Coffee Break

The Good and the Bad of Singapore’s New Hawkerpreneurs | Eater

"A family-run kopitiam stall taken over in 2011 by a daughter who grew up working there, this small Amoy Street Food Centre operation continues to serve traditional Nanyang kopi made from dark robusta beans while also embracing contemporary tastes. Under her leadership the stall added trendy flavored lattes—salted caramel, black sesame, and pistachio—and shifted from the older practice of serving takeaway drinks in clear plastic bags to disposable cups more like those used at international coffee chains. While some customers criticize the move as gimmicky and a departure from classic kopitiam ways, the owner points out that innovation has long been part of the family’s approach, tracing flavored experiments back to her father, and she frames the evolution as a way to keep the business viable and relevant to a new generation." - Jacklin Kwan