Every December, the world tends to rush ahead. Shops fill, calendars stack up, and days slip by with hardly a pause in sight. Yet in Meruya, Tiembi embraces Christmas with a different kind of character, one shaped by winter sweetness, cosy elegance, and the quiet thrill of indulging in something thoughtfully made. Their theme this year, White Christmas, leans toward a cleaner, calmer kind of festivity: bright, light, and designed to feel like December at its most comforting.
This shift began with a reflection, when they felt it was time to step away from the bold reds and golds of previous years. They had been merry and exuberant in the past, but this season called for something fresher, a Christmas inspired less by sparkle, more by serenity. A touch of snowfall rather than fireworks. From that idea, the entire seasonal menu followed, curated to feel inviting without being excessive.
At the centre of this curation is Tiembi’s kitchen, led by Head Chef Gerry, who has shaped the café’s flavours for three years. For him, the December menu brings its own pleasure. “The churros are made from scratch,” he shares, recalling the careful creative process, R&D to tasting sessions. Their collaboration with Udders ice cream became the starting point: churros paired with a cold, creamy scoop felt like the perfect way to echo the White Christmas mood while still staying true to Tiembi’s identity.
The final line-up is a trio of festive desserts that anchor Tiembi’s Christmas table. Churros Bites, coated in cinnamon sugar, channel a classic December treat. Vanilla Jingle Churros, served with Udders ice cream, offer that comforting contrast people return to time and again. And the Ginger Cheesecake, velvety with a gentle spiced lift, brings a more timeless nod to the season. Each dish is crafted to feel approachable, festive without fuss, celebratory without theatrics.
Meanwhile, at the bar, Head Barista Kevin brings a similar approach. Most drinks begin as spontaneous ideas, he explains, the sort of “what if we tried this?” thoughts exchanged behind the counter. But Christmas calls for a touch more intention, and so the team leaned into drinks that already resonate with Tiembi regulars.
Their Pumpkin Spice Latte, now a seasonal favourite, is made with actual pumpkin purée, not syrup. “The flavour is richer,” Kevin notes, pointing out the natural pumpkin texture that appears when stirred. Beside it sit the Choco Brownie Shake, nostalgic and playful. There’s the Thai Tea Muah Chee Shake, a gentler, less-sweet spin on their crowd-favourite Thai tea. And the Passion Sorbet Tea, a refreshed revival of a beloved classic topped with a bright scoop of sorbet. Together, they form a line-up that feels festive and the kind of drinks that lift the mood of a December afternoon.
Beyond the menu, the season at Tiembi carries its own traditions. Their yearly Christmas charity, now returns as a cherished routine, collecting donations throughout the month before closing with a shared gathering at the café. It is a gesture that reflects Tiembi’s character, wholehearted, thoughtful, and rooted in community rather than showmanship.
Through it all, Tiembi’s spirit remains steady. As Nadya puts it, “White Christmas feels calmer in colour, but the celebration is still very much alive in feeling.” It’s a sentiment that lingers, shaping the room just as much as the festive flavours do.
And for those looking to make December a little brighter with desserts worth lingering over, drinks that feel distinctly seasonal, and a space dressed in its winter best, Tiembi offers the table. The seasonal menu is here for a brief moment, ready to be savoured, shared, and turned into a perfect December ritual of its own.
