Puny Platypus Coffee is a new under-the-radar spot in Hougang, with solid brews & creamy Mont Blanc
“Any coffee in Australia is relatively good,” says 36-year-old Zac Tan, speaking from behind the counter of the newborn Puny Platypus Coffee at The Promenade @ Pelikat.
The building is also home to Puny Platypus’ recent neighbour Wild Honey Pie by hawker bakery Cat in the Hat.
His affection for Australia’s deeply rooted coffee culture is also the reason behind choosing a platypus — its unmistakable local mammal — as the brand’s mascot.
There’s a cuteness factor as well. “I thought it looked a little like Psyduck from Pokemon,” he adds.
Before starting Puny Platypus Coffee, Zac had spent a decade in the coffee industry, including eight years perfecting his craft as a full-time barista at speciality coffee spot Atlas Coffeehouse.
He stepped away at the end of 2024, venturing briefly into recruitment to spend more time with his wife, Jia Ying, who works in the finance sector.
However, the career switch was short-lived. “Actually it didn’t last a year — just seven months,” he admits with a laugh, before finding his way back to what he truly loves: Making coffee.
From there, Puny Platypus Coffee took shape as a simple home-based setup. It first started in May 2025, and eventually found its footing as the local home-cafe scene took off.
Much of its appeal lies in the setting, too — the couple’s spacious five-room flat in Hougang is thoughtfully filled with lush greenery and occasionally holds pottery classes led by Jia Ying!
For Zac, coffee is more than just a caffeine fix.
“The older generation might associate coffee with something bitter, like a kopi-O, or sees it as something to keep you awake. But there’s more to it,” he says.
As a result, Puny Platypus Coffee’s menu showcases classic cafe staples, alongside more unusual options such as its cream-topped Cloud series, and a caffeine-packed Breakkie — Zac’s favourite.
Looking ahead, Zac envisions Puny Platypus Coffee on a bigger stage.
“I want to participate in large-scale public events such as Artbox,” he says.
To achieve this goal, Puny Platypus Coffee has to meet certain SFA regulations — a requirement that motivated its expansion from its home-based roots to a brick-and-mortar space.
Since opening on January 1 at The Promenade @ Pelikat, Zac has already set his sights on introducing the Dirty latte — hot espresso poured over freeze-distilled milk — and bringing in a second grinder.
While the current Sinister Coffee beans he uses lean towards a chocolatey, nutty profile, he hopes to offer a brighter, fruit-forward option as well — a personal favourite of his.
With both a home cafe and physical store in the picture now, Zac is still in the midst of finalising operating hours. For the latest updates, keep an eye on Puny Platypus Coffee’s Instagram page, where monthly opening schedules will be shared.
What’s on Puny Platypus’ menu
My eyes were immediately drawn to Australia’s Internet-famous Mont Blanc (S$6) — an iced long black crowned with a velvety cloud of orange-infused cream foam and finished with fresh orange zest.
If I had to sum it up in just three words, it would be rich, smooth, and bright. As someone who usually avoids black coffees due to the acidity, the Mont Blanc felt like a gentler version I never knew I needed.
The vibrant citrus notes soften the coffee’s sharpness nicely, making it a super refreshing treat for Singapore’s year-round summer heat.
The Barista Breakkie (S$7) is an intriguing choice that features two drinks — a double espresso shot and a seven-ounce hot white.
According to Zac, this is how he and many baristas love to kick-start their mornings, though I can’t deny that chugging a double espresso alone does sound rather potent.
But that intensity is the point. Zac recommends starting with the espresso shot — which had us wincing at its bitterness — before following up with the hot white. The milk’s natural sweetness then comes through beautifully, creating a delightful contrast that makes the pairing work.
For those planning to skip coffee, the iced earl grey Cloud (S$5) is a great pick that pairs earl grey tea with a thick layer of sea salt foam.
Comforting and easy to love, the floral notes blend seamlessly with the lightly salted cream, making it a quietly addictive combination.
We also tried the iced matcha latte (S$6), with a housemade mango pudding (extra S$1).
Surprisingly, the combination worked well. The smooth and pleasantly chewy pudding adds a playful texture and nicely complements the matcha’s grassy notes.
Overall, it’s a well-balanced concoction. The fruity sweetness hits first, before the matcha’s gentle earthiness lingers on the palate.
So if you’re in the neighbourhood, consider making a detour to the complex. A stellar cuppa at Puny Platypus Coffee paired with fresh bakes is a sure-win combination!
Hungry for more eats? Check out hawker bakery Cat in the Hat’s weekend-only concept at Hougang and Singapore’s first Italian piadina specialist.
- Hougang
- Kovan
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
Read more stories from this writer.
