A hip 4,000 sq. ft. café/fashion boutique around Arab Street, set up by a pair of husband-and-wife owners Thomas Ho/Janice Ong and Franz Chua/Shanie Teoh, that boasts Brazilian and Ethiopian beans roasted in-house on a weekly basis by baristas trained by Japanese celebrity barista Hiroshi Sawada. Aside from espresso-based cuppas, you can also expect brewing methods like pour over, French press, woodneck (for precision-brewed drip coffee) and syphon (vacuum technology first popularized in the mid-nineteenth century and now enjoying a resurgence).
