Once home to the Singapore Police Force's Operational HQ during the mid-20th century, 195 Pearl's Hill Terrace is a gazetted URA conservation building due to its rich heritage and one of the few remaining pre-WWII structures still in existence in Singapore today.
This historical building has now been transformed into a space containing hidden treasures and gems such as vibrant start-ups, boutique studios and workshop spaces, amidst others! Pearl’s Hill Terrace is hidden atop a hill as its name suggests; just above the bustling streets of Chinatown, and behind People’s Park Food Centre.
195 Pearl Hill Café isn’t just awesome coffee, pizza, satay, salads, ‘wiches, savoury eats and dessert. As the anchor tenant and only food establishment in the premise, our sheltered and open-air alfresco setting replete with expansive verandas and courtyards hosts various home-grown brands helmed by individuals with illustrious histories.
Make the trek (or the drive) up the Hill to find out more!
Tiong Bahru Satay is the most iconic of the four home-grown brands housed within 195PHC. It has been featured in media outlets across the globe, including The New York Times, The Atlantic, The Straits Times, Business Times, Alvinology, ieatishootipost, and many more!
Tiong Bahru Satay refers to Ah Pui’s hand-made traditional Hainanese-style pork satay served with a unique peanut-pineapple satay sauce. The proportion of meat and fats in every stick of Tiong Bahru satay is well-balanced and makes each stick a succulent treat. Accompanied with a refreshing satay sauce made from a traditional recipe dating back four decades, this hawker fare embodies the story of the Tiong Bahru Satay Man (affectionately known as Ah Pui), selling his satay in the namesake estate illegally from the 1980s-2010s with his iconic wooden push cart.
Well-known to the neighbourhood, Ah Pui has gained much street-cred by being constantly on the run from NEA, and has been fined four times by the authorities for illegal hawking prior to setting up shop at 195PHC. Ah Pui has decided to hang up his running slippers and end his cat-and-mouse dalliance with the authorities. He now legally peddles his delightful treats on sticks in 195PHC.
Chef L is Sebastian Liu, an ex-Les Amis and Italian-trained chef with over 10 years of culinary experience under his belt. As a service-driven Chef, he puts his heart and soul in every dish he creates. He insists on hand-making his ingredients, in hopes that the souls of his diners can be nourished. He has been featured in TimeOut Singapore, Sethlui.com, and Rubbish Eat Rubbish Grow amongst many other local food review outlets.
Chef L specialises primarily in Italian fare, including dishing out his signature game-strong pastas and thin-crust pizzas, alongside a robust repertoire of café fare including focaccia sandwiches, salads, and a variety of desserts such as panna cotta and crème brulee!
His broad knowledge and experience across Italian fare, French haute cuisine, Spanish pastry-making and Australian meat-curing techniques empowers him to be versatile and innovative. Leverage the strengths of the local region, he is able to infuse local flavours into his creations, such as a sweet-savoury take on kaya (coconut jam) pizza, and chilli crab pasta amongst others.
Aside from cooking and baking, Chef L conducts Masterclass sessions with small numbers of participants on the art and science of cooking pasta and making pizza.
Singapore's traditional Hainanese Coffee is unique to the world and their recipes are passed down from generation to generation. Like an artist at work, these coffee roasters lock in the bold flavours using a hand folding method to maintain the temperature of the beans. A dark Nanyang roast is achieved through the caramelised sugar and butter coated on each and every robusta bean. Rickshaw Coffee has enabled ground up movements amongst informal groups, grassroot organizations, educational institutions, non-profit organizations and ministries.