Flat White
The flat white is where a specialty bar shows its hand. Ours is a double ristretto of the house blend, poured under just enough microfoam to round the edges without burying the coffee — you should still taste cocoa and toasted hazelnut, not just warm milk.
We dial the grind every morning against the day’s humidity, because a Singapore afternoon and a Singapore morning pull very differently. If the shot tastes thin or sharp, we re-dial before it reaches you — that fussiness is the whole point.
It is the most-ordered cup across both bars, and the one we hand a new barista to master first. Get the flat white right and the rest of the menu follows.
- Double-ristretto house blend
- Silky microfoam, not a thick cappuccino head
- Available with oat or almond milk
- Pulled to order, never pre-batched
- Cocoa & toasted-hazelnut notes
Anyone who wants milk coffee without losing the coffee.
Pairs nicely with: Butter croissant · Kaya toast.
Add oat or almond milk at no extra charge.
More from the menu
Long Black
A double shot poured over hot water — black coffee with the crema and clarity kept intact.
House signature Filter / Pour-over
A single-origin bean brewed by hand, cup by cup — the clearest way to taste where coffee comes from.
Cold Brew
Steeped slow and cold for sixteen hours — smooth, low-acid, and quietly strong.