Brad Lau

"Kaya toast and homemade cakes are the stars. There are many supporters of the round buns (instead of the normal toast), and the not-too-sweet kaya from this old school coffee shop. Together with butter, it is the perfect snack for breakfast or afternoon tea."

Gary Lim

"One thing everybody should try is Chin Mee Chin’s unorthodox kaya toasts. Rather than a completely crispy bite, their lightly toasted buns are slightly crispy outside and fluffy inside."

Phoebe Fong

"Seared over a charcoal grill, the charred crusty edges and slice of butter over a randomly smeared layer of kaya was a delicious treat for the morning."

Frances Ang

"We love how generous they were with the pandan-flavored kaya jam and that thick slice of butter. I'd say that this is one of the best Kaya Toasts that I've had so far!"

Prianka Ghosh

"Chin Mee Chin is the place to go for the traditional Singapore breakfast of kaya toast, soft-boiled eggs, and kopi."

Coconuts Singapore

"It's super lightly toasted so that it remains fluffy on the inside. The kaya spread is less “eggy” than other popular styles and it goes perfectly with the subtle salty sensation of the melted butter."

Beverly Burgess

"They do homemade kaya (coconut jam), and it is DELICIOUS. With a very strong egg flavour, their kaya is very very sweet, but a nice treat. The pat of butter complements it well, and and soft buns are perfectly toasted."

Cassandra Ang

"I discovered that the buns aren’t plain but are studded with raisins. Ooooo. I also later found out that these buns were toasted using charcoal. No wonder they taste so special."

Desiree Koh

"I'll get lynched in my village for breaking the omerta of our oral pleasures and inviting the world over for the best kaya on earth."

Tom Lim

"The home-made kaya was not too sweet and had the traditional eggy taste. The cool thing was that the toast was a bun and not the usual slices of bread. So it was lightly crisp on the outside and soft on the inside."