Chef and Café Owner of The Lokal
How did you get started in the coffee business?
Back in 2013, I saw that there was a niche in the market in Singapore for good quality food to go along with good coffee, which in my opinion - didn't exist during that time. There were plenty of good cafes with good coffee but not many with good food. So I opened The Lokal with that concept in mind.
When and where did you have your first coffee-piphany?
It used to be a necessity for me, when I was doing 2 jobs and always needed the caffeine boost. But I think I truly noticed a difference in good quality coffee when I visited Italy for the first time.
Describe the best setting to enjoy coffee.
It’s 6am at my kitchen counter, before opening up The Lokal for brunch service when it is the calm before the storm.
How do you decide who will be a good barista?
Somebody who can multitask - by making a good cup of coffee, talking to customers to understand what they want, be able to understand his beans and resources, can calibrate well and have a personality too!