PERIODICALLY KEEPINGTRADITIONS
The quality of his coffee was something Ms. Sai and her siblings wanted to protect when they took over the barn.
” The sock method and the ( method of ) brewing the coffee beans have been the same since the time of my father and his father. Therefore, she said,” It’s something that we still do very, very well, and that everyone knows us for.”
However, we want to walk out because we are younger. Really, what we did was create flavors that are a little bit unusual. So, for instance, our black olive teh or ocean water caramel kopi.
In order to make wholemeal bread healthier, they likewise introduced lord dark lotion toast and kueh salat toast.
According to Ms. Sai, vice chair of the Federation of Merchants ‘ Associations Singapore,” That has helped to bring the younger crowd to come in and strive, and they in turn try drinking the very simple kopi.” The older era is even willing to try more contemporary flavors, she continued.
She remarked,” Just because we have heritage recipes does n’t mean we cannot support new recipes that will actually become tradition and heritage 20 years later, when our children become adults.”  ,
Mr. Chew has also worked to expand the stall’s clientele, which has been awarded a Michelin Bib Gourmand in the grain pancake group since 2016.
When Mr. Chew joined the company, he introduced a “deluxe all-in” choice that contains bacon, chestnut, salted egg yolks, and mushroom. His father had now stopped using the lipid pork typically used in bak zhang and had instead chosen leaner pork to be healthier.
Additionally, he took the company electronically and enhanced its promotion.