Seng Coffee Bar – A New Hidden Gem in the East

A new cafe has popped up along Changi Road! Sporting a minimalist industrial look, and furnished with vintage touches in the form of rattan chairs, Seng Coffee Bar is located right beside two-decade-old Gu Zao Ren Taiwanese Porridge (古早人台湾粥) whose boss is also Seng(owner of Seng Coffee Bar). The coffee bar is a joint effort by him and his daughter, who manages the cafe.

The cafe gave off a really chill vibe. Lit with warm lights, and decorated with plants, it makes a really nice place for a gathering with friends or a brunch date. If you’re looking for some natural lighting, they have alfresco seating at the shop front too. A side note, if you’re afraid of wild dogs, I’d suggest that you sit at the high tables instead of those below the railings, as there’s one that roams around the area. (Woof woof.)

While looking at the menu, I had a tough time deciding on something to eat as everything sounded so good! Watching IG stories of customers that came before didn’t help as it just made me want to try everything… Thus, I decided to go with Seng’s picks, which are also probably some of their signatures. I ended up with a Mentaiko Mac and Cheese ($18), Fried Nan Lu Chicken ($12), Cempedak Crème Brûlée ($8), Iced Flat White ($6) and a Hojicha Latte ($6.50).

We were served the drinks first. The flat white came in a little glass cup with a metal straw (yay to sustainable practices!) and a wooden coaster. The coffee is not bad, with sweet and nutty notes and it leaned towards a more acidic flavour profile.

I was really looking forward to the Hojicha Latte as I noticed that the barista was using the traditional whisk method to prepare it! That’s some authenticity right there. However, it did not particularly stand out in any way. It was still an enjoyable cup but I was hoping for a stronger roasted taste from the tea. The biscotti on the side stole the show though. It was really nice and I wondered if they sold it on its own…

Moving on to the side dish, the Fried Nan Lu Chicken came in a really huge portion and smelled so good! The accompanying housemade chilli had a strong garlicky taste. It’s similar to a chicken rice chilli sauce but this is way better than what you get out there. The spice was strong and paired well with the chicken, which is very well marinated with their Nan Lu (南乳or fermented beancurd sauce). It tasted largely similar to the har cheong gai chicken that we are familiar with, but I feel that this was very much more fragrant. I’d recommend this for sharing as it’s a lot to go around.

Now, the Mentaiko Mac and Cheese! I think that it’s a really good attempt for an Asian Fusion dish! The mentaiko cream was not too rich, and it’s also mixed with fish roe that added a subtle crunch to the mac and cheese. The light cream went hand in hand with the melted mozzarella cheese on top, and made a stunning combination. And I liked that it didn’t leave me feeling jelak at the end of it.

It’s served in a pan which helps in keeping the cheese warm for your mozzarella cheese pull~ As I like to try things that are out of the norm, I decided to just eat the spring onion garnishes with the mac and cheese too. Well, it was a very good decision as I felt that the spring onion enhances the flavours of the dish. You might want to give this a try too if you like the taste of spring onions.

Finally, dessert! As I didn’t know that cempedak is similar to jackfruit in its looks and taste, I got a shock when strong waves of a slightly pungent and acidic taste came from the usually sweet and smooth crème brûlée. As described on the menu as “a fragrant local take on the classic”, I think they hit a homerun with this dessert. Most would either love or hate it. For me, I quite like it.

In summary, I think that this is a real gem with so much to offer! I’ll definitely be back to try out the different items on the menu, maybe on payday or for a birthday celebration because it’s rather pricy. Yay to a new cafe in the East!! (finally).

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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