Coffee and Tea

Not too many people know this but I met my wife, Erika, while working at a coffee shop when I was just 15. Of course it took us almost 7 years before we started dating but little did I know that she was the one. However, looking back I can see why I was attracted to her. She is a bit competitive and when we were working the same shifts she would always challenge me to sell more than her, make coffees faster than her or to simply make better coffee than her. Her competitiveness actually pushed me to learn more about coffee and the making process. I have built upon that knowledge as I have had more experience with coffee over time and can say that I am a coffee nut no doubt. 

I won't bore you with the details of what makes coffee great but it basically comes down to three things: Freshness of the Beans, Blend of the Beans and the Technique of the Barrista. 

Most restaurants and coffee shops can handle the first two rather easily, by sourcing great suppliers and coffees as we have done with what will be our house coffee, Giancarlo from Melbourne, Australia.

The last however proves to be the most difficult. Training someone to understand the nuances of great coffee can be daunting, but not impossible. First, they must be passionate about coffee and love to drink it themselves immersing themselves in the history, 

geography and techniques that make great coffee great.  Second they must be detail oriented and perfectionists so that each coffee is made to exacting standards. All of this is not easy to find, so we are currently searching for a great Barrista to cure your morning and afternoon coffee fixes. 

Coffee often overshadows Tea and while metaphorically this may be true, from a flavor standpoint Tea often trumps its bigger brother. Tea in so many ways is about nuance and subtlety. Teas can often be beguiling in there many aromas depending on the blending, flavorings and quality of ingredients. In many ways tea blending is like making a sauce in the kitchen, trying to layer flavors so that it tastes full of dimension. We have chosen a tea that I think has all the characteristics of great blending in a variety of different styles and flavors, TeaDrop. 

The Spot

Here are a few photos of the buildings we will be taking over. It's rough for sure, but behind this crude shell I see great possibility. There are two seperate houses on the property and each will be converted into use for the restaurant. The first will be used as the main ding room with extended patio for outdoor dining, while the second house will support our kitchen and beautiful private dining room along with some offices and staff quarters.

         

The picture you see of the leaf strewn terrace will be transformed into a relaxing lounge for morning coffees and after work tipples. What you don't see is that we have a fair piece of land that will be home to one of my most exciting projects yet. Of course, I need to build up the suspense a little, so I'll wait for a later post to discuss in detail. In any event the work is coming along at a fast pace and much of the details you see here have already been re-worked, demolished or left alone. Have a look, and for those who are following along in Singapore, can anyone guess as to the location? 

The Logo

Have you ever had to design a company logo? I must say, it is not so easy as one may think. First, is the question of color or no color, then choosing a font which can lead you to near paranoia, looking at font after font for minute differences and just the right look. Then there is the look, should you have objects, pictures or none at all. Should the logo be big or small, should it have a background or not? Anyway, we have finally settled on a  logo that I think is well worth the effort, and in fact was chosen after we had already chosen another one at the 11th hour. It is minimal without being too austere and most of all it is in tune with our concept of simple, straightforward food. It also allows us to use the logo in many different ways if we so decide to expand in the future and that flexibility is something we didn't have with previous logos. It also allows us to have an identity now, one that communicates the essence of Spruce in print. I would love to hear your feedback and thoughts. This whole process has been incredibly rewarding thus far, and I can only imagine that each step will bring with it new challenges. All the best and happy eating. 

Opening a Restaurant

I thought it might be kind of fun to talk about all the things that go into opening a restaurant. It is one of the most rewarding and challenging experiences someone in the business can and should do. It tests your ability to communicate, organize, conceptualize, reason, compromise and visualize among a slew of others. Everything you take for granted normally has to be decided on. What type of toilet paper, the color and type of font for the logo, the location of the trash, what insurance to buy for the staff, to have fans or air-con, dim light or bright light, cans or bottled beer, bacon or no bacon etc. The list is endless, but the process is something that I love and always find to be the most fun during any new project. I like to think of the finished space, the food my guests will be eating and the great times in the future I have an opportunity to share in and create. 

For my new restaurant, spruce, my partner and I are constantly discussing the little things that will make your experience at the restaurant special. What has been most thrilling for me is to have a hand in designing the space from the beginning, developing the decor, style and atmosphere that will all culminate when our guests sit down to enjoy a meal. I will be putting up a few photos of the space shortly for everyone to see the transformation from thought to reality. Cheers!

spruce

Wow, what a year!! This has definitely been a year of ups and downs and one I will soon not forget. First and foremost the most exciting thing that has happened to me in my entire life is the expecting of baby boy anytime now, which in itself is a life changing event. I look forward to many sleepless nights in the rocking chair telling him stories of  how one day he will grow up to love bacon as much as is father. I think we should have him eating sushi by the time he is 2. 

Anyway, this year also brought a little sadness as well. After three years on the stove at WineGarage I left to pursue "other opportunities", and I want to thank all of those who were guests, staff and friends for all your support, it was not an easy decision. But, alas I have good news. Coming early this year will be, spruce, a casual breakfast, lunch and dinner spot situated in two restored terrace houses with the most beautiful open air patio I have seen in Singapore just off Tanglin Road. Think freshly baked breads and pastries in the morning with artisan coffee and the morning paper. Lunch will transform into a casual cafe with beautiful fresh salads, sandwiches, soups and handcrafted pasta. By night, relax on the patio with a glass of wine, seasonal cocktail or house aperitif, all while enjoying uncomplicated, simple rustic fare that you have come to know me for. It will be my new home and hopefully yours too. I will have plenty of details to follow in the coming days and months. I can't wait to serve all of you again and finally have a spot to call my own.