53 Amoy Street
Singapore 069879

(open in Google Maps)

12:00pm - 06:30pm

12:00pm - 06:30pm

12:00pm - 06:30pm

12:00pm - 06:30pm

12:00pm - 04:00pm

12:00pm - 04:00pm

12:00pm - 06:30pm

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From the Burpple community

Wasn’t expecting myself to like this cake THIS much but something about the perfectly torched meringue and the tangy yuzu + cakey cake made me super happy while eating this. 🤩👅 pls get this cake to try (or give it to me tia 🤪)

• Orh Nee: 7/10
Was pretty hyped for this and I thought it’d be a 9 haha but we felt that it wasn’t as decadent as we’d like it. The yam paste was normal tbh but I appreciate the yam chunks that provided great texture.

• Goma Kinako Mochi Roll: 8/10
I love all 3 components in this cake but our roll was deformed and a lil smol 🥲. The cake itself didn’t scream GOMA but there was a hint of sesame in the cream and streusel. I’d totally just get the kinako mochi on top though keke.

This cake was really mousse-y too but the darkness of the Valrhona Guanaja really did an amazing job at cutting through all that richness. One thing though, I’d wish for more of that hazelnut dacquoise and feuilletine to provide more cronch!! 🤤

1 Like

Okie disclaimer first: I’m not a fan of mousse-y cakes and this was a strawberry mousse cake, thus I found it really jelat. The saving grace was the centre of this cake which consists of some cronchy sunflower seeds, cream and elderflower jelly (which I really enjoy!).

New year, new cakes to try! Thus, I had to control the urge to order their signature Orh Nee Cake when I saw it on display and instead had their namesake LUNA 2.0 ($9) and Matcha Opera ($8).

My favourite of the two, the Matcha Opera was right up my alley as I appreciated the earthiness of the elements without them overpowering one another. Not too grassy, bitter, or sweet, the slice would satisfy any matcha fan. The alternating layers of matcha chiffon sponge, matcha mousse, and matcha ganache was very enjoyable taste and texture-wise. Embellished with matcha powder and Chantilly cream, the cake wasn’t dense or dry and was overall very well-balanced.


Rich and indulgent, the Valrhona Guanaja 70% chocolate mousse entremet ($9) was intense stuff. Packed with a crunchy core of crushed hazelnuts, salted caramel, hazelnut dacquoise, dark chocolate-coated feuilletine, and crowned with hazelnut sponge; the myriad of textures added to the whole experience. Chocolatey, nutty, and sweet, the combination reminded me a little of a MARS bar with the use of salted caramel too. An ideal treat for chocolate lovers, the bittersweetness from the mousse helped to balance the cake and made it less cloying. The shiny dark chocolate glaze also provided a nice depth to the cake though a tad gelatinous in my opinion.