Five bars, five flavours, one very Singaporean coffee shop. To mark SG61, we've bottled up the tastes of our kopitiam culture and pressed them into bean-to-bar chocolate — because if anyone's earned a spot on a chocolate bar, it's the aunty who's been making your kopi gao exactly the same way for 30 years.
Each bar starts with Lemuel's handcrafted chocolate, then gets infused with the flavours that make up a proper Singapore morning (or 3pm break). Familiar, nostalgic, and just the right amount of extra.
The Flavours
Kopi Gao — Thick, strong, no-nonsense. For people who take their coffee (and their chocolate) seriously.
Teh C — Milky, comforting, faintly sweet. The chocolate equivalent of a good sit-down and a kopitiam stool.
Chai Spice — Warm cinnamon, cardamom and clove, for the days you need something a little more grown-up. In collaboration with Singapore’s youngest spice mixer from Jeya Spices.
Ondeh Ondeh — Pandan and gula melaka, chasing that unmistakable burst-in-your-mouth nostalgia.
Zichar Cereal — Yes, really. Butter, curry leaf and a savoury-sweet crunch inspired by everyone's favourite cereal prawns. For the adventurous ones.
Why it matters
Every bar is still crafted the Lemuel way — bean-to-bar, in-house, using real ingredients rather than flavour extracts pretending to taste local. It's Singapore's food culture, told through chocolate, made by a family that's been doing this since long before it was trendy.
Happy Birthday, Singapore. 🇸🇬
Five bars, five flavours, one very Singaporean coffee shop. To mark SG61, we've bottled up the tastes of our kopitiam culture and pressed them into bean-to-bar chocolate — because if anyone's earned a spot on a chocolate bar, it's the aunty who's been making your kopi gao exactly the same way for 30 years.
Each bar starts with Lemuel's handcrafted chocolate, then gets infused with the flavours that make up a proper Singapore morning (or 3pm break). Familiar, nostalgic, and just the right amount of extra.
The Flavours
Kopi Gao — Thick, strong, no-nonsense. For people who take their coffee (and their chocolate) seriously.
Teh C — Milky, comforting, faintly sweet. The chocolate equivalent of a good sit-down and a kopitiam stool.
Chai Spice — Warm cinnamon, cardamom and clove, for the days you need something a little more grown-up. In collaboration with Singapore’s youngest spice mixer from Jeya Spices.
Ondeh Ondeh — Pandan and gula melaka, chasing that unmistakable burst-in-your-mouth nostalgia.
Zichar Cereal — Yes, really. Butter, curry leaf and a savoury-sweet crunch inspired by everyone's favourite cereal prawns. For the adventurous ones.
Why it matters
Every bar is still crafted the Lemuel way — bean-to-bar, in-house, using real ingredients rather than flavour extracts pretending to taste local. It's Singapore's food culture, told through chocolate, made by a family that's been doing this since long before it was trendy.
Happy Birthday, Singapore. 🇸🇬
![[SG61] Local Delights Bundle](https://images.squarespace-cdn.com/content/v1/646f2eed18ec1c5f2e22bd62/86c527f3-3013-42f0-9e51-4fc4ffb1b0bc/IMG_0311.JPG)
