Kopi & Teh

I was first introduced to the local Singaporean coffee and tea around 4 years ago, by some friends at work. A hot beverage with condensed milk & loads of sugar - -it was revolting at first & I continued to rely on my exhorbitant cup of Starbucks on most mornings. But over the period of time, I've learnt how to make the best of my local coffee or tea. The important thing is to ask for the right thing.

The regular Teh Tarik is excessively sweet for my liking. The Teh-C-Kosong comes with no sugar and with evaporated milk; rather than condensed milk. Then you ask for Teh Halia which comes with ginger; and you've got yourself something pretty close to the Indian chai. This I like.

For coffee, firstly I always ask for Kopi-Po which is not as strong as regular Kopi. Then you ask for Kopi-C-Kosong i.e. with evaporated milk and no sugar. I'm still not a fan of this coffee, but I have to say the kopi-flavour grows on you over time.

The terminology is complex - its Malay, infused with Hokkien, infused with Singlish. And I guess no foreigner ever gets the right tea/coffee the first time. Its a process of trial & error. The rabbit hole is full of new & interesting things if you're adventurous enough.