There are no wardrobe, watch or styling partners for this month’s cover shoot, and that feels exactly right. Will Leow, founder of Alchemist, arrives dressed in a black T-shirt, black trousers, and black shoes, and carrying a white T-shirt and three short-sleeved, button-down shirts in muted tones under his arm.
Nothing is over produced or dressed up for effect. The intention is not to stage a persona, but to observe the man behind one of Singapore’s most quietly recognisable coffee brands. Alchemist, which began as a stainless-steel takeaway counter at International Plaza in 2016, has grown into a speciality coffee chain with 13 outlets in Singapore and five overseas.
Despite the scale, Leow’s approach remains remarkably consistent: restrained menus, functional spaces and a stubborn focus on the brew. “We didn’t set out to build a brand that chases trends,” he says. “Our role is to make coffee good and consistent.”
At 10am on a Saturday, the interview and photo shoot for Leow’s first-ever cover feature takes place at 71 Robinson. Behind the counter, his colleagues Ang Wei Kiat, Director of Coffee; Regina Chua, Head of Operations; and Alistair Seetho, Head of Training, calibrate an espresso while Leow settles into the unfamiliar rhythm of being photographed.
As our photographer pauses to review the shots, Leow leans in and, half-laughingly, admits “this is the hardest assignment ever” in his 10 years at Alchemist. Meanwhile, his team of baristas fields their own questions.
Who in the world is Will Leow?
Just the person who started Alchemist. Honestly, though, it’s all our work.
Before deciding on Alchemist, what other name did you consider?
I wanted a name that represents the people who make coffee. “Alchemist” felt right. Just calling it “Barista” would’ve been a bit boring [smiles].
How did “one good cafe” become “many cafes”?
It’s all thanks to everyone who’s been a part of this so far. It’s never a single person’s effort.
What still excites you about coffee?
When I see baristas truly care about what they’re doing, not just when they’re making coffee but also when they’re serving it.
Where do we go from here?
Where the kopi is strong and the traffic even stronger… maybe.
More info on Alchemist’s 10th anniversary celebrations here.
