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Chin Mee Chin Confectionery

Address: 204 East Coast Road

Operating Hours:

• Tuesday to Thursday, Sunday: 8am to 4pm

• Friday and Saturday: 8am to 4pm, 6pm to 11pm

Why Visit? Chin Mee Chin Confectionery is a beloved Singaporean breakfast spot known for its iconic kaya toast. This nostalgic eatery, established in the 1920s, offers a vintage atmosphere that transports you back to simpler times. Despite its popularity and long weekend queues, the affordable prices and delicious food make it worth the wait.

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Must-Try Items:

• Kaya Toast Set (S$5.90): Features kaya toast, two soft boiled eggs, and a hot drink of your choice. The kaya is made in-house with an emphasis on coconut flavors.

• Kaya Swiss Roll (S$2.40)

• Kaya Custard Puff (S$3.20)

• Curry Chicken (S$8.80)

• Beef Brisket (S$11.80)

The kaya toast here is particularly special, served on soft, pillowy circular buns rather than the typical flat, crispy bread. The eatery also offers lunch set menus with rice or the option to upgrade to their bread for an additional 50 cents.

Note: The prices mentioned are correct as of the latest available information from the official Chin Mee Chin Confectionery menu .

Have You Ever Wondered About the Rich History Behind Singapore's Beloved Kaya Toast?

The Story of Kaya Toast

Kaya toast has its roots in Malay culture, where "kaya" means "rich" or "wealthy" in the Malay language. The spread is made from coconut milk, eggs, sugar, and pandan leaves, creating a sweet and creamy mixture. This delectable spread was traditionally enjoyed with bread or as a filling for various pastries in Malaysia and Indonesia.

Kaya toast made its way to Singapore during the early 20th century when Hainanese immigrants brought their culinary traditions with them. These immigrants, who worked as cooks on British ships or in British households, adapted Western-style fruit jams to create kaya. They began establishing their own businesses selling food in kopitiams (coffee shops).

The traditional kaya toast consists of toasted white bread, a generous layer of kaya, thick slices of butter between the kaya-coated slices of toast, and is often served with soft-boiled eggs and a cup of coffee or tea.

How to Make Kaya

Ingredients:

• 4 large eggs

• 1 1/2 cups granulated sugar

• 1 can (14.5-ounce) coconut cream

• 2 tablespoons unrefined coconut oil

• Fresh pandan leaves or pandan extract (for authentic flavor)

Instructions:

1. In a medium bowl, whisk eggs. Strain eggs through a fine-mesh sieve into a large metal heat-proof bowl, and whisk in 1 cup 3 tablespoons granulated sugar until well incorporated.

2. Set the bowl over a pot of simmering water. Cook, stirring gently and constantly, until the mixture reaches 176ºF (80ºC) and begins to set, resembling a thick pancake batter (12 to 18 minutes).

3. Stir in coconut milk and continue to cook, stirring gently, until the mixture reaches at least 176ºF (80°C) again (10 to 12 minutes longer).

4. In a small saucepan over low heat, sprinkle remaining sugar in an even layer and cook until melted and dark amber colored (about 6 minutes). Add coconut oil and stir continuously until smooth.

5. Pour coconut oil syrup into the kaya mixture and stir well to combine. Continue cooking until kaya reaches 176ºF (80ºC). Remove from heat and strain through a fine-mesh sieve into jars. Let cool and refrigerate.

How to Prepare Kaya Toast

Ingredients:

• 2 slices white sandwich bread, crusts removed

• 2 tablespoons kaya, homemade or store-bought

• 4 tablespoons cold salted butter

• 2 soft-boiled eggs (optional)

• Hot coffee (optional)

Instructions:

1. Lightly toast the bread until slightly brown and crisp.

2. Spread a generous layer of kaya over each slice of toast.

3. Place thin slices of cold salted butter on top of the kaya.

4. Cut the toast into halves or quarters.

5. Serve immediately with soft-boiled eggs seasoned with soy sauce and white pepper, and a cup of hot coffee.

Kaya toast represents a beloved tradition and a taste of nostalgia for many Singaporeans. The dish has gained immense popularity and can now be found in various settings, from traditional kopitiams to modern cafes and restaurants. Today, kaya toast has evolved with various modern interpretations, but the classic version remains a cherished part of Singaporean cuisine.

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