Make Kaya Toast Great Again!
I have made it my mission to “Make Kaya Toast Great Again!” Now, with so many kaya toasts around, you might be wondering why we need such a movement. Well, the fact is that though there are now many places serving kaya toast, not many are serving really good homemade kaya!
This was my complaint when I first met Jeremy at Bao Er Cafe in Balestier Plaza. Kaya is not difficult to make, so why not consider making his own kaya to attract customers to the sleepy old shopping center? The next day, he went out to buy fresh coconut milk and made some kaya, following my recipe. Soon, the cafe in a “Bird No Lay Eggs” location was attracting hour-long queues for their kaya toast! It goes to show that Singaporeans still appreciate old-school homemade kaya!
Two Jeremys, Two Mums
Building on the success of Bao Er Cafe, Jeremy has teamed up with his childhood friend—also named Jeremy—to open a new cafe on Purvis Street. It is directly across from Chin Chin, where British Hainan used to be. This cozy spot offers classic local favorites like Kopi, Kaya Toast, Hokkien Mee, and Fried Beehoon.
What sets Treasure Toast apart, aside from its delicious food, is the warm, homestyle atmosphere created by the two Jeremys and their mothers, who help run the cafe. With their personal touch and friendly service, it’s sure to become a favorite among regulars in no time!
Review of the Food
Firstly, the standard of the Kaya Toast is similar to Bao Er Cafe. The kaya is still housemade with fresh coconut milk which they buy from the market every day and cooked just right, not too lumpy (overcooked) not too smooth (too much stirring ie using Thermomix), and the fragrance from the use of fresh coconut milk and pandan leaves (not essence) is irresistible. The toast is well-toasted such that it is airy and crisp and they use an electric slicer to slice the butter, so the thickness is always consistent. If you are looking for the best Kaya Toast around the Bugis area, then this is it! 4.5/5
I first wrote about their Hokkien Mee when they were at Prawnography. While the stock remains consistent, the final dish varies depending on who’s behind the wok. At Bao Er, the Hokkien Mee tends to have a bit too much char at times, giving it an overly smoky flavor. However, at Treasure Toast, Jeremy is behind the wok and the Hokkien mee has just the right amount of wok hei. The stock is rich and flavorful, and they use fresh thick beehoon, and the noodles are slathered with a sauce that coats each strand nicely. 4.25/5
They have just introduced ngoh hiang which you can order to go with your dishes. Ngor Hiang nowadays is quite standard and they procure theirs from a factory that supplies 80% of the Singapore market.
What sets their Ngoh Hiang apart is that they will fry your bee hoon to order instead of just serving it out of a bain marie. You can still order your business (as opposed to economic) bee hoon with a sunny-side-up egg and luncheon meat, but now you can pick some of your favorite Ngoh Hiang to go with your plate of wok-fried beehoon! 4.25/5
Conclusion
A cozy local cafe serving up delicious Kaya Toast and Hokkien Mee! I’m thrilled to have discovered a second spot where I can enjoy crispy toast with freshly made Nonya kaya. Here’s hoping more cafes join the “Make Kaya Toast Great Again!” movement so we can have more places offering good old homemade kaya toast!
Here’s my recipe for Kaya that Jeremy is using.
Print