A beloved breakfast classic, kaya toast features crisp, charcoal-grilled bread slathered with a generous layer of kaya—a fragrant coconut jam made from eggs, sugar, and pandan. The result is a delightful balance of sweet and savory, traditionally served alongside soft-boiled eggs seasoned with dark soy sauce and white pepper. The dish traces its roots to early Hainanese immigrants, who adapted Western baking techniques while working in British kitchens.

How to eat the best kaya toast in Singapore
Break the soft-boiled eggs and dip the toast into the silky yolk for a rich, creamy bite. Pair it with a cup of kopi—Singapore’s strong local coffee—for the perfect start to a day of exploring the city.