Typhoon Cafe is refining its offering with a refreshed concept that goes beyond familiar Taiwanese cafe fare, pairing a new Signature Taiwanese Pot-Boiled Milk Tea with an 80-minute à la carte buffet. At the centre of this update is a brewing method that is still relatively uncommon in Singapore, brought back from Taiwan by co-founder Andie Chen.
During our visit, we had the chance to watch Mr Chen prepare it himself, and the process is noticeably meticulous. The tea is not simply mixed or shaken. Instead, it is carefully simmered over heat, with close attention paid to timing, temperature and balance, allowing the tea leaves to fully release their aroma before the milk is introduced. The tea is brewed in small batches, gently stirred and monitored throughout, resulting in a drink where the flavours feel more integrated and rounded.
We got to try both of the new Pot-Boiled Milk Tea options on the menu, starting with the Signature Assam Reserve Milk Tea. It’s rich and full-bodied, with a comforting malty depth that lingers on the palate. The freshly brewed chewy pearls and shredded glass jelly add texture and make sipping the tea an experience in itself.
The Mountain Oolong Tea is lighter and more delicate, with a fragrant, subtly roasted aroma that feels clean and layered. Paired with the pearls and jelly, it offers a refreshing but indulgent take on milk tea. Both are priced at $4.90++ with any buffet order (U.P. $9.90++), presenting a crafted tea experience that’s still relatively rare in Singapore.
The buffet follows as a natural extension of the experience. Priced from $19.90++ for 80 minutes, it offers over 30 Taiwanese street food favourites on a free-flow basis. Here’s what we tried:
The Xiao Long Bao arrives steaming, with a delicate skin that holds a light, savoury broth. Each bite delivers that familiar burst of soup, followed by tender pork filling that is well-balanced.
The Signature Braised Pork Rice is a classic, with soft braised pork and a glossy, savoury sauce that soaks into the rice. It’s finished with a sprinkle of fluffy, flavourful pork floss, adding a light, savoury touch.
The Signature Taiwanese Oyster Mee Sua brings a different texture to the table, with silky noodles in a thickened broth. A slight tang from vinegar cuts through the richness, while the oysters add a fresh, briny note.
The Taiwanese Salt and Pepper Chicken is easy to enjoy, with crispy pieces tossed in garlic and basil, giving it a fragrant, moreish finish.
The Spicy Scallion Oil Mixed Noodles are simple but effective, with springy noodles coated in aromatic oil and a gentle heat that builds gradually.
The Beef Noodle Soup offers something heartier, with tender braised beef in a rich broth that carries a mild sweetness.
For those looking to try something less common, the Taiwanese Fried Pork Intestines are crisp on the outside and chewy within, finished with a savoury seasoning.
The Casserole Tofu provides a softer contrast, with silky tofu infused with light garlic and peppercorn notes.
The Three Cup Chicken rounds things off with a deeply aromatic profile, braised in soy sauce, sesame oil and rice wine, and lifted by the fragrance of basil.
For more information, visit Typhoon Cafe’s website here.
Typhoon Cafe
Address:Plaza Singapura, 68 Orchard Road #04-63/67, Singapore 238839
Operating Hours: Mon-Sun: 11.30am 10pm (Last Order 9.30pm)
