The stars of Cafe. Waiting. Love on their affair with coffee

Thanks to their debut big screen roles, fresh-faced Taiwanese acting duo Bruce Bu and Vivian Sung can now boast a fledgling showbiz career and a newfound appreciation of coffee.

While they were in town to promote rom-com Cafe. Waiting. Love, M took the chance to have lunch with the bubbly pair at &MADE Burger Bistro at Pacific Plaza.

Over an appetizing avocado salad and mouth-watering pork and beef burgers, Sung, 21, and Bu, 24, spoke of how they became coffee fanatics thanks to their film shoot.

Not much of a surprise - after all, Cafe. Waiting. Love, rated PG13 and opening here on Sept 4, is set primarily in an artisan coffee joint.

There, Sung's character, Si-ying, works as a part-time waitress and Bu plays goofy patron A-Tuo who falls in love with her.

"In the past, I dared to drink only latte or milk coffee," said Sung.

"But throughout filming, I've learnt to appreciate the taste of black coffee. It has now become my daily fix."

Coffee is Bu's regular perk-me-up, too.

"I didn't use to love coffee so much, but now, I need an Americano every day," he said, flashing his dimpled grin.

Have you tried any Singapore delicacies? Any favourites?

Sung: I came to Singapore with my parents when I was a kid. I remember trying different types of crab - like chilli crab, curry crab and black pepper crab. They were delicious!

Bu: Unfortunately, I am allergic to shrimp. I cannot consume prawns or crabs as my lips will get very swollen.

This is my first time in Singapore, and I really enjoyed Hainanese chicken rice, pandan cake, mala hotpot and barley water. The barley water here tastes so different from Taiwan's.

Sung: We also had char kway teow at Takashimaya Food Hall.

Any Taiwanese food haunts you would recommend to Singaporeans?

Bu: My hometown is Kaohsiung, in Taiwan's southern region. My favourite eateries there would be Dan Dan Hamburger, which is a fusion East-West cafe that serves amazing burgers and mee sua, and Aloha Braised Meat, which has all kinds of braised meat that you can order with rice. The sauce is fantastic.

Sung: I'm sure many Singaporeans will be familiar with Taipei, where I grew up. Taipei's pearl milk tea is a must-try. I'm fond of Yong Kang Street, which is a dining destination on its own. You can find very good mango shaved ice there.

Our night markets are exciting too, I like Shi-Da Night Market, located near National Taiwan Normal University.

Do you cook? Any signature dishes?

Bu: Yes, I love cooking, researching menus and experimenting with ingredients. Recently, I've got into Thai cuisine. I can do pork stew, coconut chicken and steamed fish with lemon sauce quite well.

When I was a child, I liked to watch my mum in the kitchen. I'd stick close by her side. The first dish I ever attempted was fried rice.

Sung: I can cook, but unlike Bruce, I'm more comfortable with Western cuisine. I like whipping up pasta and spaghetti, or a steak. Not long ago, I prepared a Western-style brunch for my whole family.

Any memorable overseas food encounters?

Bu: When I was in secondary school, my friends and I went to Palau, a beautiful tropical island in Micronesia. There are no fast-food joints there and the only burgers you can find are handmade. Also, the fish there is extremely fresh and tender.

Sung: (When I was) growing up, my mum worked as an air stewardess, and sometimes, my dad and I would fly with her. We went to Australia, and I have vague memories of eating a huge crab with super long legs. Maybe it's because I was small, but the crab seemed to be enormous!