New Wet Market-Inspired Coffeeshop With “Mama Shop” In Bedok, Open By Celeb Ben Yeo

Tan Xiang Cai Shi is a new retro coffeeshop in Bedok

Local celebrity Ben Yeo shows no signs of slowing down in the F&B industry as he opens yet another venture, this time a coffeeshop in Bedok with IG-worthy interiors said to be inspired by kampongs and wet markets of years gone by. Its name is Tan Xiang Cai Shi, and it is home to seven exciting food stalls.

The headlining act at this coffeeshop is Tan Xiang Charcoal Fish Head Steamboat. Fans of old-school fish head steamboat will be impressed by the stall’s flavourful soup, created with old hen chicken, pork bone, fried fish head, dried scallops, and hours and hours of simmering.

A pot of fish head steamboat here starts from $46, and will increase depending on the size of the steamboat and the type of fish you choose. Options here include giant grouper, red grouper, and silver pomfret.

The stall also provides an assortment of other excellent dishes. Those who enjoy live seafood fare can get options such as the Salted Egg Yolk Australian Lobster (seasonal price) and Crab with Vermicelli (seasonal price).

Zi char classics are also available here, including the ever-popular Coffee Spare Ribs (from $18).

Other stalls in the coffeeshop offer dishes such as chicken rice, ban mian, cai fan and more.

You can even get free old-school snacks, such as Apollo chocolate wafers and ice pops, at the “mama shop” booth at the back of the coffeeshop.

With the tantalising range of eats, retro goodies, and the kampong-inspired interiors, Tan Xiang Cai Shi is surely an exciting new coffeeshop to check out. For another zhnged-up coffeeshop in Bukit Merah, read our SG Kopitiam coverage. If you’re instead looking for something to eat at a mall in the area, check out our Bedok Mall food guide.

Address: 510 Chai Chee Lane, Singapore 469027
Opening hours: Daily 6am to 10pm
Tel: 8843 1738
Website
Tan Xiang Cai Shi is not a halal-certified eatery.

Photos taken by Hor Kia Ee.
This was a media tasting at Tan Xiang Cai Shi.

Enze Kay

Enze has been a food writer for more than half a decade. He loves noodle dishes from all over the world, but has a special place in his heart for the local classics, such as bak chor mee, wonton mee, and hokkien mee.