Kaya toast
Begin your day the Singaporean way with Kaya Toast. This breakfast staple features toasted bread that is grilled over charcoal, slathered with kaya, a sweet and creamy coconut jam (with a hint of pandan), and a generous slice of butter. Pair it with soft-boiled eggs and a cup of strong coffee for the perfect kickstart. The traditional way to have it is: you pour soy sauce and white pepper over the eggs and then you dip your toast into the eggs and enjoy. You can also then dip the toast into your coffee for an added kick. This final step is optional. We like to pour a drop of coffee into the egg mix instead to not ruin the coffee.
Where to try it: Yakun Kaya (the most famous and popular kaya toast franchise with branches all over the country) & Heap Seng Leong (an old school traditional kopitiam serving this classic – a wonderful experience and you’ll be transported back in time, but for us we preferred the crispy bread of yakun).
Appam with coconut milk and orange sugar
Appam, also known as hoppers, typically graces breakfast tables with savoury accompaniments. However, the rendition here surprised us – a sweet version that introduced a delightful interplay of flavours. The Appam arrived accompanied by coconut milk and orange-coloured sugar, creating a symphony of taste that was both familiar and novel. What is Appam? Appam is a type of pancake made with fermented rice batter and coconut milk. The batter is typically made by combining soaked rice, grated coconut, a small amount of urad dal (black gram), and fenugreek seeds. The magic happens during fermentation, where the batter develops its characteristic light and airy texture. What sets Appam apart is its distinctive bowl-like shape. Traditionally, Appam is made using a special concave pan, creating a thin, lacy edge around a slightly thicker centre. The result is a delicate and crisp outer layer that contrasts beautifully with the soft and spongy interior. While Appam is often associated with savoury dishes, especially in its South Indian and Sri Lankan origins, its adaptability allows for sweet variations as well. The sweet version is served with accompaniments like coconut milk and orange-coloured sugar, creating a delightful interplay of flavours.
Where to try it: Sri Aachi Aappakadai.
Donut French toast
For those with looking for a little less authentic and a penchant for sweetness, the irresistible allure of the donut French toast will be impossible to resist. The very mention of its name will conjure up visions of indulgence, and the dish will exceed all expectations. Imagine fluffy donut-style bread, luxuriously soaked in a syrupy embrace. The result is a symphony of sweetness that will serenade your taste buds, leaving an unforgettable impression of morning decadence. And yes, it tasted as good as it looked!
Where to try it: Nakey
Roti Prata
Roti Prata, a South Indian-inspired flatbread, is a flaky and crispy delight. Served with an array of curries, from spicy to mild, or with sweet condensed milk, this versatile dish caters to various taste preferences. You’ll recognise this as the famous Malaysian breakfast staple: roti canai. It is exactly that. Curry may not be everyone’s cup of tea for breakfast, but trust us, give it a try and you’ll fall in love.
Where to try it: Mr and Mrs Mohgan’s is the king of roti in Singapore.
Youtiao and soy milk
This is a traditional Chinese breakfast that I fell in love with during my time in Beijing. Youtiao is fried dough sticks and that is enjoyed with a hot bowl of fresh soy milk, that was prepared either that morning or the night before. You can either dip the dough stick into the milk or you can break up the dough stick into small pieces and put into the bowl of milk and then consume it like it were a cereal. Certainly not the healthiest, but most definitely one of the most comforting ways to start a day.
Where to try it: Chinatown Complex
Chapati
Chapati, the star of the show, is a traditional unleavened flatbread, originating from the Indian subcontinent, is a staple in many South Asian households. Crafted with precision and care, each chapati embodies the skill and expertise passed down through generations. The thin, soft rounds are a canvas for the rich flavours that follow. A more healthier version of a paratha or prata as the locals call it. Combine this with your choice of curry and you got yourself a nice alternative to the roti prata. Equally delicious (almost), but you won’t feel guilty about it.
Where to try it: Azmi Restaurant
