New Kopitiam Corner opens in Bedok South, offering meals as low as S$1.50

By Azhar Aziz November 8, 2022
New Kopitiam Corner opens in Bedok South, offering meals as low as S$1.50
Storefront of Kopitiam Corner. Photo: Kopitiam
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For almost a year, residents of Bedok South Horizon have been waiting in anticipation for the coffee shop at their newly launched estate to open. Their wait is finally over, as Kopitiam Corner officially opened its doors on Tuesday (Nov 8). 

Operated by the Kopitiam brand, Kopitiam Corner is a coffee-shop concept that aims to provide affordable meals in the heartlands. 

For instance, under the store’s Rice Garden programme, an initiative that offers affordable meals in the form of an economic mixed rice stall, customers who are Comcare cardholders can enjoy two selected vegetables and one meat item from as low as S$1.50.

NTUC Union members can get the same “cai png” set meal from as low as S$2.50.

The Bedok South Horizon outlet is the first cafe-inspired coffee shop under the Kopitiam Corner series. 

Step inside this outlet and you will be welcomed by its colourful digital menu boards, modern herringbone wooden flooring and vibrant interior design. The fully air-conditioned coffee shop houses eight stalls, six of which are now in operation. 

The remaining two will be a prawn noodle and laksa stall that will open at the end of December, and a Hong Kong roasted delights stall that will open after Chinese New Year in January 2023.

Speaking to HungryGoWhere, a spokesperson for Kopitiam Corner said the Bedok South Horizon coffee shop has a seating capacity of 90 for the moment. The coffee shop is expected to obtain approval for outdoor seating by the first quarter of 2023, bringing the total seating capacity to about 180.

Popular zi char brand Ming Kitchen will be serving its signature dishes such as prawn paste chicken and curry fishhead. A rich, savoury and aromatic homemade curry served piping hot in a claypot, the curry fishhead is a must-try.

Foodies looking for a nourishing meal can try a dish from Beauty Nutritious Soup. It serves traditional Chinese soups that use gentle tonics with fresh vegetables, lean meat or pork ribs. Each bowl of soup at Beauty Nutritious Soup is flavoured only by natural ingredients and lightly seasoned, making it a healthy meal.

The Western & Japanese and Kopi Kiosk stalls.
The Western & Japanese and Kopi Kiosk stalls. Photo: Kopitiam

Kopitiam Corner will also be home to two new brands in the F&B industry — Western & Japanese and Abang Curry.

Chef Simon Wong helms Western & Japanese. With more than 20 years of culinary experience under his belt, Wong started as a trainee at The Ritz Carlton Millenia Singapore hotel and worked his way up the ranks to executive chef at Gleneagles Chengdu Hospital by Parkway Pantai Group. 

You can find daily traditional Western classics, burgers and Japanese donburi at Western & Japanese. These include grilled salmon mentaiko don, roasted chunky mashed potato and tempura fish fingers.

Abang Curry (left) and a crowd enjoying a meal at Kopitiam Corner (right).
Abang Curry (left) and a crowd enjoying a meal at Kopitiam Corner (right). Photo: Kopitiam

At present, Abang Curry is the only Muslim-friendly food stall at Kopitiam Corner. It specialises in using Japanese panko — a Japanese style of using breadcrumbs as a coating for meat and seafood — in its dishes. These include the chicken panko rice and prawn panko rice.

As part of efforts to keep meals affordable, all food stalls at Kopitiam Corner will be offering a S$3 budget meal as part of their menus. Other value treats include the “Stretch The Dollar” Deal, where customers can get a hot kopi-O or teh-O (siu dai and kosong) at just 90 cents from now till Dec 31.

Book a ride to Kopitiam Corner @ Bedok South Horizon.

Kopitiam Corner @ Bedok South Horizon

152A Bedok South Road, 01-01
Nearest MRT station: Tanah Merah
Open: Monday to Sunday (7am to 10pm)

152A Bedok South Road, 01-01
Nearest MRT station: Tanah Merah
Open: Monday to Sunday (7am to 10pm)


Azhar Aziz

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Azhar loves to connect with people through his work and stories. After spending almost a decade in the tech start-up scene, he is now ready to share his passion for all things food.

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