Taking over the space previously occupied by Jok Jok Mor, Daizu Cafe is the newest addition to the cafe scene along Rangoon Road.

The Farrer Park Hood is no stranger to avid cafe hoppers that is known for bustling with cafes such as Old Hen Coffee Bar, Brunches Cafe and Enchanted Cafe in the early days.

Daizu means “大豆” in Japanese and can be reflected in some of the items on their Japanese-Western fusion menu with the use of soy products.

Double-storey cafes are uncommon in the space-constrained Singapore but at Daizu Cafe, they can accommodate up to 58 people in their 3 sitting areas: alfresco, level 1 and level 2.

The mini alfresco dining area in the front area of the cafe has ample natural sunlight, perfect for people watching; whereas the indoor seats are more homely and cosy.

Daizu Cafe retains some of the white tiles look from the defunct Jok Jok Mor.

The first floor could sit about 20 pax at its maximum capacity, and I liked that it was really bright and spacious.

The second storey was dimmer with a private room that will be serving alcoholic drinks in the future.

Their brunch menu featuring Daizu Brunch ($22) and Lemon Miso Egg Benedict ($24) is available daily from 11am to 3pm; whereas Rice Bowls ($14 – $17) and Udon ($16) are available from 11am till 3pm and 5pm onwards.

For brunch items available from opening till 3pm, there are items of Tamago Ikura Sando ($16), Bratwusrst Kare Roll ($16), Chilli Soft Shell Crab with Brioche ($15), Philly Cheesesteak Roll ($18), Gyuniku Sando ($21) and Daizu Brunch ($22).

I loved that there is a Petit Breakfast ($12) meant for smaller eaters, with chicken sausage and ultra-creamy scrambled eggs with brioche toast.

Soybean powder is used to make the batter in some of their Japanese dishes such as the Kitsune Udon with Tempura Prawn ($16) and Chilli Soft Shell Crab Rice Bowl ($17).

The Chilli Soft Shell Crab Rice Bowl ($17) came with edamame, soy beans, mushroom, soft shell crab, sous vide egg and sprinkled with curry leaves.

The soft-shell crab had a golden-brown crispy texture on the surface and tender on the inside.

Unlike the usual chilli crab sauce that we are familiar with, their sauce has a spicier punch with minimal sweetness.

I must say it tasted more like Hainanese Chicken Rice chilli instead, but it mixed quite well with other components in the bowl.

Sides dishes with a Japanese touch such as Curry Aioli Fries ($8), Chicken Karaage ($10), Tempura Enoki ($10), Mentaiko Fries ($12) and Tempura Pumpkin ($12) are available from 11am till 9pm.

The desserts and pastries menu are short and concise, mainly Croissant (Butter $4, Almond $5.50), Kouign Amann ($5), Chocolate Belgian Cake ($8), Carrot Cake ($8) and Chia Seed Key Lime Tart ($8.50).

The Chia Seed Key Lime Tart ($8.50) had a glossy gelatinous layer with a citrusy tang, with a base that was firm with a subtle sweetness.

Coffee is brewed using a 3-beans blend, and is available in both Black ($4 – $5.50) or White ($6 – $7).

My cup of Flat White ($6) was full bodied, smooth, robust and chocolatey.

(Note that only coffee and pastries are available from 3pm – 5pm as the kitchen is closed to prepare for dinner service.)

Interestingly, the Strawberry Latte (Hot $6.50/ Cold $7) caught my attention as this is not common in the Singapore cafe scene.

I was expecting the Strawberry Latte to be somewhat layered pink in colour, but it came with a single of espresso and looked just like any cup of latte.

Let’s just say that strawberry milk and espresso didn’t work as well together as the drink will end up with clashing sweetness and bitterness.

The staff mentioned that they will be launching more soy products on their menu in the near future as what the name of the cafe – Daizu implies.

Stay tune to new items such as Soy Creme beverages and Soy Pudding desserts.

Daizu Cafe
129 Rangoon Road, Singapore 218407
Opening Hours: 8am – 10pm (Mon – Sun)

Other Related Entries
Old Hen Kitchen (Owen Road)
Kizuna (Potong Pasir)
Molten Diners (Upper Thomson)
Alchemist (MacTaggart Road)
Black Fairy Coffee (Tyrwhitt Road)

* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.


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