Chin Mee Chin Confectionery @ East Coast Road - Iconic Katong Coffee Shop Celebrates 100th Anniversary

Since 1925, Chin Mee Chin Confectionery has stood proudly at its original location, charming generations with its iconic kaya toast, homemade kaya spread, classic kopi and teh, and soft-boiled eggs.

Fast forward to 2025, the heritage cafe is now celebrating an incredible 100 years with a time-limited expanded menu designed to appeal to both long-time regulars and curious tourists.

Kaya Toast Set with Milo Dinosaur 4/5

No trip to Chin Mee Chin is complete without their signature kaya toast. We opted for the Kaya Toast Set with Milo Dinosaur ($7.30), which featured large, fresh, soft-boiled eggs and soft buns with a generous slab of cold butter and house-made kaya. We enjoyed how the kaya leaned less sweet, balancing the richness of the butter.

Curry Pork Chop 3.8/5

From the anniversary menu came the Curry Pork Chop ($8.80). The curry sauce was fragrant and rich, but it was a pity that the pork slices were slightly on the dry side. Still, it was a pretty hearty plate.

Braised Pork Belly with Preserved Mustard Greens 4/5

This Braised Pork Belly with Preserved Mustard Greens ($10.80) was a pleasant surprise. The pork belly was melt-in-the-mouth tender, and the preserved mustard greens were well-seasoned without overpowering the dish. Great for sharing, though a full portion could get a bit heavy if dining solo.

Peanut Butter French Toast 3.8/5

We rounded off with the Peanut Butter French Toast ($7), made from soft shokupan dipped in egg batter. While the toast was lightly crispy with a lovely eggy aroma, we wished for more peanut butter filling and a touch more honey drizzle to balance the richness. Other flavours, such as Kaya and Nutella, are also available for $6.

To mark this milestone, Chin Mee Chin is also releasing limited-edition ‘Chin Mee Chin 100’ t-shirts in black, white, beige, and dark green starting 1 July, while stocks last. From 1 to 15 August, spend $25 or more to receive a blind bag keychain featuring miniature icons from the brand, and stand a chance to win the grand prize: a 2D1N stay at Artyzen Singapore.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Chin Mee Chin Confectionery
204 East Coast Road
Singapore 428903
Tel: +65 6904 9688
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Nearest MRT: Dakota (CC Line), Marine Parade (TE Line)

Opening Hours:
Daily: 8am - 4pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 7 stops later opposite Holy Family Church. Cross the traffic light at traffic juntion and walk to destination. Journey time about 15 minutes.[Map]

2) Alight at Marine Parade MRT station. Take Exit 4. Walk to Chapel Road. Turn left onto Chapel Road. Walk down Chapel Road to East Coast Road. Cross the road at East Coast Road. Turn right and walk to destination. Journey time about 6 minutes. [Map]

Fi Woodfire Thai @ Shaw Centre - Modern Thai Restaurant Focusing On Woodfire-driven Dishes

Fi Woodfire Thai (ไฟ) is a modern Thai restaurant that focuses on using woodfire oven to create dishes that bring both familiarity and excitement. Newly relocated to the Shaw Centre earlier this month, Fi continues its signature woodfire cooking with an expanded menu.

Son-in-Law Eggs 4.5/5

We began our meal with a few new appetisers. A standout appetiser was the Son-in-Law Eggs ($10 for 3). Perfectly executed with crispy edges and oozy, lava-like yolks. The eggs were drizzled with a housemade strawberry tamarind glaze. I would have loved a bit more of that glaze to deepen the flavours.

Grilled Green Mango Salad 2.8/5

The Grilled Green Mango Salad ($12) offered a different take on a Thai classic, using mango chunks instead, and charred them over the woodfire. However, the intended smokiness didn't quite come through, and the grilling unfortunately softened the mango to a texture reminiscent of a non-crunchy apple. The dish overall was also too salty.

Watermelon with Fish Floss 3/5

The Watermelon with Fish Floss ($14), on the other hand, was far more refreshing. Topped with housemade tom yum–seasoned fish floss, the sweet-savoury contrast made it incredibly moreish. However, it felt like it was missing an element to make it more substantial as a dish.

Signature Moo Ping Pork Rib 5/5

The true highlights at Fi come from its woodfire oven, where meats and vegetables are grilled over lychee wood. A must-try is the Signature Moo Ping Pork Rib ($48 for 500g bone-in). Fall-off-the-bone tender, the ribs were richly charred with caramelised edges from rendered fat, giving both texture and flavour a boost. The accompanying nam jim jaew offered a tangy contrast that cut through the richness. I also enjoyed the side of char-grilled sticky rice cake glazed with coconut sugar, which paired well with the hearty meat.

French Poulet 5/5

As much as the ribs impressed, the French Poulet ($32 for half) may be even more crowd-pleasing. Incredibly succulent, it boasted clean, natural flavours. Fi uses organic GGTM French Poulet, freshly delivered daily from Toh Thye San Farm. The chicken is served with a bold chicken liver jaew, though alternatives are available if you prefer to skip the touch of gaminess.

Basil Minced Pork on Charred Eggplant 2.8/5

We also tried the Basil Minced Pork on Charred Eggplant ($18), which leaned a little too sweet and saucy, overpowering the eggplant. I also couldn't quite detect the basil in this rendition.

Pineapple Rice Stack 4/5

From the wok section, we had two hearty dishes, Pineapple Rice Stack ($24) and Drunken Noodles ($14). The fried rice was wholesome with shrimp, spicy chicken floss, crispy egg, and pineapple, which made it satisfying on its own. Hence, I found the topping of ikura and tobiko unnecessary and excessive.

Drunken Noodles 3.8/5

The Drunken Noodles, so named as they pair well with beer, delivered on their promise of rich flavours, packed with garlic, soy sauce, and chilli padi. While it was slightly too sweet for me, overall, I liked how generous it was, loaded with a hearty mix of shrimp, squid, straw mushrooms, baby corn, and long beans.

Fresh Mango with Butterfly Pea Sticky Rice 4.5/5

Desserts were refined and beautifully presented. The Fresh Mango with Butterfly Pea Sticky Rice ($12) paired two varieties of mango - Australian (in compote form) and Thai (fresh) - offering a contrast in both sweetness and texture, which worked perfectly with the butterfly pea-stained sticky rice.

Red Ruby 4/5

The Red Ruby ($12) was a great one to refresh the palate with its light and refreshing profile, delighting a mixture of handmade rubies, sago, strawberries, jackfruit, chia seeds, and coconut flesh, topped with a scoop of coconut gelato. However, the plating felt a bit too shallow for such a dessert.

Steamed Tapioca 4/5

The Steamed Tapioca ($12) may appear more straightforward, but it had a wonderfully sticky, starchy texture that was deeply satisfying.

All in all, while some dishes need more balance and refinement, the well-executed woodfire-driven dishes and some of the more intense flavours offered on the plates carve out a strong identity for Fi Woodfire Thai, which in turn allows the brand to establish a strong foothold at its new location.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Fi Woodfire Thai
Shaw Centre
1 Scotts Road
#03-14/15
Singapore 228208
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Nearest MRT: Orchard (NS Line)

Opening Hours :
Daily: 1130am - 3pm, 5pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time about 5 minutes. [Map]