While I wouldn’t go so far as to prance around as a self-proclaimed coffee guru, I did my due diligence by asking some of my colleagues about their favourite coffee drinks – doing my best, of course, not to judge their choices. 

Kenangan Coffee

Ash: I am not a coffee guy, but in my previous company, my friends would queue up for Kenangan Coffee as they really like it. I tried the Caramel Latte (S$4.90), but it wasn’t my cup of tea.

I enjoyed the caramel taste; however, I was confused because it also tasted bitter at the same time. Sometimes life is a bit bitter, and having a coffee might make it better, but not in my case.

Jae’s thoughts: Kenangan Coffee is my favourite chain that I used to frequent whenever I was in Jakarta, Indonesia. However, not liking coffee is a criminal offence, and using a Caramel Latte as the basis for your favourite coffee is not a valid stand. It’s all caramel and inadequate coffee. 

Jae’s Ratings: 3/10 

Starbucks Singapore

Jess: The coffee I enjoy the most is Starbucks’ Toffee Nut Latte. I’m not someone who usually likes drinks that are too sweet, but this one is something I’m addicted to.

It’s comforting, with a bittersweet balance, and the aroma is simply delicious. Just one sip instantly feels like Christmas — my favourite season — and because it’s only available during the holidays, it makes it all the more coveted.

Jae’s Thoughts: My personal preference for Starbucks is their signature macchiatos or just a regular latte espresso. But Jess’s choice — a seasonal drink that undeniably beats the Pumpkin Spice Latte — is a choice I fully support.

Jae’s Ratings: 7/10 

NTUC Fairprice

Yan: It’s not a coffee place, but this G7 3-in-1 Vietnamese Coffee is my favourite. I went on a volunteering trip in Vietnam when I was 15 and brought some home and got my dad hooked. He’s been drinking this ever since (Goodbye, Nescafé!). 

I also prefer my coffee sweet, so this is right up my alley, and Vietnamese coffee in general has this fragrant, nutty aroma, which I love. It’s so thick and milky. I usually make it with about 3 quarter of water so it stays thick.

Jae’s Thoughts: I grew up drinking packaged Nescafé, and personally, the only coffee I enjoy from my overseas trips is Coffee Tree Penang White Coffee – Coffee with Creamer (S$6.62). 

But if Yan’s father loves it, and I can’t physically argue with an uncle, then perhaps this might be an option I would give a try. 

Jae’s Ratings: 6/10, for the heartwarming story

Luckin Coffee 

Angelin: I don’t really drink coffee, and I can’t decide which drink to share, so I’ll share both of my favourite drinks from Luckin Coffee — Jasmine Cloud Latte (S$6.80) and Oat Milk Latte (S$4.50).  

I like the Jasmine Cloud Latte because of the fragrant Jasmine tea. Meanwhile, the Oat Milk Latte has a rich espresso paired with silky oat milk, giving a nutty aroma, light sweetness, and a smooth finish without the heaviness of dairy. Plus, both drinks are dairy-free as well. 

Jae’s Thoughts: I’m the opposite of Angelin; there’s already a clash of opinions here, especially when I dislike Jasmine tea.

However, I believe coffee should be all-inclusive, and it is difficult to find good coffee choices that are suitable for lactose-intolerant people. Plus, Luckin Coffee is more affordable than Starbucks and Kenangan Coffee.

Jae’s Ratings: 5/10 

Overall, the team has a good taste of coffee choices. Just typing this article itself makes me thirsty, and I’m lucky enough to have grabbed McDonald’s free coffee earlier.

For safety purposes, Confirm Good does not discriminate against our colleagues’ drink preferences.

For more lifestyle updates like this, subscribe to our Telegram channel at @confirmgood.

The post Happy International Coffee Day! I went around to find out my colleagues’ favourite coffee and secretly judged their choices appeared first on Confirm Good.

Whether we’re spending hours whipping up a meal or sharing our hidden gems with others (yes, Singapore is a diamond mine for culinary delights), food is at the heart of our society.

This time for #AskCG, we’re looking inwards to our unsung heroes, the hawkers who keep us well-fed and satisfied daily. 

From wanton mee to zi char and prata, we’re sharing our 10 favourite hawker stalls that never fail to hit the spot.

Sin Ho

Xuan: This is my parents’ stall, and to me, it’s the ultimate comfort food—it really takes home-cooked meals to the next level. Although the stall is relocated, I grew up with memories of my siblings and me helping out by clipping order chits. I think it’s pretty unique that we serve both fish soup during the day and zi char dishes at night, you don’t see that often.

CG Recommends: Prawn Paste Chicken

By day, Sin Ho serves up humble, heartwarming bowls of fish soup. The Batang Fish Soup (S$5/S$7/S$9) features a generous amount of fresh fish in a peppery broth.

But after 5pm, the stall also serves zi char dishes. Come evening, you’ll find the Prawn Paste Chicken (S$10/S$15/S$20) on almost every patron’s table due to its flavourful, crispy skin and tender, juicy meat. 

Block 216 Bedok North Street 1, #01-75, Singapore 460216
10.30am–2pm, 5pm–8.30pm (Wed to Sun), Closed (Mon to Tue)

Soon Heng Handmade Noodle

Jess: The wanton mee here is seriously so addictive that I come here almost every weekend! The noodles are super springy and not that oily, so I can easily devour two portions without getting sick of them. Even when I dabao (takeaway) and eat it three hours later, the noodles are still springy and not soggy at all.

CG Recommends: Wanton Mee

Nestled in Mayflower Market & Food Centre, Soon Heng Handmade Noodle keeps things classic with the humble Wanton Mee (S$4/S$4.50), complete with char siu and fried dumplings.

Looking for something different? Give the Chicken Feet Noodles (S$4.50) a shot. 

162 Ang Mo Kio Avenue 4, #01-37, Singapore 560162
5.30am–3.30pm (Daily)

Haji M. Abdul Rajak

Yan: The soup here just feels very homey—it’s light, flavourful, and the best part is that you get to choose your cut of mutton. I usually come with my family, and it’s also kinda cute how most of the regulars are older Chinese aunties and uncles.

CG Recommends: Sup Isi Meat Soup

Head over to Upper Boon Keng Market & Food Centre, where Haji M. Abdul Rajak has been serving their iconic soup kambing since 1955. 

Customise your bowl with cuts such as Mixed (S$12/S$14/S$16), Ribs (S$7/S$10/S$12), Tongue (S$7/S$10/S$12) and more. Each serving comes with bread, so sit down and enjoy a hearty old-school meal.

17 Upper Boon Keng Road, #01-03, Singapore 380017
11am–11.15pm (Wed to Mon), Closed (Tue)

The Neighbourwok

Angela: The noodles here are super QQ and the wok hey flavour is on point! I’ve brought a few friends here and they all loved it. I also love that they don’t skimp on the pork lard.

CG Recommends: Fried Hokkien Prawn Mee 

Born in 2020 during the pandemic, The Neighbourwork has quickly built a loyal wet Hokkien Mee fan base in Bukit Batok. They specialise in saucy Fried Hokkien Prawn Mee (S$5/S$6/S$8), which features a mix of yellow noodles and thick vermicelli, prawns, pork belly strips, and squid strips.

To complete your meal, try their Chicken Satay (S$0.80), Pork Satay (S$0.80), or Mutton Satay (S$0.90), as well as the Ketupat (S$1).

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177 Bukit Batok West Avenue 8, Get Together Coffeeshop, Singapore 650177
11am–2.30pm, 4pm–8.30pm (Daily)

Bedok Beef Kway Teow

Wing Xin: I might have an addiction to beef noodles… I try it in almost every Asian country I visit since it’s such a versatile dish, and I love seeing how different cultures put their own spin on it. But nothing beats this comfort dish I grew up eating—I’d sum up this dish as childhood nostalgia in a bowl.

CG Recommends: Braised Beef La Mian

Bedok Beef Kway Teow in Changi Village has truly stood the test of time, having been around for decades since the 90s (and for good reason). 

Their signature Beef Kway Teow (S$5/S$7) comes in two versions: Dry and soup. While the dry version features silky kway teow in a rich, dark gravy that’s just gooey enough, the soup version is deeply flavourful and aromatic. 

My personal pick, however, is the Braised Beef La Mian (S$5/S$7). With its thick, chewy noodles and aromatic soup, this dish feels just like a warm hug on rainy days.

2 Changi Village Road, #01-45, Singapore 500002
9.30am–9pm (Fri to Wed), Closed (Thu)

Toa Payoh Rojak

Rei: This rojak tastes exactly like the one from my childhood, it’s like the flavour never changed. Super old-school and authentic. I eat here all the time, and I can’t quite put my finger on it, but it just hits different compared to other rojak stalls.

CG Recommends: You Tiao and Green Apple (must soak in the sauce)

Old Airport Food Centre is a hotspot for good food, and Toa Payoh Rojak constantly draws long queues with its signature Rojak (S$3/S$4/S$5), boasting a thick, sweet, and tangy prawn paste sauce.

The classic mix of you tiao, fruits, and veggies is already good enough, but feel free to add on Cuttlefish (S$2), Century Egg (S$1), or even Extra Rojak Sauce (S$2.50).

51 Old Airport Road, #01-108 Food Centre, Singapore 390051
12pm–7pm (Mon to Sat), Closed (Sun)

Srisun Prata.Com

Kris: I love that this place is open 24/7! It’s my go-to place for everything, from dinners after work, spontaneous suppers with friends, to post-drinking munchies. And as a cheese lover, their cheese prata is next level. They’re so generous with the cheese, and the prata are huge, way bigger than average.

CG Recommends: Cheese Prata

Prata is a staple for supper, and Srisun Prata.Com nails late-night snacking with its crispy yet fluffy prata, served with curry that’s oh-so-satisfying. I’m never sick of plain prata, but if you want to switch things up, try the sweet Banana Prata (S$3.50) or savoury Chicken Hotdog Prata (S$4).

They also serve other dishes, including Puttu Mayan (S$2) and Nasi Briyani (S$7.50).

418 Yishun Avenue 11, Singapore 760418
24 Hours (Daily)

Xing Ji Rou Cuo Mian

Emily: Every time I eat here, it feels like home-cooked food. It’s affordable, and the soup really sets it apart from other bak chor mee stalls—it’s richer and more savoury. The long queue is also a good reflection of the food quality.

CG Recommends: Soup Bak Chor Mee (only item on the menu)

Having won Most Nominated Favourite Hawker in Singapore in 2022, as well as being on the Michelin Guide Singapore, Xing Ji stands the test of time.

Since 1968, this popular stall has made its home in what we affectionately know as “Block 85”. Xing Ji only sells soup-based Bak Chor Mee (S$4/S$5), with a focus on its QQ noodle texture and melt-in-your-mouth minced pork.

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85 Bedok North Road, #01-07, Singapore 460085
11.30am–11pm (Fri to Wed), Closed (Thu)

Yi Lu Fa Curry Fish Head & Steamboat

Glenda: This stall was actually a happy accident! My family stumbled upon this gem one late night at Old Airport Road after spotting an appetising spread on a stranger’s table. That was over ten years ago, and my family’s been coming back since. We always order the same six dishes, but honestly, you can’t go wrong with any dish here.

CG Recommends: Marmite Chicken and Salted Egg Chicken

Hidden at the far end of the Old Airport Road Food Centre, Yi Lu Fa is known for its Fish Head Curry. 

You have a choice between Red Snapper (S$20/S$25) and Angoli (S$24/S$28), both served in a thick broth that pairs perfectly with rice. You can also customise your pot with add-ons such as Vegetables (S$2), Beancurd Puffs (S$2), and Beancurd Sticks (S$3) to soak up that tasty goodness. 

For a fuller meal, order from their extensive menu, which includes Sambal Prawn (S$15/S$20), Pork Ribs King (S$9/S$12), or even Glenda’s favourite Marmite Chicken (S$9/S$13).

51 Old Airport Road, #01-168, Singapore 390051
1pm–10.30pm (Tue to Sun), Closed (Mon)

Old Amoy Chendol

Maeve: With Singapore’s climate, it’s always nice to get a sweet, icy treat. I’m always drawn to this spot whenever I eat at Chinatown Complex. It’s so fun to watch the staff shave the ice with that retro machine, and the gula melaka? It’s the star of the show with that perfect sweet-and-savoury balance. 

CG Recommends: Chendol (only item on the menu)

Tucked away in Chinatown Complex, Old Amoy Chendol has expanded into a multi-outlet hawker franchise since opening its first store in 2017. 

While they only offer one dessert, so much soul goes into their traditional Chendol (S$2.80). Everything is fully handmade in-house (yes, this includes the pandan jelly “worms”, gula melaka, and cold-pressed coconut milk).

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335 Smith Street, #02-008, Singapore 050335
10.30am–6pm (Daily)

The next time you’re craving a heartwarming meal, check out one of these 10 incredible hawker stalls for the perfect bite. And, use it as an opportunity to spend time with your loved ones—after all, good things must share.

For more lifestyle updates like this, subscribe to our Telegram channel at @confirmgood.

Photo by Tai Wing Xin.

The post We hand-picked 10 hawker stalls every foodie should know about, from soup bak chor mee to prata and more appeared first on Confirm Good.

The other day, I was vibing to our team’s Spotify jam and (I’d just queued “M2M” by CODY JON — a bop, by the way) and had a brilliant thought baby: Why not turn this into something more? 

Music is such a personal experience, yet simultaneously a universal tool of connection. So, I thought about tapping into that and asking the team for their favourite Southeast Asian music artists. 

Introducing #AskCG, your new go-to for personal and honest takes on everything from music to food, and all things lifestyle. We’re kicking things off with a simple question: Who is your favourite SEA music artist and why?

Layyi

Eunice: I love how intentional she is with her lyrics; it almost feels like I’m listening to pages straight from her journal. She also does cute TikTok content in which she sings to passersby with signboards captioned “sit here if you’re feeling blue”. It’s so wholesome and uplifting, and just such a cute little human thing to do.

Favourite Songs: control, i’ll be blue (she couldn’t choose just one)

Layyi lays her soul bare with her authentic lyrics based on life experiences, catchy melodies, and delicate vocal tones. As a pop/R&B singer-songwriter, her tone has been compared to Ariana Grande. 

If you enjoy music by H.E.R. and John Mayer, chances are, you’ll like her songs as well.

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Cup of Joe

Kris: Their songs make me feel like I’m the main character in my own movie. There’s a song for every mood, but unfortunately, the translated lyrics never quite capture the depth and emotion of the original (it truly does suck when things get lost in translation).

Favourite Song: Ikaw Pa Rin Ang Pipiliin Ko

Fans of acoustic pop, retro, and alternative pop ballads, give them a listen. Don’t let their youth fool you — this band is the first Filipino act to break into the Billboard Global 200. 

Cup of Joe is a young pop/alternative band featuring Gian Bernardino and Raphaell Ridao on vocals, Gabriel Fernandez on lead guitar, CJ Fernandez on rhythm guitar, and Xen Gareza on keys. 

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Sezairi

Wing Xin: I discovered Sezairi through “It’s You” during quarantine, and it was basically on repeat in my room for months. This song is my lover girl anthem, like seriously, when is it my turn?

Favourite Song: It’s You

Sezairi Sezali is a Singaporean musician and singer-songwriter who skyrocketed to fame after winning the third season of Singapore Idol in 2009. However, he’s anything but a one-hit wonder with his blend of chill R&B, soul, and pop.

Whether you’re in the mood for dancing in the kitchen as you cook or staring dramatically out the window during long bus rides, there’s certainly a track for you.

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NIKI

Glenda: NIKI is one of the first few Asian artists I fell in love with! She reminds me of Taylor Swift, and I especially enjoy her clever wordplay and honest, heartfelt lyrics. She may not be a powerhouse vocalist, but her vocal colour is so pretty and delicate and somehow manages to bend to whatever genre she chooses to explore.

Favourite Song: Plot Twist

Indonesian singer-songwriter Nicole Zefanya, known professionally as NIKI, stole the hearts of many when she opened for Taylor Swift at the age of 15. 

Since then, she’s created an introspective space, with lyrics reflecting on themes of heartbreak and loss. You’ve probably already heard her viral hit “Lowkey”, which has racked up over 37 million views on YouTube (and for good reason, it’s such a vibe for late-night pondering).

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Yung Raja

Ash: Honestly, the first thing that caught my eye about him was his fashion sense. I think what makes him stand out the most is how he uses Tamil in his rap, it feels very relatable and local. Oh, and not gonna lie, he’s handsome too.

Favourite Song: Mustafa

Known as Yung Raja, Rajid Ahamed Yousuf Arafat is a Singaporean-Tamil rapper and songwriter well-known for his use of Tanglish, a mix of English and Tamil. In an interview with Tatler Asia, Raja expressed his pride in being a part of Southeast Asia’s hip-hop movement.

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Cashew Chemists

Angela: I stumbled across their music in a random playlist and was so surprised to find out they’re Singaporean! Their vibe is super chill and great for a vibey night, I even heard their songs playing in One Holland Village the other day.

Favourite Song: Over You

Being heavily influenced by blues and pop-rock music of the 50s to the 70s, enjoy an enchanting listening experience with Cashew Chemists’ dreamy tunes and jazzy harmonies.

Sadly, they’re currently on hiatus.

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sunlotus

Maeve: I actually caught their set live and really enjoyed listening to their dreamy and comforting music — super calm energy, and they seemed chill in person as well. The sound really reverberates through the room, I love blasting it on my speakers at home.

Favourite Song: Garnet

Formed in 2018, sunlotus consists of Made Dharma as a guitarist and vocalist, Dzul Fawaid as a guitarist, and Bagus Putra Pratama as a drummer. 

This Indonesian band channels emotional anxiety into subconscious experiences. They experiment with alternative music termed “Heavy-Shoegaze” that fuses genres such as rock, grunge, drone, and ambient sounds. 

Imagine distorted guitar floating over dreamy melodies — perfect for a tranquil night out, or discovering the world of alt-rock/heavy shoegaze music.

Facebook | Instagram

So there you have it — 7 Southeast Asian music artists to jazz up your playlists, so you don’t keep listening to the same few singers. I know I’ll definitely be adding a few new songs to my playlist.

For more lifestyle updates like this, subscribe to our Telegram channel at @confirmgood.

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We’ve been here before — gotten hurled into unprecedented change, back into familiarity, and again to square one. We spoke to F&B owners Joni from Grids & Circles cafe, Chanel from Whisking Bakes, Kent from HUSK Nasi Lemak, and the co-owner of Toa Payoh Lorong 5 Bak Chor Mee to hear their struggles, takeaways, and what gives them hope even in a current reality that appears gloomy.

1. What was the biggest struggle you faced with these ever-changing restrictions?

“I think the reduction in footfall in town is probably the greatest challenge as that impacts revenue for the cafe directly. Singaporeans are largely compliant to the regulations, and whenever there’s a spike in cases, footfall does come down with or without new restrictions.” –Joni, Grids & Circles

“We’ve encountered a decrease in sales due to social distancing measures and work-from-home implementation. Customers tend to stay at home due to the increase in COVID-19 cases and this has severely impacted our sales. As of now, we are unable to meet the daily sales quota.” -Kent, HUSK Nasi Lemak

“People don’t want to check in, so they’ll stand outside our door and get us to pass them their order”

-Chanel, Whisking Bakes

“Worried over loss of income and customers” -Toa Payoh Lorong 5 Bak Chor Mee

“One of the struggles is getting people to cooperate with checking in and safe distancing. People would say that they don’t want to check in, so they’ll stand outside our door and get us to pass them their order. However, that defeats the purpose, because checking in helps us track who we come in contact with, not who stepped into our shop or not. The latest restrictions of only 2 pax, and the sudden increase in cases have also led to a steep decrease in our walk-in crowds, and that has led to us having excess bakes or wastage.” -Chanel, Whisking Bakes

2. How did you pivot/innovate to suit the unprecedented arrangements?

“We took up the delivery platform WHYQ, hoping to increase our sales” -Toa Payoh Lorong 5 Bak Chor Mee

“We’ve pivoted from focusing on radius-based customers to island-wide by increasing marketing awareness campaigns and by advertising take-aways on our website and on food delivery apps.” -Kent, HUSK Nasi Lemak

“We have been ramping up our online delivery offers and work@grids program. We’ve also used this period to revamp our menu to make improvements to our food and beverages offerings. Our Silky Matcha and Milky Hojicha were introduced during the first P2HA, and following the 2nd P2HA we introduced new sandos and omurice.” –Joni, Grids & Circles

“We wanted more people to be able to enjoy our bakes, so we came up with a bake box, where we had a bit of everything. That meant that even one person at home could finish our bakes, and we included free delivery for these bake boxes, making it more affordable for people to treat themselves or to send their friends/family some love.” –Chanel, Whisking Bakes

3. What’s your biggest takeaway during this process?

“The team at Grids has really been the highlight of this process. They have worked tirelessly on the product innovation and optimising our operational processes. And the willingness to go the extra mile knowing that the F&B scene is suffering and sticking together, thats valuable and priceless.” –Joni, Grids & Circles

“My biggest takeaway is to be adaptable. Even if one product does very well, we can never keep selling only that one product in the same old way. We had to think about people’s needs with the new regulations, and adjust our products to match them. Another really big takeaway for me personally, is to breathe and rest. I’m the kind of person that finds it hard to slow down, and I can get overly stressed out. Sometimes it’s best to rest and recharge.” –Chanel, Whisking Bakes

“We realised that we have to rely heavily on the support of friends, family members, and influencer posts.” -Kent, HUSK Nasi Lemak

4. Was there a blessing in disguise amongst the new changes, and if yes, what was it?

“Not really… Hahaha! I honestly wish there was something good I could share because I hate being a Debby Downer, but it has really been a very difficult and stressful time for us. I believe it’s the same for a lot of F&B owners too.” –Chanel, Whisking Bakes

“Working with the team and getting to know each of them better during this time, building our relationships, and improving our teamwork.” -Joni, Grids & Circles

“We are staying optimistic.”

-Kent, HUSK Nasi Lemak

“Every dark cloud has a silver lining, we’ve yet to find ours. However we are staying optimistic.” -Kent, HUSK Nasi Lemak

“If anything, the implementation of clearing one’s own trays has helped to keep the hawker centre cleaner.” –Toa Payoh Lorong 5 Bak Chor Mee

5. What’s something that gives you hope/keeps you going even amidst uncertainty in the F&B industry?

“Receiving good comments and good reviews, and when our customers finish their food up ’till the last grain of rice.” -Kent, HUSK Nasi Lemak

“As long as they support us, we will be here to bake for them.”

-Chanel, Whisking Bakes

“It’s our customers. When they tell us they enjoy our bakes or how happy their friends or family are to receive our bakes, it sends me up to the moon. I know that at the end of the day, there are still people who enjoy our bakes, and as long as they support us, we will be here to bake for them.” –Chanel, Whisking Bakes

“The continuous support of our long time regulars” –Toa Payoh Lorong 5 Bak Chor Mee

“Definitely the team keeps us going. Their dedication to the mission of providing top-notch food and service for every customer.” –Joni, Grids & Circles

6. What’s one thing you wish you could say to your patrons/potential patrons during this period?

“We definitely would like to thank many of them for their continuous support for Grids Coffee. Serving the neighbourhood of Chinatown has been a privilege and getting to know the residents who just pop over at anytime of the day for their coffee fix and brunch.” -Joni, Grids & Circles

“Serving the neighbourhood of Chinatown has been a privilege”

-Joni, Grids & Circles

“Thank you for giving us the opportunity to serve you with quality and wholesome nasi lemak.” -Kent, HUSK Nasi Lemak

“This question is a tough one…I’d like to say to please continue helping us by supporting us, letting us know when you enjoy our food, and by sharing about us with friends or family. Not just for us, but for all local small businesses – F&B or not. It helps to keep us going when we hear good things about our products, and it means so much to us when you share about us. Please be safe and responsible too. Lastly, just a big thank you to everyone who’s still here by our side supporting us and encouraging us.” –Chanel, Whisking Bakes

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All in hopes of introducing authentic Singaporean food to Japan, reconnecting with fellow Singaporeans, and at the crux of it, because they miss home.

Some of us millennials and Gen Z’s are known to lack national spirit, including myself, who paid no heed to the soaring red and white flags hung around every estate, who decided that gaming was distinctively more important than watching the National Day Parade.

But one night, as I sat on my bed and mindlessly scrolled through social media, I chanced upon a video by Akadot TV, which featured Mark Namiki (36) and Melissa Yap’s (37) story of Little Merlion cafe. 

Something struck a chord in me.

Little Merlion cafe in Tokyo, Japan

The video starts with a shot of Little Merlion’s unassuming cafe entrance and slowly reveals a homey and quaint interior, a design trait found in most Japanese cafes. But something is off — take a further look and you’ll see a portrait of Chai Tow Kuay with Japanese words and… is that fried ikan bilis and peanuts on the counter?

Three and a half years ago, Mark relocated to Japan for work. He was working in the hospitality industry until the pandemic hit in 2020. Unfortunately, this caused his employer to shut the business down, leaving Mark both jobless and helpless.

Mark, a Japanese/Malaysian, and his Singaporean wife, Melissa, then faced a dilemma of whether to head back to Singapore or remain in Japan. Most of us would have yearned for the comfort of home and packed our bags. But not this powerful duo.

Instead, they decided to recreate a mini Singapore in Tokyo, Japan, and build something entirely new. Ignited by a small flame of hope, they built a team and Little Merlion was born.

Their Little Merlion wasn’t just any themed cafe shtick. Word spread and the place attracted Singaporeans from all walks of life. Singaporeans travelling from Yokohama, Kawasaki and Tachikawa, Singaporeans pursuing their Masters in Japan, Singaporeans stationed to work there, and even Singaporean families that have migrated aboard. 

It’s beautiful to be able to reconnect with these fellow Singaporeans, but what filled their hearts was the taste of home.

In the video, Quek Qian Yi, a Singaporean patron of the cafe commented,

“I miss the taste of Singaporean food that you don’t quite find in Japanese food. The sweet, salty, and oily Singaporean goodness.” 

And that’s exactly what Little Merlion serves.

On its menu, you’d be able to find many Singaporean favourites such as Carrot Cake, Laksa, and even desserts such as Pisang Goreng with Ice Cream and Milo Dinosaur, all of them freshly made from scratch by their meticulous team. These recipes were passed down from Melissa’s family; pieces of paper with words that made Singaporeans far away from home, feel at home. 

While visiting Litte Merlion made the faraway Singaporeans feel at ease, that is not to say for Mark and Melissa, whose journey has not been smooth sailing.

COVID-19 hit the food and beverage industry hard and the couple faces the same problems as their friends back in Singapore. People are dining out less often and there’s a big drop in customers, but the thought of connecting and providing for fellow Singaporeans, especially those who are stuck in Japan, drives them on. 

It’s hard for the people living in Little Red Dot to say that we’re desperately craving a bowl of laksa now, but for those that have not been home for one to two years, I’d suppose that trying to replace coconut curry with Japanese curry would be a bleak attempt. 

Located north of the heart of Tokyo, Little Merlion remains unfounded by many. But with a big heart, Mark and Melissa plan to start a food truck downtown where Little Merlion will become more accessible to the travelling Singaporeans. 

The video ends with the beaming couple wishing,

“To all Singaporeans back home, in Japan, and all around the world, Happy National Day.”

And just for that moment, my heart brims with Singaporean pride. 

No matter if you’re stuck aboard, travelling from country to country, or simply pragmatic like me. In some way or another, you’ll always find your way back home.

Little Merlion
Website | Facebook | Instagram
???? 2 Chome-8-3 Nishiaraisakaecho, Adachi City, Tokyo 123-0843, Japan
????️ 11am–11pm (Thurs–Sun), Closed Mon–Wed

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I push open the meeting room’s door and was immediately greeted with a loud and chirpy “Hey!”

I wasn’t ready.

Besides the obvious reality that I’ve lost my time for composure, my head was lost in thoughts and I haven’t had the opportunity to scan the room to locate the voice source. And when I did locate the voice source, it was from a girl with rounded bangs, conspicuous jade-coloured pom pom earrings and a very, very petite frame. 

Rachel and I have never met before this interview, but we share a common working space in *SCAPE HubQuarters. Her office is situated just two doors down from mine, and I’ve often sneaked glances through the window as I passed by. She and her co-workers were often seen buried in work, faces scrunched up over their laptops, presumably focused on video editing.

Today, the Rachel I’m looking at seem to light up the room. Though I wasn’t prepared, her orotund voice quickly calmed me down and in minutes, we were cracking jokes. We soon warmed up to each other and in the course of this interview, Rachel shares with me the origin story of Butterworks and of how a little work can turn passion into a business.

What is the origin story of Butterworks?

We started as a production house where we did a lot of corporate videos and commercials and we only decided to dabble into YouTube after a couple of years in. Our initial name was Block n’ Roll Studios and that was nine years back. When we started ButterWorks, it was just because we wanted a space for creative output. A space where we could do what we like through short films and stories.

We joined a lot of film competitions as we wanted to have a platform to showcase our stories. At that point in time, YouTube was very niche and fresh. We decided to gather a bunch of good friends just to create short stories during our free time and honestly, we didn’t know where this would take us. Now, we’re a production house and also a content creator on YouTube. Most people know us from there and we get a lot of clients from our channel as well. That’s our bread and butter.

How would you describe your videos?

We want to do meaningful things. We’re living in a fast-paced society and we’re always very stressed out — all Singaporeans are. So when we produce stories, we just hope to enlighten and inspire people by talking about common things that they can relate to.

What has been the hardest thing about running Butterworks as a business?

I always tell people this, and I know that they can relate. It’s difficult to turn passion into a money-making business. When it comes to content creation, we create things that are not the easiest to produce. We create short stories and even mini-movies up to 60 minutes long. So imagine how much a production like that can actually cost, or how much time it actually needs. Even getting clients in is difficult. But we do it because of passion.

Plus, we always strive to let people have a message to take away at the end of our videos. It isn’t just about watching, laughing “hahaha” and bye-bye! We want people to take away something.

It’s always about striving to push our quality to another level. We started with DSLRs, but now we’re using cinema cameras. We’re constantly trying to increase our quality. And of course, we have to learn to be resourceful and keep to a certain budget.

I realised that in the early 2000s, other local channels started with listicle videos. They then evolved and are constantly moving with what fits the trend. But Butterworks has always kept true to the brand and stayed with heartwarming skits. Was there a point where you found it difficult to stay relevant in time?

We never really felt the pressure of following what other people were doing as there’s always going to be some form of saturation here and there. Yes, staying relevant isn’t easy. But we believe that short stories are always relevant to a certain extend.

Every day in our lives we’re talking about stories. Every day in your life it’s a story. The only problem is the amount of competition coming up, such as places with curated content or streaming platforms such as Netflix.

People are usually busy at work. So when they reach home, they want quality content to watch. That’s when they go onto Netflix or other platforms. That’s everyone’s struggle. So we do know that things are shifting and we’re constantly thinking — how do we keep their attention? Do we evolve? Do we move on to other channels and platforms? But the constant struggle is always a good problem.

Then how do you truly capture your audience?

It’s the way that you angle your title. For example, it’s like how reporters or journalists want to write their headlines. If you simply tweak your angle, sometimes your headline looks a little bit more interesting. Let’s say you want to talk about a guy being short. Would you write that this guy is not as tall, or would you say that this guy is short? There’s a difference. The one that says the guy is short captures your attention immediately, while the other one sounds more formal and polite.

I realised that Butterworks has also started a filming workshop. What’s the reason behind it?

We’re still in the middle of our first run and we had our first workshop, Video Production Kickstarter for Zero Experience People, last week. We started it because of COVID-19. All of us couldn’t work and production was at a standstill, so clients were held as well. Instead, My husband, Lun, and I got into adjunct lecturing.

Lun teaches cinematography, and the two of us are lecturing in another private school called Orita Sinclair School of Music and Design. Though the school focuses on music and design, we’re there to teach music videos. Because nowadays, the school recognizes that besides creating your music, you have to know how to market yourself, whether it’s via videos or other forms of media.

We also help to run workshops for Ngee Ann Polytechnic for their CET programmes. From there, we see the demand for videos as working adults that have been in the industry for a long time would need to do marketing. Some of them struggle as they’re older, so they come to understand how videos work and how they help you as a form of communication tool. We do enjoy teaching, that’s the reason why we decided to open the film academy and give back to society.

I used to be a film student and I find it so hard to put myself out there. So I can imagine what it’s like for an aspiring filmmaker who wants to put something on YouTube, but they’re afraid of judgement. What would be your words of encouragement for them?

I definitely agree that by putting yourself or your content out there, you’re being vulnerable. But to me, being vulnerable is a kind of courage and beauty, as long as you know how to take the comments in constructively. Don’t take it too hard on yourself. At the end of the day when you produce something, yes. You’re putting a piece of yourself inside. You can try your best in everything, but the only way to improve is to take in criticism and learn from it.

So for all the aspiring filmmakers out there, they need to have the courage to do so, take it as a challenge in their lives and climb a step further. Only from doing that, then can you really reach your goal.

At least you tried. And if you hit a wall, whether you bash through it or remain stuck, it doesn’t matter. Simply because you’ve tried and there are no regrets.

Takeaway from Butterworks

It’s easy for someone to pick up a DSLR and call themselves a director. But at the end of the day, it’s the grit and hard work that helps pave your way into making your passion a solid career. Though Rachel and her husband, Lun started with corporate and commercial videos, it’s their continuous love for filmmaking that created Butterworks, the alternative platform for their creative output.

It is the raw authenticity and heartwarming films that draw their clients in, and they’re a classic example of how passion can actually pay the bills.

Butterworks
Website | YouTube

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