Tippling Club : Ryan Clift's Modernist Creations (And a Side-story)

The first time I heard the name was at Jakarta Culinary Festival and since then, I've always been curious with what he has got to offer to the dining scene. Sometime after that, Tippling Club was ranked #12 in Miele's top restaurants in Asia. Arnold Poernomo seems to praise him a lot on his tweets. And I kinda trust his taste. In short, curiosity maxed out the food geek in me.

It was the first (and probably the only) thing I requested to Miss Googler. Glad that she's just as adventurous, so after an uber-healthy breakfast, we took a cab to Dempsey to have some tippling time.

This place bleeds hipster.

From the choice of venue to how they set the dining experience, it is an epitome of independent thinking and an act of counter-culture in a way. I see Ryan Clift's quirkiness stamped here and there. He removed tablecloths from the equation, have the patrons sit in one counter facing the kitchen, and made an artsy alcoholic Disneyland on top of your head. He differs himself as "fine dining without the snobbery."

Alcohol Disneyland

I love the fact that Tippling Club is placed in an almost hidden spot behind the fancy strip of restaurants in Dempsey. It is surrounded by woods, yes the kind you'd see in Johnny Depp's Secret Window. We even spotted a squirrel running from one tree branch to another, but it was too quick to be captured. I felt like a child up in my own treehouse, having fun with my friends. The atmosphere is warm, but the people behind the kitchen were not. When we started the lunch, they looked tense in a way. Good thing, they still serve great dishes.

Potato Vichyssoise

We had three amuse-bouche courtesy of the house. First was potato vichyssoise with caviar and dill flower on top. Served in a tiny plastic container, it was a bit awkward to suck it in one go. Creamy texture with light sweet salty flavor. It's like Mario Bros level one. Easy palate starter.

The second amuse-bouche was chef interpretation of Singapore curry. Served with puffed rice and curry leaves. It packed all the flavor of a curry, the spiciness, the aroma all in one small glass. Bravo.

Smoked & Chalked Pepper with Soy & Wasabi Sauce

The last was smoked and chalked pepper with soy and wasabi sauce. It was my favorite because it took me by surprise. Despite of the seemingly disturbing burnt chalk aroma, the smoked pepper was pleasing for the tongue. Eating it with a tweezer was a plus. It was also my least favorite because I couldn't feel the wasabi, or maybe the soy's saltiness overthrow it in a way. Asked the waiter about it, he said it was meant to be like that to wake up the palate. Good excuse, but true in a way.

Sipping on the wine while waiting for the next course to arrive, conversation and giggles started. Miss Googler mentioned that everyone behind the counter was so attentive when I took every meal to a spot next to the window to take a good picture of it. She also noticed the 'what-a-weird-guy' look on their rolling eyes. Words on the street, photo-taking was once not allowed inside Tippling. That might be it.

I did not backed down though. Here comes the mains.

Heirloom Carrot Gnocchi

Heirloom carrot gnocchi. Made from concentrated methylcellulose and carrot juice, I can see the effort but it still a bit too soft compared to real gnocchi. Served with carrot stock and garnished with compressed heirloom carrot and chervil stems, it is good but definitely not the best that we had that day.

Lobster Risotto

Risotto with lobster, and white truffle. All inspiring cast, but the sum of it is less than the value of each ingredients taken individually. Or maybe I'm just not a risotto guy.

We forgot what this fish was but it was awesome. On Miss Googler's note, "One thing that strike my palate is sweetness. I was expecting this dish to be savory. The texture was a good contrast between the yellow puff thing and the fish." 

Somewhere along this time, we started to see a change in the chef / waiters attitude. Previously, it was more or less one-liner conversation with them telling us what's in the meal, and they did it so fast I couldn't even catch up with my notes. But somehow they become more attentive and chatty. They began to ask how's the meal so far, then carefully explains what makes the dish different and even shared the technique they used. Turns out while I was taking photo, Miss Googler spills it to them that I'm a foodblogger. Aha! She had quite a big laugh seeing how it shocked them, and thus the change of events. As for me, I thanked her for giving me a story to tell. =D

The lunch just get better and better. Not only because of the special treatment, but we're approaching the end of the saga, and that means: dessert!

Prior to that, another amuse-bouche was served. A meteorite as it appear to be, but it was actually a sorbet. Blood peach meteorite as they call it. I love it. If they would sell this in supermarket, I'd buy them and snack it while watching movies. But on Miss Googler's distinctive tongue, it did not 'explode' as she expected it to be. Also, way too freezing, definitely not for those with sensitive teeth.

Blood Peach Meteorite

Deconstructed Pear Tartin

Deconstructed pear tartin 2009. Mock pear made from gel coated sorbet, sitting on cinnamon pastry crumbs and caramel sauce. Miss Googler chose this, and judging from the smile on her face she enjoyed this, especially being a big fan of ice cream and its sisters. I also think this is a definite winner. A creative approach in dividing the ingredients of a tartin into its elements, and letting the brown butter sorbet stood out among the rest.

Interpretation of Dempsey Hill

Interpretation of Dempsey Hill. A forest like dessert with dark chocolate trees, kaya pandan cake that crumbles in your mouth and sweet-sweet mousse. Too good to be true. It has everything I asked for in a dessert. Texture wise, flavor wise, plus it was a feast to the eyes as well.

All in all it was a tippling lunch. A wonderful first experience. I'd definitely be back if they have new menus in play. And when I do, I wouldn't miss their cocktail pairing next time. You've made quite an impression, Ryan. Thank you too, Miss Googler, for making the lunch worth of remembrance.

Cheers to more stories to come,

Fellexandro Ruby
Food Photographer / Storyteller

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Tippling Club 
8D, Dempsey Road
Singapore

Ph: 64752217
http://www.tipplingclub.com

Open for dinner Monday to Saturday. Lunch on Saturday only.
SGD 55 for Saturday Lunch
SGD 145 - 230 (Lunch - Dinner) for five course classic menu.

Toast Box Singapore : Quickie a-la Modern Kopitiam

It is almost impossible to not noticing this particular food franchise. Its one of the first things I see when I reached Singapore's uber-convenient airport, its also one of the last things I see there when I was about to leave, and its simply present in every malls I went into.

Later on I found out, that Toast Box is another brand from Bread Talk group along with Food Republic, Din Tai Fung, Ramen Play, and many others. I suppose it is only natural to get a bit inquisitive after knowing this, plus the fact that the joint is usually crowded with people. 

I decided to start my day here one morning. Eggs, kaya bread, and coffee. The usual breakfast-of-a-champion trio. 

I must say all three served me well. 

The kaya bread with that slice of thick butter sandwiched in between is the best out of the pack. It reminds me of Bangi Kopitiam here in Jakarta and their signature Malacca Portuguese Toast. This one however, carry a less intense sweetness, and minus the toasted-crunch feel of its contender. The coffee was equally good, enough caffeine to kickstart my sleepy eyes, and enough milk to satisfy my sweet tongue. 

Ambience wise, I'd still go for local hawker style kopitiam. Toast Box and its modern design has stripped that quaint feel off. But I suppose people come here for speed and convenience. I spent almost half an hour here, and some of the people who were queueing behind me has left earlier. Its a good problem for Toast Box, eh? 

I guess its just perfect for a morning quickie. (whatever that means to you) ;) 

PS: My next Sin-cia-po post would be on Miele's #12 Top Asia Restaurant. Dare to make a guess? Stay tuned. 

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Find Toast Box at: 

Changi Airport Terminal 2. 

Vivo City

Wisma Atria

Raffles City

Centre Point Orchard

313 Somerset

Bugis Junction 

Thunder Tea Rice : What Keeps Singaporean Youthful, Maybe.

I could never know its existence, let alone tasting it, if not for two beautiful coincidence. Well I don't really believe in coincidence, let's just say the universe was conspiring to let me taste it.

One, I consider myself lucky to have a Googler (who happens to be quite a foodie herself) as my food safari compadre. Two, we supposed to have one of her favorite breakfast but the stall was closed. The next thing I know, we are already at the front of this comic-sounded-stall. Seriously, Thunder Tea could easily be a superhero's name. Obviously, his super power would be his healing ability with herbs and teas. Well, lets not let imagination carry us away. 

This Hakka specialty dish though have a super power of its own. Created during the Qin dynasty, it is said to have helped Chinese soldier fight the plague at the time and eventually energize them to win the war. Their sign board and pamphlet claim that the dish can help to lower cholesterol, remove body toxic, strengthen immune system, ease digestion, combat flu, and most importantly maintain youth and beauty.

Ain't that awesome? 

It's no miracle work though. If you look at the ingredients, you'll figure it out fast that Thunder Tea Rice is one healthy dish. Made from 7 types of veggies (Chye Sim, Romaine Lettuce, Manicai, Kailan, Thai Basil, Mint Leaves, French / Long Beans) it is only natural that it contain high amount of fiber and low dose of calories or fat. Mix it with the brown rice, then your healthy does is doubled. 

But how about the taste? 

Awkwardly uncommon. 

I suppose it is one of those food that you either love it or hate it. I'm sorry to say, it would take a heavy amount of adaptation to get used to this, especially if you eat it they way the locals do. Yes, the green soup is meant to be poured over right into the bowl of rice. The problem is, the taste is still manageable (although rather bland) until you pour the green potion. It has a very herbal grassy flavor and a hint of green tea. Have you ever had a wheatgrass juice at Boost? That. 

However, being a true Indonesian, our eyes easily shine bright like a diamond upon seeing the red liquid thingy. Chili sauce for the rescue! I have to admit, the hero that morning was the chili. Without it, I wouldn't even eat half of it. At the end, I left about a quarter of the dish unfinished. I gave up. 

Did I regret the SGD 3.50 I spent? 

Not at all. For me the joy is not in the taste, but in venturing out and trying new stuff. Plus, I think I've grown a tad more good looking and youthful the morning after. =p Plus, like I've said many moons before "who you eat with is just as important as what you eat."

More discoveries coming! Stay tune to find out where Miss Googler took me to next. ;)

Until then, munch on my tweets @Wanderbites. 

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Thunder Tea Rice 

Lau Pa Sat Stall No. 12 

18 Raffles Quay 

(Drop off at Raffles Place MRT)

Best Macarons in Singapore? Meet Bonheur Patisserie

How can you resist this sign board? Not only does it says the best macaron in town, it has also been featured as well by the famous Lady Iron Chef. It was a no-brainer decision to drop by even though my belly was quite full due to enormous food feast just a few hours earlier. For a moment I forgot my sole purpose of heading to Duxton Road was to find a bookshop called Littered With Books.

The venue is easily an eye pleaser, especially for the ladies. Dominated with white, from walls to furnitures, it gives a clean chic feel to it. Being a sucker for sweet stuff, I almost ordered all of the available variety of macarons, when common sense (read: price tag) slapped me in the face. They are not actually cheap, aren't they?

I randomly picked their salted caramel, yuzu, and dark chocolate macaron.

Salted Caramel / Dark Chocolate / Yuzu (SGD 3/piece)

Out of the three, my favorite would be their salted caramel, it has the familiar taste of cooked sugar, the soft crunch of the flat base, and the dash of saltiness. Look at the beautiful feet! It's a just-right combo for me.

The dark chocolate is a crowd pleaser with the right balance of cacao, and not too sweet. Having the yuzu was a beautiful coincidence. Its strong soury citrus flavor made a good alternative in between the two sweeter option.

All in all, it was a distraction well worth my time.

I'd definitely pay this place another visit, especially after hearing the story of passion from one of the owner herself. And when it happens I'll give their selection of cakes a try. Now, is it really the best? Well, until I've tried all patisserie in Singapore, I'd say its one the best yet.

Until then, snack on my tweets & keep updated on my twitter @wanderbites. ;)

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Bonheur Patisserie
70 Duxton Road,
Singapore
Ph: +65 6221 1148

Scrumptious Swiss Roll at Rich & Good Bake Shop (Singapore)

(Singapore, strolling along Arab street) 

Friend: Hey, we've got a fulfilling breakfast and a delightful lunch, so what do you want to do next? 

Me: Ehmm, pre-dinner? 

Friend: I know exactly where to get that!

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Rich & Good Bake Shop with its signature light blue and white exterior stood out among the long line of shop houses on Kandahar Street. Just a turn from the popular Sultan Mosque, it radiates with a light simmer. One that you could easily overlook without noticing. I was fortunate to have a local friend that brought me here. She's a fashion designer by trade and a foodie by influence (from me of course). 

They have one specialty here: the swiss roll. It comes in different flavors. Chocolate, green tea, to name a few. I would usually go for the cocoa treat, but somehow my eyes were infatuated by Kaya Swiss Roll.  It sort of jumps out of the menu and scream for my affection. I went with my instinct and this time I was right. It was nothing less than scrumptious. 

The soft and airy green cake comes with a strong pandan upbringing. While the kaya jam that glues the roll together added in a touch of sweetness and a major influence of egg and coconut-ty flavor. All this wrapped in cold temperature that seals it in dessert snacking category. 

My only warning to you guys is that it is addictive. Not just because of the taste, but also the fact that it is only SGD 7.5. You'll be easily tempted to stock on it. If you brought a pack home, you could easily finish the whole foot long over the first half an hour of a movie. My suggestion, share it with a friend. That way, when you get to the end of it, you will feel less guilty. Plus, while doing that you can test whether the quote "happiness is best shared" is true. 

Man, I miss Kaya Swiss Roll already. 

Fellexandro Ruby 

Food Photographer & Storyteller

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Rich & Good Bake Shop 

No. 24 Kandahar Street, Singapore

Ph: (+65) 62963334

Ng Ah Sio: Vigorous Ba Kut Teh (Singapore)

What's the best thing to do in Singapore if you have the whole weekend?

You probably see this coming. Yes, for me it would be exploring all sort of culinary delights from different parts of the little red dot. I went from the famous Hong Lim food centre, to the suburbs of Hougang, to the fancy strip of Dempsey. Here's a story of so many stories that happen in that weekend in March.

Longan Lou Han Tea (SGD 1.87)

After a morning incident and a breakfast at Outram Park Kway Teow, I called out my Singaporean friends to venture on the local recommendation. Something that stranded a bit of the tourist map, yet still a winner. My taipan friend decided its about time for some pork affair. I dare him that if he could make me happy with our next lunch, then the treat will be on me. 

A few minutes on the taxi, the happy uncle stopped on the left side of Rangoon Road, just a turn from Balestier Road. Ng Ah Sio Pork Ribs Soup it says. A quick glance on the amount of patrons inside has partially convince me, but I left no room for assumptions. Let's get the best dishes out of the long list of menu. 

Mr. Taipan quickly scanned through and ordered a few of his personal favorites. 

Spare Pork Rib Combo (SGD 6.54)

Spare and Pork Ribs Combo Soup

Its 180 degrees different from the usual ba kut teh I have in Jakarta. Here we usually pour in a big portion of medicinal herbs as the main flavoring, resulting in an aroma that resembles more of a meds potion. While here, there's a dominating flavor of spices, particularly peppers, star anise, cinnamon and heaps of garlic. I fell in love with it on the first sip. Probably because I always hated our Indonesian version of ba kut teh that makes me feels more like in a clinic than in a restaurant. 

Mushroom (SGD 4.67)

Braised Winter Mushroom

Juicy thick meaty mushroom. Well seasoned with soy, but have the tendency toward neutral flavor that let the natural shrooms taste to overrule. 

Pig Tail Soup (SGD 5.14)

Pig Tail 

My first encounter with this part of a pig and I must say it is quite of a feast on its own. If only it could be cooked a while longer to let it smooth and soften a bit then it would be perfect. It is served with the similar soup to the pork ribs. The only difference here is the tail texture compared to the softer pork meat. 

Preserved Veggie (SGD 1.87)

Preserved Veggie 

The dish that complete the whole palate. We've had sweet, salty, and spicy. This particular veggie comes in to awake our sour tastebuds. A treat to eat in between other dishes. Think about 'sayur asin' and this will be its next of kin. 

At the end of my meal, I looked at my taipan friend and fashion designer buddy with a huge grin in my face. The signal couldn't lie, I was really satisfied with what I had, and that means I'll have to stick to my gentleman agreement. All on me. Total damage: SGD 33. Not bad. Not bad at all. 

In fact, I really enjoyed it that I bought home a box of its instant ba kut the spices. One of these days, when I miss Ng Ah Sio, I could easily pull it out from my cupboard, chopped in some pork, and cook myself a bowlful of vigorous ba kut teh. 

Fellow Indonesian, I would recommend this to any of you coming to Singapore. Don't forget to mention this blog upon paying, they will give you a discount*. 

Cheers, 

Fellexandro Ruby 

Food Photographer & Storyteller

*Nah, I'm joking. ;p

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Ng Ah Sio

Pork Ribs Soup (Ba Kut Teh) 

208 Rangoon Road 

Ph: +65 6291 4537

http://ngahsiobkt.com

Outram Park Fried Kway Teow Mee : Oh The Length I Had Gone For You.

The little red dot.
The fine city.
The lion city.
The shopping city.

Despite of all the nicknames given, Singapore has grown more and more as a foodie city for me. So much that I dedicated the whole three days solely to hunt for culinary gems. I would blame this rising frenzy to I Eat I Shoot I Post, a Singaporean food blog that in a way has become my unofficial guide for this trip of complete gluttony.

It's funny how I get that extra surge of battery power prior to traveling that I manage to sleep at 12.30am and then wake up at 4am to catch the earliest flight available. I guess it's the endorphin called excitement. I was all smileful during the drive to the airport. Even more cheery upon boarding the gate with some of the hottest flight attendants alive. Yes, the ones in red. ;)

Arrived just in time for breakfast, I spared no time and rush to Chinatown right away to grab what said to be one of Singapore's most acclaimed char kway teow. With a starved belly and a I-could-eat-a-guy appetite, I must face reality when my dollar notes is rejected. Lesson's learned. Only carry small notes. Apparently people prefer to lose one customer rather than having to bear the tedious task of finding change.

Total breakfast delay time: one excruciating hour.

What happened in that precious hour? I ran to find money changer, that Indian guy say no even before I finished my sentence. I ran to 7-11, that old Chinese lady spoke something in words I don't understand followed with a go-away hand gesture. Alright, I get it ma'am. I've never feel so rejected in my life. *dramaking* Fortunately, an aha-moment came when I saw a shophouse on the side of New Bridge Road, wrapped in glass wall, a yellow banner that says Maybank, and a security guard that opens the door for me. Finally!

Off I go to Hong Lim Food Centre, jumped to the second floor and with the little snapshot of Outram Park Fried Kway Teow Mee taken from the web, I browsed the site for it. You should see the sparkle in my eyes upon seeing this store sign. I think there was a bit of happy tears flashing out in between too. *dramakingcontinues* 

It appears that this place has gained popularity having featured on the page of Strait Times. I was told a long queue happens almost everyday, but I was lucky coming in as an earlybird. No queue at all, and I get to take a few close shots of the uncle cooking. I noticed that he has his own way of frying the kway teow. He would splat out a few eggs to start with, let it cooked, pour in all the other ingredients, and then he'll stop in the middle, splat out a few more eggs. However, this time, he let the eggs half cooked and quickly mash the stuff all over again. The latter gave the kway teow a rather creamy wet end results.

I love this $3 goodness. I love that it uses cockles. I've been craving for a good alternative since Chopstix took it out of their menu. I love that it's more on the sweet end. I love that its hot as it needs to be. If only it could be a bit spicier, then it would be perfect. Overall, as a dish, it has all the quality that pulls you in. It made you couldn't stop until you savored the last bite.

And until the last bite I did. Enjoyed it so much, that I sat another 15 minutes just mesmerized. In that short period of time, I kept on seeing people taking the familiar kway teow on red plates and wood chopsticks to their table. If this were an MTV award, this stall would've won the people's choice trophy.

I'm happy that I started my journey with the dish that is not a tourist trap. I must say you are worth all the length that I've gone just to meet you.

Drama King over and out,

Fellexandro Ruby 
Food / Travel Photographer & Storyteller

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Outram Park Fried Kway Teow Mee
Hong Lim Food Centre
Blk 531A, Stall 02-17
Monday - Saturday : 06.00am - 04.30pm
Closed Sunday & Public Holiday

Toby's Estate Singapore - For Those Who Take Coffee Seriously

Let me introduce you to a wanderful friend of mine, Daniel Kaurranny, who aside from his witty jokes and vast knowledge of the culinary world, is also quite a natural writer. And so, after a few hesitations he finally said yes to my invitation to share. Without further a due, I present to you someone's so passionate in coffee and food that it shows in every line and paragraph. Drop him some comments so he'll write more for us! Or you could intentionally poke him on Twitter @danieldeka =D

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I am honored to have the opportunity to do a guest writing for one of Jakarta’s rising food blogger and photographer. I remember following this blog way before he changed to its current design (which, I barely remember the past design ha-ha) but one thing that haven’t change (if not improved) is most food pictures he took made me horny. Literally. Hushhhh, Anyway! the mastermind behind this beautiful blog himself asked me to write for his. I really have no idea which establishment should be written since he’s so updated he’s been anywhere you could imagine, really.

So. As these past year I’ve been (too much) in love with coffee-related things, I decided to write about coffee. I seldom write, FYI, unless-as everyone else felt for Otel Lobby- the experience was hilarious, the food was crazily delicious, or the service is strikingly satisfying.

Ruby reminded me about the writing several days before my trip to Singapore for a short weekend getaway. I haven’t had my holiday quiet a while, and the last time I went to Singapore was early 2008. Poor me.

The “serious” coffee culture in Singapore has been quite a boom these past years, I didn’t know exactly when it started but coffee shops like Highlander, Oriole, and Papa Palheta were gaining fame among us coffee people in Indonesia.

Unfortunately, in my 3 days visit to Singapore I didn’t manage to pay a visit to Highlander or Papa Palheta. Yes, I passed Oriole 3 times, yet my friends seem to be more interested to some pork-serving German restaurant nearby. Oh well.

But! There’s one coffee shop I crazily curious about, which I accidentally found while I was browsing for its Australian headquarter. The name is Toby’s Estate.

Toby’s is one of Australia’s prominent one-stop coffee solutions, from roasting facility, training provider to premium coffee shops, which has been in the business since 1998.
To us Indonesians, studying coffee to Europe or America might seem too far, thus studying at Toby’s Estate is one of (if not everyone’s then it’s just my) most realistic dream.

I read somewhere on the net about the recently-opened Toby’s Estate in Singapore. By that time I knew this should be my top priority to visit whenever I’m there.
Thus, the first day we were in Singapore, after a long quarell about where to go and which bus (or MRT) to take, I managed to convince my friends to accompany me instead. Yay!

Toby’s Estate is located at Rodyk Street. When I asked our cab driver about this he yelled “I have no idea where the hell is that weird street name, Singaporeans are all very random at naming streets, it’s hard to remember!” :D Since the closest area nearby is Robertson Quay, we then asked for Robertson. It was a little confusing to find where the exact location is. We even have to ask someone from Kith Coffee (which later from reviews I read also serve good coffee) to show us way to Toby’s, which is not too far from them :p

Toby’s Estate is tucked among rows of humble restaurants along the Rodyk St, but one distinct view was that, most of their patrons at the time of my visit were Caucasian people (I assume Brits or OZs).

Its interior is basically very simple, a one long communal table filling most space with a coffee tree pot placed at the center of it. They also have some bar faced outside with the view of the river. The outdoor seatings were most likely arranged the same like what we found at Starbucks Puri Indah :p

At the corner of the café we could found the big, masculine roasting machine, which were used to roast their own coffee. Yes, the coffee they brewed for you were roasted at the same premise. That’s how the word fresh should stands for.

I won’t write anything technical since I might sound like a nerd. In short, they were using one espresso machine that beautifully sexy, yet powerful and equipped with the most modern brewing technology, the Kees van der Westen Mirage Triplette. This Kees machine, FYI, is not available (yet) in Indonesia. The only Kees you can find is at Sinou in Panglima Polim, the one from Idrocompresso type. Ah, equipment wise, picture them as Ethan Hunt with futuristic, advanced yet fun-to-play-with secret agent tools.

Great equipments should come with great operators too, in this case, the baristas. One of their barista, Terence, recently placed 2nd runner up at the 2012 Singapore National Barista Championship. The café manager, Suhaimie is also 2nd runner up of 2011 SNBC. That’s convincing enough, for sure.

The latte and flat white we ordered (S$5 each) is one of the nicest coffee I tried. Smooth, sexy milk, blended beautifully with espresso extracted from “Rodyk blend” (their house blend). I tasted some floral-chocolatey notes with sweet blueberry-like finish in my latte. That was orgasmic. Period.

Other than espresso-based drink they also serve all day breakfast meals like Egg Benedict and choices of fresh pastries and breads. They also got what they called a “slow bar” where customer can order coffee with non-espresso methods like chemex, syphon, drip brewing or even Hario cold drip (explanations could be found on Wikipedia :p). I unfortunately didn’t have much time to try all those. That means, I have another excuse to visit Toby’s Estate on my next Singapore trip.

If you take your coffee seriously, this place should be one of your must-visit list. Singapore’s “third-wave” coffee culture has really developed way beyond Jakarta, although Indonesia is the 4th largest coffee producer in the world, ironically. We really should (immediately) start to learn and appreciate our world-famous specialty coffee, to enjoy it in more modern way, to sincerely pay higher price than our usual Kapal Api so that we can stand high and compete among others, or somebody else will (again) take what we had and make use of it before we even realize. Indonesian coffee FTW!

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Toby’s Estate Coffee 
8 Rodyk Street #01-03/04
Singapore 238216Drinks starts S$5, whole bean starts at S$12.5 (per 250gr)
www.tobysestate.com.sg
www.facebook.com/TobysEstateCoffeeAsia

Big thanks to Fellexandro Ruby from wanderbites.com for the opportunity to write and share here *highfive*

All photos are courtesy of Daniel Kaurranny himself. He's quite a photographer ain't he?