Looking for innovative ways to bring handmade Nonya Kuehs to a younger audience and refresh the image of traditional kuehs, Rainbow Lapis and Blocs Inc who previously partnered up for one of the Kueh Pairing Workshop Series during Singapore Food Festival in July; will be seeing more sessions lined up for the coming months! Discovering the art of specialty coffee appreciation, the sessions seeks to celebrate our local culture and of course through the pairing of heritage Kuehs alongside the fragrant brews. The insightful workshop also teaches the making of one Mod-Sin Kueh.

Hence, having a taste and a simple introduction to the workshop, we were treated to 3 blends - Brazil, India and Ethiopia. And though not a drastically difference, the taste of the kuehs does interact differently with acidity of the three hand brewed coffees. The brightness and floral-like quality of the Ethiopian coffee bean going great with the chewy-soft Bingkah (Baked Tapioca Cake) and Kueh Talam while the more robust Brazilian coffee complemented the Rainbow kueh perfectly. Bringing out the flavours instead or overwhelming and overpowering the fragrance of both; learn more about the pairing techniques as well as the many identifiable coffee flavour profiles.

Be sure to check out @RainbowLapisSG and @Blocs_inc_specialtycoffee instagram and fb page for updates.

Many thanks to @Kenpgl for the invite, Blocs Inc Specialty Coffee for feeding us and RainbowLapisSG, Janice for the yummy kuehs!