Agak Agak Kopitiam is the latest venture from the team behind Kiss My Pans.

Tucked away on a quiet stretch of Gerrard Street, this cafe serves a wide selection of Singaporean dishes, from crunchy rojak to soft, chewy mochi.

The cafe takes its name from a Malaysian phrase, often used by cooks to describe an approximation or an estimate. When you're not sure how much sugar to add to a dish, you can use "agak agak" to describe your best guess.

"Kopitiam", meanwhile, is a type of coffee shop found mainly in Southeast Asia. These establishments normally feature simple, hearty dishes, such as eggs, toast, pastries and coffee.

By combining these two terms, the owners paint a vivid picture of the cafe's offerings, as well as their personal culinary philosophy.

The cafe's colour scheme is equally vivid, with bright orange walls, teal accents and beautiful floral patterns. Decorative plates are mounted on the walls, while cans of evaporated milk and Milo hang in the windows.

Owners Jeanne Chai and David Burga tell us that these cans are often the first thing people notice when passing on the street. In many cases, they're also what convinces them to come inside and look around.

Jeanne explains that her goal in creating this cafe was to show off "a different side of Singaporean cuisine."

Though she and David have already brought many Singaporean dishes to the city, David elaborates that they "wanted to do something different" than what they had done at Kiss My Pans.

As a result, the two restaurants share some similarities, but largely cater to different audiences.

Kopi Peng ($5) is an iced variation on traditional Singaporean coffee. Made with sugar and condensed milk, it has a rich, bold taste with just the right amount of sweetness.Milo Dinosaur ($5.50) is another cold drink, consisting of iced Milo with a mound of undissolved Milo powder on top. Though some might find the drink’s chocolaty flavour overwhelming, others will enjoy its sweetness, as well its unique texture.Rojak ($12) is a sweet and spicy salad dish, made from a variety of fresh fruits and vegetables.

Jicama, cucumbers, pineapples and green apples are cut into small slices, then mixed with tofu puffs, crushed peanuts and youtiao and doused in spicy peanut dressing. Popiah ($22) are fresh rolls wrapped in a thin crepe-like "skin" and filled with a mix of cooked and uncooked ingredients.

Shrimp, eggs, bean sprouts, jicama, carrots and lettuce are just some of the things that you might find inside these soft, flaky wrappers.

Ginger garlic chili sauce and sweet dark soya sauce are also included, helping to tie all of the different ingredients together.

White Chicken Rice ($24), also known as Hainan Chicken Rice, is Singapore's national dish.

Though popular among celebrities — with Michelle Yeoh being one of its most high-profile fans — the dish has a bit of a divisive reputation, due to its understated appearance.

I personally loved it, thanks to the soft texture of the poached chicken and the flavourful taste of the rice. I also enjoyed the sauces that came with the meal, as well as the clear chicken broth that was served on the side.Laksa ($24) is a spicy noodle dish, consisting of yellow egg noodles in a coconut-based broth.

Shrimp, eggs, tofu puffs and bean sprouts are added to give the dish a bit more protein, while laksa leaf and sambal are used to enhance the thick, creamy broth.Bak Chor Mee ($24) is another popular noodle dish with two distinct variations: dry, which is tossed in sauce, and soup, which is served with a broth.

We opted for the dry version, which consists of yellow egg noodles with shiitake mushrooms, bean sprouts, green onions and ground pork. The finishing touch is a splash of vinegar sauce, which pairs well with the savoury pork.Sweet Tingkat ($22) is a traditional Singaporean-style lunch box, with two types of sweets inside.

The first compartment is filled with mochi, chewy rice cakes flavoured with coconut, pandan, peanuts and durian.

The second compartment contains warm pulut hitam, a type of pudding served with salted coconut milk.
Pandan Kueh Lapis ($12) is a steamed dessert, similar to a layer cake. Strips of soft, buttery dough are placed on top of one another, then gradually steamed, giving them a light, fluffy texture.

Jeanne tells us that this is one of the cafe's most labour-intensive dishes. As a result, she finds it funny when children tear the strips apart, effectively undoing all of her hard work.Ice Kachang ($12) is a colourful dish, made with shaved ice, toddy palm seed and condensed milk. Sweet red beans, creamed corn and grass jelly are layered on top, creating a rainbow of flavours.Since opening in July of 2025, Agak Agak has received positive attention from both critics and casual diners. Jeanne and David are both grateful for the attention and hope to continue creating meals that their customers can enjoy.

Agak Agak Kopitiam is located at 253 Gerrard Street East.