Was scrolling around the phone and got to know about Kem Huat Kopi — these folks does seem to be a relatively new entry to the local F&B scene. Taking up a space that most would likely not expect a F&B concept to appear, these folks can be found at 913 Bukit Timah Road; the building was better known as Tan Chong Motor Centre — cafe-hoppers would probably also relate this address to that of Homeground Coffee Roasters’ current location. Kem Huat Kopi actually shares the same space as the outlet of Kamome Bakery there though Kem Huat Kopi operates in a stall unit in another corner within what seems to be a canteen-like space given the layout of the store — this was also formerly a unit that was occupied by the now-defunct Boulangerie Asanoya. Kem Huat Kopi is an interesting addition to the space; whilst Kamome Bakery serves up artisanal bakes and breads with specialty coffee, Kem Huat Kopi serves up local-style breakfast and individually-portioned zichar rice sets; beverages offered would be that of Nanyang-style brews such as Kopi & Teh.

It was difficult to not go for their Salted Egg Chicken with Rice after knowing that they serve up the item after skimming through the menu; it is interesting to note that Kem Huat Kopi does serve up this dish with a choice of chicken, pork or fish — we found ourselves going for the chicken variant. One thing interesting to note about the rendition of the Salted Egg Chicken with Rice at Kem Huat Kopi is how it comes with Nai Bai on the side; something that usually does not come with such a dish at other establishments serving similar fare. All individually-portioned zichar rice sets are part of the Lunch section of the menu and are available only from 10am to closing. The Salted Egg Chicken does come with diced chicken that seems to be fried before being wok-fried with the salted egg sauce; there is definitely an element of crunch whilst it also carried a slight hint of peppery notes from the marination on its own. There is sufficient salted egg sauce coating each piece of chicken here; we did like how the sauce wasn’t overly creamy whilst focuses on the savoury notes of the salted egg — there are also bits of salted egg that further enhances the flavours and gives the sauce some texture as well, while the addition of curry leaves and chili padi adds another dimension of flavours and a lightly spicy kick that should work just fine for those whom are able tolerate lower levels of spiciness. The inclusion of Nai Bai helps to add a crunch and keeps the entire dish manageable; itself being drizzled with light soy sauce for flavour, while the fried egg comes with a molten egg yolk and soft egg white with crisp, browned edges — free from any undesirable notes of greasiness from overused oil.