Da Zhong Cafe

In Hougang Village lies a cup of kopi that is the stuff of legends. Dropping out of secondary school to learn the art of brewing from his father, Tay now has over 50 years of brewing experience under his belt. And it is no wonder why folks travel across the island for a sip of his hand-brewed coffee. His insistence on using brass kettles—known to conduct heat faster—is almost a lost art form in its own right where many have switched to using hardier stainless-stain kettles. A cup usually comes aromatic and creamy to taste with a subtle bitter finish. Complete the set with the pillowy kaya toast, made from steaming instead of grilling over charcoal.