Jacob Tan, 36
On the ground floor of a set of HDB flats on Stirling Road lies Tiong Hoe Specialty Coffee. Its nondescript exterior hides something truly exceptional – the pioneer of Singapore’s coffee heritage.
It was started by Tan Tiong Hoe back in the 1960s but the 76-year-old gourmet coffee roaster was way ahead of his time. Often regarded as the “Yoda” of Singapore’s coffee scene, his insistence on roasting 100 per cent pure coffee (versus the more common practice then of roasting with maize, margarine and sugar) meant that he carved a niche for himself, and with it, a business that continues under his son, Jacob.
The third-wave coffee space decorated with used burlap sacks and assorted coffee-related paraphernalia is a breath of authenticity. With no Instagrammable wall murals or brunch menus, the place attracts patrons who come simply to drink a smooth, perfectly pulled cup of espresso.
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