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CNA
3 days ago
- Business
- CNA
Kampung spirit, no rent, good coffee: Why more Singaporeans are opening home cafes and doing well
In a post-pandemic economy riddled with inflation and skyrocketing rents, many aspiring cafe owners have found themselves opening up home cafes. Where once a corner coffee shop was a sustainable dream, the cost of renting has made the traditional cafe model feel unachievable. In response, a curious reversal has taken shape: People are opening their homes, from The Noob Coffee in Boon Lay to Brew With Grace in Sengkang. COFFEE BY THE PORCH IN YIO CHU KANG Tucked in a quiet Yio Chu Kang neighbourhood, a cosy porch in front of a terrace house has been transformed into a vibrant home cafe. No neon signs or fancy baristas, just three friends serving coffee and homemade bakes to a growing community. Coffee by the Porch was founded by a group of friends who met at Singapore Management University and are currently pursuing their bachelor's degrees. Jasmine Lim, 24, a passionate baker, and Winson Loke, 24, a self-taught coffee enthusiast, had been pondering the idea when they noticed a rising trend in home cafes in November 2024. When they brought it to Kaydon Lim, 25, who offered the front porch of his family's terrace home, the plan clicked into place. They currently have dine-in and takeaway options. 'We thought about doing something we can manage, cost wise as well,' said Jasmine Lim. 'So that's why we decided to try home cafe first, and if it ever goes big, then maybe we'll transition to something bigger.' But more than just a workaround for high rent, the trio sees home cafes as a growing cultural shift. 'Going to cafes in town or especially on weekends, it's super-duper crowded. Let's say I want to go somewhere that's more chill and laid back, I would want to go somewhere near my neighbourhood. And the issue with that is there's not a lot of options in neighbourhoods,' said Loke. The idea came up in November 2024 but the trio only managed to start working on it in March this year. They forked out S$2,000 (US$1,556) on essentials like tables and chairs to furnish the cafe. They also managed to keep the costs low by reusing the coffee machinery that they had already owned previously. 'We went around Singapore to around five different roasters to try beans. We were very overly caffeinated the whole day,' said Loke, who manages the coffee aspect of the cafe. To keep the menu fresh and trendy, they also introduced items like acai bowls and matcha drinks, which have been hits in their cafe. Some items in their menu include, strawberry matcha (S$6.50), madelines (S$5 for three pieces), banana cake (S$5 for two pieces), cookie butter acai bowl (S$7). Their signature coffee, the Einspanner coffee, is priced at S$6. On the first day of launch, they were fully sold out. "We didn't expect so many people to come. All of the plastic cups and plates were gone even though we ordered around 500 pieces,' said Lim, with a laugh. Since their launch in April, Coffee by the Porch has seen more than 100 customers a day. The cafe is also pet-friendly which has naturally attracted a crowd of animal lovers and fur parents. Dana Yang, 28, and her sister Edna Yang, 23, have been visiting home cafes in the last two weeks. They shared that the lower prices and close proximity of these cafes to their home have been major pull factors. 'It's interesting that in some home cafes the drinks might even be nicer than what you find in a legit cafe,' said the older Yang. While opening up one's home to the public might seem awkward, the passion for serving others eventually outweighed the initial feeling. 'I have to admit that it was kind of awkward allowing people into my personal space. Eventually there was a change of mindset,' said Kaydon Lim. The founders also see their venture as a way to foster community connection. 'I want to see more home-based cafes, because it's kind of bringing back the kampung spirit in a sense, you go into someone's house and say I want to eat this, which hasn't been the case for a while,' said Loke. He added: 'People who are better at making coffee have the avenue to now start their business from home. So I think that will force a lot of local cafes to up their game." Coffee by the Porch is located at 8 Jalan Jarak. More details here. Home cafes have also been making waves at HBD flats. Brewprint Coffee in Tampines offers only pickup services and is open daily, sometimes as late as 10pm. Founded by siblings, Khairul, in his late 20s, and Nur Qistina, 25, the cafe operates on a pre-order basis via Grab or their website. The day-to-day operation of the cafe is done by Khairul, while Qistina supports the business on certain days and manages its social media presence. The idea took shape after Khairul spent three months working at a cafe last year. Unfortunately, as the cafe was not doing well, Khairul had to quit his job in July 2024. But the setback turned out to be a silver lining for him. 'My sister was like, since you like serving and making coffee, and you're always at home, why don't we just open a home cafe,' said Khairul. The timing worked in his favour as his current job runs on night shifts, freeing up his daytime to run the home cafe. Brewprint Coffee started in October 2024, but things didn't pick up immediately. 'Some days I'll be just sitting down, doing nothing and just waiting for customers to come,' he admitted. 'We didn't really push out marketing in the beginning especially around the neighbourhood.' However, with Qistina's consistent efforts to push out more marketing content and as the trend began to gain traction, Brewprint Coffee picked up momentum in February 2025. Today, the cafe sees up to 50 cups sold on weekends and around 20 sold on weekdays. Some items in their menu include a matcha series featuring flavours such as mango, strawberry and salted caramel, each priced at S$6.80. Despite running the business from home, Khairul emulates the style of an actual cafe. Customers are given the option to choose between two single-origin coffee beans: Brazilian and Ethiopia, allowing them to have a more personalised coffee experience. 'The Brazilian beans offer a rich, chocolatey flavour, while the Ethiopian beans give a fruity taste,' said Khairul. 'Most cafes offer blended beans, but we offer single origin to highlight the unique flavours.' Their cups are also bigger in size to ensure that customers feel the experiences matches or even exceeds that of a commercial cafe. From their coffee series, drinks like the caramel macchiato are available at S$5.80 (hot) and $6.30 (iced) while the black forest macchiato is offered only iced at S$6.90. Khairul emphasised that for him and his sister, running Brewprint Coffee isn't about making big profits. 'I don't think it's really about earning money. We don't buy in wholesale or get our goods cheap, but we just love serving people coffee,' he explained. He added the unique selling point about home cafes is about offering people an experience they can't get elsewhere which is the personal connection they offer. 'It's not just about people coming in and putting money in your pocket. It's really about, the conversations we have,' he said. 'I think one of my neighbours that came, I've recently started talking to her when I don't even know she lived here. Then she's like, 'I didn't know it was your business' and now she has started to buy every day.' For Khairul the growing competition from other home cafes doesn't scare him. In fact, he welcomes it. 'I really love the idea that more people are opening up home cafes because we are helping people enjoy their cup of coffee at a comfort place of theirs, that's near them, and it's not so expensive,' he said. Brewprint Coffee is located at Block 285, Tampines Street 22. More details here. TOFU TOFU IN BEDOK Located in Bedok, another home cafe that has jumped on the bandwagon is Tofu Tofu. What sets this cafe apart from other two is that it is dedicated entirely to matcha. From the drinks to the concept, everything revolves around the green tea. Founded by Tris Su, 34, a full-time digital marketer, Tofu Tofu was born out of her frequent matcha cravings and passion for hosting. Currently, the cafe only offers pickup services and opens mostly on weekends. 'I always liked hosting my friends, so they will usually come to eat or drink together. My family is used to it – having people around coming over to the house,' said Su. Talking about her motivations to open a home cafe instead of a commercial cafe, Su emphasised that the high rental was the biggest issue. 'When you run from home, there's this flexibility. You get to open when you are free and you still get to spend time with your family and friends,' she added. 'A good matcha to me should be well-balanced. You can taste some umami, and it shouldn't be too bitter with a sweet node to it,' she explained. To elevate the quality of her drinks, Su focused on microfoaming – a technique essential for creating the smooth and creamy texture that defines a high-quality matcha drink. She also had to experiment with different matcha powders and finally settled for ceremonial grade powder, Niko Neko, to achieve the flavour and texture she wanted. Some of the items in their menu include strawberry matcha latte, salted caramel hojicha latte and kaya macha latte priced at S$5.90 each. During Tofu Tofu's first launch, Su received a total of 20 orders over three days. However, by her next opening date in April, orders skyrocketed to over 100 orders, thanks to a viral TikTok video showcasing her home cafe. 'It was very overwhelming, because it was only me,' Su recalled. 'I only had one matcha bowl, and I provide hot whisk and cold whisk. So I had to wash the bowl and then do a hot whisk again and then a cold whisk, I was just running around in the kitchen non-stop.' Now, Su handles about 40 cups per opening day, but she has made improvements to help manage the chaos. To give her time to prepare, her cafe now runs on a pre-order basis, where customers place their orders and pay through an application. Jonathan Poh, 28, who lives two blocks away from Su, buys her drinks on every one of her opening days. 'It feels more personal and intentional because they have their own story,' said Poh. Having a culinary background himself, Poh said Su's journey to start a food business with no prior knowledge has encouraged him to rethink about his hesitations. For him, visiting her cafe has become more than just about the drinks, it's a way to connect with people he otherwise wouldn't have met.
CNA
28-05-2025
- Business
- CNA
Former Les Amis sous chef sells matcha and coffee in Boon Lay HDB home
Dining After seven years in a three-Michelin-starred restaurant, Chia Jin Fang quit to open a home-based cafe selling excellent drinks with homemade toppings like silky honey cream foam and caramelised banana. 'I was burned out. And my grandma needed me,' she says of her dementia-stricken gran, whom she lives with. When Chia Jin Fang, 29, left her job as sous chef at three-Michelin-starred French fine-diner Les Amis earlier this year, most people expected her to pop up at another award-winning restaurant. After all, she had spent nearly a decade in the high-level cooking scene, climbing through the ranks to become third from the top in one of Singapore's best kitchens. Instead, she performed a hard pivot: She chose to sell coffee and matcha from home. It's something you might expect from an amateur barista or student looking to make pocket money, not a seasoned fine-dining chef. The flame-torched banana comes as an additional topping. (Photos: 8days/Dillon Tan) Her new venture, The Noob Coffee, opened last week at her family's four-room HDB flat in Boon Lay. A simple signage at the gate hints at what's inside: A simple but cosy setup in the living room, framed with orange walls and anchored by a small counter where drinks are meticulously made. Here, a gleaming S$3,000 Italian espresso machine sits beside other apparatus that signal this isn't your average HDB kopi business. (Photo: 8days/Dillon Tan) Chia presides over the drinks with a meticulousness that can only come from years in a Michelin-starred kitchen — blow torching caramelised bananas, scooping up homemade strawberry compote and house-made pandan syrup to pair with coffee and matcha. Sometimes, customers are greeted by Chia's chatty 85-year-old grandmother, who was recently diagnosed with dementia and occasionally helps out with small tasks. Fang with her grandmother who occasionally helps out with small tasks at The Noob Coffee. (Photo: 8days/ Dillon Tan) Quitting Les Amis wasn't a spur-of-the-moment thing. 'It was building up,' Fang explained. 'I was working 12 to 14 hours most days. Even on my days off, I was [too tired to do anything other than] rest.' But it wasn't an easy decision, she admitted. 'Did I regret giving it all up? Honestly, that's something I've asked myself more than once,' she said. 'But I left on my own terms, with a sense of pride and peace. Sometimes, walking away isn't about giving up, it's about making space for something else to grow. I'm grateful to have worked alongside chef [and Les Amis culinary director] Sebastien Lepinoy, who was a tremendous mentor.' Fang at Les Amis restaurant (second from left, beside culinary director Sebastien Lepinoy) (Photo: Chia Jin Fang & Les Amis) Chia's culinary journey began in secondary school, when a teacher enrolled her in a Shatec cooking programme to help steer her away from bad company. 'I was quite an ah lian back then,' she said, laughing. She completed her NITEC in Western Culinary Arts at ITE West, followed by a diploma from French culinary school Institut Paul Bocuse, also at ITE. She joined Les Amis as an intern aged 18. After converting to a full-time role as chef de partie (a mid-level role within a professional kitchen's hierarchy), she stayed on until she was 22, then left to explore working at other eateries. She eventually returned to Les Amis aged 26, this time joining the management team as sous chef, reporting to executive chef Kentaro Komoda and culinary director Sebastien Lepinoy. She worked for another three years before leaving the industry entirely in March this year. The Noob Cafe setup. (Photo: 8days/Dillon Tan) Fang's departure meant stepping away from a rare achievement: She was one of very few female sous chefs in a three-Michelin-starred restaurant in Singapore. 'It wasn't easy getting there. I felt like I had to work twice as hard to be taken seriously,' she shared. 'The pressure, expectations, and sometimes the culture in those environments can be intense.' While it's less common to see women in top jobs in Michelin-starred restaurants versus their male counterparts, Jin Fang acknowledged that Les Amis was an exception in many ways. 'One of the things I truly appreciated was that promotions and opportunities there were based on merit, not gender,' she said. Chia was also quick to add that she wasn't denied a promotion at Les Amis, but was offered a salary raise in recognition of her work. 'By then, I already knew I couldn't commit to that [demanding] lifestyle anymore,' she added. 'The hardest part was not having time for my loved ones.' 'My family was always there, but I wasn't,' Chia said. 'So they were supportive when I decided to leave my job at Les Amis.' The shift from a steady salary to building a home-based biz has been a challenge, said Chia. 'I'm not drawing a salary now,' she added. She spent about S$7,000 on her home cafe, which comprises a Bellezza Bellona coffee machine, a Fiorenzato coffee grinder, a chiller, and more. 'I have set aside a safety net and I'm focusing on budgeting and reinvesting into the business.' 'I don't think I have plans to go back to fine dining – I would like to open a cafe [in future] if there's an opportunity to do so,' she shared. One of the reasons Fang opened her home cafe was to care for her grandmother who was diagnosed with dementia last year. (Photo: 8days/Dillon Tan) An even bigger impetus to quit came when her 85-year-old grandmother, who helped raise her, was diagnosed with dementia late last year. With both her parents working full-time (dad works as a travel planner while mum works in jewellery sales) and her married older brother living elsewhere, Chia didn't want her grandmother to be left alone at home with just their new helper. 'It's been hard to see (my grandmother) gradually lose bits of herself, but even with the challenges of this illness, she still remembers me and my family,' Chia said poignantly. 'There are times when she seems distant, unsure of where she is or what's going on, but when I walk into the room, her face lights up in a way that reminds me of the grandmother I've always known.' Midway through her interview with we heard the front door shut, followed by the sound of the elevator doors opening. Chia and her helper rushed out to look for granny, who had wandered out of the flat. They found her on the ground floor, attempting to throw out the trash. They had grown accustomed to gran's sudden departures and are worried she wouldn't be able to find her way home. Since then, the family has resorted to putting an AirTag on grandma. Some of the drinks available at The Noob Coffee. (Photo: 8days/Dillon Tan) Chia chose to focus on serving coffee and matcha because they 'felt personal and doable'. At a time when home-based coffee and tea businesses are the rage with a low barrier to entry, Chia isn't too concerned about standing out in a crowded field. 'Anyone can get a drink elsewhere,' she opined. 'But I want people to feel like they're getting something intentional here, not just a quick fix. Even when it's just a short interaction, I want it to feel personal.' Chia calls her business, The Noob Coffee because: 'I didn't come from a cafe or barista background. I felt like a beginner all over again. So, I asked my barista friends to teach me how [to make pro coffee and tea], and just started experimenting from there.' TOP-NOTCH PALATE EQUALS MORE SOPHISTICATED DRINK COMBOS Chia is confident about her one secret weapon: Her palate. 'Years in the kitchen trained me to taste everything. I can tell when something's off – too sweet, not balanced, lacking texture,' she said. That same discipline that has been instilled in her bones now goes into her drinks. And it shows in their fab flavour profiles. But more on that later. The menu at The Noob Coffee. (Photo: 8days/Dillon Tan) Unlike most home-based cafes where you hover by the corridor or collect your drinks through a window with no dine-in, The Noob Coffee allows customers to step right into her flat, and even chill in the dining room. 'We can seat up to 10 people currently. I actually prefer having people over,' she confessed. Yep, it's like hanging out a pal's home. Part of the reason she allows people into the family's private space? She hopes the small interactions with customers might help her grandmother stay engaged. 'Maybe seeing people come and go could lift her spirits and keep her mentally active,' she said. Beyond that, her gran would sometimes help wash pandan leaves, help paste stickers and do minor cleaning up. WILL OFFER SOME BAKES SOON Why not sell food, something she has plenty of experience in? 'Cooking takes up a lot of space, time and equipment. It's not quite realistic for this home setup.' That said, she's not ruling out selling some snacks. Bakes are in the works, with a banana cake likely to roll out in about two weeks. We can't wait. Freshly made Iced Strawberry x Yogurt Matcha at The Noob Coffee. (Photo: 8days/Dillon Tan) Most of Noob's affordably-priced drinks are served chilled. Expect familiar cafe staples done with care, like Black Coffee (S$4), White (S$5), and a straight-up Espresso Shot (S$3). But it's the speciality drinks where things get more gourmet. There's an Iced Pandan Latte (S$6) and Iced Strawberry x Yogurt Matcha (S$6.50), basically a layered dessert in a cup. Other matcha options included the classic Iced Matcha Latte (S$5). For something a little extra, you can add on feathery homemade honey milk foam or a brûléed 'burntnana' for S$1. Iced pandan latte layered with homemade pandan syrup, milk and a shot of espresso. (Photo: 8days/Dillon Tan) Probably one of the prettiest caffe lattes we've clapped eyes on. Served in a clear cup, the drink shows off its layers: A soft green base of homemade pandan syrup, milk in the middle, and a shot of espresso that blooms into a rich golden-brown on top. Chia uses a Colombia-Brazil-Ethiopia blend of Arabica coffee beans from local roaster Asylum Coffeehouse, selected for its floral notes, citrusy brightness, and chocolatey body. It holds its own against the fragrant pandan, which can be overpowering in less skilled hands. She spent weeks fine-tuning the ratio of syrup to milk to coffee, and it shows. 'I've got insomnia from taste testing too much coffee!' she said. The result is aromatic, smooth, and just sweet enough, with a lemak pandan whiff. Not noob at all. We chose to top this with a cute caramelised banana (see below for details). The Iced matcha latte highlights the rich, umami flavour of high-grade Uji leaves balanced by creamy whole milk. (Photo: 8days/Dillon Tan) Clean, smooth, and free of the gritty texture that plagues far too many matcha lattes. The vegetal, umami-rich flavour comes through nicely, giving it that satisfying depth you want from 'high-grade' leaves from Uji in Kyoto. It's a tiny bit tannic, but whole milk tames it, adding a light creaminess. Iced Strawberry x Yogurt Matcha layered with housemade strawberry compote, tangy strawberry yogurt and Uji matcha. (Photo: 8days/Dillon Tan) Another eye candy of a drink, layered with housemade strawberry compote, tangy strawberry yogurt, and a pour of earthy Uji matcha. Chia had no clue what the hype on strawberry matcha was about initially, but after some nudging from friends, she gave it a go, albeit with her own chef-like twist. Fang prepares the strawberry compote herself using two types of fresh strawberries. (Photo: 8days/Dillon Tan) She told that she makes the compote herself using two types of fresh strawberries, though she remains tight-lipped about the exact varieties. Unlike the usual blended jammy base, her version starts with macerating the fruit (soaking it in syrup to absorb more flavour and juice) before simmering it in a low-reduction sugar syrup. The uneven chunks of berries give the drink a lovely bite. The yogurt adds a refreshing zing that cuts through the richness, and the matcha brings just enough bitterness to balance it all out. Stir it through and you get a creamy dessert-like drink that's playful and super tasty. Earl grey with matcha a unique combination found at The Noob Coffee. (Photo: 8days/Dillon Tan) An unexpectedly good combo. The Earl Grey tea is perfumey and bright, while the matcha adds just enough depth without overpowering everything. Yum. Optional topping of flame-torched banana available to upgrade your drink. (Photo: 8days/Dillon Tan) The bittersweetness of the flame-torched banana lend a cute, delish upgrade to your drink. It's made with lady finger bananas coated in white sugar and torched till perfectly caramelised. We recommend dipping this into the pandan latte for a snack. Totally worth the extra buck. Another topping available - Honey Cold Foam. (Photo: 8days/Dillon Tan) Chia's honey cold foam add-on topping is made fresh per order, using a 3:1 ratio of cream to milk, gently sweetened with maple honey. After being whipped with an electric whisk, you get a smooth, billowy froth with a subtle floral note and mellow sweetness. Delightful with the iced matcha latte. (Photo: 8days/Dillon Tan) There's nothing noob about The Noob Coffee. The drinks are creative and delicious with sophisticated flourishes; clearly the work of someone who knows her way around flavour. That this humble home-based biz is also Chia's drinkable love letter to her 85-year-old grandmother makes it sweeter. (Photo: 8days/Dillon Tan) The Noob Coffee is at #02-519, Blk 259 Boon Lay Dr, Singapore 640259. Open daily 11am to 6pm Mon - Fri; 10am to 6pm Sat-Sun. More info here. This story was originally published in 8Days. For more 8Days stories, visit food and beverage cafes
CNA
09-05-2025
- Politics
- CNA
GE2025: Play nice, focus on the east and 'keep quiet' elsewhere – inside the PAP's successful electoral strategy
The People's Action Party (PAP) may have had an uninterrupted streak of governing post-independence Singapore for almost 60 years, but this record did not stop some party activists and members from going into the recent General Election with a good amount of pessimism. They chalked this up to the growing desire among voters for greater political contestation and diversity in parliament, based on online chatter and 'coffee-shop talk' among friends. As they entered the campaign season proper, one PAP member who was involved in the hustings in an eastern constituency said the strong support for the Workers' Party (WP) was also unnerving. 'There was a long queue to enter the Workers' Party rally and it was really crowded, with the pitch almost full and the seated areas full,' the member said, declining to be named. 'In contrast, the PAP rally (in Tampines) was one-third full on the pitch and it did sound lacklustre. And there was quiet anxiety online and at the rally.' Mr Eric Chin, the treasurer for the party's branch in Boon Lay, said there was also 'some nervousness' given that it was the first election helmed by Prime Minister Lawrence Wong, who is also PAP's secretary-general. Historically, the elections immediately after a handover of leadership typically will see a dip in vote share for the ruling party. 'The stakes were high,' Mr Chin said. 'The messaging about a dangerous world wasn't just political rhetoric – we saw first-hand how global instability affects daily lives.' In short, while they were hopeful, activists and party members on the ground were bracing themselves for all eventualities. 'The party was prepared to lose seats,' another party member of more than 10 years said. He has been involved in two election campaigns and like some of the others who were interviewed by CNA TODAY, spoke on condition of anonymity. Despite the initial apprehension about the election outcome, the party insiders said that the support they received while campaigning on the ground was warm. Mr Chin said: 'We also sensed that residents were still open and willing to listen. Many just wanted to be heard.' Ultimately, on Polling Day, the seven party members interviewed by CNA TODAY said that there was a general sense of surprise. Not only was the party returned to power, but it had successfully improved its vote share and staved off any expansion by the opposition. PAP won 65.57 per cent of valid votes, up from 61.24 in 2020. As for WP, it managed to retain the three constituencies it won in the last election, but its vote share in the places it contested dipped slightly by 0.45 percentage point to 50.04 per cent. One unnamed PAP member helping with the campaigns in the east said: 'For some, like Ang Mo Kio GRC, the results were not surprising. For others, especially the ones reported to be hotly contested areas, we were surprised by the victories, even if they were small.' Ang Mo Kio Group Representation Constituency (GRC), helmed by Senior Minister Lee Hsien Loong, was handily won by PAP with healthy margins in several past elections. In the hours after all the results were announced last weekend, political pundits pointed to voter discernment and the party's successful messaging as key contributors to PAP's successful campaign. However, speaking to PAP activists who helped carry the party message to the masses on the ground, the picture is more nuanced. They highlighted three prominent strategies that they believe helped to deliver the strong mandate that the party ultimately garnered. These were: Focusing resources and attention on the hot spots in the eastern and north-eastern parts of Singapore Refraining from personal attacks to focus on big-picture issues Doubling down on incumbency advantage by highlighting municipal and constituency issues SAVING FIREPOWER FOR THE EASTERN FRONT With WP, the only opposition party with elected seats in the previous parliament, known to be focusing on eastern Singapore for its expansion plans, PAP leaders directed more attention and resources towards the east, party activists said. 'From the ground level, it did feel like resources and attention were being calibrated across constituencies. The East saw tighter contests so, naturally, more energy flowed there,' Mr Chin said. Mr Inderjit Singh, a former PAP MP, told CNA TODAY: 'I think the PAP was more worried about the WP winning another GRC and it focused all its firepower on the east side. It knows that once lost, it would be very difficult to win back a constituency.' On the ground, this focus on the east manifested in a few ways. One, the ruling party kept its cards closer to its chest when it came to the east – line-ups for most other GRCs were unveiled way ahead of those for eastern constituencies – and even then, some last-minute shuffles happened. For instance, Deputy Prime Minister Gan Kim Yong was shifted to Punggol GRC on the morning of Nomination Day itself, a move that Mr Wong explained was necessary due to the retirement of Senior Minister Teo Chee Hean in the east, but which was widely seen as an electoral manoeuvre to secure the hotspot for PAP. Ms Indranee Rajah, who previously served in Tanjong Pagar GRC, was moved to Pasir Ris-Changi GRC just two days before Nomination Day, while the retirement of some big guns such as then- Deputy Prime Minister Heng Swee Keat and Mr Teo were announced only on Nomination Day. These 'last-minute movements of chess pieces' were frustrating for the PAP activists because they had to work even harder in introducing the newly moved candidates to constituents in a short period of time, the party member of more than 10 years said, though he conceded that the strategy worked in the end. 'So long as in the grand scheme of things it supported the overall percentage the party scored, I don't really have any complaints,' he added. Another way in which the focus was put on the east was in terms of airtime. Although PAP held 20 rallies throughout the campaign period, not all constituency anchors took the stage. Mrs Josephine Teo, who anchored Jalan Besar GRC, and Dr Vivian Balakrishnan, who anchored Holland-Bukit Timah GRC, were among those who notably did not deliver any rally speeches. Their teams had each won with more than 65 per cent of votes in 2020 and they improved on that with more than 75 per cent of vote share this year. Teams fielded in the western and central regions were also generally either less willing or less proactive in engaging the media throughout the election campaign compared with the teams contesting in the eastern hot spots, CNA observed. The party member of more than 10 years said the general strategy was to 'keep quiet'. 'Tampines and Punggol GRCs – the high key ones – they have to talk, but the ones that are not relevant, and we think are in an 'okay' position, the stance was, 'Don't talk. You'll add fuel to the fire',' he added. This minimised the risk of candidates accidentally making comments to the media that may take away attention from the debates in the hot spots. In the last stretch of the campaigning period, Mr Lee and Mr Wong paid a visit to Tampines GRC to throw their weight behind the PAP team contesting there, helmed by Social and Family Development Minister Masagos Zulkifli. When asked about the thinking behind these visits, the activists said that it was to emphasise to the residents how the party took the campaigning at those constituencies seriously, adding that the party leaders went where they were ' most needed '. Notably, Mr Wong also gave his last two rally speeches this year in the hot spots of Punggol and Sengkang. TAKING THE HIGH ROAD Those who have had to vote in past elections would likely recall moments where the PAP launched aggressive attacks against opponents during campaign season, sometimes singling out particular individuals. Independent political observer Felix Tan recalled a letter written by the PAP's Tan Wu Meng in the party's online newsletter on Jun 19, 2020, taking aim at WP chief Pritam Singh for his support for vocal playwright Alfian Sa'at. Mr Pritam Singh said then that Dr Tan Wu Meng's letter, published mere days before the writ of election was issued that year on Jun 23, cast doubt on his and the WP's loyalties to the country and was 'politically motivated'. Dr Felix Tan also pointed to past elections where the PAP targeted Singapore Democratic Party (SDP) chief Chee Soon Juan for attacks. During GE2020, after a televised debate where Dr Chee had brought up the government's population policies and claimed that the incumbent party "toys with the idea of bringing our population to 10 million", the PAP swiftly issued a statement saying that this was a falsehood. The ruling party said the population issue, which formed the basis of SDP's campaign, "renders the campaign pointless, and calls into question the integrity of the whole party". It then went on to cite an incident in 1996, where Dr Chee had 'refused to apologise for his use of wrong data on healthcare subsidies at a Parliamentary Select Committee', before comparing him to a leopard that never changes its spots. During GE2015, political office holders in the PAP also resurfaced past incidents involving Dr Chee to publicly question his character. PAP members and activists who spoke to CNA TODAY largely agreed that the party moved away from such tactics in the GE2025. 'There was a more grounded tone, a bit more humility and a focus on listening. Internally, we were reminded constantly that we're here to serve, not just persuade,' said Mr Chin from the Boon Lay branch. Agreeing, Mr Inderjit Singh added: 'Compared to the past GEs, this time the PAP candidates did not directly attack any candidates but actually the social media of PAP supporters was actively pointing out flaws and doing personal attacks on many of the opposition candidates.' While the efforts seem to be coordinated, Mr Singh is unaware whether it is done on the direction of the party or just by enthusiastic supporters on their own. Party members and political observers attributed this strategy change to voters' growing desire to see a mature political discussion, and the party's new batch of leadership being willing to take a fresh approach. 'The 4G leaders, they know to move with the times, take a different approach,' said Mr Anil Kumar Vijai Narain, a party member who was involved in campaigning for the first time this year. 'No more banging table and all, that era is over.' One notable instance of this shift was how midway through the campaigning period, Mr Wong held a press conference in his capacity as prime minister, to caution against foreign interference, activists said. A Singaporean preacher based in Malaysia had also taken to Facebook during the election season to throw his support behind the WP while encouraging Singaporeans to vote along racial lines. Nonetheless, Mr Wong did not make any references to WP during his press conference. The long-time PAP member who has volunteered for two general election campaigns said that had Mr Wong held the press conference in capacity as PAP secretary-general or named WP outrightly, it may not have been taken well by voters. Various opposition parties, including the WP, responded the morning after the press conference by saying they were committed to protecting the integrity of Singapore's election process, rejecting foreign influence and keeping religion and politics separate. That same day, however, Mr Lee questioned the opposition for not acting swiftly with regard to the issue, saying they only spoke out after the ruling party had done so. 'You didn't notice, you didn't know or buat bodoh?' asked the senior minister, using the Malay term for deliberately feigning ignorance. Mr Zainal Sapari, a former PAP MP said: 'While the overall approach was to focus on constructive politics, there's also a role for calling things out when needed.' He said it is part of a wider effort to ensure voters 'get a full picture, even as the main thrust of the campaign stays positive.' Mr Inderjit Singh added: 'The retiring MPs had credibility and have developed goodwill with voters and their voices helped the new candidates get ground support.' More generally, Dr Felix Tan said that where any "targeting" happened this year, they mainly centred on the parties' electoral campaign moves involving certain candidates rather than taking issue with their character per se. He cited the examples of how PAP zeroed in on Dr Chee moving to Sembawang West SMC, and WP taking aim at Mr Gan's eleventh-hour deployment to Punggol GRC. That's not to say that allegations of dirty politics did not surface at all during GE2025. Shortly before the official campaigning season began, screenshots surfaced online purportedly showing PAP activists planning among themselves to disrupt walkabouts held by an opposition party. The party did not respond to CNA's queries about these screenshots when asked about them during the hustings. Members who spoke to CNA TODAY said they were not not aware of the alleged plan, but added that generally, the decision-making for ground campaigning activities are decentralised to the respective branches. They said that such alleged behaviours are not in line with the party's values, and if they were indeed true, may have come from some overzealous members. Separately, a snippet from the draft of a speech by the PAP's Edward Chia was circulated online, which included a line indicating that after Mr Chia had delivered a particular paragraph, a PAP supporter in the crowd would shout negative remarks about the SDP. This did not happen eventually – Mr Chia delivered his speech and that paragraph as prepared but there was no audible response from the crowd. Mr Chia, who contested Holland-Bukit Timah GRC, was speaking at the rally for Bukit Panjang SMC, which was being contested by SDP. Asked by alternative media site The Online Citizen about the draft, Mr Chia responded that he had overruled it as it was 'not my style'. MUNICIPAL MATTERS MATTER While issues such as the aborted Income-Allianz deal, last-minute candidate deployments and the GST hikes dominated debates in hotly contested areas, other constituencies doubled down on their track record on the ground. Ms June Lim, a PAP member involved in the campaigning at Pioneer SMC, described this as one of the factors that helped the party win with such decisive margins, as 'voters know what we are talking about and could see the outcomes for themselves'. 'Ultimately, they are more inclined to vote for a candidate that will take action to address their daily needs or take their feedback. It could be as simple as a traffic shortcut or a new covered linkway,' she said In Pioneer SMC, labour MP Patrick Tay was defending his seat against the Progress Singapore Party's Stephanie Tan, a candidate who gained prominence for representing the opposition party during Mediacorp's General Election round-table discussion. Mr Tay widened his winning margin this year to about 64.4 per cent of votes, up slightly from the 62 per cent he garnered against a PSP and an independent candidate in 2020. 'I had confidence that the national media and overall party campaign would cover the macro narrative. So by going hyperlocal, we could better speak about results and initiatives, which are tangible to the voters in Pioneer,' said Ms June Lin. Mr Anil, who had helped out with the campaign in Bishan-Toa Payoh GRC, said that based on his engagement efforts, ultimately what won the voters over was their familiarity with how the MPs had helped the estates over the last five years, and the tangible plans they have to offer in the next term. Mr Chee Hong Tat, anchor minister for the constituency, promised a new hawker centre and a slew of other rejuvenation plans for the mature estates in the constituency. The PAP won the GRC with 75.12 per cent of votes, up from 67.23 per cent in 2020. In Bukit Panjang SMC, which was touted as a close fight, the rematch between PAP's Liang Eng Hwa and SDP's Paul Tambyah saw Mr Liang make significant gains this year – from 53.73 in 2020 to 61.43 per cent. Here, Mr Liang had also doubled down on the role he played as an MP there and took effort in his rally to highlight examples of how he had lobbied for his residents' interests, as he countered Dr Tambyah's argument that all development projects can still carry on regardless of which party was in charge of the ward. RESPECTING VOTERS PAID 'HANDSOME DIVIDENDS' According to an online poll conducted by Blackbox Research, the PAP's overall advantage came from campaign discipline and long-term planning. The poll was conducted with 500 Singaporeans on Apr 29 and 30, at the tail end of the campaigning period. "Operationally, they outperformed the opposition on nearly every key campaign metric, particularly in local ground efforts and policy articulation," said the firm. For instance, on the performance metrics of "strength of their policies and ideas" as well as "local campaigning in your area", the ruling party led WP by 16 points, the survey found. Giving his overall assessment of the strategies deployed by the PAP this year, political analyst and associate professor of law Eugene Tan said that the party 'ran a disciplined campaign'. The PAP portrayed itself as the ruling party rather than a 'party under siege', even in the face of the opposition's collective attacks on issues such as the GST hikes, said the former Nominated Member of Parliament. 'By not being unduly defensive, the PAP was able to keep themselves and voters focused on the key issues of the day. This obviously worked to their advantage, as the PAP had long-standing performance legitimacy and street credibility,' said Assoc Prof Tan from the Singapore Management University. Asked about the possible risks of the strategies deployed, such as holding back their punches when dealing with the opposition, Dr Felix Tan said the choices made were ultimately 'for the better', and worked in the PAP's favour. 'Because going for the jugular, as you've seen in previous elections, didn't bode well for PAP at all,' he said. Both political experts also noted that the court trial against Mr Pritam Singh was not brought up in this campaign, which they felt was a deliberate choice on the part of the PAP. More broadly, any strategy would have its inherent risks and potential drawbacks, said Assoc Prof Eugene Tan. But taken together, the PAP's overall strategy was to make the call for stability, continuity and security, qualities that the PAP has a track record to show for, without having to 'pooh-pooh' on the message of having a more balanced political system advocated by the WP and opposition parties, he said. 'It is fundamentally about earnestly engaging and respecting the voter's autonomy to decide without being browbeaten by the dominant ruling party,' he continued. 'This healthy respect for the voter, seeking to connect with them at the level of both the intellect and affect paid handsome dividends.'
Yahoo
08-05-2025
- General
- Yahoo
We tried Singapore's best-rated Hakka lei cha
As someone whose comfort food growing up was Hakka leicha (thunder/ground tea rice), I was appalled to find that no one had covered it in the Singapore best-rated series yet. This time, we'll be trying Thunderbolt Tea by Boon Lay Traditional Hakka Lui Cha in Paya Lebar (4.6 stars, 213 Google reviews). It's a peaceful eatery located under an HDB block. Thunderbolt Tea - eatery The excuse I hear the most from people who hate leicha is that it's all vegetables, and hence not good. I beg to differ— this dish comes in variations with shrimp or ikan bilis, and most places also offer Hakka yong tau foo (meat-stuffed tofu) as a side dish. Regardless, it's insane how so many assume it's bland just because it's full of greens! Thunderbolt Tea - counter, vege Thunderbolt Tea claims it serves the best thunder tea rice in Singapore. The sign at its counter proudly states that it has a '2000-year-old culture, 100-year-old recipe, no MSG, high fibre, less salt', and 'less oil'. The vendor also informed me that the original stall, Boon Lay Traditional Hakka Lui Cha in Boon Lay Place, sells the same fare with the same recipe. What I tried at Thunderbolt Tea Now, it was time to find out if Thunderbolt Tea was worth travelling an hour to the East for. Thunderbolt Tea - White Rice Thunder Tea For S$4.50, the portion of the White Rice Thunder Tea was humongous. There's also a Brown Rice version of the dish for S$5 if you want a healthier option. One 'green flag' that I noticed was that my dish was, well, green and packed with so many vegetables that the rice wasn't visible. Thunderbolt Tea - vegetables Thunderbolt Tea claims its leicha provides beneficial vitamins and antioxidants with every bite. There was a decent ingredient variety consisting of white cabbage, long beans, firm tofu, leek, sayur manis (sweet leaf) and chye poh. You can help yourself to peanuts from the counter. Thunderbolt Tea - scoop When mixed, the vegetables created an addictive medley of textures and flavours. The softness of the tofu and dark green leaves, the sweet crunch of the peanuts and cabbage, the umami from the dried shrimp and the saltiness of the chye poh left me in awe. The beautifully steamed white rice was also fluffy and fragrant even on its own, though it tasted even better combined with the other ingredients. Thunderbolt Tea - chye poh Halfway through my munching, I realised I had mixed in and eaten the chye poh before I managed to take a photo of it. Sheepishly, I returned to Thunderbolt Tea's counter for a top-up (because why not?). Imagine my shock when the uncle wordlessly dumped a generous heap of preserved radish onto my remaining rice without charging me extra! It was pleasantly not too salty, with a slight sweetness and a light crunch. Eating this with the rice made it incredibly delectable, and I gobbled up the lot. Thunderbolt Tea - soup While mostly velvety smooth, there were rough bits of ground sesame seeds and peanuts in the vibrant green tea soup. On its own, the broth had a herbal flavour with hints of basil and coriander accompanying the nuttiness. It wasn't as gao as I would've liked, but it was overall a delicious soup, and I made a mental note to ask for less water for my tea paste if I ever were to drop by again. Thunderbolt Tea - spoon with soup The tea soup can be eaten in 2 ways: either on its own or poured straight into the rice. My favourite method is having it on the side, but also infusing every other bite with the broth for that perfect balance. This way, the rice remains nicely al dente without getting soggy from soaking up the liquid, yet carry the tea's aromatic flavour. Thunderbolt Tea - Yong Tau Foo, Crispy Pork I'd spotted the Hakka Crispy Pork (S$2) and Yong Tau Foo (S$1.50) on the ingredient trays and couldn't resist ordering some. Their golden-brown hues were irresistible, and they looked mouth-wateringly crispy. Thunderbolt Tea - Yong Tau Foo half, Fried Pork There's nothing like a good stuffed tofu to go with leicha. The savoury flavour of the juicy minced meat and tofu paired well with the refreshing and herbal dish. Meanwhile, the fried crispy pork was incredibly addictive despite being fatty and somewhat greasy; its rich, meaty flavour kept me hooked as I shovelled down one piece after another. Final Thoughts Thunderbolt Tea - overview Who said veggies can't be delicious? Thunderbolt Tea disproved the (already very untrue) claim with a high-quality dish and wonderful flavours. My only bone to pick? The soup, which was slightly too diluted for my liking. In hindsight, though, I could have avoided that by asking for less water with my paste. The S$4.50 dish was more than enough for a person and definitely worth its price. It also had a satisfactory ratio of vegetables to rice, even before I got the extra chye poh. While the fried pork may have been fatty, the sinfulness was balanced out by the fresh vegetables in the main dish and the herbal soup. Would I come back for this leicha despite the somewhat inconvenient location? For sure, but I'd give Boon Lay Traditional Hakka Lui Cha in the West a shot, too! Thunderbolt Tea has a delivery service available on its website to make fulfilling those cravings easier, though nothing beats having it served right at the stall. Expected Damage: S$4.50 – S$8 per pax The post We tried Singapore's best-rated Hakka lei cha appeared first on
