Endorffeine is a coffee bar in Far East Plaza in Chinatown, run by Jack, who was a biochemist developing cancer drugs and then a pastry cook making wedding cakes before he opened it. He brews every drink himself, on the principle that the faster methods he could use would mean a lesser cup. The name joins endorphin and caffeine: the endorphins stand for the guest and the open mind they bring, the caffeine for the cup.

The foundation of its programme is SEY from Brooklyn, Drop from Stockholm, Ilse, Prolog and April from Copenhagen and Leaves from Tokyo, with guest roasters that change. Beyond coffee there is 9, a desserts-and-drinks tasting for nine guests built on Jack’s Thai heritage and American upbringing, each course paired with a cocktail made for it. The bar was a James Beard Foundation Award finalist in 2026.

Coffee on the shelf

Photograph: Endorffeine