HomeOur Kitchen: An Open-Concept Home Cafe ☕️
jjhomestories
4rm Japandi & Wabi-sabi inspired Home
Our Kitchen: An Open-Concept Home Cafe ☕️
3544
- Japandi
- HDB (BTO)
- ~1,000 sqft
- 3 br
- Couple Living
Harrow you 👋🏻 don’t be shy, join me in my open-concept kitchen! This is where I like to host, cook & bake 👩🏻🍳 You’re looking at a standard 4-room BTO kitchen & dining area. We kept it open to enjoy the spaciousness & flow of energy to our living & dining spaces. If you’re sharp enough, you’ll realise our dining room is not here 🤭 (Check out our home tour post to find out where we moved it to!) Now come along, we have a home kitchen to discover~ Here’s a front view of my island & dry pantry! I’ve always wanted a freestanding island in my home as I love to bake & I’m grateful that my husband is onboard with the idea ✌🏻My island is 1.5m long & 70cm wide. It’s a good size for my prep work & hosting friends at a home cafe setting! ☕️ Idea: Our preference for kitchen flooring is definitely tiles! So if you’re like us, here’s an idea to demarcate your open kitchen from the rest of your living space (it’s vinyl for us)! We chose a curve demarcation & love it very much both for its functionality & aesthetics 😍 A little more on our dry pantry - it’s where we start our mornings with (coffee/tea/drinking cups are placed in drawers below) 🫖 it also doubles up as a home bar when the occasion calls for it 🥂 We use the water dispenser (Sterra) mostly for warm & hot water 💦 we turned off the cold function as we heard there might be condensation concerns in the future. The maintenance of an open kitchen you asked? Well, truth be told, an open kitchen will definitely invite more dirt & oil into other areas. It depends on your cooking frequency, usage as well as your cleanliness threshold! As someone who cooks & bakes at least 1-3 times a week, we clean countertops & floor after each use followed by a more thorough clean every week. 🧼 The other view of my island 🏝️ I have 4 main deep drawers as I have a lot of baking tools, trays, bannetons, bowls, pans etc. My ID also suggested an inner drawer inside to keep smaller items such as whisks, spatulas etc! Tip: One thing that really helped us was planning kitchen organisation during the floor plan discussion stage. This way, you envision the flow of usage e.g cutlery next to sink. Plus, you also allocate a ‘home’ for kitchen appliances, cutlery, drinking cups, condiments & snacks etc. 🍴 Onto my main kitchen area - we did without top cabinets to open up the space more & just have a singular shelf for our Modori pots & display items! Regarding storage, we figured there’s enough since we have the dry pantry area bottom cabinets too. Bottom cabinets (from left to right): Condiments, Plates/Appliances, Cutlery/Bowls/Misc, Cleaning Tools/Newspapers/Old Paint, More Cleaning Supplies We got a portable dish rack since we don’t have top cabinets to build a hanging one. Our kitchen tap is a mixer tap & we pulled hot water here :) no regrets on this as we can more easily use warmer water to wash off grime & dirt. The classic decision - gas or induction stove? Both of us grew up in households with gas stoves but we chose induction for the ease of maintenance 🧽 it serves us well so far & you have to make sure the cookware you used is induction-friendly. For drawers hardware, we only have one from Blum as I heard they are of higher quality! I decided to use it for my condiments drawer which is two-tier. It’s strategically placed next to the induction hob so it’s easy to reach during cooking 🍳 That’s all regarding my kitchen! Thanks for visiting 🙌 Lemme know if you have any questions :) If you’re looking to purchase anything on Communa, you can use my code ‘communas8BBPDT’ for 7% off with no min spend (valid till 30 March 2025) 🎀 Love, J&J ✨
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