Ya Kun Kaya Toast - Singapore's Best Kaya Toast

If one doesn't feel complete when they don't visit a boulangerie in France, then you ought to feel the same thing if you don't try kaya toast in Singapore.

Singaporean breakfast of kaya toast, runny eggs and strong sweet coffee, also known locally as "kopi". Kaya is the Singaporean's equivalent of the British marmalade or the New Yorker's cream cheese, and is made of coconut milk, sugar and eggs.

The Ya Kun's menu consists of different varieties and combinations of toasts, hot & cold beverages and set meals to cater and accomodate to everyone's preferences.


This is how I remember how the coffee man in coffeeshops make their coffee when I was young, using a traditional coffee "sock".

The coffee "sock" is actually a simple muslin bag, shaped like a filter, into which coffee is loaded, then steeped into hot water. This method is especially suitable for use with local-brew coffees in Malaysia, primarily of the varieties Robusta and Liberica which are often strong-flavored, allowing the ground coffee in the sock to be reused.

10 kaya toasts & coffee or tea for everyone.

I'm not a coffee person, this is a cup of milk tea in the pic above. I love!love!love! milk tea.

My fav cousins, my nieces & nephew, well, they are my only nieces & nephew (not that I've got some choices), but ok, they are all very lovable. LOL.

The actual story is, we already had a sumptuous dinner before making our trip down to Ya Kun. However, I saw Ya Kun as we made our way out and I wanted to eat their toasts and drink my favourite "Teh-C" (Singaporean's way to order weak tea with milk and sugar in coffeeshops or coffee houses like Ya Kun, read below to understand more) before I fly back to Paris again. So, everyone accompanied me to Ya Kun despite their exploding tummies. Hahaha!! My cousin said, "I eat till I feel like vomitting with you."

[SINGAPOREAN TERMS FOR COFFEE & TEA]
Source: Wikipedia

At kopi tiams (Chinese: 咖啡店; pinyin: kā fēi diàn; literally "coffee shop"), coffee and tea are usually ordered in the local vernacular which blends together different languages.

COFFEE

Kopi, coffee with condensed milk

Kopi-gau, coffee with condensed milk in strong brew – "gau" (Chinese: 厚; pinyin: hòu) means "thick" in Hokkien

Kopi-C, coffee with condensed milk in weak brew

Kopi-C-kosong, coffee with condensed milk in weak brew and no sugar - "kosong" means "empty" or "nothing" in Malay

Kopi-O, coffee with sugar only - means "coffee black" colloquially

Kopi-O-kosong, coffee without sugar or milk

Kopi-O-kosong-gau, a strong brew of coffee without sugar or milk

Kopi-peng or Kopi-ice, coffee with milk, sugar and ice

Kopi-siu-dai, coffee with less sugar

Kopi-gah-dai, coffee with extra sugar

TEA

Teh, tea with milk and sugar

Teh-C, weak tea with milk and sugar

Teh-C-kosong, weak tea with milk and no sugar

Teh-O, tea with sugar only

Teh-O-kosong, tea without milk or sugar

Teh tarik, the Malay tea described above

Teh halia, tea with ginger water

Teh-peng, tea with ice, also known as Teh-ice

Teh-siu-dai, tea with milk and less sugar

Teh-gah-dai, tea with milk and more sugar

One can request for ice or sugar or milk to be included with the beverage. For example, one can add the "bing" (Chinese: 冰; pinyin: bīng; literally "ice") suffix to form other variations such as Teh-C-bing (tea with evaporated milk with ice).

The aforementioned names are indicative of the colourful multi-racial society in Singapore. They are formed by words from different languages, and have become part of the lexicon of Singlish. For example, "teh" is the Malay word for "tea" which itself originated from Hokkien, "bing" is the Hokkien word for "ice", "kosong" is the Malay word for "zero" to indicate no sugar, and C refers to Carnation, a brand of evaporated milk.

[WHERE TO FIND YA KUN]

They have so many(!!!) branches in Singapore, click here for a complete list of their shops categorised under different districts.