Our story
Three generations, one kettle.
- 1965
The first kettle
Tan Cheng Hock opens the shop on Joo Chiat Road. One charcoal kettle. Three tables. Kaya boiled in a kerosene-lit kitchen.
- 1978
Marble tables arrive
The marble-top tables that customers still sit at today are installed second-hand. They have been here longer than most of the staff.
- 1995
Second generation
Mr Tan’s son takes over service. The kaya recipe stays untouched. The condensed-milk-to-evaporated ratio is finally written down.
- 2012
Catering starts
Office breakfasts begin shipping out at 6am. Kaya jars start travelling further than the shop itself.
- 2025
Three generations
Granddaughter Charmaine joins service on weekends. The charcoal kettle is the same. The kopi is still ground to order.