Chin Mee Chin – Famous Old-School confectionery Is Making A Comeback Next Month

Chin Mee Chin

Chin Mee Chin—the famous old-school confectionery—is reopening by the end of next month at its original location at 204 East Coast Road.

Specialising in local kopi, traditional kaya toasts and soft boiled eggs, this is the ultimate go-to destination for an authentic retro Singapore experience. The legendary coffee shop is also known for its baked goods such as Swiss rolls, cream horns, luncheon meat buns and sugee cakes.

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9 Old-School Eateries & Stalls To Visit Before They Become History

Old School Eateries In Singapore

Before the trend of hipster and thematic eateries, there were the old-school ones, just simple family-run establishments that serve up good grub. These are the original spots where our parents and even grandparents used to eat at during their youth.

Sure, they may not dish out fancy culinary skills or possess any aesthetic qualities worthy of the ‘gram’, but what you can expect are honest food and a homely atmosphere. Here are 9 old-school eateries that you should visit before they officially become history.
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Heap Seng Leong – Old-School Coffeeshop With Kopi Gu You & Kaya Toast

Heap Seng Leong Coffee Shop

Although kopi gu you is a dying tradition, Heap Seng Leong is one of the surviving coffee shops in Singapore that still sells this old-school drink. Entering their humble space is often described as walking into a museum showcase of a 1950s kopitiam. We settled in to the throwback of a place for breakfast with kaya toast, eggs, and kopi gu you.

Heap Seng Leong Kaya Toast

Everyone knows the iconic Singaporean kaya toast breakfast but have you tried it with a cup of traditional kopi that is served with a stick of butter in it? That, or steaming tea with condensed milk and a slab of yellow butter.

Kopi served with butter in it is called kopi gu you and literally translates to “coffee butter” in the Hokkien dialect. It is said to have been first found in Hainanese coffee shops in Singapore back in the 1930s. Today, instead of adding butter to coffee, coffee beans are usually first roasted in butter or margarine to achieve the same effect.

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