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Sweet Tooth

Sweet Tooth

Sugar, spice and everything nice :)
Chew Sher Mein
Chew Sher Mein
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This huge banana pancake ($16) was baked fresh and served in a hot pan, topped with a scoop of vanilla ice cream and garnished with walnuts, pistachio crumble and strawberry pieces.

The pancake was still so hot the ice cream melted and started running down the sides of the hotcake, becoming a sort of sweet vanilla flavored sauce of sorts. The pancake itself had a more dense, cakey texture and had sweet chunks of banana in it. It definitely resembled a banana cake more than a classic pancake. But I really liked the medley of flavors; sweetness of the banana, tanginess of the strawberry, earthiness of the nuts tied together with rich creamy ice cream. The warm cake (it steamed when I cut into it) also tasted really good paired with the cool ice cream.

Still a few bits to tweak like a stronger banana flavor and the overall texture of the hotcake. But it put both me and my dining partner into that sugar-induced post-dessert high which is a sign we enjoyed our dinner very much. :)


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An impromptu 7am trip to Jewel brought us to the food basement where me and my partner bought some mochi ice cream in Korean Banana Milk, Thai Iced Tea and Salted Caramel flavors. These 3 mochi balls cost $6.20 altogether.

The mochis were frozen and came in quarters in a cute little cup. The mochi layer was soft and powdery and the ice cream was strongly flavored and rich, especially the banana one. I especially adored the salted caramel ice cream with its contrasting sweet and salty notes (although I'm biased because salted caramel is hands down my fave ice cream flavor) . I liked how the mochi provided a chewy counterpoint to the creamy ice cream.

It was a pleasant morning pick me up, but I'm not sure if the price point was warranted. Except for the salted caramel one. That was my absolute favorite and comes highly recommended. :)


Somehow I had no idea that a Thai food chain would sell a Japanese-inspired dessert but this turned out absolutely delicious. This set meal cost $13.80 and consisted of a huge, crispy slab of toast and a drink (we chose green thai milk tea with minimum sugar).

The toast was so visually impressive. Served slightly warm on a wooden paddle, it was drizzled with caramel and chocolate sauce and a humongous scoop of bright white, creamy, coconut ice cream was balanced precariously on top. Chunks of fresh coconut flesh as well as coconut flakes were sprinkled around it. The toast itself was crunchy and golden brown on the outside but the inside was soft, savory and buttery. The bread absorbed the sweet sauces and coconut ice cream as it melted, forming an anchor for the different elements of the dish. Cuts had already been made in the toast so it could be torn apart easily.

It was the perfect sweet ending to a night out with a friend. Can't wait to come back and try the Thai Milk Tea version of this Shibuya Toast.


Spring 5-Course Degustation Menu

A milk chocolate financier acted as a centerpiece for torched meringue, lemon cream and ginger spiced sorbet. Sprinkled around was spice-infused jelly cubes and toasted tiger nuts. A ginger ribbon tuile was delicately balanced on top. It was paired with my favorite wine pairing of the night, Antech Semi Sweet Sparkling, a mellow, sweet champagne. And champagne is always fun.

This was a close second favorite among the five courses. The refreshing lemon flavor threaded through all the elements of the dessert, balanced out the richness of the financier. Yet there was a subtle undertone of spice in the jelly cubes, meringue and tuile that was not too overpowering. The nuts and tuile added amazing texture and crunch to the dish. It was a wonderful end to the degustation menu.

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Spring 5-Course Degustation Menu

Kinkan is the Japanese name for kumquat, which I have never tried before. In this Japanese-inspired dessert the fruit was paired with pistachio crumble, osmanthus tea gel and shungiku ice cream. Smoked cream, olive oil marinaded pomelo and sprinklings of yuzu powder finished off the dish. It was paired with a glass of Gramona Gewurztraminer, a delicious, sweet white wine. I am thoroughly impressed by the fact that none of the alcoholic drinks had that characteristic bitter aftertaste that comes from cheap alcohol.

The dessert itself was reminiscent of an apple crumble. The pistachio's earthy flavor contrasted perfectly with the natural citrusy sweetness of the kinkan and the tea-like taste of the shinjuku ice cream. It was absolutely delicious and nostalgic.

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Spring 5-Course Degustation Menu

This unassuming block of chocolate cake turned out to be my favorite in the 5 courses. I adore chocolate so I was so excited when this arrived.

It was triple layered; pandan sponge cake and Orelys ganache sandwiched Japanese black sugar parfait. The stack was then dipped in a dark chocolate coating. The Orelys ganache totally blew me away. Made from blond chocolate and containing dark muscovado sugar, it was rich, creamy and had surprise bits of fresh grape that popped in my mouth and helped cut through the richness of the dessert. I couldn't stop eating it. I only wished it was larger, it was so good.

Spring 5-Course Degustation Menu

A kaffir lime leaf parfait topped with raspberries and draped in a delicate juniper berry sheet, drizzled with rose gel and completed with sanshou pepper, Fromage blanc cream and olive oil caviar. It was paired with a traditional Japanese shochu, the Koi Shiso.

This was a really complex dessert. I am not a big fan of intensely floral flavors so this wasn't my favorite among the five courses, but my dining partner really enjoyed this one. I loved the melt in my mouth cream which helped blend all the flavors together. The contrasting texture provided by the popping caviar and soft chewy jelly was absolutely divine.

And the way it was presented on a shiny silver platter made it look even more beautiful and delicate.

Spring 5-Course Degustation Menu

The first dish of this 5 course dessert menu consisted of a soursop sorbet with herb-marinated fresh kiwi, fresh pink grape fruit, garden grapefruit foam, micros lemon balm, lime peel and spritzes of bergamot spray. It was paired with the Marenco Brachetto, a delicate sparkling red wine.

It was a delightfully refreshing and playful start to the menu. The slight sourness of the soursop with the bitterness of the grapefruit and the heady, flowery aftertaste of the citrus, bergamot and herbs danced on my tongue. While I am really not the biggest fan of soursop, this was something I really enjoyed.

I must add that all the dishes were so sexy. I don't even know what it means to describe a dessert that way but if any guys out there want to impress a date, take them to a place which plates desserts as intricately and meticulously as 2am. Of course the alcohol and the contemporary, sleek, dim-lit restaurant played a part as well.

This jiggly tower ($14) was such a pleasure to look at and eat. It was served warm with maple syrup and whipped cream. The pancake's special mix of Niigata wheat flour came through beautifully but not in an overwhelming way. I liked that they weren't too sweet (relying on the maple syrup to sweeten it) and the texture was gorgeous; fluffy and pillowy, it held up well on a fork but melted in my mouth. The sweet vanilla flavored cream provided a lovely contrast of texture while the raspberries gave a slight sour pop. It was like the lovechild of a buttermilk pancake and a chiffon cake.
My first introduction to the world of these thick souffle pancakes and I couldn't be happier. :)


The waffles were light, airy and had the most delectable crispy crunch to them. I personally would have preferred the waffles to be a little bit denser, but they were still a perfect balance to the creamy, rich gelato and not too sweet or eggy. I liked the extra chocolate and caramel drizzle as a final touch.

The 1 for 1 entitled us to a free premium scoop, and so we chose Macademia and Blondie Beach ice cream (the latter for its slight similarity to my personal favorite, salted caramel) for a total $9.60 including the waffle. I was impressed by the generous portion heaped onto the waffle and gelato's texture, stretchy and creamy without melting too fast. The Macademia gelato was gao with the familiar strong aftertaste of macademia nut while Blondie Beach had really distinct flavors of white chocolate and lime with a slightly salty aftertaste. I was really blown away by the latter because the different flavors were distinct and layered but still came together and tasted really amazing. I'm all about contrasting flavors in food, so this was a great effort in that.

The ambience was cosy, clean and the service staff were attentive and friendly. Appreciated the free water and the fact that they use metal spoons to let you taste the ice cream :)



There are 4 flavors available: Ferroro Rocher, Roasted Pistachio, Earl Grey Lavender and Sea Salt Gula Melaka.

The Sea Salt Gula Melaka soft serve came drizzled with gula melaka sauce, a biscuit stick and gula melaka mochi. I really liked the mochi!! It gave variety to the creamy and crunchy textures of the soft serve and cone and the caramel flavor really shone through.

The soft serve was rich with a strong coconutty gula melaka flavor. It really was quite gao with the subtle hint of saltiness in the background. I could tell it was made from scratch and of really good quality. Also it was aesthetically appealing to the eye, dripping with the sauce and contrasted against the dark chocolate cone.

All in all, definitely worth it if one is using the Burpple Beyond voucher!! But I wouldn't pay $9 for a soft serve though.


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This pretty pastel dessert cost $5.40 per cup (we would have loved to try the toasted marshmallow topping but they had run out).

I was quite excited to taste the Taro and Honey Milk soft serve but was disappointed to taste almost nothing of the signature earthy taro taste. Similarly, the Honey Milk had just the faintest whiff of honey at the end, but that was all. Given that they prided themselves in the rotating flavors, I had expected a stronger flavor profile.

The signature sea salt was an irresistable shade of Tiffany blue. I loved how the salty aftertaste balanced out the rich milky sweetness of the soft serve. I wouldn't have minded an entire cup of just the sea salt alone.

But we wished we had ordered a cone or at least had some form of topping to break up the one dimensional texture of the soft serve. Overall, a pretty good sweet treat which I thoroughly enjoyed.


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