on alcohol.

Towards the middle of the drink, I found myself a little frustrated with the lychee bits stuck outside the tip of the straw. It really came to a point when I was either pushing the lychee up from below, or otherwise just drinking from the mouth of the glass. I guess they could do with a bigger straw or a long spoon to make up for the fruity boo-boo.

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The Strawberry Cheesecake Frappe was a caffeine-free beverage to help me combat that crazy weather out there. At S$7.90, this cup of blended strawberries with milk and syrup was not too sweet for me, though the element of cheesecake could be much further emphasised. To be honest, there was no trace of cheesecake flavours in here, unless it was just a metaphorical expression of the creaminess of cheesecake.

The sprinking of chopped nuts on the drink was a nice touch to give that faint nutty fragrance and a bit of crunch. Just be mentally prepared that the chopped nuts will choke the whole straw, making the drink more difficult to pass after midpoint.


First world problem: What to eat for the next meal?

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