Specialty Teahouses in Singapore

Near me

6 teahouses

Singapore

Photo: Jing Studio

Tea Room

Jing Studio

Hangzhou-trained brewing inside Singapore's last Teochew mansion.

Eight-seat tea bar inside the 140-year-old House of Tan Yeok Nee, Singapore's last surviving Teochew mansion. Tea master William Chee, trained in Hangzhou, brews single-origin Chinese teas at the counter while guests watch.

Dhoby Ghaut$$

Photo: Kenny Yap

Tea Shop

MIURA

Whisked matcha and daifuku behind a Joo Chiat clothing store.

Japanese matcha stand at the back of In Good Company's Joo Chiat flagship, from the team behind Paaru. Matcha whisked to order alongside hojicha and handmade wagashi, in a fashion-store setting rather than a dedicated tea room.

Joo Chiat$$

Photo: SILK Tea Bar

Tea Room

SILK Tea Bar

Sago Street oolongs, poured between a medicinal hall and a geomancer.

Second-floor Chinatown tea bar from Melody Teo and Xian Tan, wedged between a ground-floor medicinal hall and a third-floor geomancer's office. Oolong-heavy list with progressive session brews of Shuixian, Dan Cong and Fuding whites, spring-water brewing.

Chinatown$$

Photo: Tea Room by Ki-setsu

Tea Room

Tea Room by Ki-setsu

Yiwu pu-erh in an Orchard Plaza hideaway.

Reservation-only Chinese tea room inside Orchard Plaza, run by the Ki-setsu hospitality group. One-hour sessions built around aged pu-erh and oolong sourced direct from Bulang Mountain and Yiwu, one group per booking.

Orchard$$$

Photo: monsoonseason

Tea Room

Tea at Atelier Cherub 三山望月茶舍

Yancha from Wuyi, poured in a Kampong Glam atelier.

Chaozhou gongfu and Wuyi yancha sessions inside a shophouse art atelier on North Bridge Road. Founder T sources yancha directly from Wuyi Mountain and structures each visit as a course of teas paired with small sweets and savouries.

Kampong Glam$$$

Photo: Benjamin Stahl

Tea House

inner.teahouse

A Xiamen native's Fujian tea, poured slowly above Keong Saik.

Third-floor tea room above a Keong Saik shophouse, run by Jane Cai from Xiamen. Fujian teas sourced from farmers she knows personally, brewed gaiwan-style across eight infusions in 90-minute reservation sessions.

Keong Saik$$$