The toast was a bit floppy and soft as well, with little crisp outside. What saved this was the fragrant and sweet kaya, with a flavour unlike anything I have tasted anywhere else.
Charcoal Traditional Toast is now my benchmark for kaya-butter toast, replacing Ah Weng Kor of the old Imbi Market in Kuala Lumpur.
I wouldn’t mind having it again if I have to wait for my prata, though it wouldn’t warrant a special visit just for it.
If you love breakfast like me, then a trip down to Sen Yen Charcoal Toast is definitely worth it for one of Singapore’s best traditional kaya toasts.