Beautiful restaurant specializing in Singaporean café delights, owned by Tannis Ling and Alain Chow who partnered with chef Jian Cheng.
The décor is delightful reminiscing a Singaporean coffee shop; and the service is top notch.
I’ve visited for lunch a couple of times and enjoyed their Teh Tarik = ‘pulled tea’ which I had for the first time, the process for this type of tea is to enhance taste and to form foam: black tea + milk (condensed + evaporated) is poured, aka ‘pulled’, from a height between two vessels, repeatedly, until bubbly, the higher the better. I also had the delicious Kaya Toast (pandan mochi toast with coconut jam and butter); on another visit I had the delicious Chicken Curry Puffs – made by Shaiful Azrin Zakaria; and the yummy Pandan Chiffon Cake with muscovado crémeux and macadamia cornflake crunch.
They recently opened for dinner a few nights a week with a casual wine bar that is serving Singaporean snacks and drinks. I look forward to visiting again to try their nighttime dishes.
By: Richard Wolak