For those whom reside in the East and are staying pretty much abreast with the happenings around the local F&B scene, the mention of the name big short coffee should be pretty familiar. Being an establishment that has first established its appearance in the local F&B scene at their outlet within the Sycamore Tree mixed-used development at Fowlie Road, these folks had been attracting a crowd for their unique take on specialty coffee since their founding. These folks do seem to be ready for a phase of expansion, and they had since opened their second outlet at 273 Beach Road; they can be found in the corner ground floor unit in the building located right across from the outlet of The Coconut Club there. This is a larger space than the size of their outlet at Sycamore Tree — whilst dine-in seating comes in the form of a bench that surrounds the right side of the shop unit, the new outlet is definitely less claustrophobic and more efficient in handling crowds; all that with a high ceiling that further helps to create an illusion of space with more dramatic fittings to go along as compared to their first space. big short coffee’s menu has since progressed to Chapter Eight for the summer season of 2026 since its founding; the seasonal specials available at Beach Road aligns to what is being offered at Sycamore Tree, and the espresso-based specialty coffee options are listed in Icy Cold and Comfort Hot sections of the menu.

King of Chendol is one of the offerings that is being listed for its Chapter Eight: Summer 2026 menu; the menu further describes the item to feature elements such as Mango, Black Thorn Durian Cream, Pandan Chendol and Gula Melaka infused with their cold brew coffee brewed using single-origin beans sourced from Rwanda. big short coffee’s offerings has always incorporated the use of some cocktail-making techniques and their seasonal creations do seem less like specialty coffee and more so of an intricately put-together concoction with a little bit of theatrics to go along with — patrons will be asked to go to the counter to watch the piping of the Black Thorn Durian Cream and the sprinkling of the green powder over the top before collecting the King of Chendol. There is no denying how the King of Chendol does replicate the likes of a typical bowl of Chendol here — there is definitely the deep earthiness amidst the light sweetness from the Gula Melaka here, while the cold brew does seem to be made deliberately light to ensure that the flavours of coffee don’t clash with the other elements. What’s really surprising for us was the use of mango that gives that slight funky tang that one will usually get when having Durian Chendol — that transient flavour in between that of Gula Melaka and Durian, while the Black Thorn Durian Cream adds a very light whiff of the usual pungency that one gets from the king of fruits with the cream being a “milk cap” that replicates that of coconut cream. We really loved the Pandan Chendol that came along — these were soft without being particularly gelatinous and came with a really rich hint of Pandan fragrance; one of the best made renditions of chendol jelly that beats even those from Chendol specialty stores that makes them from scratch hands down!