Kopi 'n' Kaya Toast Stories

Kopi 'n' Kaya Toast Stories

Missing the good ol' times where we could be so readily satisfied just by sitting at a round wooden table having conversations over a cup of Kopi and Kaya Toast? Here's some places you might want to consider for some taste of nostalgia!
Xing Wei Chua
Xing Wei Chua

Made a visit to Chinatown to check out the new Shun Cheng Traditional Coffee & Bar which had recently opened its doors at 30 Temple Street. Being an outfit that is seemingly trying to blend the new with the old, Shun Cheng Traditional Coffee & Bar operates as a independent traditional coffeeshop in the day, but turns into a full-fledged bar in the evening. Decked out in a a pretty retro feel, the interior decor theme at Shun Cheng Traditional Coffee & Bar seeks to replicate the vibes of a Hainanese-run coffeeshop in the past — tiled walls, marbled table tops and wooden stools; pretty much a look that keeps its alter ego a secret from its day patrons. That being said, there are some hints of its bar elements being situated in different corners of the store — an example would be the various old movie posters hung around, as well as racks displaying vinyl records right across from the counter. We only managed to find out what does Shun Cheng Traditional Coffee & Bar serves up in its day menu (we only found out that the night menu was behind the day one as we made our way out) — the hot food being served in the day menu is split up into three different sections; the sections being Traditional Toast (i.e. Butter Sugar Toast, a Monkey Butter Toast that features a spread made from banana and pineapple, Avocado Spread etc.), Sandwiches (i.e. Bacon & Egg, Egg Mayo Truffle etc.) and Traditional Favourites (featuring items like Mee Rebus, and a Sabroso Chicken with Mashed Potatoes). Beverages available during the day includes Nanyang-style Kopi and Tea, as well as Fruit Drink Spritzers and soft drinks.

We were initially pretty intrigued to give their more funky options a try but since we dropped by during a rather odd hour that having something heavy wasn’t really in our agenda, we found ourselves opting for the Kaya Butter Toast — an item that we always seem to fall back on. The Kaya Butter Toast is decent; at least they didn’t seem like they were going to reinvent the wheel with this one. The bread here is somewhat crisp on the exterior, though it is noted that it is still somewhat soft to still chew through — personally not something to our preferences; the kaya also seems more like one that is gotten off the shelves rather than a homemade version based on its level of sweetness and overall texture so it really is not much to shout about. That being said, the use of Planta instead of butter was what worked for us — a really big throwback to what we have had in the days of our conscription where we often found ourselves slathering thick layers of Planta for the do-it-yourself kaya toast; something which really turned into a ritual back then as a breakfast staple for a short time of our lives; this really brings back those memories instantaneously.

Truth to be told, it does seem that Shun Cheng Traditional Coffee & Bar is trying to be a concept where old-meets-new; that being said, we felt that their stronger suit would probably be in their night operations considering how it seems to be more of their focus despite being a “secretive” element to the concept. That being said, Shun Cheng Traditional Coffee & Bar is still a fairly decent location for a conducive spot for local coffee and tea, as well as traditional toasts for those passing by the area — the Kopi is noted to be particularly strong and not overly sweetened by the condensed milk. Would likely be dropping by to check out their evening menu some time soon; not sure how well they do cocktails here, though I am also as curious if they do also serve up a different food menu here to go along with the drinks as well.

With the en-bloc sale of Golden Mile Complex being one of the top headline news in the past couple of weeks, the neighbouring Golden Mile Tower has been pretty much under-the-radar. Also pretty overshadowed by other more prominent individually-run local Kopi and toasts establishments around such as Tong Ah, Heap Seng Leong and Chin Mee Chin Confectionary is Mun Ann Cafe — a spot that has been hiding in Golden Mile Tower only known to those who have probably been patronising it for years. Not sure how long they have been around (the business was registered 47 years ago), but this establishment at this current juncture serves mostly traditional breakfast sets (i.e. Hainanese Kaya Toast and Half-Boiled Eggs) paired with local beverages such as Nanyang-style Kopi, Teh and Milo. The items are also available in ala-carte, and those who are looking for something else apart from Hainanese Kaya Toast can also go for various paus and dimsum that are sourced from Bee Sim Pau. Despite the sheer age of the shop based on its furnishing and fittings, Mun Ann Cafe is actually pretty well-maintained with noticeably clean walls, floors and furnishings.

Being drawn to visit Mun Ann Cafe for their Kaya with Butter Toast that features homemade kaya, it was natural that we found ourselves ordering the Coffee Set. For those whom are interested, Mun Ann Cafe does retail their homemade kaya in bottles, which they claim to come without any preservatives — we found some of their patrons taking away bottles of their homemade Kaya during our visit. Going straight for the Kaya with Butter Toast, we really liked how they used white bread for the toast here — the white bread is toasted to perfection here to a shade of light brown with that crisp outer crust that provides a good bite. They don’t seem to scrimp on the butter here; the amount of Kaya here is also well-balanced against the butter as well to strike the savoury-sweet balance — the homemade Kaya is of the Nyonya-style that sees the use of Pandan, though their rendition comes with a more lumpy look and a shade of green that is slightly more pale than that of commercially-made ones. There is also a subtle hint of egginess with their homemade Kaya that comes altogether with the sweetness of the coconut jam and the Pandan notes that it comes with.

While the half boiled eggs at other places are usually not worth too much of a mention, the ones here at Mun Ann Cafe was something that we enjoyed — perhaps we were really scrutinising the details with there half boiled eggs here, but we found the yolks to be especially flavourful here as compared to that of other places. Also worth noting is how the half boiled eggs are perfectly done here; the egg yolks still being runny, and a sheer pleasure to have. Kopi was also really well-pulled here — there is always that cup of Nanyang-style Kopi that is bland or relies heavily on the sweetness of condensed milk for flavour but I like how this wasn’t too sweet, yet carried that roasty aroma that makes Nanyang-style Kopi what it is.

Mun Ann Cafe does seem like a favourite amongst the folks who patronise them — the shop is actually pretty packed for a spot better associated with local-style breakfast sets on a weekday mid-afternoon, and it is little wonder why; the couple who runs the place do seem to be pretty earnest folks and down-to-earth, whilst upholding the quality of their food over an extended period of time that makes them stand out from names that had gone the commercial route. There is always a sort of charm that such places carry; a spot that is definitely deserving of a visit for the slice of heritage that they are serving!

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Kaya butter toasts featuring house-made kaya had always intrigued me; found myself heading to Addiction Bistro by Swee Kee located at Seah Street after seeing their social media post on the said item. The establishment is not to be confused with Zheng Swee Kee; the former tenant of the space which has since moved to Burlington Square and shares a space with Hot Spot Cafe Restaurant. While there are a change of tenants, Addicted Bistro by Swee Kee hasn’t done much to the space that was previously occupied by Zheng Swee Kee apart from plastering the “Zhen Swee Kee” name across all the windows that previously bore the name of the former tenant along with the signboard. Otherwise, the interior layout as well as it’s furnishing and fittings are largely the same as before — same old nostalgic marble tables and wooden chairs, windows stuck with green-tinted sunshield and even a tabletop pay phone on the counter top; these being elements that kinda transported us back to a coffeeshop of the yesteryear. The menu at Addiction Bistro by Swee Kee is largely something one would expect out of a Hainanese coffeeshop without the tzechar elements — the main focus here would be on their Kampung Chicken Rice, though they do offer other dishes including Hainanese Pork Chop as well; otherwise, patrons do have a variety of toast and bread options to go for which includes a Luncheon Meat Toast and a Homemade Hei Bee Hiam Toast. Drinks include Nanyang-style kopi and tea, as well as other syrup-based beverages like lime juice and the usual suspects like homemade barley and canned drinks, as well as various brands of beer.

Going for the Homemade Kaya Butter Toast, the choice of toast is actually pretty interesting here — they have opted for the typical UFO bun but rather than to serve it sliced into half with Kaya and butter in the middle, they have decidedly sliced each bun into four equal slices, with each portion of their Homemade Kaya Butter Toast coming in two pieces instead. The choice of the UFO bun was a smart one — the browned sides are lightly crisp, while the bread is actually light, soft and fluffy; something different from the usual brown toasts that we often get at commercial establishments such as that of Ya Kun Kaya Toast. Each kaya toast comes spread with ample amount of kaya and also a slab of butter — a good proportion of both elements that provided a decent balance. Here, the Nyonya-style Kaya bears a bright green hue; brighter than that of the bottled kaya available at supermarkets — the kaya perfumes of a pandan and coconut-y fragrance without being particularly sweet; all that with a slightly lumpy texture. The slab of butter meanwhile provides a slightly saltish note that binds the toast and the kaya together — pretty balanced. Not forgetting to pair our Homemade Kaya Butter Toast with Kopi, the Kopi here seems to focus more on the roasty aroma of Nanyang-style Kopi; all that without being overly sweet.

Having only tried their Homemade Kaya Butter Toast, we do appreciate the effort that they have taken in making their very own kaya — not something that many establishments would do these days (with the exception of specialty cafes looking to serve up something special). Sure, the decor may be something that is left behind by their former tenants; that being said, nothing quite beats the feeling of having a simple breakfast of kaya butter toast in a rustic setting, soaking in all that vibes of simple times with a newspaper at hand — something which Addiction Bistro by Swee Kee does seem to be able to provide.

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Indie spots serving up Hainanese Kaya Butter Toast is probably one thing that I just get a little too excited about — now thinking back about it, I wasn’t probably hungry, but was fairly tempted enough to find myself plonking down on a seat at Hainan Second Street just to have a Kaya Bun before starting the shopping session proper at IMM Mall.

It’s a little difficult to resist ordering the Kaya Bun — something about UFO buns just make Hainanese Kaya Toasts feel more “authentic” ever over the more popular brown toasts that other joints tend to favour these days. The UFO buns have their own appeal here — it’s less dense the ones used at some other places; leads to a more fluffy and lighter bread, though some may argue that this feels less toasty around the edges than they would prefer. That being said, this one does carry that lingering sweetness that one would usually associate with bread rolls that some neighbourhood bakeries churn out — strangely alluring especially with that thin but evenly spread coconut jam (nothing artisanal here though; seemingly commercial) over the top and that slab of salted butter over the top. And if you think that just about it for the Hainanese breakfast experience here, there’s the option to add butter to your Kopi here for that silky smooth experience to the Nanyang-style cuppa that some have grew to love — opt for the set for the soft-boiled eggs to be served on the side as well.

Hainan Second Street attempts to bring back the Hainanese delicacies of the good old days — a concept that brings back the iconic dishes that were typically served in Hainanese-owned eateries and coffeeshops of the past; think Paper Cut Curry Rice, Sweet & Sour Chicken/Pork Chops, Hainan Chicken and even Steamboat Sets. A spot that those who are into heritage Hainanese fare should check out.

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Checked out the new Cafe Confetti at Harper Road; the establishment being hidden within Leong Huat Building which is actually pretty accessible from Tai Seng MRT Station; the space is actually tucked around a corner from the main entrance and faces Tai Seng Centre. Previously known as Confect.T, the Cafe Confetti is their transition from being an online business to having a physical cafe space — the menu comprises of Nyonya Kueh which they were known for when they were still operating as Confect.T. With the opening of their cafe space, they also do serve more substantial fare — think mains and brunch items (available between 10am to 3pm) such as a Shrimp & Mussel Scampi with Sourdough, Mac & Cheese with Wild-Caught Crab Meat, as well as smaller plates such as the Wanpaku Sandwich, and sharing plates such as Spicy Peppercorn Popcorn Chicken.

We were in a little too early to try out their mains as stipulated in the menu, so we went for the Sous Vide Egg & Housemade Kaya with Pullman Toast which is listed as a “For Sharing (or not)” item on the menu. This is their take on the traditional kaya toast — a little pricey for one considering the price tag of $12 (there again, it was intended to be shared); comes with sous-vide eggs, housemade Kaya and a square toast which is slightly thicker than that of the commercial sliced bread loaf available in supermarkets. Wasn’t a fan of how the items came generally lukewarm — that made it a little short on the heartiness of the dish as a breakfast item (yes, I did find myself here at 9am). That being said, the sous-vide egg did come with a nearly fully-cooked yolk — would have preferred it to be runnier, but I did enjoy how they have done it for their patrons so there isn’t a need to fumble with hot eggs still in their egg shells; they also have added a good portion of soy sauce and cracked pepper (a luxury for a dish like that to me) for flavour. The toast also seemingly lacked crispness; be it within or on the crust, though it does make up for that for how it carried a good tension when one pulls it apart — does hint of a slight fragrance of freshly-baked bread on its own. The highlight for me was the house-made Kaya; the sort of lumpy Nyonya-style green Kaya that we are used to seeing instead of the smooth, almost puréed version that is trendy with cafes of the late. I liked how their Kaya does come with a slight hint of Pandan, but does come with an evident egginess; a flavour profile similar to that of the Kaya from Killiney Kopitiam but of a more liquid and lumpy consistency and without being overly sweetened.

Perhaps they are still new to cafe operations, but I do feel that there is some room to improve on the food that they serve — especially so on the Sous Vide Egg & Housemade Kaya with Pullman Toast. That being said, Cafe Confetti is a spot I reckon that might get popular around the office folks as well as the neighbourhood Tai-Tais in the area to settle their Kueh cravings; especially so when they do also carry high tea set that includes their housemade Kueh, scones, sandwiches and drinks that is good for two at $38.

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Made our way down to 56 Eng Hoon Street initially wanting to try out Pin Sheng Teochew Bak Chor Mee, but found out that the stall was actually situated within Tiong Bahru Yong Tao Hu and that it was closed with no announcements being made. Since I wasn’t quite craving for Yong Tao Hu, I found myself ending up with the Toast Set instead — you know, the typical Hainanese breakfast kaya toast set that seems particularly apt considering I am seated in a coffeeshop situated in an apartment block built in the colonial era.

There isn’t a choice of toast available at Tiong Bahru Yong Tao Hu; so I found it pretty surprising that they actually serve the UFO buns by default — most other places that do not give patrons a choice would use either white loaf bread or brown toast (i.e. the same ones that Ya Kun uses) instead. Coming with a slight char from being toasted on the grill, I liked how the bun is soft and fluffy inside, yet coming with a crisp exterior — a good balance of textures where Kaya Butter Toast is concerned with UFO buns being served. Rather than using Pandan Kaya, they have seemingly opted for the Caramel Kaya (i.e. the Hainanese variant) instead. While being probably a commercial one that was bought from a manufacturer, the Kaya was suitably sweet and carried an earthy sweetness that is typical of this type of Kaya. The soft-boiled eggs are served de-shelled (just like how they do at Ya Kun); great for those who do not like to deal with the scalding hot eggs off the water bath and having to crack them open, while the Kopi was pretty decent — roasty and aromatic being just suitably sweetened with condensed milk.

Not a Yong Tao Hu lover so I am not probably one who will come down to just have Yong Tao Hu, but I guess this is something I wouldn’t mind having if a friend drags me here to settle his Yong Tao Hu cravings — probably one of the better kaya butter toasts around from a spot that serves it as a secondary offering.

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Previously located in Chinatown, Whiskit Bakery & Cafe had since found new digs at Helios, Biopolis — it takes over the former premises of now-defunct Charlyn’s Milk Bar, which occupied the space after its move from Chromos, Biopolis (I know; the names of this neighbourhood …). Apart from serving up their signature tarts such as the Kaya Ondeh Ondeh Tart and the Gingko Orh Nee Tart, their new Biopolis location also serves up toasts, light bites (think fried finger food), and a small variety of mains.

Whilst I wasn’t very impressed with the Gingko Orh Nee Tart (a little too light for my tastebuds, and also on how the tart shell was a tad hard and cookie-like; think I had been quite spoilt by Tarte by Cheryl Koh of the late), the Earl Grey Butter Toast was the better item of the two. The Kaya Butter Toast lover in me is always on a lookout for a fusion twist of the Hainanese breakfast classic; the only renditions where I have come across so far being from the now-defunct Chiak! (a concept by Cedele at Mapletree Business City), Coffee Break (the hipster hawker stall with locations at Amoy Street and Hong Lim) and Kaki (a concept similar to Toast Box/Ya Kun at AMK Hub).

Served with the standard brown toasts that most other establishments serve the typical Kaya Butter Toasts with, I liked how the rendition here comes with crisp toast despite me ordering this at a rather odd hour (around 2pm to 3pm), given how some other joints may serve up rather limp and soggy roasts at off-hours. The Earl Grey spread comes rather thick; but not too dense — almost akin to the texture of some house-made pandan kaya that some establishments offer in terms of consistency. It comes with a fairly subtle hint of the aroma from the tea-infused with the spread; through the aroma does get overwhelmed slightly by the generous slab of butter rather easily — not that I am complaining about it since very rarely that one will get a well-sized slab of cold butter to come in between their Kaya Butter Toast anyway.

Given its location, Whiskit Bakery & Cafe is one of those places that would likely service the Biopolis office crowds pretty well, considering how it does serve up mains that sound simple and comforting (though we did not try any of them; we visited after having lunch elsewhere) — think Chicken Baked Rice, Beef Lasagne and Butter Chicken Pie; also a great space for some desserts whilst being away from the crowds in town. That being said, we do hope that the tart base issue is a one-off; or perhaps they could further refine it for a better experience overall where their tarts are concerned (especially considering how they are known more for the tarts here).

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Had the chance to dine alone whilst working from the office; wanted to drop by other places but found myself hitting Curious Palette instead — one of the spots that is rarely exercised even when eating alone around the office.

Wanted to go for something more substantial, but found myself eventually going for the Kaya, Coffee Butter — the very same item which I had went for when I first made my return to the cafe when dine-in was just re-instated after moving into Phase Two of the Circuit Breaker. The aesthetics of the dish had since changed — gone were the days of the square sliced toast stacked up with the soy sauce bottle one would often find in coffeeshops that contains their Espresso Shoyu; now the items come with toasts sliced in triangles, and the Espresso Shoyu comes in a saucer instead.

The Kaya, Coffee Butter Toast was what I remembered it to be — the crisp, old-school toast that it came with resembles that of Ya Kun’s Kaya Butter Toast; just sliced slightly different and comes slathered with ample portions of Kaya and Coffee Butter for a balance note. Perhaps of the way the toasts are being sliced now, the flavours of the Kaya and Coffee Butter are also a bit more pronounced this time — the Kaya being all smooth and carried a distinct note of the caramalised coconut jam; all that without being overly sweet nor grainy as the commercial variants available in supermarkets, while the coffee butter carries an alluring bitter undertone that cuts through the usual saltishness of butter which is an interesting flavour profile that brings the usual pairing of coffee with Kaya Butter Toast straight into the toast itself. The sous vide eggs that accompanies the Kaya, Coffee Butter Toast comes wobbly with molten egg yolks — the best sort of eggs with Kaya Butter Toast that we so much enjoy in the traditional Hainanese breakfast, and comes accompanied with Espresso-infused Shoyu; do go easy with the dousing of the Shoyu considering how the Espresso Shoyu comes with a rather deep, earthy and saltish note that is more intense than the usual light soya sauce that some will enjoy their eggs to go together with.

The Kaya, Coffee Butter is probably one of those items that is rarely seen being ordered at Curious Palette — after all, the other items on the menu would probably appeal to the cafe-goers a lot more and are also more substantial in terms of portion size. I do enjoy their twist to the usual Kaya Butter Toast though — one that can only be pulled of by an establishment that specialises in specialty coffee; and is something I would consider having again for a light lunch/brunch at Curious Palette.

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There has been a lot of talk about The Hainan Story on social media of the late — taking over the former premises of the now-defunct Tian Bao Szechuan Kitchen at Hillion Mall, The Hainan Story is a multi-concept food hall that houses several brands under one roof, such as familiar local establishments like Ah Chiang’s Porridge and Wee Nam Kee Hainanese Chicken Rice, as well as new concepts such as Uncle Robert Western and Newspaper Hainanese Curry Rice.

Off the menu from The Hainan Story, which is essentially the stall here serving Nanyang Kopi, tea and other beverages, as well as Hainanese toast, British pies alongside egg tarts and desserts such as cheesecakes, the Homemade Gula Melaka Kaya & Butter Toast caught my attention given how it is homemade — the Kaya itself even being retailed in bottles here; something that definitely piqued my interest given my love for homemade Kaya. True to the Hainanese variant of the well-loved coconut jam, the Homemade Gula Melaka Kaya here comes in a pretty shade of dark-brown, as opposed to the usual green Nonya Kaya which many other establishments that make their own kaya prefers to serve up. Whilst most Hainanese Kaya uses brown sugar or caramelised sugar/caramel for their kaya, the deep, earthy sweetness of the Gula Melaka really exudes in this rendition, and goes exceptionally well with the slab of cold butter slapped in between the UFO buns — the bun being a standard option here and is absolutely fluffy, light and pillowy-soft. We went for the ala-carte option here; choosing to opt for Butter Kopi to go along (a $0.60 upgrade from the original Kopi), though the same is also available in a set which comes with soft-boiled eggs and coffee/tea/cold drinks (from a given selection only) for those looking for the full Hainanese breakfast affair.

Wished they were a little more careful in processing orders here though; was initially given Peanut Butter Toast instead of the Homemade Gula Melaka Kaya and Butter Toast by accident — a little dangerous considering how some folks may have peanut allergies and could have taken a bite into the wrongly-made order. Otherwise, given the sheer amount of options available here, I guess Bukit Panjang residents will find this a great option within their area of residence — would probably check out the other concepts that they have soon since some of the items available had already caught my eye!

Yet another one of those “atas” renditions of Kaya Butter Toast that I have to add into my list after coming across their variant on social media — always been one who cannot resist trying any rendition of the local classic breakfast especially when home-made Kaya is mentioned in the description.

Think there isn’t quite any variation of home-made Kaya that is served in a cafe that comes with a comprehensive write-up about their Kaya — it mentions of being prepared in-house using the Chef’s special recipe with the magic lying “not in the ingredients, but in his heart and passion that he folds into the mixture with every stir”; there is also a mention about the Kaya being made with 6 hours of dedication and commitment as well. Done in a style that seems to suggest that their variant follows that of the Hainanese-style Kaya; the sweetness of the caramel is pretty evident in this one, all amidst the the coconut-y notes of the tropical jam. Liked how the Kaya here isn’t overly sweet nor carried any aftertaste (pretty typical of commercially made ones), but the greatest difference in this variant lies in the texture — smooth and creamy without any lumpy bits and fuses especially well with the butter given it’s similar consistency.

Some may call it silly for ordering a dish that is so easily replicated at home, considering the premium price tag that usually comes with such items when they are sold with a “homemade” title at cafes. That being said, it’s pretty interesting how different places seem to carry their interpretation of Kaya when they make their very own in-house — from the thin and runny, Pandan-rich renditions, to the familiar flavours of sweetness and coconut-y note without the additives; pretty much an eye-opener for me being one who grew up having kaya on my bread everyday during my school life.

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So glad that I have finally given this a try at Curious Palette, considering how this item had been on my to-try list ever since it’s introduction on the menu here.

Possibly one of the most expensive renditions of Kaya Toasts around at S$10.90 before taxes, the variant here also sees a creative approach of using coffee-infused butter and kaya with old-school toast. The result is something familiar and nostalgic, but with a surprisingly appetising twist — the toast carries that familiar crispness of that found in Ya Kun’s kaya toast; the highlight being the generously thick slab of coffee-infused butter that sits in between the toast. All smooth and luscious, the coffee butter provides the kaya toast with a rich flavour that carried distinct, fruity notes of the espresso used in the coffee butter; all that without clouding the tastebuds with a strong aftertaste — a rather clean finish despite its heavy taste profile. The kaya helps to provide an aptly sweet note to balance off the coffee-infused butter, but does not attempt to overwhelm at the same time.

The item also comes with 2 runny eggs and a small bottle of Espresso Shoyu on the side; a classic and comforting combination with kaya toast as always, though the Espresso Shoyu felt pretty close to a light soy sauce — not necessarily a bad thing, though I kinda expected a slightly fruitier or earthier undertone given its namesake.

Despite its priciness, the Kaya Coffee Butter is pretty much a novelty worth trying for its innovative twist to a proven formula — one that also showcases their knowledge behind their craft as a cafe that is part of the third wave coffee movement; also something that I actually would not mind having again.

While this item is unavailable in their delivery menu, Curious Palette does serve up a dedicated menu for delivery and self pick-ups through their own website, as well as via GrabFood — a great option to grab their White Magic at the comfort of your own home is dining-in isn’t quite your thing at the moment.

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Pandan Kaya, Coconut Flakes. From the new Micro Bakery at The Red House, replacing the former premises of Heavenly Wang.

A pretty simple item that is essentially a more artisan variant of our all-familiar breakfast item, both the toast and Kaya are made from scratch here. Almost akin to that of thick toast in terms of presentation, the toast beneath carries familiar notes of sourdough; just a hint of sourness from the fermentation process that carries a slight tang, whilst being crusty and carries a good, firm bite for some chew. The Pandan Kaya spread atop is unlike those of the likes of commercially-made ones; hints of strong notes of Pandan and coconut without being too sweet, yet being thick, rich, and fragrant. Topped off with a slight sprinkle of sea salt, the sea salt helps to provide some contrast without being overly salty, while the coconut flakes further enhancing the flavours of the Kaya. Very much a sucker here for good Kaya toasts; the House Kaya Toast here is a variant I very much enjoyed with its well-executed Kaya, and sourdough that is made with lots of passion for the craft — no doubt more expensive that the usual coffeeshop rendition, but something that is worth going for if one is willing to shell out just a little more for a more souped up version of the classic Kaya Toast.

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