389 Changi Road
Singapore 419838

(open in Google Maps)

Friday:
11:00am - 10:30pm

Saturday:
11:00am - 10:30pm

Sunday:
11:00am - 10:30pm

Monday:
11:00am - 10:30pm

Tuesday:
11:00am - 10:30pm

Wednesday:
11:00am - 10:30pm

Thursday:
11:00am - 10:30pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Reviews

From the Burpple community

Fried Nan Lu Chicken came in a really huge portion and smelled so good! The accompanying housemade chilli had a strong garlicky taste

Read more: https://www.misstamchiak.com/seng-coffee-bar/

3 Likes

Dropped by the relatively new Seng Coffee Bar for some post-dinner dessert, considering how I was pretty much in close vicinity of the cafe after having my dinner just a few bus stops away.

While the Chocolate Lava Cake is pretty much the go-to item here that is not just a crowd pleaser, but also rather aesthetic given how it comes in a rectangular block whilst filled with oozy, molten chocolate lava that is all for the ‘gram, I found myself going for the Cempedak Creme Brûlée instead (not about trying to make a statement here, but just my general preference for non-chocolate desserts at work here). No regrets for going for this option — the Cempedak Creme Brûlée comes with a satisfying layer of crystallised sugar that shatters with a knock from the spoon, revealing the creamy Cempedak-infused egg pudding within. While the pudding could admittedly be more well-executed given its slightly more airy and creamy texture, I liked how the Cempedak carries just a slight whiff of sweetness akin to durian, but without its pungency that perfumes lightly throughout the pudding layer. The dessert also comes with small cubes of Cempedak to further enhance those flavours — just some minor attention to detail that brings out the flavours of the dessert so ever slightly.

Seng Coffee Bar’s other offerings are pretty cafe-esque in nature, with items such as Mentaiko Mac & Cheese, Salted Egg Chicken Burger, Ribeye Steak and Smoked Salmon Egg Benedict being just a few items that have their place in the menu. That being said, I am rather intrigued by the offering of the Fried Nan Lu Chicken listed in the “Sides” section of the menu — an item that interests me for its use of the fermented soy bean curd for its marination; also something which I grew up with (mom’s cooking is always the best!) and also a side that would pair well with the various types of alcohol which they carry. Perhaps a revisit to check out the said dish is in the works soon ...

ADVERTISE WITH US