Should you work within the Tanjong Pagar or Chinatown space, then you definitely’ve undoubtedly seen Espresso Break’s distinctive black paper cups round. Espresso Break, a Nanyang espresso stall with two outpost in Amoy Avenue Meals Centre and Hong Lim Meals Centre, has been round for near a century. The stalls are operated by Anna, Faye and Jack Sai, a trio of third-generation sibling hawkers. Or hawkerpreneurs, as they wish to be referred to as.
When the Sais took over the stall from their dad, they had been decided to maintain the artwork of conventional sock-brewed espresso alive whereas modernising the enterprise on the identical time.
So, how did they pull this off? Taking inspiration from espresso-based drinks, which regularly included flavoured powders and syrups (caramel latte, anybody?), they did the identical with their Nanyang kopi and teh, giving rise to progressive drinks like butter pecan kopi and hazelnut teh. For the purists, they nonetheless pull basic kopi and teh, so there’s one thing for everybody.
The Sais did the identical with toast, switching out basic kaya for Nutella, black sesame, earl gray and extra, all generously slathered on toasted razor-thin slices of wholemeal bread. Oh, and don’t fear, the creamy chilly slice of butter is a mainstay in all their toasts, whether or not conventional or fashionable.
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Supply: Her World