Kok Bing Hui, who calls himself Anders, spent 14 years trying to run nine different food concepts, all of which eventually closed. Exhausted but determined, he decided to restart from his own kitchen.

He opened Anders' Brew in August, spending less than SGD 1,000 on a kettle, a few containers, cups and the first batch of ingredients.

The menu re‑imagines classic Singaporean drinks: a modern take on teh tarik, Nanyang‑style kopi, a kaya toast‑inspired beverage and a mango‑pomelo dessert drink. Each item costs between SGD 3.90 and SGD 4.90.

By 5 October the shop had sold 500 cups, which works out to about eight to ten cups a day. Most customers live within a few kilometres of his home near Woodleigh MRT station.

Anders says the key to surviving in food and beverage is to start small. He points out that a home‑based set‑up avoids rent, deposits and large equipment, while giving him the flexibility to work around his family schedule. "If anyone is looking to start their own F&B businesses in Singapore, start small," he advises.

His experience shows that a low‑cost, home‑based model can keep overhead low, let you test the market, and still leave room for family life – essential lessons for anyone dreaming of a food‑service venture.