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19, Jalan SS 21/60
Petaling Jaya 47400

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11:00am - 11:00pm

11:00am - 11:00pm

12:00pm - 10:00pm

12:00pm - 10:00pm


12:00pm - 10:00pm

12:00pm - 10:00pm

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Run by MasterChef Asia 2015 runner-up Marcus Low, this minimalist spot takes sweet treats down an experimental path – think funky sweet and savoury combinations. From fruit tarts to plated desserts, there is much to try, so bring your girlfriends along and spoil yourselves silly. First-timers, go with the Watermelon & Asam Boi Tart (RM15) that's sweet, sour and all kinds of refreshing. If you’re here in time for the specials (after 7pm), don’t miss the unique Claypot Rice (RM15) dessert — a combo of glutinous rice and warm barley pudding, bamboo leaf foam and rice milk snow ice, served in a claypot.
Photo by Burppler Melanie Yu

1 Like

Masterchef alumnus Marcus Low's creations were really delish. We shared 3 cakes - yam + pine nut, chocolate + calamansi, watermelon + asam boi. My favourite's choc + calamansi, the tartness of the calamansi curd in the middle is lovely with the dark chocolate. Yam lovers will love the yam mousse plus the crunchy pine nut base. Watermelon + asam boi is very good too, even though I'm not an asam boi fan. Overall not too sweet and a lovely little spot for a sweet tooth. Too bad their special desserts are only available at night!


It has 5 type of chocolate in a single cake. Yummm 😋 But sooo sweet 🤪 Good for sugar craving days. 💖💖💖

Famous for its fine French dessert, I came to try one of their little delicacy. It was about a thumb size, packed with the flavor as listed by its name. It uses real ingredient and thus the flavor is rich. Basically, it is a pistachio mousse sitting on top of a green tea moist cake, having them stick together with passion fruit purée. Good place to have little indulgence to take away your stress. Little pricey though. Price: RM17, Food: 9/10


Part 2: A whole pickled kedongdong fruit and creamy and sweet kedongdong sorbet. It’s pretty amazing to see every part of the fruit used to create this dish. I like that this didn’t really feel like a dessert – no sugary aftertaste, but the flavours were light and bright, which was really satisfying. Plus, it allowed me to order more treats.


Part 1: Kedongdong cake made from the fruit’s skin that’s topped with fresh (and sour) kedongdong slices, and served with a caramelised kedongdong terrine, which I was told that was cooked for four hours! This is a very bright plate; the flavours are punchy and almost savoury-like.