200 Victoria Street
#01-15 Bugis Junction
Singapore 188021

(open in Google Maps)

Sunday:
07:30am - 11:00pm

Monday:
07:30am - 11:00pm

Tuesday:
07:30am - 11:00pm

Wednesday:
07:30am - 11:00pm

Thursday:
07:30am - 11:00pm

Friday:
Open 24 hours

Saturday:
Open 24 hours

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Reviews

From the Burpple community

One might have been looking forward to a more theatrical effect from the cakes at Starbucks, and their Chocolate Avalanche Mocha Cake (S$6.90) probably answered their prayers. Essentially, the cake was served with warm chocolate sauce poured into the plastic mould, and to enjoy the cake you could just lift the mould to allow the chocolate sauce to flush the exterior of the cake.

Conceptually, fun. But the chocolate sauce was just too sweet for the cake to be decadent. Maybe to the point of getting ready a venti-size lukewarm water to wash down that “gelak” feel.

Nowadays, Starbucks would offer more than just the regular selection of coffee, considering that in the recent years they incorporated more variations from the choice of milk to, now, the choice of coffee beans.

Lately, they rolled out the Blonde Espresso for their daily grind, in tandem with their regular coffee blend. Blonde Espresso essentially meant that the coffee beans were not as darkly-roasted, giving it a milder and subtly sweeter finish. And for those who liked their coffee sweet, they could really try the Blonde White Chocolate Mocha (S$8.00 for Venti size) to get added sweetness. When served iced, the beverage turned out to be like having some Ben & Jerry’s ice cream — smooth and sweet.

Since the drink would already be on the sweet side, I thought it would make sense to request for a low-fat milk option. Also, if the default 4 pumps of white chocolate syrup would sound outrageously sweet, you could always ask for less pumps for a sugar-tolerant cuppa.

For the many times I’ve visited Starbucks and ordered their drinks or cold brews, I’ve never tried this before.

The cold foam cold brew is for times when a regular cold brew just won’t cut it and you want to lux it up a bit more. A layer of light foam is topped on their cold brew coffee, and you’re given a special sipping lid so be prepared for a foam-stache. I wasn’t sure if the cold foam would actually make much of a difference to the drink, but surprisingly it did. The light and airy foam lent a very slight milkiness and sweetness to the cold brew, which mellowed out the black coffee. To me, it’s the perfect low sugar, low calorie alternative, for days when I don’t feel like drinking my coffee completely black or with too much milk.

This will probably be replacing my usual cold brew orders with coconut milk, as I found this a lot more enjoyable. Definitely give this a shot if you like Starbucks cold brews!

1 Like

Starbucks’ giant chocolate chunks cookie 🍫 added my own strawberries 🍓

$3.90

2 Likes

Starbucks Singapore had rolled out their new range of Frappuccino blended beverages, and the highlight would probably be the Shiok-ah-ccino, which was also somehow launched in celebration of local heritage. Basically, it was a vanilla cream blended with chocolate chips and topped with whipped cream, waffle crisp and a white chocolate topper.

But I guess it turned out more of a flop than a star, for the beverage tasted just like a cheap Cookies and Cream drink. It probably would have scored a better feedback if they had considered other more nostalgic flavours like red bean, mint chocolate chip or Neapolitan. And guess they had never learnt from their previous beverages that chocolate toppers (and now a piece of waffle crisp too) were not a good addition to a drink that would usually be served with a lid.

Well, try again next year.

This tri-layered drink is perhaps the prettiest beverage on the Starbucks regular menu. Apart from how gorgeous this contrasting green, white and brown drink is, it’s also really delicious. Whoever thought of putting matcha and espresso together is a true genius. Be sure to mix up everything before drinking, as the matcha layer is much sweeter than everything else as it has to be dense to get those separate layers. I love the combination of earthy matcha, with the roasted coffee aroma, plus some milkiness to blend them and pull the flavours together. This is possibly my new favourite drink from Starbucks - wish I’d tried it sooner!

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