"Percolate (ˈpəːkəleɪt/): filtering a liquid through a porous substance to yield its essence”
A coffee shop founded on our passion for specialty coffee, Percolate opened its doors in March 2014 in the heartlands of Bedok, Singapore. The meaning and philosphy behind Percolate, other than being literally the act of coffee brewing, they see themselves as curators of exceptional coffees and other fine artisanal goods. It is at their humble space, they present this essence of their curation to the audience coupling warm customer service experience.
Passionfruit Spritzer - $5.80
Sprite with passionfruit syrup and mint leaves. A refreshing drink during hot weather.
Taste: 2/5
Cold Pressed Orange Juices - $5
Normal Juices.
Taste: 2/5
White 5Oz - $4.50
The coffee was strong, flavorful, aromatic and low acidity! I can simply drink it everyday.
Taste: 4/5
Smoked Salmon Wasabi Cream Cheese Croissant - $9
This croissant was just average!! The croissant was lacking of the buttery taste and other taste as it was quite plain. The wasabi cream was light and mild too. I feel that this dish need to improve on their taste and ingredient.
Taste: 1/5
Curry Egg Mayo Croissant - $7
This dish was good!! The curry egg mayo combined well together!! The curry wasn't too spicy instead it was the right spiciness and the curry aroma was there too. Just that the croissant need to be improve!!
Taste: 2/5
Bittersweet - $7
Dark chocolate brownie, vanilla ice cream topped up with espresso. The dark chocolate brownie was good!! It was moist, flavorful and chocolaty. All ingredients combined well together. Highly recommend everyone to try it.
Taste: 3.5/5
Food: 1.6/5
Ambiance: 2/5
Service: 2/5
My Verdict:
I enjoyed my dining experience over here. The menu was quite limited but it okay. Suitable to come here over for breakfast or tea break.
Percolate Coffee
136 Bedok North Avenue 3 #01-152, Singapore 460136
Opening Hours: Monday, Wed - Fri: 1030am - 930pm
Sat - Sun: 9am - 930pm
Closed on Tuesday
Facebook: Percolate Coffee
Website: http://percolate.sg/
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Thanks for reading,
Jonathan Soh
