Elephant Grounds began in 2013 as a humble coffee kiosk in Hong Kong’s Sheung Wan district. Its co-founders Kevin Poon and Gerald Li, however, had greater ambitions.
“From the beginning, it was all about what we loved: coffee, ice cream, music, design, and the community around it,” says Poon, whose streetwear label Clot, retail concept Juice, and contemporary art gallery WOAW (World Of Amazing Wonders) have helped shape the style scene in Hong Kong.
“Hong Kong has always been a tight-knit community, and Elephant Grounds embraces that spirit. Our cafes are more than just places to grab a cup of coffee; they are third spaces where people can connect and linger.”
Poon’s multidisciplinary ventures give Elephant Grounds its edge; it’s more like a creative hub than a cafe. Over a decade later (with eight locations in Hong Kong and two in Manila), Elephant Grounds opened its first outlet in Singapore at Guoco Midtown this year.
Besides our strong interest in single-origin profiles, he loves how locals appreciate speciality coffee’s craft and hospitality. He adds, “We found a space we loved with high ceilings and an open layout, met partners who shared our vision, and built a team that understands what we do.”
Featuring honey-hued wood furniture and a bright, airy palette, plus floor-to-ceiling glass walls that let in the outdoors, the Singapore outpost reflects its tropical surroundings.
The 70-seat cafe measures 1,600 sq ft indoors and 900 sq ft outdoors and is anchored by a tiled counter. Here, guests are greeted by a towering La Marzocco coffee machine, fresh bakes, such as chocolate, almond, and banoffee croissants, and coffee beans to take home.
While slogans on the pillars remind you to chill out and stay grounded and live life to the fullest, its coffees remain central. “We adapted our coffee profile to suit the warm climate here, making it brighter, cleaner, and more refreshing,” says Poon.
Roasted on site, the house blend originates from Ijen Lestari, an East Java Cup of Excellence-winning farm. It has notes of plum and toasted nuts, layered with florals and a clean, tea-like finish. Americano Air, Valrhona Mocha, and Bulletproof are some popular drink options. In the last, Indonesian and Brazilian beans are combined with coconut oil.
“Our Loring S15 roaster is the Lamborghini of coffee roasters,” says Wong, Chief Coffee Roaster. “It uses hot air to heat beans quickly and evenly. This preserves more acidity and clarity than a traditional drum roaster and gives a cup that still feels refreshing in Singapore’s heat.”
The Elephant Grounds team is meticulous about sourcing beans, rotating through distinctive harvests for clarity and balance. Whether washed Ethiopian or honey-processed Costa Rican beans, the goal remains the same: to honour their character without compromise.
“Farms and processing stations significantly shape the flavours,” Wong explains. “We don’t just buy the best lot of the season and shove it into a blend; we work with farmers who share our vision for long-term improvement.”
In addition, drinks start at 10 ounces, which are larger than typical eight-ounce cups, allowing you the luxury of enjoying the moment to its fullest.
Among the must-try items on the menu is the Singapore-exclusive Chicken Parm sandwich, featuring a crispy, tender chicken patty with pepperoni, marinara and jalapeno. Other highlights include the Morning Cereal bowl with granola and fresh fruit, and the Buddha Bowl with nuts, fruits and greens dressed in roasted sesame.
Coming up in Q2: ice cream sandwiches. While Poon wouldn’t reveal too much, he did share how a past collaboration with pastry chef Smita Grosse yielded a canelé-inspired ice cream that was custard-like with subtle caramel notes.
