Latest news with #TiongBahru
Yahoo
19-05-2025
- Business
- Yahoo
KKV Expands Southeast Asia Footprint with Singapore Debut Store, Sparking Local Shopper Frenzy
SINGAPORE, May 19, 2025--(BUSINESS WIRE)--On May 17, 2025, global fashion retail brand KKV debuted in Singapore's Tiong Bahru Plaza with its first store. Up to now, KKV has already established a strong presence in four Southeast Asian countries — Malaysia, Thailand, the Philippines, and Vietnam. KKV's debut store in Singapore not only expands regional footprint for its parent company KK Group, but also underscores the accelerated momentum of its "Southeast Asia Strategy." On the opening day, young shoppers formed long queues around KKV's iconic bright yellow container-style exterior to take check-in photos,igniting a social media frenzy among local young people. KK Group also owns The Colorist (beauty product concept store) and X11 (trendy toy concept store). Its vision "Live without Boundaries" drives a global presence spanning 1,000+ stores in six countries. As the core brand, KKV adopts the philosophy of "exploring 100 lifestyles," and offers over 20,000 SKUs across eight categories, including trendy toys, home goods, daily essentials, cosmetics, and more, while actively exploring additional product possibilities. Focusing on Gen Z: The Debut of KKV in Singapore Ignites a Consumption Frenzy The color-coded shelving for different product categories and the bright yellow container-style exterior are visually striking, which triggered a surge of KKV related UGC (user-generated content) and quickly made it a local hot topic on social media. KKV's diverse product portfolio perfectly meet the needs of Singaporean Gen Z. "I was just here to take pics with my friend, but I ended up grabbing a bunch of stuff," said Lim Jia Yi, pointing to her basket while in line at the checkout. "There's always something new and fun here, you know? Young folks would definitely love it." Sales data from the opening period showed that trendy toys, snacks, and household essentials were particularly popular among young Singaporean consumers. Continuing to deeply engage and lead the development of Singapore's trendy retail market KKV has full confidence in the Singapore market, which stems from the city-state's unique consumption potential and demographic advantages. Gen Z accounts for nearly 30% of the population in Singapore, with an annual per capita consumption expenditure exceeding SGD 30,000. This young demographic continues to drive rising demand for trendy products and experiential consumption, which aligns perfectly with KKV's brand positioning. As stated by Rojen Wu, Chief Operating Officer of KK Group international project, "As a globally leading trend retail brand, KKV respects every individual. We hope that in KKV, everyone can find products they love and express their lifestyle attitude." Based on this, KKV will continue to deepen its partnerships with local commercial giants like CapitaLand and Frasers Property, leveraging their customer traffic advantages to rapidly penetrate the Singapore market. KKV plans to open 10 stores in Singapore by 2025 to cover more core commercial districts and further strengthen its brand influence. Meanwhile, KKV will keep bringing in top-quality global products, refine its product assortment, and offer an upgraded shopping experience for Singaporean consumers — aiming to maintain its leadership in the trendy retail sector. View source version on Contacts Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Malay Mail
18-05-2025
- Politics
- Malay Mail
Too purple to please? Tiong Bahru's HDB repaint sparks rare resident vote
SINGAPORE, May 18 — A plan to repaint public housing flats in a heritage neighbourhood in Singapore has stirred rare public pushback, prompting authorities to let residents vote on the final colour scheme. In Malaysia, it's common for high-rise residents to be consulted or vote on building upgrades – but in Singapore, such decisions are usually left to town councils and grassroots leaders. Residents of 14 Housing and Development Board (HDB) blocks in Tiong Bahru were caught off guard when they saw their ageing off-white and orange buildings getting a dramatic purple makeover. One floor of Block 9A Boon Tiong Road was already painted in several shades of purple, including a dark plum that residents described as 'gaudy', The Straits Times reported today. Complaints quickly surfaced, with many upset that they were not consulted before such a bold choice was made. Singapore's newly elected MP for the area, Foo Cexiang, has now stepped in to calm tensions. He said he personally spoke to over 200 residents in recent days and confirmed that a vote will be held to decide the final colour scheme. 'It is also an opportunity to bring together residents and build a community,' he was quoted as saying. Foo explained that two options are confirmed: the original purple theme or the current off-white and orange colours with some tweaks. Other colour choices will also be included, but they have not been finalised. He said there is no date yet for the poll, which will be held outside two community centres on Boon Tiong Road. Foo also clarified that the dark plum shade seen on Block 9A was just a test and 'not the colour that the architect envisioned'. 'We will not have that level of darkness for the proposed purple scheme,' he assured. The purple idea came from discussions years ago between residents, architects, and then-MP Indranee Rajah. In 2015, purple-blooming bougainvilleas were planted along Boon Tiong Road as part of a community event. 'The idea was to have a colour scheme that reflects the purple bougainvillea,' Foo was quoted as saying. Indranee, who served as MP for the area from 2001 to 2025, now represents Pasir Ris-Changi GRC after winning in Singapore's last general election. So far, one block — 2A Boon Tiong Road — has already been painted in lilac tones,. The Straits Times reported. Repainting had been scheduled for another 11 blocks, with gondolas already set up and some purple paint applied. When asked why residents weren't consulted earlier, Foo said there is no fixed rule on how MPs or grassroots advisers should handle repainting works. He said he had spoken to Indranee, who encouraged him to work closely with both residents and architects to make necessary changes. Foo said he hopes to minimise delays, with repainting set to begin around three to four weeks after a final decision is made. In tightly managed Singapore, where community decisions are often top-down, the paint job row has sparked an unusual grassroots moment – and possibly a more colourful future for Tiong Bahru, depending on the vote.
Yahoo
10-05-2025
- Entertainment
- Yahoo
11 best eats in Tiong Bahru that raise the 'bahr-u'
Beyond being one of Singapore's most charming estates, Tiong Bahru is one of its most flavour-packed. From heritage hawker stalls to cosy cafes and crowd-favourite restaurants, this enclave dishes out a little of everything. Whether you're here for some good grub or a lazy afternoon bite, this guide rounds up the 11 best eats in Tiong Bahru that raise the 'bahr-u' (pun fully intended). Because in a neighbourhood where old meets new and every corner tempts your tastebuds, settling for just one spot would be a disservice. Loo's Hainanese Curry Rice is a Tiong Bahru mainstay, having served the neighbourhood since 1946. Located in Tiong Bahru Market, this beloved stall is one of Singapore's most trusty for gobsmacking Hainanese curry rice piled high with pork chop, braised cabbage and a golden sunny-side-up egg, wholly doused in luscious curry gravy. Start off with a plate of Rice (S$0.80) generously drizzled in curry, then go ham on the ingredients. Spoilt for choice? We recommend the Sambal Sotong (from S$2) and the ultra-flavoursome Meatball (from S$2). Of course, don't forget the usual suspects: the quintessential Pork Chop (from S$2), Braised Pork (from S$2) and Cabbage (from S$1.20). The curry is the real winner here — rich, addictive and laced with just enough spice and the fragrance of coconut milk. It's the kind of gravy that elevates everything on your plate. 30 Seng Poh Road, Tiong Bahru Market, #02-67/68, Singapore 168898 +65 9617 0052 Fri to Wed: 8.30am – 2.45pm Closed on Tue Few woes can't be solved with a good burger and Skirt & Dirt is just the spot for that. While hawker burger joints are aplenty, this one stands out for its signature twist. Touted as the 'Home of the Cheese Skirt Burger', this stall for hefty burgers sporting a flared, lacy 'skirt' of crisped cheddar cheese — alongside a variety of gourmet burgers made with quality ingredients. Head straight for their signature creation: the Cheese Skirt Burger (S$9.80 à la carte, S$11 with Fries) in all its golden glory. The cheese skirt tastes as good as it looks, imparting a savoury, smoky crisp to the juicy beef patty — which oozes with sweet hints of onion. The fries deserve a shout too. Lightly seasoned with Cajun spice, they're punchier than your standard side. You can also upgrade them to Cheese Fries or Dirt Fries (with nacho cheese, mayo, bacon bits, pickles and jalapeño peppers) for just S$1 or S$2 more, respectively. Don't miss out on the other burger and Western platter offerings, including the Big Bad Wolf Pork Burger (S$8.80/S$10), Crispy Chicken Crunch Burger (S$7.80/S$9), Fish & Chips (S$7.80) and Hamburg Steak & Sausage (S$10.80). P.S. Fret not if you see this spot marked as 'Temporarily Closed' — the Tiong Bahru Market is currently undergoing a 3-month renovation until 13 July 2025. Skirt & Dirt (along with its star-studded neighbours) will be back and serving soon after! 30 Seng Poh Road, Tiong Bahru Market, #02-66, Singapore 168898 +65 8434 0119 Tue to Sun: 11am – 8pm Closed on Mon Facebook | Instagram | Website With a colossal menu of nearly 150 dishes and a lively atmosphere, Por Kee Eating House 1996 is a hotspot for zi char feasts. Located in the heart of the neighbourhood along Seng Poh Lane, this stalwart has been serving up Cantonese-style zi char favourites such as cereal prawns, Champagne ribs and crowd-pleasing seafood dishes since — you guessed it — 1996. Keep an eye out for a fiery spectacle in the kitchen, too. The chefs here cook with such flair and fervour, you'll often catch bursts of flames leaping from their woks as they whip up those dishes. Eat the best of what Por Kee has to offer with the holy trinity of Crispy Roast Chicken (S$20 for Small, S$36 for Large), Champagne Short Ribs (S$26/S$39/S$52) and Crispy Butter Prawns (S$26/S$39/S$52). The Crispy Roast Chicken is exactly as promised — soft, flavourful meat cloaked in a golden-brown skin that's roasted to crispy perfection. It's served with 5-spice powder for a little extra oomph if needed and prawn crackers for some bonus crunch. It's hard to go wrong with the Crispy Butter Prawns either: succulent, fresh prawns coated in a generous shower of cereal, curry leaves and red chilli. Now, don't let the Champagne Short Ribs' boozy name fool you. These sticky, meaty ribs are caramelised in a sweet-savoury glaze that delivers on all the richness, none of the alcohol burn. 69 Seng Poh Lane, #01-02, Singapore 160069 +65 6221 0582 Daily: 11am – 2pm & 5pm – 10.45pm Website Is this really a Tiong Bahru food guide if we didn't include the iconic Tiong Bahru Bakery? While it's since become a household name with over 20 outlets across the island, this flagship at Eng Hoon Street is where it all began. Famed for its masterfully baked croissants, pastries and well-brewed coffees, it's the perfect pit stop — whether you're people-watching, taking a coffee break or settling in for a productive work-from-cafe session. Get yourself an oh-so-buttery Croissant (S$4.20) or a decadent Pain Au Chocolat (S$4.70) and you'll understand just how beautifully laminated a pastry can be. Alternatively, indulge in my personal favourite: the Kouign Amann (S$4.80) — a caramelised, disc-shaped delight that hits the sweet spot every time. Pair your viennoiseries with a cuppa from their beverage line-up, including the likes of Cappuccino (S$6/S$8 Hot, S$7 Iced), Piccolo Latte (S$5.50) and Earl Grey Lavender Tea (S$5.50 Hot, S$6.50 Iced). If you're after something a little heartier, Tiong Bahru Bakery also offers savoury options such as the Mortadella Truffle Sandwich (S$16), Roast Beef Croissant (S$12.60) and Salmon & Spinach Quiche (S$12.50). 56 Eng Hoon Street, Tiong Bahru Estate, #01-70, Singapore 160056 +65 6220 3430 Mon to Fri: 7.30am – 8pm Sat & Sun: 8am – 8pm Facebook | Instagram | Website Korean food fans, this one's for you. Hailing straight from the motherland, Kelim Dakdoritang is a well-known establishment with 6 decades of history and multiple outlets across the country. While it offers familiar favourites like bulgogi, army stew and Korean fried chicken, the brand spotlights lesser known — yet equally delicious — Korean classics. A must-try is the Dakdoritang (S$39.90/S$59.90/S$69.90), a spicy chicken stew featuring generous chunks of tender chicken, chewy tteokbokki and leek. Perfumed with a copious amount of garlic, it's savoury, comforting and far less fiery than it looks. You can also level up the dish with add-ons such as Kalguksu (S$4.90) or the Kelim Sari Combo (S$14.90), which consists of luncheon meat, ramyeon and enoki mushrooms. Other interesting finds on Kelim Dakdoritang's menu include Cheese Gyeranjim (steamed egg) (S$12.90), Chicken Gizzard (S$15.90), Kimari (Korean fried seaweed rolls) (S$10.90) and Haemul Pajeon (S$24.90) — a crisp pancake packed with seafood. 55 Tiong Bahru Road, #01-37, Singapore 160055 +65 6322 3433 Daily: 11.30am – 3pm & 5.30pm – 12am Facebook | Instagram | Website In a world of cafes and patisseries, traditional bakeries just hit different. If you're craving that whiff of nostalgia, head down to Happy Oven. Guided by its sweet, meaningful slogan — 'Modernising Tradition' — this lovely old-school bakery at Beo Crescent takes pride in an honest array of cakes and treats, all baked from scratch. Say goodbye to cake mixes and pre-made confections; hello, flour, butter and sugar. Beyond serving up fresh, healthy bakes, this family-run business also strives to keep its prices wallet-friendly. What's more, they're halal-certified! Fun fact: Happy Oven is the OG creator of the Ondeh Ondeh Cake. Priced at S$1.60 per slice, this nostalgic treat features gula melaka-laden coconut shavings and buttercream snuggled up in a moist pandan sponge that is topped with more desiccated coconut. I can totally imagine myself walloping 5 of these in one go! Another standout in the cake arena is the Sugar Roll (S$1.20 per slice), a delicate creation of light, fluffy sponge layered with milky buttercream filling, finished with a dusting of crunchy sugar crystals. Now, for the pastries. We adore the Apple Crumble King (S$1.60) — a fun-sized apple crumble tart with an impeccably crunchy crust and a not-too-sweet apple filling. The Chocolate Eclair (S$1.60) and Classic Cream Puff (S$1.60) are also solid picks, featuring crispy choux pastry filled with light house-made chocolate cream and silky custard respectively. 40 Beo Crescent, #01-08, Singapore 160040 Daily: 5am – 7pm Facebook | Instagram | Website Big Bakery: Over 40 affordable old-school bakes like handmade crumble pies, cakes & buns New Zai Xing Vegetarian is your answer to a hearty, nostalgic breakfast. This crowd-favourite vegetarian bee hoon stall has been run by a dynamic mother-son duo for nearly 3 decades, and now operates from the ever-popular Tiong Bahru Market, following its relocation from their original Seng Poh Road shophouse. New Zai Xing's menu is a straightforward, with Bee Hoon (S$4/S$5), Mee (S$4/S$5) and — get this — Chicken Rice (S$5). Each standard set of Bee Hoon and Mee includes a generous medley of cabbage, tau kee, fungus, mock char siew and mock goose. The noodles are light and fluffy, pairing well with the flaky tau kee and mock meats that taste surprisingly close to the real deal. You can also zhng up your meal with sides like Popiah (S$1), Ngoh Hiang (S$3), Curry Vegetables (S$3). But we implore you to try their renowned Mushroom Roll (S$3), featuring moist braised mushrooms encased in crispy popiah skin and deep-fried to a perfect char. 30 Seng Poh Road, Tiong Bahru Market, #02-36, Singapore 168898 +65 6781 1820 Fri to Wed: 7am – 1pm Closed on Thu Facebook Woah, Tiong Bahru seems to be home to many flagships; Merci Marcel being another illustrious establishment with its first outlet along Eng Hoon Street, right near Tiong Bahru Bakery. With tipples, shared plates and a sun-dappled dining space, this snazzy French cafe buzzes with both French expats and locals looking for a taste of Paris. You'll spot the Ravioles de Royans (S$21/S$35) on just about every table. This delectable dish features spinach ravioli filled with Tête de Moine cheese, topped with 3 intricately folded rosettes of the same. The pasta is cooked to a perfect al dente, and is rich yet not jelak in the least. Always wanted to try ratatouille? Here's your chance. Merci Marcel's French Ratatouille (S$24) is a rustic, comforting dish of slow-cooked bell peppers and onions, seasoned with cumin, topped with coriander, and served with soft-boiled eggs and house-made flatbread. Other highlights include the Seabass Ceviche (S$27) and Tarte Flambée #2 (S$28), a thin-crust pizza layered with Bleu cheese, pear, walnuts and baby spinach. 56 Eng Hoon Street, Tiong Bahru Community Centre, #01-68, Singapore 160056 +65 6224 0113 Sun to Wed: 8am – 11pm Thu to Sat: 8am – 12am Facebook | Instagram | Website Unless you've been living under a rock, chances are you've heard of Pralet. This cosy bakery cafe at Eng Hoon Mansions went viral for its pillowy donuts, sourdough sandwiches — all served up with an unpretentious charm that's made it a neighbourhood favourite since 2006. Lo and behold, the glorious Burnt Butter Honey Glaze Donut (S$3.60). This highly-raved treat is coated in an ultra-indulgent glaze of honey, masterfully balanced with sea salt flakes and the smoky richness of burnt butter. One bite, and you'll be eyeing the Demi Dozen (S$20, 6 donuts). Mix it up with other flavours too — like the decadent Triple Chocolate Fudge (S$4) and savoury, chicken floss-coated Fairy Dust (S$4). Sink your teeth into one of their Sourdough Sandwiches. Options include the Cheeky Avocado (S$13), which layers grilled chicken breast, cashew chipotle pesto and fresh veggies in garlic chye poh sourdough; or the Beef'in Cheese'in (S$14), packed with tender beef chuck, cheese, caramelised onions, gherkins and baby spinach on multigrain sourdough. 17 Eng Hoon Street, Eng Hoon Mansions, #01-04, Singapore 169767 +65 8318 0698 Tue to Sun: 9am – 6pm Closed on Mon Facebook | Instagram | Website Ever had… shark nuggets? Lor Mee 178 is a renowned stall in Tiong Bahru Market that serves exactly that — along with its signature bowl of rich, slurp-worthy lor mee. Call it a one-dish wonder if you like; this humble stall has earned multiple media features and accolades, including a coveted Michelin Plate for several consecutive years. A standard bowl of Lor Mee is priced at S$4.50, with an add-on of Deep-fried Shark Nuggets at just S$1, bringing it to S$5.50 for a seriously satisfying fix. One of the dish's biggest draws is the gravy, which is not as starchy or cloying as you'll find at many other lor mee spots. It has a robust sweet-savoury flavour profile with light herbal notes, enriched by minced garlic, chilli and vinegar. Most importantly, it clings beautifully to the chewy yellow noodles all the way to the last bite. Now, about those shark nuggets. Lor Mee 178 is incredibly generous with them, doling out 4 hefty chunks with every add-on. They resemble the fried fish you'd get in a bowl of fish soup, but with a firmer bite. Even better, the batter stays crisp despite soaking in the gravy. The stall even throws in extra scraps of that crispy goodness for a pleasant textural contrast. 30 Seng Poh Road, Tiong Bahru Market, #02-23, Singapore 168898 Thu to Tue: 7am – 1.45pm Closed on Mon Ah Chiang's Porridge could very well be your new best friend. Rain or shine, day or night, this 5-decade-old stall serves up belly-warming bowls of Cantonese-style porridge that just hit the spot. Open daily from 6.15am to 10.30pm, it's perfect for both breakfast and supper — and a long-time favourite among older folks. Ah Chiang's best-seller is the Pork Porridge (S$4.50), a velvety-smooth jook packed with succulent minced pork balls and tender slices of lean meat. If you're a fan of offals, go for the Mixed Pork Porridge (S$5), which comes with pork liver and chewy intestines. Other options include Fish Head Porridge (S$6.50), Century Egg (S$4.50) and even Salmon Porridge (S$4) among a plethora of many — proof that there's something for everyone. 65 Tiong Poh Road, Singapore 160065 +65 6557 0084 Daily: 6.15am – 10.30pm Facebook | Instagram 11 must-try spots in Redhill to feast on the heartland's best eats The post 11 best eats in Tiong Bahru that raise the 'bahr-u' appeared first on
CNA
09-05-2025
- Entertainment
- CNA
The ex-JC teacher who started a Tiong Bahru cafe with viral doughnuts and baked a Crazy Rich Asians wedding cake
In a quiet corner of Tiong Bahru, Caffe Pralet began when a junior college teacher followed her heart into the kitchen. Founded in 2006 by Judy Koh, 62, the cafe represents a remarkable second act for someone who spent her early career teaching literature and General Paper at Catholic Junior College. The cafe went viral recently for its square sourdough doughnuts and sandwiches. The articulate Koh – who still very much has the air of a literature teacher – already had a baking school next door called Creative Culinaire, which opened in 2000. STELLAR STUDENT FROM A HUMBLE BACKGROUND "I'm from the generation where unless you could not study, then you become a cook or baker," Koh told in crisp English. The oldest among three siblings, she grew up in a 'one room, one hall' HDB flat in Circuit Road. 'My siblings and I slept in the hall,' she recalled. Her father was a clerk at the post office and her mother, a housewife. 'When our neighbour got a TV, my siblings and I would fight to watch the TV through the window,' she said. STARTED BAKING AGED SEVEN Koh began learning the ropes of baking at the age of seven. Her grandmother used to whip up local treats like kueh bahulu and pineapple tarts for the family. As the oldest grandkid, Koh would often lend a hand by whisking eggs or meticulously rolling out pineapple balls. That was where her love for baking began. Although she did not grow up with much and often had to stay behind in primary school to study in the classroom as her cramped home wasn't conducive, Koh was a brilliant student. She consistently placed top three in class throughout primary school and did well in Nanyang JC, where she was awarded the prestigious Public Service Commission (PSC) scholarship to study at the National University of Singapore. 'Growing up, I was told I had to find my own way to fund my education'. So she gave tuition to earn extra cash. She graduated with a degree in literature and linguistics and had a five-year teaching bond as a JC teacher. 'I genuinely loved studying. Literature and linguistics were my favourite subjects,' Koh said. 'I absolutely loved teaching and listening to my students' views,' she exclaimed, reminiscing about her early twenties. 'I was a young teacher, and my students were around 17, so we weren't that far apart in age.' She described her teaching years as 'invigorating'. However, she chose to leave teaching in JC after experiencing burnout. One memory that lingered was of a hardworking student she helped with extra tuition – the student eventually passed, but their results weren't good enough to enter university. 'I felt very responsible for my student's future and had to take a break from teaching.' THE PIVOT TO BAKING AS A CAREER Koh went on to pursue her lifelong dream of baking, despite the career change being a difficult choice initially. While her mother didn't comment on her decision, Koh recalled her father showing signs of disappointment, often telling others, 'Judy runs a baking school now, but she used to teach literature'. Koh, who got married aged 24, added she was 'too headstrong' to let anything stop her from following her dreams. Thereafter, Koh funded her own culinary education overseas and embarked on a journey to master her craft. 'I don't miss teaching [in JC] as I still teach the art, science and mathematics of baking. I'm still a teacher to my students,' she said, on her career change. Koh trained at cooking institutions like the Culinary Institute of America in New York and Le Notre in Paris. Her turning point came as an apprentice at US Wheat Associates, an export market development organisation for the American wheat industry, where she attended a six-week course studying the science and mathematics of baking. She recalled her mentor telling her: "You're intelligent, but if only you had confidence'. It was a line she holds dear to this day as an introvert by nature. "That was when I realised: You can't be confident without knowledge," she said. After years of travelling back and forth to raise her two children in Singapore (her husband is an engineer) and attend courses overseas, on top of working part-time giving baking lessons, Koh opened her baking school, Creative Culinaire, in 2000, and later, in 2006, opened Caffe Pralet. ONCE HAD ONLY S$50 LEFT IN POCKET Her school has six-full time and part-time teachers. Each class holds up to 16 students at a time. Running the business over the years hasn't been without its challenges. "I even went through a period when I only had S$50 left in my pocket," Koh revealed. As a former literature teacher, numbers weren't her strong suit. "When you run a business, you cannot just run it by heart. When you are running a proper business with rental and staff salaries, you really need to know a little bit about numbers." When asked if this was what she had envisioned growing up, she laughed and said: "No. I wanted to get married, have children and be a housewife." 'But life is too short to ignore my dreams,' she said earnestly. "The greatest joy of teaching is seeing my students transform what they've learned into bakery businesses that create job opportunities for others." A "SECRET" HOLLYWOOD PROJECT Before the pandemic, Caffe Pralet focused on wedding and corporate cakes, before shifting to sourdough sandwiches and sourdough doughnuts. Back then, they received an intriguing project proposal through a friend in the film industry. "Initially, we didn't know until we signed the NDA form," recalled Koh's son, Timothy Chia, 32, who joined the family business as a baker and operations manager when he was 22. The secret was soon revealed – they would be creating the wedding cake for the 2018 hit movie Crazy Rich Asians. The brief was specific and demanding. "There were pretty strict rules in terms of minimum height and width," Chia shared. "They wanted it to look very oriental, to suit the film." The final creation stood at 1.5m in both height and width. The seven-tiered showpiece was primarily a prop cake, but with a twist: "The back of the cake had a cutout, and then we had to put a real cake inside," Chia revealed. This real portion was a simple vanilla buttercream cake, designed specifically for the cake-cutting scene at characters' Araminta and Colin Khoo's wedding. The project required an estimated 20kg of sugar for the fondant alone, highlighting the massive scale of the undertaking. Koh and Chia declined to reveal the fee they were paid for the project. CRAZY RICH ASIANS CAKE PREPPED OVER FOUR DAYS While preparations took a total of two weeks, the cake itself was constructed over four days, which includes making the fondant, covering the cake with it and waiting for it to dry before topping it off with icing and decorations. A cake like that would easily cost about S$3,000 to S$4,000, Koh said. The assembly at the filming location in Gardens by the Bay took two and a half hours, with Koh, Chia, and two bakers working meticulously to ensure everything was perfect. "The film set was big and impressive," they said. "But we didn't get to stay and meet any of the stars. We had to arrive five hours before the actual filming started, so we had quite a lot of time to make it look pretty,' said Chia. Chia says the cake was featured for only about three or four seconds in the movie. 'At least I can say that I've made a cake for a worldwide movie set,' he quipped. For Koh, the project transcended mere business. "It wasn't stressful because I was working with my son," she said. "These are moments where one day when I'm gone, my son would have these memories from us working together." The cake's success in the film helped boost their baking business, marking a sweet chapter in their culinary journey. A NEW CHAPTER WITH MOTHER AND SON The brand received fresh momentum when Koh's son, Chia, took the helm two years ago. Chia's passion for baking was evident from a very young age. He once entered a cake decorating competition at around 11 years old. "We got the timing wrong and went to church in the morning instead," Koh recalled. "At 9am, we received a call and rushed to the competition in 20 minutes. The buttercream was still cold, but Timothy carried on and ended up placing in the top three." Since then, Chia has dedicated himself to his baking pursuits, graduating with a diploma in baking and culinary science at Temasek Polytechnic. Chia admitted joining the family business was never really part of his plan, 'Family businesses are never easy but there's a reason why I am in it today.' "My mother has spent so many years building this business. There's so much legacy here – why don't I take over and build it into something even bigger?" Chia reflected. The transition wasn't easy. Koh admitted feeling "a bit pained" when certain cafe menu items, like the ayam berempah, were removed during Chia's menu revamp. The cafe previously sold an Asian-Western cuisine, with dishes like curry chicken and baked goods. "It took me about a year; it was a process," she shared. The cafe underwent renovations for a hipper, fresher look when Chia joined the business. But she's proud of the results. "Thank god my son has become a better baker and businessman because you need to combine these two to be able to succeed. I was more of a [baking] teacher than a businesswoman." Chia is in charge of the cafe, while Koh handles the baking school. Both Koh and Chia share similar traits – they are deeply passionate and naturally stubborn, which has led to many squabbles over the years. "We handle disagreements much better now; we're a lot calmer," Koh said. "At the end of the day, we always remind ourselves that we share the same goals and love for each other." VIRAL SUCCESS AND EXPANSION Last year, their square sourdough doughnuts went viral on TikTok, leading to two-day waiting times and queues outside the cafe. Their most popular creation, the Brown Butter Honey Glaze doughnut, is loved for its condensed milk-like glaze and mochi-like texture. They've also introduced innovative flavours like Fairy Floss, featuring chicken floss mixed with Japanese furikake and kombu aioli spread. The cafe also serves sourdough sandwiches that come in six flavours, including the Mojo Cerdo with roasted pork collar, balsamic glazed peppers and avocado, and Cheeky Avocado with grilled chicken breast, chipotle red pesto, and creamy avocado. While Koh now focuses primarily on running her culinary school, Creative Culinaire Academy, she finds joy in seeing both her students and her son succeed. "I have no regrets," she said, "because I love what I'm doing." For Chia, the future of Caffe Pralet lies in becoming a quick-service restaurant brand "the likes of Guzman's and Shake Shack – brands that are much more fast-paced". This May, they're opening a sourdough doughnut shop at Ekkamai Corner in Bangkok under their brand. They plan to eventually expand it into a full-fledged quick-service restaurant. Caffe Pralet is currently in the midst of rebranding to Pralet. 'There's a high possibility we'll open a second outlet in Singapore towards the end of this year,' shared Chia.
