For many Singaporeans, Lunar New Year isn’t complete without certain rituals: the clink of porcelain cups, the smell of kopi drifting through the air, and the comfort of flavours that taste like home. This festive season, Chin Mee Chin Confectionery, Katong’s beloved heritage coffee shop, leans into that sense of nostalgia as it ushers in the Year of the Horse with a thoughtfully crafted menu of limited-time Lunar New Year offerings.

Stepping into its 101st year, Chin Mee Chin remains much as it has always been: a place where mornings begin with kaya toast and conversations, and where generations continue to cross paths over shared tables. Yet, for the Lunar New Year, the century-old institution introduces something quietly new, fresh interpretations of familiar flavours designed for both lingering meals and meaningful gifting. Available from 16 January to 3 March 2026 (while stocks last), the seasonal line-up reflects the role food plays during the festive period: a connector of memory, time and togetherness.

This year’s Lunar New Year menu is a collaboration that feels instinctively right. Chin Mee Chin has teamed up with Bee Cheng Hiang, another local heritage brand synonymous with festive celebrations since 1933.

Bound by a shared respect for craftsmanship, natural ingredients and time-honoured recipes, the collaboration brings Bee Cheng Hiang’s iconic bakkwa and pork floss into Chin Mee Chin’s world of soft buns, buttery pastries and pillowy toast. The result is a menu that feels both nostalgic and gently modern, flavours many grew up with, presented in new yet comforting forms.

Those dining in during the Lunar New Year period can look forward to exclusive items created just for the season. Highlights include the Bakkwa & Pork Floss Toast and Bakkwa & Pork Floss French Toast, where savoury-sweet slices of bakkwa meet fluffy bread and golden crusts. The Pork Floss Bun, soft and generously filled, offers a simpler pleasure, perfect with a cup of kopi in hand. These dishes are designed to be enjoyed fresh, at the table, in the way Chin Mee Chin has always encouraged: slowly, communally, and without fuss.

Beyond dine-in exclusives, Chin Mee Chin also introduces a range of bakes suited for festive visits, family gatherings and gifting. The Pork Floss Swiss Roll, filled with butter cream and finished with a generous topping of savoury floss, strikes a balance between indulgence and familiarity. It’s available by the slice for in-store enjoyment, or as a whole roll to take home.

Other festive bakes include the crisp and snackable Kaya Twist, fragrant Honey Madeleines with Kaya, and light, airy chiffon cakes in Pandan and Yuzu. Available as both slices and whole cakes, they make easy additions to reunion tables or host gifts that feel thoughtful without being overdone.

To mark the season, Chin Mee Chin has also designed a limited set of Lunar New Year red packets, available with a minimum spend on festive food and gifting items while stocks last. The designs draw inspiration from the East Coast Road flagship itself, its original floor tiles and patterned details translated into festive motifs. It’s a small but meaningful gesture, carrying the visual memory of the space into homes and gatherings beyond Katong.

More than a seasonal menu, Chin Mee Chin continues to be what it has always been: a place where everyday rituals and festive moments coexist. From morning breakfasts to Lunar New Year meetups, it remains a space where time slows just enough for conversations to unfold and traditions to continue.

As the coffee shop moves into its second century, this Lunar New Year collaboration with Bee Cheng Hiang reflects Chin Mee Chin’s enduring philosophy—food prepared with heart, familiar flavours gently reimagined, and a table always ready for the next generation to gather around.

Chin Mee Chin’s Lunar New Year offerings are available from 16 January to 3 March 2026, while stocks last. Closed on 17 and 18 February 2026.