{"id":75059,"date":"2026-08-09T04:35:51","date_gmt":"2026-08-08T20:35:51","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=75059"},"modified":"2026-08-09T04:35:51","modified_gmt":"2026-08-08T20:35:51","slug":"chin-mee-chin-opens-second-cafe-at-nex","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=75059","title":{"rendered":"Chin Mee Chin opens second cafe at Nex"},"content":{"rendered":"


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SINGAPORE \u2013 For the first time in its 101-year history, local institution Chin Mee Chin is expanding out of its Katong location.\u00a0<\/p>\n

On Aug 8, it opened a 26-seat cafe at Nex, offering its classic kaya toast sets ($6.50) with freshly toasted buns, soft-boiled eggs and a hot drink.\u00a0<\/p>\n

Expect familiar favourites like the Luncheon Meat Bun, Otah Bun and Hae Bee Hiam Bun ($2.80 each). New menu additions include the Curry Potato Pie ($3.80) and Grilled Kaffir Lime Chicken Sandwich ($8.80).<\/p>\n

The Nasi Lemak with Fried Chicken Cutlet ($10.80) is unlike the one at the Katong outlet in East Coast Road, which comes with a chicken wing.<\/p>\n

The bread used in the sandwiches is the same as that of the kaya toast.<\/p>\n

Its kaya cream puff has undergone a modern makeover.<\/p>\n

It is now sold as the Kaya Custard Choux au Craquelin, topped with a crisp craquelin shell and stuffed with house-made kaya custard. The other option is the Dark Chocolate Choux au Craquelin.\u00a0<\/p>\n

The puffs are priced at $3 each or $10 for a box of four.\u00a0<\/p>\n

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Try the choux puffs, Roselle Cucumber drink and Kaya Cloud Kopi.<\/p>\n

PHOTO: CHIN MEE CHIN<\/p>\n<\/figcaption><\/figure>\n

Pair the food with Chin Mee Chin\u2019s drinks, from $2.20 for hot kopi-o or teh-o.\u00a0<\/p>\n

There are new beverages as well, such as the Kaya Cloud Kopi ($5.50) and Salted Gula Melaka Cloud Kopi ($5.50) \u2013 both topped with a \u201ccloud\u201d of coconut cream flavoured with pandan tea. Other drinks include Calamansi Yakult ($4.50) and Roselle Cucumber ($4.50).<\/p>\n

But not everything has moved from Katong to Serangoon. You will have to go to the original outlet for cream horns, sugee cakes, chiffon cakes and cupcakes.\u00a0<\/p>\n

Established in 1925, Chin Mee Chin has evolved into an institution known for its kaya toast, coffee and fresh bakes.<\/p>\n

It shut in 2018, citing lack of succession and manpower issues.\u00a0<\/p>\n

It reopened in 2021<\/span><\/a> in partnership with the home-grown Ebb & Flow Group, which runs nine food and beverage concepts, including the one-Michelin-starred restaurant Willow, Italian restaurant chain Casa Vostra and Spanish tapas bar Carlitos.\u00a0<\/p>\n

The group\u2019s chief executive and co-founder Lim Kian Chun says that the family behind the brand has always hoped for it to grow beyond Katong.\u00a0<\/p>\n

Nex was a natural choice, he adds, calling it one of Singapore\u2019s busiest community hubs.<\/p>\n

There are also expansion plans for 2027.\u00a0<\/p>\n

He says: \u201cThis year, we finally felt that we had the right team, systems and operational foundation in place to take that first step.<\/p>\n

\u201cIt allows us to bring Chin Mee Chin to a wider audience, while proving that a heritage brand can grow thoughtfully without losing its identity. We want to ensure that the memories people make at Chin Mee Chin can continue to be made for another hundred years.\u201d<\/p>\n

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