Vintage-y collectibles like Hong Kong movie posters line the staircase leading to the second floor, which is decorated in what the couple describes as “the colonial HK-style era”.

A bar and custom-made leather booths matching stools and tables recycled from the previous tenant’s, lend it a more exclusive feel. A private room that is still being renovated can seat 10 people.

The glass-walled air well space is used to display the couple’s collection of retro relics, like a gramophone and old luggage.

Because the couple DIY-ed much of the work, they managed to keep the renovation costs to a relatively modest S$50,000 for such a big space.

THE MENU

It’s a very crowded menu filled with appetisers, signature set meals, rice items, bakes, toast and drinks. Hot faves from their Thomson cafe, like the Beef Brisket and Beef Ball Hor Fun and Char Siew and Egg Rice are also here. However, the higher rent and swankier digs also mean that prices here are 20 per cent more expensive than at the first branch.

NEW OUTLET-EXCLUSIVE DAI PAI DONG DISHES

Fresh on the menu are about 16 dishes (with “more on the way,” promised Lee) inspired by Hong Kong’s famous dai pai dong (basically their version of our zi char) and egg tarts. We checked out four new items.

STIR-FRIED BEEF CUBES IN WASABI SAUCE, S$18