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Munch Munch Munchies

Munch Munch Munchies

For light bites, snacks or sides before mains
Miss Ha ~
Miss Ha ~
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One of my favourite dishes served last night at @mamasoisg. Tossed in Himalayan sea salt and Sichuan pepper, the wings were actually not too numbing on lips (Kudos to Chef for his wise choice!) but rather appetizing. The Asian element was displayed through the coconut milk marination that imparted a delicate creaminess. Say yes to crispy chicken wing batter. •
Thank you @burpple for the invitation and @mamasoisg for hosting!


I have always been curious about how this would taste like after reading about the hype of a similar milo-coated chicken strips launched by myBurgerLab in Malaysia last year.

This creation by @flavourflings might seem bizarre but it was surprisingly tasty. Crispy chicken chunks drizzled with condensed milk and coated generously with milo powder. You could probably imagine how sweet it was, but there’s a choice of nacho cheese sauce or sambal belacan mayonnaise. The sambal belacan was just a tinge of spiciness in a strong, tangy mayonnaise, resulting in a complex overall flavour. I am not exactly a Milo lover, but I enjoyed it on its own without any dip. Taste wise, it was worth traveling all the way from the west for this! Price wise, perhaps it’s a little pricey for an appetizer like this.

#burpple #burpplesg #sgfood #sgfoodies #sgigfood #sgeats #wheretoeatsg #whati8today #foodporn #sgfoodporn #instafood_sg #sgmakandiary #sgmakan #sgfooddiary #foodphotography #sgfoodpics #sgfoodstagram #foodstagram #foodgasm #sgfoodlover #sgfoodunion
#sgcafe #sgcafefood #flavourflings #milocoatedchickenpopcorns

What’s a Vietnamese meal without some spring rolls! Hidden within the crispy brown batter was a filling of an interesting texture; tender, moist but not crunchy. My curiosity was piqued, which had me cracking the secret code from the staff.

So the spring roll filling was actually made of pork, carrot, radish, yam and some Vietnamese spices. That explains the tenderness of the mushy pork meat though I couldn’t really taste the carrot and radish. Dip the spring roll in the fish sauce with chili padi helped for an additional kick of spicy, savoury flavour.

One point worth commending was that initially we were served some burnt spring rolls by the new staff but was noticed by a senior staff and she took the initiative to change the entire plate for us. She was also open to feedback. Great service!

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The local breakfast seems to be becoming a popular flavour recently, from kit kat chocolate bars to this newly launched Kaya butter puff from Old Chang Kee. While I heard that the puff had quite a substantial amount of filling at other outlets, the one that I got here was pretty hollow and probably only half-filled. I would assume it’s due to quality differences. Honestly, the Kaya and butter filling was nothing special and felt like mass produced ones. Thankfully, the puff crust salvaged the snack. Shaped rectangularly unlike the normal curry puff, it felt satisfying to have a buttery puff crust crumble with each bite.

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While there are reviews on Hokkien Mee, Rojak, Fried Carrot Cake, Nasi Lemak etc easily found when you are searching for recommendations at Whampoa Makan Place, I am actually still drooling over this traditional waffles that I chanced upon there.

The bright green pandan flavouring and coconut milk brought back so much childhood memories and it’s still something I would prefer to the common brown ones nowadays. As oppose to the soft fluffy ones, I like the thickness and crispiness here that probably explains why it’s slightly pricier even for the plain one. It also has good brown slightly charred portions. Flavours include butter, Kaya, chocolate, peanut butter. I wished they had blueberry though. But still, it’s equally delicious as I got the Nutella sauce smeared all over my mouth. 😂 The stall owner was friendly and told me to take a seat while the waffles needed 5 minutes to be prepared. Other popular items from the stall include egg tart.

#burpple #burpplesg #sgfood #sgfoodies #sgigfood #sgeats #wheretoeatsg #whati8today #foodporn #sgfoodporn #instafood_sg #sgmakandiary #sgmakan #sgfooddiary #foodphotography #sgfoodpics #sgfoodstagram #foodstagram #foodgasm #sgfoodgasm #sghawker #loveforhawkerfood #whampoamarket #whampoamakanplace #traditionalwaffle

One of the two hot food items on the menu, the honey cheese toast offers a slice of nice whole meal toast, topped with melted cheddar and chunks of brie. A small amount of honey is included for drizzling, thick but not too sweet as it seeps into the soft toast. Nothing too out of ordinary though.

Thank you @burpple for the invitation and Annabella from @pablo_cheese_tart_singapore for the hosting!


These little sweet treats make good snacks at any time of the day! Think rich and luscious filling oozing out of the tart with each bite off the crispy tart crust.

I like that all the flavours weren’t too sweet in general, and that they had smooth textures. Even for the chocolate that wasn’t overwhelmingly sweet, whereas the matcha was bittersweet. There’s a local variation of the cheese tart with Kaya infused in the cream cheese. Sweet, smooth and coconut-ty especially with the roasted coconut flakes on top!

Thank you @burpple for the invitation and Annabella from @pablo_cheese_tart_singapore for the hosting!

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I always look forward to the different flavours that Brotherbird come up with for their soft serves and croissants. Don’t expect a super flaky interior of croissants here, because like the name indicates, it’s mochi croissant. Indeed, once bitten in, a consistent chewy mochi pull greets you, yet retaining the airiness and fluffiness of the croissant. The smooth taro filling oozes immediately when the croissant was cut open, yam-my and not overly sweet. Especially when it was warm, the taro really tasted as if it was a real orh nee paste. Heavenly.

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I don’t usually write reviews on the same food, but when I do, it must be true love. 😍😍😍 And I am pretty sure now that the 生煎包s I found at 鼎特乐 are the closest in taste to those in Shanghai that you can ever get in Singapore. •
Thin bun skin with a really brown and crispy biscuity base, which I always leave to the last for that crackling shiok-ness. Additionally fragrant with the sprinkling of sesame seeds and scallions! I’d be honest; it was so hard trying to take a proper photo to show how much soup there was, because once I took a bite off the skin, the pork broth came flowing out so quickly, almost spilling out of my spoon. That’s almost half of the bun worth of soup! The sweet, umami broth was rich in flavour. Perfect with the tender pork wrapped inside. •
Quick tip: Dip those buns into some fragrant chili oil! The spiciness and slight acidity packed a stronger punch. •
I am impressed. Though as usual, the size could be bigger. At least I know where to get my craving fixed the next time! Even the shanghainese friends commented: “看着都像”。Service was welcoming too.

#burpple #burpplesg #sgfood #sgfoodies #sgeats #wheretoeatsg #sgfoodporn #foodporn #sgigfoodies #sgigfood #instafood_sg #chinesefoodporn #shanghaishengjianbao #生煎包 #鼎特乐 #dingtele

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Foodie for life <3

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