[CLOSED] The Green Bean Shop: Old-school eatery with over 25 desserts & affordable local delights from $4

I travelled to Sin Min Road where a mixture of old flats and industrial buildings co-exist in a serene neighbourhood. Upon reaching Block 22 in search of The Green Bean Shop, I was astounded by the considerable length of the flat.

With my short legs, it seemed to take forever to explore the void deck. After I walked past several shops and 2 kopitiams, I eventually reached my destination.

The ambience exuded an old-school, nostalgic charm. With a total of only 7 tables, seating was limited.

During a brief conversation with a Malaysian staff member who had recently joined the establishment a week ago, I learnt that The Green Bean Shop has been running since 2015.

This business is run by 2 brothers who were previously involved in a now-defunct business called Chan’s Otah, located just a couple of units away. Due to personal reasons, they concluded operations and opted to venture into the dessert market, recognising its widespread popularity.

I noticed a table outside adorned with a tablecloth, reminiscent of Pizza Hut’s classic design. Positioned on it were boxes of Nyonya kueh, S$1 packets of nasi lemak, and a couple of desserts.

What I tried at The Green Bean Shop

It was 9am and since I hadn’t eaten breakfast yet, I kicked things off with the Laksa (S$4). It was a no-frills bowl consisting of thick bee hoon, fish cake slices, a whole boiled egg and tau geh submerged in a broth as red as the evening sun.

After giving the ingredients a thorough toss, I delicately slurped the noodles, exercising caution to prevent any gravy from splattering onto my shirt. The noodles were cooked just right— firm and had a bite to it.

With every lift of the fork, the inclusion of tau geh added a slightly-crisped texture, enhancing each mouthful with a tantalising crunch.

I was surprised at how robust and thick the laksa broth was. Despite the absence of daun kesum, the flavour was well-balanced, and the spice level hit a comfortable note.

The inclusion of fish cake slices and tau pok was a harmonious addition to the entire dish. The tau pok, acting like a flavour-absorbing sponge, enriched each bite with an abundance of the rich gravy. Even when resisting the urge to savour the gravy on its own, the experience was undeniably satisfying.

We had to wait 15 minutes for the Single Wing Nasi Lemak (S$4.50) as they were frying a batch of chicken wings.

Arriving on brown waxed paper, the dish presented a lavish heap of coconut rice crowned with a sunny-side up, the quintessential pairing of ikan bilis and peanuts, a halved chicken wing, sliced Japanese cucumbers, and, of course, sambal.

I tasted the rice on its own first. The texture was great, neither soggy nor hard. However, my taste buds longed for a more pronounced coconut taste, as I found myself grappling to discern its presence amidst the grains.

Incorporating the sambal into the rice and giving it a thorough mix transformed the dish into a vibrant pale-red hue. The sambal, with its harmonious blend of sweet, savoury, and spicy notes, elevated the initially unremarkable rice into a standout experience.

The 15-minute wait paid off handsomely as the chicken wing was appealingly crispy and well-marinated.

Amidst a plethora of more than 25 dessert options, my choice gravitated towards the Chendol (S$2.80)—a modest, no-frills delight. It consisted of a blend of shaved ice, coconut milk, red beans, pandan jelly, and a hint of gula melaka, if discernible.

After jumbling all the elements up, I went for my first spoonful and I was right. The gula melaka presence was notably subdued, either a case of too little quantity or perhaps overly diluted, leaving the overall sweetness profile wanting.