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From the Burpple community

White Bear

Lemon and choc casing. Not a fan of lemon but this was quite balanced, the rest who love lemon enjoyed this

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I was informed that they are moving to another new place and closing this on 11 Sep after I bought their voucher on Chope.

It was a sad news especially there wasn’t any interesting dessert stall at Chinatown Food Street.

The soft serve was nice with strong taste of matcha and mixed well with the cream cheese as well.

The chestnut paste was quite sweet, which is why the blackcurrant jelly layer was genius with the sourness cutting through. Not bad at all

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Got the Matcha soft serve and mixed soft serve (Matcha and cream cheese) to try! Matcha taste is quite strong, and has abit of soy bean milk taste too. The mixed soft serve is interesting too! The cream cheese tasted like yogurt (abit of salty and sourish)!!

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1-for-1 with #burpplebeyond!

Mont Blanc has always been 1 of my favorite cakes and so I always look forward to trying this particular cake at different places. I was excited to read about the Mont Blanc at Mocchi. While the sponge cake and chestnut cream was the combination that I was looking for, the inner cassis compote was what came across weird to
me as the whole cake became berry-like and overpowered the original chestnut flavour. Then again, if you are looking for a twist to Mont Blanc, you might like this.

We also had the other recommended cake here, the crepe matcha. Their take and creation of Mille crepe in this dome-shaped dessert. Wrapped within the Mille crepe exterior was mascarpone cream filling and a matcha sphere with matcha custard sitting on top which oozes upon cutting. While the overall texture was quite smooth and creamy, the tea flavour was quite mild and the creaminess could get jelak.

Cakes here come across as slightly pricey if not for burpple beyond. Thank you Burpple Beyond for the half price as we got to enjoy both cakes!


We had initially only wanted to try the 6 pieces since I am not a big fan of mochi, but the staff recommended for the 18 pieces as it was more worthwhile and we can have a mix of both the kinako and matcha flavours.

Unlike the other mochis that’s sticky, the warabi mochi is made using starch thats produced from the bracken root, thus giving rise to its unique jelly-like texture instead of just the glutinous rice kind of stickiness. The kinako flavour is one that has the warabi mochi dusted with a layer of kinako, which is soybean flavour, therefore explains the nuttiness and a hint of toasted note. Dip it in the brown sugar syrup for an extra kick of brown, caramelised sweetness in case you find it plain. Personally, I preferred the matcha flavour as it is more flavourful but some would probably find the matcha dusting bitter.

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