PASSING THE TORCH (2021)
As a long-time customer, neighbour and family friend to the Tans, Lim Kian Chun (founder and CEO of Ebb & Flow Group) partnered with them to preserve Chin Mee Chin while introducing it to a whole new generation.
A MOMENT IN TIME (1980s-2000s)
Against the backdrop of a rapidly changing cityscape, Chin Mee Chin stayed true to its heritage; the original interiors of green mosaic tiles, marble-top tables and classic pastries remain unchanged.
THRIVING IN A COMMUNITY (1970s)
With a growing Eurasian community in the Joo Chiat area, Chin Mee Chin began to introduce traditional Eurasian confectionery — offering Sugee Cakes, Cream Horns and more. They are still house specialties today.
ESTABLISHING A LEGACY (1950s)
To secure longevity in the competitive coffee shop trade, the Tans made a momentous decision to buy over the premises and carve out a niche for themselves.
CHANGING THE TIDES (1940S)
Through this tumultuous decade, Tan's son, Tan Joo Long expanded the offering beyond homemade breads, renaming the business to “Chin Mee Chin”, or ‘genuine, beautiful treasures’.
HUMBLE BEGINNINGS (1920S)
What started out as a humble coffee shop in 1925, became popular for its baked goods through a bread delivery business run by Tan Hui Dong.
Years may pass, times may change, but the joy of indulging in a hearty cup of kopi with kaya toast remains timeless.
Managed together with the original family – both Sharon Tan and her mother, the new Chin Mee Chin heralds a revival of appreciation for old recipes and nostalgic experiences in a modern era.