Jill Bantang Tan

"Once you grab a piece and shoot in your mouth, you’ll give the word “Ampalaya” boost of smile with its appealing dark chocolate filling."

Sumi Go

"For the final sweet ending, we had pieces of dark chocolate-filled buchi which doesn't only taste good, but also symbolizes gold coins for wealth and good fortune."

Ramil Delos Reyes

"The buchi was super tender. I bet it was freshly made (not frozen) when it was fried. The strawberry and pomelo topping added an interestingly sweet and tangy dimension to this dessert."

Stacy Liong

"Don't let the appearance of the Ampalaya Buchi fool you. It actually contained melted dark chocolate inside. We enjoyed it so much we ordered one for each!"

Richard Co

"When it came out, it looked exactly like fluffed up mini ampalaya but that’s the extent of their similarities. Split it open and you’ll see the chocolate filling oozing out. It’s a pretty fun dessert once I got over the visuals."

Richie Zamora

"It was revealed that the "Ampalaya Buchi" was actually filled with melted Dark Belgian Chocolate. It was a delightful way to cap off an amazing meal."

Dennis Angulo

"End your meal with hot morsel of Sesame Buchi or Steamed Buns with red or yellow bean paste, or be adventurous and go for the more delectable variations such as the Chocolate Mantao, Coffee Pudding and Sweet Egg Custard."

Ryan Fernandez

"Lastly, Xin Tian Di gets plus points for their ampalaya-shaped buchi and teardrop mantou oozing with chocolate."

Connie Veneracion

"Dessert consisted of buchi (above) and egg tarts (below). The buchi was freshly-cooked—the crust was just so crisp. Excellent, excellent."