Recently, I went down to Singapore for a coffee crawl.  Before that, I scoured the Internet high and low for reviews/recommendations of good coffee houses. Below are the ones I listed down for this trip.

1. Highlander Coffee @ Kampung Bahru Road

2. Cafe Oriole @ Somerset Road

3. Papa Palphelta @ Bukit Timah Road, Off Hopper Road

4. Tully’s Coffee @ Far East Square

5. Boomarang (Campos Coffee) @ Robertson Quay

6. Kith Cafe @ Robertson Quay

7. Jules Cafe Bar (Grinders Coffee) @ Jalan Riang

8. Wiener Kaffehaus @ Carrefour Suntec City

9. Seattle Coffee Company @ Capital Building

– visited  – not visited

Ya Kun Kopitiam @ Holland Village

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I reached Singapore early morning around 8.30am by car. After meeting up with my cousins sisters (who currently worked in Singapore), we went to Ya Kun @ Holland Village for traditional Hainan Kopi and toast (since 1944). According to them, Ya Kun is the traditional Starbucks with franchises all around the island. Actually this Kopi franchise also has presence in other countries except Malaysia. May be Old Town has to do with it.

I never condemn the local Kopi or coffee culture (like Old Town that mushroomed all over Malaysia right now) because it is one of those cups that started me drinking coffee in the first place. Except as time progresses and more exposure to specialty coffees during my time in UK, I moved on and get obsessed with the quality in the cup.

So the question is the Kopi good enough for me? Personally, I would say the Kopi is something that I would drink once in a while. The cup is acceptable because it is not overly sweet or oily and not really bitter or sour, which most of the times you will get to taste due to the quality of beans used (Liberica or low-quality Robusta).

Of course, when I drink traditional Kopi, I have to lower my expectations. But I do appreciate that Kopi can bring so much enjoyment to the majority especially when you are taking the Kopi with a well-made Kaya Butter toast, my favourite combination of all time, no doubt!

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I love the words in the posters on the wall on how it depicts its superiority over the western coffee, especially “Screw the French Press, We’ve got the Sock”

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Look at the runny eggs and brown, crispy toast with kaya and butter. And not forget the kopi behind. What a perfect combination for traditional Hainan breakfast.

Shukodo Japanese Coffee House @ Bugis Junction

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After the breakfast, we wandered off to Bugis Junction, a central attraction for shopping in Singapore though we are not. While looking around, I passed by this Shukodo Japanese Coffee House. The interior and the menu looks very nice. I did not get the chance to try as we are waiting to meet up with a friend of my cousin for lunch. During the waiting, I noticed Toast Box was just around the corner.

Toast Box (brainchild of Bread Talk Singapore) @ Bugis Junction

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For people who have not heard of Toast Box, I would say it is a hybrid of Ya Kun + Old Town. Ya Kun doesn’t not serve meals other than just Kopi and Toast but Toast Box does. Ya Kun brew coffee with a sock and Toast Box follow this traditional method too. Old Town serve meals and Toast Box does too. Old Town (not the original in Ipoh) brew using pre-mix coffee powder while Ya Kun brew using the sock method. See how the concept of Toast Box is originally conceived and developed. It is not rocket science but it was a hit when it first started (a brainchild of Bread Talk). Even the coffee cups of both Ya Kun and Bread Talk looks similar. Who is copying Who but Does it really Matter?
Note: Toast Box also has presence in Malaysia (Sunway Pyramid).

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Toast Box menu board with the story of reminiscing the old days. See Branding with a Powerful Story!

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The wooden table and chair helps too in bringing the message to the customers.

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I see that Toast Box got hire old folks. That is pretty good move to acknowledge that old folks still can work and earn a living.

MOF (Ministry of Food), My Izakaya @ Bugis Junction

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Soon, we went off for lunch @ MOF (Ministry of Food), My Izakaya. The aim of My Izakaya concept is to bring quality Japanese food at much more affordable price to the Singapore market. I very much like the interior not knowing that the creators behind Izakaya are a bunch of designers. Also, I really like the Singaporean way of marketing their brands because it gives us a very international feel. Branding is the IMPORTANT thing to do if you want your business be successful.

For my lunch, I ordered a Bibimbap Beef Hot Stone Rice (S$13.00) and a Macha Gelato with Shiratama (S$6.80). I liked the Bibimbap Beef Hot Stone Rice but the only complain is the hot stone is too hot and caused a lot of burnt rice on the bottom and overcooked my beef. On the drink, it is an Iced Macha with Macha Gelato (ice cream) and Shiratama (Japanese dumplings), which is quite refreshing and a hybrid between a drink and dessert. Most ingredients in the menu are directly flown in from Japan. If you noticed the desserts in the menu, you guessed it right! There’s a MOF Japanese Sweets & Coffee concept store @ Pavillion, KL.

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We ordered a sashimi set for sharing between. Melts in my mouth but my best friend still not convinced it is fresh enough as he had the luxury of eating the real deal in Japan . You can’t compare with that.

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Cold soba set

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My Iced Macha with Macha Gelato to counter my meal. A nice hot and cold combination to my liking.

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It seems that we are spoiled for choice. Giving us a hard time choosing for our meal.

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The brains behind MOF, My Izakaya.

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MOF, My Izakaya is located 1st floor of Bugis Junction Food Corner.

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Busy Bugis Junction with stalls selling mooncakes for the Mid-Autumn Festival.