Clap Café happens to be a café which officially opened on the 15th of May 2021. If that day sounds vaguely familiar, it is because it is ONE DAY before the start of the Phase 2 (Heightened Alert).
I happened to visit the space on that fateful day, and it is located right next to the popular Kurasu in which a line was waiting to enter. The contrast.
As the saying goes ”It takes two hands to clap”, this café is opened by friends Frank and Annie who share a passion in coffee and baking. Warm and friendly service by the way.
They hope that the cafe can be a space for collaborative work and gatherings as well, thus the name.
This is their first attempt on cafe business and they created our menu from scratch. Annie was trained in Architectural Design, and not difficult to see why she is in charge of all design related matters in the cafe.
There is a double volume space in the café, with a featured wall currently displaying flower arrangement done by the team.
Their intent was to make this a canvas to display art installations that the team can resonate with, bringing thoughts and reflections into daily caffeine routine.
It is a lovely, quaint space.
But I was thinking when dine-in resumes, there needs to be more pockets of space around as many of the seating arrangements are currently group-inclined.
All the handcrafted drinks are developed in-house, with offerings such as Coffee Black ($5), Coffee White ($6), Pumpkin Latte ($8), and Ceylon Peach Fizzy ($9).
The coffee bean they use for the coffee is a blend from 4 origins, medium roast, smooth and slightly to the acid side.
Recommended is the signature Pumpkin Latte ($8) is made from real pumpkin purée and spiced with cinnamon.
I had the Orange Ginger ($9), and good to know all their fizzy drinks are made from fresh fruits, herbs and tea jelly (made in-house). It was a refreshing cooler, though the ginger taste could have been more pronounced.
There are two cakes made in-house, which are the Maple Pecan Tart ($9) and Basque Cheese Cake ($8). As the Basque Cheese Cake looked flat and not molten enough, I was not that inclined to order it.
The Maple Pecan Tart ($9) was promising, but could do with a more buttery tart shell and gooey maple pecan filling. (I do think they are spending this time fine-tuning their bakes.)
When dine-in resumes, do expect warm cakes such as Sticky Date Cake as well as Molten Chocolate cake served warm with a scoop of premium vanilla gelato. Lovely space with potential.
Blk 261 Waterloo Street #01-28, Singapore 180261
Opening Hours: 8am – 8pm (Mon – Sun)