The Tong Ah Eating House in Chinatown is one of Singapore’s most famous ‘kopitiam’ or traditional coffee houses and has, for 75 years, been serving the Garden City’s early risers with kaya toast and coffee.
Kaya is a sweet coconut custard jam slathered onto thickly-buttered, toast and usually served with two very runny boiled eggs and a splash of dark soy sauce and white pepper and Tong Ah do it better and cheaper than anyone else.
The loyal crowds that flock here every morning choose either steamed white bread or crispy toast and the kaya is sweet without being sickly, perfectly balanced with the butter and toast and cut into childlike ‘soldiers’, perfect for dipping into the gooey, runny yolks.
As good as Tong Ah is, one food blogger offered a word of caution – ‘there was only one thing we didn’t like about Tong Ah’s kaya toast. It’s too dangerously addictive!’