Amacha is a new Chinatown spot that swaps sugar bombs with soothing brews

After four quiet years, a stall space in Chinatown has sprung back to life as Amacha, a one-of-a-kind herbal milk tea concept that brings together nostalgia, wellness and flavours in elegant red cups. 

It is helmed by Sebastian Ang, 34, also known for his viral, “hidden” concepts Synthesis, Mama Diam and Lou Shang.

While Amacha rides Singapore’s ever-growing milk and bubble tea wave, it takes a refreshing detour — offering indulgence without the guilt.

Here, you won’t find syrup-loaded concoctions or heavy cream. Drinks are instead brewed with antioxidant-rich herbs, house-made milk blends, and low-sugar options capped at 50%.

It offers milk tea with a health-conscious approach, so you can indulge in your guilty pleasures without the calories.

Brewed with his grandmother’s love

Sebastian’s inspiration behind Amacha is a heartfelt one — a tribute to his grandmother, Lim Gek Kian, 91, and to the art of brewing herbal tea. 

Brewing was an act of love and tradition in his household. Many of Amacha’s blends draw directly from his grandmother’s recipes, now modernised to suit a new generation of tea drinkers. Each blend is slow-brewed for eight hours, honouring the ritual of patience and care.

Its location — connected to Chinatown Heritage Centre — brings this intersection of heritage and wellness to the forefront.

Having lived with her for more than half of his life, Sebastian continues to draw much inspiration from her, and that much is evident in every detail.

Amacha’s signature red packaging and floral motifs were inspired by a treasured red ceramic cup that she used often. Meanwhile, Amacha’s logo — the figure of a samsui woman, which was one of the very first elements Sebastian settled on for the store — reflects her quiet resilience.

Herbal tea blends

At Amacha, drinks are crafted with precision, with consistency in each cup — the team employs advanced equipment that calibrates each ingredient. The herbal tea base is freshly brewed twice a day.

It also serves up a herbal milk tea series with a house-made milk base — a combination of two types of cow’s milk — adding a creamy depth to these cups.

Grandma’s Remedy (from S$5.90) is a blend of chrysanthemum, bamboo leaf, dandelion, monk fruit, milk blend and herbal jelly. 

Think of your nostalgic and comforting jia jia liang teh, but creamier. This was the very first drink crafted for the menu, and it remains the closest in taste to a classic milk tea. It is comforting and familiar, ideal for milk tea purists and herbal tea newbies alike.

The Warm Embrace (from S$7.90) is formulated with women’s health in mind and best enjoyed warm. It consists of safflower, dried longan, red dates, angelica root, black tea, milk blend, and osmanthus jelly. 

Calming, lightly sweet, and nourishing — it’s like a hug in a cup, and especially beneficial for women during their time of the month. It is surprisingly addictive once you’ve had your first sip.

The Qi Booster (from S$7.90) features ginseng, astragalus, codonopsis, salt, jasmine green tea and bird’s nest jelly. The ginseng is subtle, offering a gentle lift, while the jasmine green tea takes centrestage — potent, earthly, floral, and gracefully balanced.

The bold Detox & Cleanse (from S$5.90) is a tangy burst of hawthorne, roselle, ume, mulberry and sour plum water. Brace yourself: It delivers an unapologetic sour hit. It is tart, punchy and ideal for a quick, refreshing reset.

If you’d like a small bite with your drinks, pair your tea with Amacha’s in-house kueh lapis. It comes in original (S$2.90) or prune (S$3.30) — inspired by Sebastian’s grandmother’s breakfast staple. The kueh lapis at Amacha are less sweet, and are designed to complement the drinks.

What’s next for Amacha?

Sebastian’s ambitions for Amacha go far beyond a single outlet, with plans to expand across Singapore and introduce convenient take-home sachets of signature herbal blends, making Amacha a staple in every tea lover’s books.

As the neighbour of Chinatown Heritage Centre — which operates under the Singapore Tourism Board — Amacha’s presence is as much cultural as it is culinary. Sebastian hopes to deepen these partnerships, continuing to shape the space through storytelling and tradition.

In a city saturated with bubble tea shops, Amacha just might be the refreshing change we didn’t know we needed.

Currently in its soft launch, Amacha is set to officially open next Monday (Apr 28). 

This was an invited tasting.

For the latest food news, read our stories on La Terrace, a new casual concept at Dempsey and the viral beef brisket dish from Gangnam Ok.

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You can also book a ride to Pagoda street to try these freshly-brewed herbal tea drinks.