228 East Coast Road
Singapore 428925

(open in Google Maps)

07:00am - 12:00am

07:00am - 12:00am

07:00am - 12:00am

07:00am - 12:00am

07:00am - 12:00am

07:00am - 12:00am

07:00am - 12:00am

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From the Burpple community

When have you ever seen the humble kopitiam egg cooked to perfection using an Anova immersion circulator? At Brunners Coffeeshop, you can. No fiddling with timing or the mess of cracking the eggs yourself, this is a little luxury that's affordable and I wouldn't mind indulging in daily.

Taste: 3.5/5

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Given a choice, I will always pick Penang Char Kway Teow over local Char Kway Teow because my tastebuds gravitate towards the savoury rather than sweet. But this version of the latter at Brunner’s Coffeeshop in Katong was really decent.
Perhaps it is because I requested for it to be extra spicy, so some of the sweetness was masked by the increased amount of chilli used. The cockles were miniscule to be frank but it’s no big deal to me as I didn’t order this for the seafood. What I really wanted was a plate of noodles, freshly fried with pork lard oil, lots of beansprouts and a whack of “wok hei”. This $3.50 serving delivered all that in spades.


This is a decent bowl of noodles but not worth the long wait during weekend breakfast hours. Lard, chilli and vinegar tossed noodles are accompanied by a smattering of minced pork, fish cake slices, fish ball, fish dumpling and a rather plump prawn. It did the job but little else.

Taste: 3/5


Ordered mine with pork and prawns, and the soft rice noodles was swimming in delicious broth, pieces of lard, and fresh huge prawns. Small little details stood out in this stall. Like the fact that they used proper prawns & not the farmed crystal prawns of cheaper variety. The bean sprouts were fat and crunchy. Throw in a few pieces of chilli padi and this makes for a satisfying light lunch!

When I am unsure if I will like the chilli sambal at a random stall, I prefer to order my noodles 白 (baí) or “white”. Which means it’s prepared sans chilli, ketchup and vinegar. But sometimes, if the rest that makes up what’s left, that is, the invisible sauce (usually soya sauce and some sort of oil) is a good blend, the outcome can be a heap of surprisingly tasty noodles. More often than not, pork lard oil is the reason for that. I then just toss in sliced red chilli and dig in.
The sole “meepok kway teow” stall inside Brunners Coffeeshop proved to do a most enjoyable version that I would definitely return for.


Great kaya butter toast - with 2 thick slabs of butter that were at race to how quickly you devour the delicious toast vis a vis them melting completely. So much joy to eat 😋

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