Few things in life satisfy as much as the Kaya Toast—a traditional Singapore-style breakfast. It has undoubtedly become a staple for many Singaporeans since generations ago, and today, it is still widely loved.

We enjoy the old-school fare in various ways—dipping it in soft boiled egg, coffee, or just having it on its own. Very often, it is also paired with a set meal of two soft boiled eggs and your choice of coffee or tea.

You can find renditions of this dish almost everywhere you go, and to get you started, here are 11 Best Kaya Toasts In Singapore.

#1 YA KUN

Ya Kun is one of the most frequented coffee stalls in Singapore, with its history dating back to the early 1940s.

The kaya from Ya Kun—made up of eggs, coconut milk, sugar and pandan—is sandwiched between crisp brown toasted bread. The household brand constantly keeps up with the trend to offer new menu items, and the consistency is the reason for our loyalty.

Ya Kun Kaya Toast
1 Harbourfront Walk, #B2-26, Vivo City
Singapore 099253
Tel: +65 6225 5789
Sun to Thu: 8.15am – 10pm
Fri & Sat: 8.15am – 10.30pm
Nearest MRT: HarbourFront

#2 FUN TOAST

Fun Toast was originally Kheng Nam Hong, a coffee house widely known by the early residents of Telok Ayer Street. It has since rebranded to a fun-loving label where the younger generations of Singaporeans can better relate to.

One of their signatures includes the Kaya Butter Soft Bun set (S$5.20) which features kaya smothered on buns that are crisp on the outside and incredibly soft on the inside. We highly recommend you to dip it into their soft-boiled eggs for an elevated flavour.

Fun Toast
Citylink Mall, 1 Raffles Link, #B1-04, Singapore 039393
Tel: +65 6533 1233
Mon to Thu: 7am – 8.30pm
Fri: 7am – 9.30pm
Sat: 8am – 9.30pm
Sun & PH: 8am – 8.30pm
Nearest MRT: City Hall

#3 KILLINEY KOPITIAM

The pioneer outlet of Killiney Kopitiam was founded in 1919 and still operates along Killiney Road today; it is the longest standing Hainanese coffee shop in Singapore.

Other than the kaya toast (S$2.40 for 2 slices), the coffee shop also dishes countless of local delights such as their famed Laksa and Curry Chicken. The standards across various outlets have dropped over the years, but the original branch at Killiney Road is still as good as before.

Killiney Kopitiam
67 Killiney Road, Singapore 239525
Tel: +65 6734 3910
Mon, Wed to Sat: 6am – 10pm
Sun, Tue & PH: 6am – 6pm
Nearest MRT: Somerset

#4 TOAST BOX

Established under the BreadTalk group, Toast Box prides itself on offering authentic breakfast that will bring one back to the 70′s.

It is set to ignite nostalgia amongst the Singaporeans, completing the experience with a good Nanyang cuppa and grilled Kaya Toasts (S$1.70 per slice). Other standouts from the menu include the Floss Toast and Crunchy Peanut Butter Thick Toast.

Toast Box
AMK Hub, No. 53 Ang Mo Kio Ave 3, #01-01, Singapore 569933
Tel: +65 6484 6591
Daily: 7am – 10pm
Nearest MRT: Ang Mo Kio

#5 OLD TOWN WHITE COFFEE

Though the food at Old Town White Coffee is slightly pricier, their Kaya Toast (S$1.60 per slice) is still worth a shot.

Originating from Malaysia, this franchise is now a familiar name in Singapore too. Patrons visit them for fragrant white coffee and an array of simple but delectable local fares.

Old Town White Coffee
180 Kitchener Road
#B1-31/32 City Square Mall
Singapore 208539
Tel: +65 6509 8355
Daily: 9am – 10pm
Nearest MRT: Farrer Park

#6 KAFFE & TOAST

Being the halal subsidiary of Coffee & Toast, Kaffe & Toast offers Kaya Toast at S$1.80 per serving. Their kaya spread is made with more doses of egg yolk and is generously slathered on each slice of freshly grilled bread.

We also love with the Mackerel Otah Bun that comes with fish otah.

Kaffe & Toast
Singapore General Hospital (SGH), 4 Hospital Drive, Level 1, Singapore 169608
Tel: +65 6221 0136
Mon to Fri: 7am – 8pm
Sat, Sun & PH: 8am – 5pm
Nearest MRT: Outram Park

#7 TONG AH EATING HOUSE 

Known for its rich history since the 1930s, Tong Ah has since moved a few doors from its original location to reside in the same space as Potato Head Folk.

Be sure to catch them toasting the kaya toast on traditional charcoal grills and you can even request for your toast to be extra crispy. Their formula? Toasting it thrice before scraping off the charred parts using a condensed milk lid.

Tong Ah Eating House
35 Keong Siak Road, Singapore 089143
Tel: +65 6223 5083
Daily: 7am – 10pm
Nearest MRT: Outram Park

#8 HEAVENLY WANG

Heavenly Wang serves a mean slice of Kaya Toast (S$1.50), with thick butter slices and a sweet kaya spread generously tucked in between slightly crisp bread.

This halal eatery also whips up several other Singaporean classics too, so be sure to try out their signature Mee Siam that is well-loved by the locals.

Heavenly Wang
277 Orchard Road, #B2-07/08, Orchard Gateway, Singapore 238858
Mon to Sat: 8am – 9:30pm
Sun & PH: 9.30am – 9.30pm
Nearest MRT: Somerset

#9 GOOD MORNING NANYANG CAFE

The kaya toast (S$1.60) at Good Morning Nanyang Cafe is really unique. Their kaya spread is freshly made in-house, following the recipes of a man from Segamat; so rich, luscious and subtly sweet. But this is what sets them apart from the rest—they use ciabatta instead of regular white bread.

Other toast selections include the Orange Ciabatta set, with caramelised orange peel added to bring about a robust element in the toast.

Good Morning Nanyang Cafe
Far East Plaza, 14 Scotts Road, #02-03, Singapore 228213
Tel: +65 9650 3256
Daily: 8.30am - 8.30pm
(Closed on Mondays)
Nearest MRT: Orchard

#10 HILL STREET COFFEE SHOP

Hill Street Coffee Shop evokes a sense of nostalgia that is hard to beat.

Their Kaya Toast (S$2.50) spots a different execution with the replacement of steamed bread—and we love it so much. Expect to sink your teeth into the incredibly soft white bread, coated with a generous kaya spread with a distinct coconut element and topped off with pieces of savoury butter.

Hill Street Coffee Shop
Supertree Grove, Gardens By The Bay, 18 Marina Gardens Drive, Singapore 018953
Tel: +65 6702 3373
Daily: 8am – 10pm
Nearest MRT: Bayfront

#11 TOAST HUT

One of our favourites in this list, Toast Hut is a place that is worth all the hype and crazy queues. The owner heads over to the stall at 4am every morning to prepare for the opening of the stall so patrons can get their coffee-fix as early as 6.30am in the morning!

Their Kaya Butter Toast (S$1.60 for 4 pcs, S$3.00 for a set) goes extremely well with the aromatic and fragrant coffee.

Toast Hut
51 Old Airport Road #01-52
Old Airport Road Food Centre
Singapore 390051
Daily: 6.30am – 1.30pm
Nearest Station: Dakota

Do you remember back in school when you would sprint to the canteen during recess, just to get that steaming warm plate of Chee Cheong Fun (rice noodle rolls) with sweet sauce or a plate of delicious Lor Mai Kai (Chicken Glutinous Rice)?

If you grew up in Singapore, chances are, all of these are more than familiar to you. To us, these local breakfasts are still what comforts us the most in the mornings.

As Singaporeans, we are always proud of our multi-ethic society and of all the different cuisines available. Also, these local breakfast foods are usually inexpensive. If you are new to our Lion City, here are 12 local breakfasts in Singapore to try. And to all fellow Singaporeans, don’t you agree that these are better than the typical brunch fare of eggs Benedict and pancakes?

#1 BANANA LEAF-WRAPPED NASI LEMAK

This popular Malay cuisine usually consists of coconut rice with Ikan Billis, Sambal Sauce, Fried Fish, Omelettes and more.

Typically wrapped up in banana leaf to give that extra bit of fragrance, Nasi Lemak is our favourite comfort breakfast. And they usually cost only a dollar or two – depending on the ingredients in the packet.

#2 CHAR SIEW PAU

A Singaporean-style Char Siew Pau is a fluffy white bun with chopped char siew (honeyed BBQ pork), then steamed until cooked. These used to cost us only about S$0.50 back in school, and they are about S$1 to S$1.50 now at coffee shops.

#3 CHEE CHEONG FUN WITH SWEET SAUCE

The Singapore version differs from its Hong Kong-style counterpart and is more sweet than savoury. These rice noodle rolls are steamed, cut up then served with sweet sauce and sesame, and chilli upon request.

These are a great breakfast option as it will satisfy your cravings without filling you up to an uncomfortable extent. A serving these days costs an average of S$1.

#4 CHWEE KUEH

Chwee Kueh is really steamed rice cakes topped off with Cai Poh (diced preserved radish), and chilli is served on the side upon request. The rice cake itself is pretty much tasteless but the Cai Poh is flavourful and slightly salty, hence balancing out the textures and overall taste of each bite.

A serving of 6 Chwee Kuehs in Singapore typically goes at a mere S$1.50 at local coffee shops, thus making it both economical and understatedly delicious.

#5 DOUJIANG YOUTIAO

Doujiang is soya bean milk, and Youtiao is dough fritters. When put together, it is a match made in heaven.

More often than not, the dessert of jellied beancurd (or what we call douhua) is served instead of soya bean milk. But whatever it is, you dip your youtiao into it for the best taste. Breakfast or supper, Doujiang Youtiao is always a good idea.

#6 FISHBALL NOODLE SOUP

A bowl of fishball noodles go for an average of S$3.50 in coffee shops. It may look next to nothing, but this unassuming bowl is sheer comfort food for most Singaporeans.

Yellow noodles served with fishcake slices and fishball in a bowl of sweet broth, fishball noodle soup is well-loved by both children and adults in Singapore. Add some chilli padi for an extra punch.

#7 KAYA TOAST & HALF-BOILED EGGS

Kaya is coconut jam for the uninitiated, and kaya toast is quite simply toasted old-school bread with a spread of kaya and butter slice(s). Kaya toast is often served with two half-boiled eggs and a cup of warm beverage.

Back in school, we had half-boiled eggs and kaya toast with a warm cup of Milo or Horlicks. Now, when we have it in coffee shops or hawker centres, we have them with a nice cup of black coffee or tea.

#8 LOR MAI KAI/FAN CHOY

Lor Mai Kai (Glutinous Chicken Rice) and Fan Choy (Glutinous Char Siew Rice) are quick and easy meals as they are usually pre-packaged and re-steamed to be served hot.

Both glutinous rice variations are extremely filling, and though they are harder to find these days, we have fond memories of this local breakfast that typically costs S$1.50.

#9 PEANUT PORRIDGE

This is as old school as it can get. Primarily accompanied with shredded chicken and/or peanut, it is one of the most economical breakfast option in Singapore hawker centres. You can easily get a bowl for S$1 or less.

#10 PRAWN NOODLES SOUP

Hours and hours of simmering pork bones and prawn shells and more; nothing beats the sweetness of prawn noodles soup.

The choice of noodles is yours – vermicelli, yellow noodles or flat noodles, you take your pick. But the highlight here is the flavourful broth and fresh prawns, with fried shallots to top. A bowl of Prawn Noodles Soup costs an average S$4, but the better ones can go up to S$10 per bowl (served with tiger prawns).

#11 ROTI PRATA

This local Indian dish is hands down our ultimate guilty pleasure. Few things in life please us like a slice of piping hot egg prata. Prata comes in a plethora of variations, but we prefer ours the classic way – kosong (plain) or with egg.

Dip it in the complimentary curry sauce, or do it the Singaporean way and eat ‘em with sugar.

#12 WANTON NOODLES

Wantons are popular meat dumplings and they are either boiled or deep-fried when sold here in Singapore. Whether you have it dry or with soup, a bowl of Wanton Noodles never disappoints.

When the wantons are big and juicy and the noodles are nice and springy, the whole dish just falls into place. Having Wanton Noodles for breakfast is lovely, but it works as a lunch or dinner dish too!

Illustrations for ladyironchef by Chen Xuan

Have you ever experienced that awkward silence when you are asked about Singapore’s culture, and you fumble, hem and haw as you try to find some costume, dance or tradition that is unique to Singapore? I have. Well, at least until I start talking about food. Now that’s where stopping me would be a problem.

It is amazing how much our nation loves food. Our day-to-day conversation inevitably revolves around food. And the best part is for a fraction of the price, you get something no less satisfying than a meal in a high-end restaurant. So here is a guide to introduce 10 of the best Singapore Hawker Food.

Char Kway Teow

Char Kway Teow was a dish created by coolie workers who needed a cheap way to prepare an energy-rich meal. Today, calories have become a bane, but we love our char kway teow all the same. How can anyone resist a plate of silky rice noodles fried with cockles, chinese sausage and – wait for this – heaps of crispy pork lard. I’d risk having a heart attack for Hill Street Char Kway Teow (Blk 16 Bedok South Road). Though the master is no longer helming the wok, he has imparted his skills to the son, who has taken over. Otherwise, try our Prime Minister’s favourite stall, Zion Road Char Kway Teow (Zion Road Food Center).

Carrot Cake

No it does not come with cream cheese and walnuts, but I’d pick our local version of Carrot Cake any day. Black or white, a good carrot cake is one that is crispy and eggy on the outside, and as you place a chunk in your mouth, dissolves without the need to even masticate. Fu Ming Carrot Cake at Redhill Food Centre is the epitome of carrot cakes. For a more unique version, I’d recommend U Fried Carrot Cake (Block 89 Pipit Road Market). The chunks of steamed radish cake are chopped larger than the usual, and it is sweeter than usual since they are more liberal with their sauce. Still, it is fried just nice such that you get that smokey aroma of burnt caramel in your mouth.

Hainanese Chicken Rice

If there’s one dish that’s synonymous with Singaporean cuisine, it has to be Chicken Rice. The name itself sounds so unappealing; how good can chicken on rice taste? Pretty awesome, actually. The glistening grains of rice perfumed by fresh chicken stock and a whiff of ginger is so good you can even eat it on its own. I could go on for hours about the best chicken rice in Singapore, but for the sake of trying the most famous one in Singapore, head to Tian Tian at Maxwell market which has earned boasting rights to getting Anthony Bourdain’s stamp of approval. Otherwise, Sin Kee (Mei Ling market) is good for those who prefer grains with a little more moisture.

Tze Char

So Tze Char is not exactly a dish per se, but it represents our culture of communal dining. Dishes are placed in the middle of a round table for sharing and each person will be equipped with a bowl of rice and a pair of chopsticks. For me, Tze Char (which means ‘cook and fry’) is all about bold flavours, good wok hei and gravy. It is difficult to recommend a particular Tze Char stall since there are usually hits and misses, but I know I’d never go wrong with Kok Sen Seafood (Keong Saik Road). I have recommended to many people for their big prawn hor fun amongst other fantastic dishes, and not once has it disappointed. For more creative offerings (think pumpkin prawns and coffee crabs), check out Siang Hee (Serangoon Gardens Way). Joo Hing (Joo Chiat Road) is where you can get your Tze Char fix amidst classier ambience but with equally good food. Their rendition of the steamed fish head is one of the best in town.

For more recommendations, read our guide to the best Tze Char restaurants in the west of Singapore.

Chilli Crab

While chilli crab is not a hawker food, no food guide is complete without a feature of this national dish. The vibrant red hue of the dish instantly captures the attention of any reader. The silky gravy, laced with shreds of egg, is sweet and mildly spicy (at least by the standards of locals; I have heard foreigners breaking out into a sweat from it).

The history of this dish dates back to the 1950s when the owners of Roland Restaurant (Marine Parade Central) decided to do a little experimentation with crabs, tomato sauce and chilli sauce. Today, big players in seafood cuisine include Long Beach, No Signboard and Jumbo Seafood. Each restaurant’s rendition is slightly different, and it’s a tough call as to which is the best.

Bak Chor Mee

When I need something hearty after a hard day at school, I’d head straight for Bak Chor Mee. Perhaps it is the lightly blanched lean pork slices and pinkish liver, or maybe it is the sharp vinegar-laced sauce, or just the fact that everything comes together so well to make this the perfect comfort food. No one will dispute that Tai Hwa (Block 466 Crawford Lane) serves the best Bak Chor Mee in Singapore; you will find queues even at odd hours of the day despite the obscure location. Lian Kee (Alexandra Village Food Centre) is unique for its slightly sweet sauce, while the two stalls at Block 85 Fengshan Centre battle it out for the best soup version of Bak Chor Mee.

Rojak

Rojak is a fruit and vegetable salad dish consisting of you tiao (fried dough fritters), bean curds, bean sprouts, pineapples, and turnips. Everyone knows about Hoover Rojak (Whampoa Market) and Toa Payoh Rojak (oddly located within Old Airport Rd). But I will let you in on a little secret. The nameless rojak stall at the basement food court of Katong Shopping Centre is extremely value-for-money at just $2 for a regular size portion.

Ice Kacang

It is not as delicate as the Japanese version, nor is it as fine as Taiwanese snowflake ice, but our Ice Kacang is nonetheless, very satisfying on a hot day. A towering portion of crushed ice slapped on with sugar syrup in a myriad of colours. The standard version comes with atap seeds, grass jelly, agar bits and red bean, though we can be thankful for product differentiation by our hawkers these days.

Those who miss Annie’s, which started serving the first peanut ice kacang at Tanjong Pagar market, is now at Ghim Moh Market since the former closed for renovation. Jin Jin’s version comes with thick gula Melaka syrup, and is hands down my favourite dessert stall in Singapore. I can easily conquer another of their Gangster ice (which comes with mangoes and durian puree) after finishing a bowl of their ice kacang. It is the stall with the longest queue at ABC market at Bukit Merah.

Yong Tau Foo

The healthiest of the lot, Yong Tau Foo is probably something you will want to have after days of indulging in lard-laden hawker dishes. Hui Ji (Tiong Bahru market) serves a version that is a cross between fishball noodles and Yong Tau Foo. Yong Xing Xiang (People’s Park Complex) has one of the best Yong Tau Foo in Singapore with a soup base that is clear yet intensely flavourful. Do not miss the crispy deep-fried pork balls from Xi Xiang Feng (Ang Mo Kio central market). It is so addictive that I’d advise putting at least three of these little morsels in your bowl, lest you regret afterwards. Ok, maybe I lied… It is not exactly all that healthy after all!

Wanton Mee

Wanton mee is probably the most underrated hawker dish ever… or maybe it is just something I personally have a soft spot for. There is so much more to it than just noodles and dumplings. I like my noodles thick and al dente a la Ji Ji Wanton Mee (Hong Lim Food Centre); I am salivating just thinking about it. Though if I had the luxury of time, I’d queue half an hour every morning to have Chun Ji (164 Stirling Rd). It is sticky, gooey, mildly sweet gravy coats each strand of noodles, which in turn are cooked with deft skills that only comes with decades of practice. For ardent fans of Hong Mao Wanton Mee previously at Tembling Road, the man is back in action and has set up stall at the basement of Dunman Rd Food Centre; do pay Ah Huat Wanton Mee – they have the most flavourful wantons ever.

Words by Sarah Lim, photographs by ladyironchef

Breakfast is always a motivation to get out of bed, especially for weekends. While brunch is arguably Singaporean’s favourite meal of the day, and while I like my eggs, French toast and pancakes, I also love going to the hawker centres in the suburbs and neighbourhood for my local breakfast fix. In Singapore, we are really spoiled for choices when it comes to cheap and good hawker food.

Here are 7 of the cheapest Singapore’s local hawker breakfast options.

Kaya Toast

Old-schol bread toasted over traditional charcoal grill, with a generous spread of kaya (with soft-boiled eggs and a cup of kopi (coffee) is the quintessential Singaporean breakfast. This is probably the simplest, yet most satisfying and local breakfast cannot get any better than this. Most coffee shops serve a set for under S$2.50.

Carrot Cake

One of my favourite hawker food is Carrot Cake, also known as Chai Tow Kway. Not to be mistaken with the Western dessert, Singapore’s rendition is stir-fried radish cake with eggs, and it comes in either white or black (sweet soy sauce).

Chee Cheong Fun

Chee Cheong Fun is a Chinese dish of thin rice noodle roll which comes with a variety of fillings – like shrimp, char siew and beef. Or you can opt for the plain ones, which is doused in either sweet or chilli sauce, and topped with sesame seeds.

Chwee Kueh

Chwee Kueh, a type of steamed rice cake topped with diced preserved radish, is another popular local breakfast in Singapore. You can get a packet of four Chwee Kueh for S$1.20.

Economic Bee Hoon

This is one of the cheapest hawker breakfast. You can usually get a plate of economic bee hoon with one topping like fried egg or luncheon meat for S$2. It is affordable and very satisfying.

Nasi Lemak

There is the kind where you get to choose from an array of dishes and they charge accordingly, and there is the simplified breakfast version that is pre-packed in banana leaf with an assortment of ingredients, usually a generous serving of the fragrant rice that is cooked in coconut milk, together with roasted peanuts, deep-fried anchovies, fish and egg – all for under S$2.

Roti Prata

Another iconic Singapore breakfast staple is Roti Prata – an Indian flour-based pancake which comes with different fillings like cheese, onion, mushroom or egg. An Roti Prata ‘Kosong’ (no fillings) is less than S$1. Most people eat the prata by dipping it with curry, but we prefer to have it with sugar.