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Sweets!

Sweets!

Because there’s always room for desserts.
Siming T
Siming T
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Traditionally, soft serve ice cream sundaes would go best with thick chocolate fudge. Bubble tea lovers would probably substitute the sauce with tapioca pearls, but the conventional pearls were chewy with little value-add to the taste.

Now, with the tapioca pearls cooked in brown sugar syrup, adding them into a cup of ice cream could easily make a bubble tea lover jump in joy. HEYTEA, other than selling their extensive menu of tea and other beverages, also offered this regular cup of Bobo Ice Cream at S$4.50. The base, because of its composition to become a soft-serve, was meant to be super creamy, so it’s like enjoying a cup of bubble tea in the form of ice cream.

As it was expected to be really sweet, just be prepared to reach out for some water or their Pure Tea selections with the least sugar to wash down the sugar rush.

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Malaysia Boleh was one of those food courts that housed many stalls, selling hawker food that originated from Malaysia. While I would not want to comment on whether the tastes were indeed authentic, let’s just say that it would be an alternative for those who crave Malaysian street food, but could not cross the borders for them.

The Chendol (S$2.00) was something that one of my colleagues had recommended to get, but the first impression was that it had got to be damn good because it came in a ceramic rice bowl and the kidney beans were basically countable. I was quite satisfied eating my dessert because it was sweet enough, but I probably would not buy it again, because the “shiok” feeling was not quite there somehow.

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Malaysia Boleh was one of those food courts that housed many stalls, selling hawker food that originated from Malaysia. While I would not want to comment on whether the tastes were indeed authentic, let’s just say that it would be an alternative for those who crave Malaysian street food, but could not cross the borders for them.

The Chendol (S$2.00) was something that one of my colleagues had recommended to get, but the first impression was that it had got to be damn good because it came in a ceramic rice bowl and the kidney beans were basically countable. I was quite satisfied eating my dessert because it was sweet enough, but I probably would not buy it again, because the “shiok” feeling was not quite there somehow.

4 Likes

There was nothing much to rave about as far as their Apple Crumble is concerned, but for S$12.00 in comparison with the rest of their menu, this fared on the average side. I could really have it with a little more of the “crumble” just for the texture.

In the end, I found myself finishing the ice cream faster than the apple crumble itself. I wonder what would have happened if I went for cream instead of vanilla ice cream, but I will probably not risk it.

2 Likes

The Warm PB Cookie (S$13.00) was not a single piece of skillet cookie that encased “lava” in it, but it was still a yummy surprise to all cookie monsters out there. A few large cookies were laid out and baked on the skillet, making them crispy by the edges and more chewy inwards, so chewy until I could ditch my imagination of it as a lava cookie.

On top of the cookies came the salted Speculoos softie swirl, which further enhanced the peanut butter accents in this dessert. Let it melt a little so that the cookie can be soaked with some of that soft serve. Heaven in my mouth with this one, and it was so difficult to choose between this and the Mochi waffles for the more mood-lifting dessert.

#BurppleEatup

An Instagrammable Hokkaido milk-inspired concept had probably led to the birth of Shiro Kuma Shaved Ice (S$9.80), which comprised mixed fruits buried in a large ball of shaved ice, and a face decorated with Hokkaido milk ice cream, chocolate-coated beans and two Marie biscuits. There was a selection of syrups or reductions to choose from, serving as pour-over to the shaved ice dessert.

Although I would honestly think that this dessert might be more photogenic than orgasmic, it actually looked like it could be a fun item to order for children and couples, which made this a recommended dessert for sharing. Well, we need that “perk me up” solutions sometimes with a bit of 可愛いね~ (kawaii ne~), don’t we?

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Noticeably a popular item to order in Baristart Coffee, this Cream Puff was amazing in its own way. Selling at S$4.50, there was really a lot of Hokkaido milk cream packed inside the thin and crisp Choux pastry, so do be careful if you intended to just pick up the whole puff and eat it like a burger on hand.

Truly, I did not regret ordering a cup of Latte to pair with the Cream Puff. It would just be a simple happiness moment for me after a long day at work.

4 Likes

Windowsill Pies was located at the back of the Upper Thomson Road, which might not be in the best location for people to notice, but their Sparkling Yuzu Pie (S$8.00) was definitely noticeable. Similar to a key lime pie, this one had got a tangy curd but with a taste of yuzu, which carried this sweeter aftertaste. The surface of the curd was glazed with a layer of sweet Ume (plum) gel which might not be as noticeable as the yellow curd. And for those who wanted a sweet finish, aim for those white chocolate dallops at the top.

It was quite a fun pie to have too, because it gave out a light fizzy sensation from sparkling candies sprinkled on top. As a personal preference, I thought that the crust could be more crumbly rather than flaky, but it was still a nice dessert to a good dinner.

3 Likes

I chanced upon L’Atelier Tiramisu during a search for nearby desserts, and this place specialised in sliced tiramisu.

When I ordered the Pistachio Tiramisu (S$7.50), I did not know that the cakes on display would be further decorated, because the staff took out a box of chopped pistachio nuts to layer over the cake, so that apart from the pistachio paste that was nicely blended into the dessert, an additional crunchy texture surprised me a bit. The cake was soft, and the sponge fingers were well-soaked, so this piece of cake could be the best post-meal dessert or the best afternoon tea.

4 Likes

This was certainly a good find during the cherry blossom season, with a special Strawberry Souffle (S$10.80) offered here. Adding some strawberry touches into the mix, the soufflé turned out to be a little sweeter with pink, but the dessert on the whole just earned some good scores for me to plead for it to remain as part of the regular menu.

What I actually did was to put the strawberry cream on top of the soufflé, so that the melting cream tasted even smoother with the warm treat.

It would probably be a known fact to the foodies out there that Lady M would serve one of the best Mille Crepes around, for their crepe layers were super thin and the cream layers were so light and fluffy.

The Rose Mille Crepe (S$9.50) was amazingly attractive with that extra layer of sweet rose jelly and edible flower garnish on its top. Given the nice texture and flavours, it was not surprising that the floral fragrance continued to linger in my mouth. But of course, the best way to enjoy this cake was to pair it with a pot of Rose of Ariana tea, which further accentuated the taste notes to bring about a stronger sense of happiness.

One might look back and wondered if there were too much cream involved in this cake, but I would say that this should be how decadence would look like.

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Cosidering that the Mango with Sticky Rice would cost comparably with the Mango Crepe Cake (S$10.90), I decided to give this a try. Presentation-wise, I thought that the cake was rich in cream, but also abundant in the mango cubes that were hidden between layers of crepes.

Though the mango was pleasantly sweet, I was a little disappointed with the dryness of the crepes and that it had to be compensated with the cream. Good for a try, but I would probably skip the desserts from here if a return visit would happen any time soon. Perhaps my expectations was set too high from positive experiences in Bangkok.

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

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