Kaya is a local jam made from eggs, sugar and coconut milk. Sometimes it is green in colour, and sometimes caramel coloured. It goes fabulously with bread toasted over charcoal and buttered — a popular breakfast with Singaporeans, named Kaya Toast. It is traditionally partnered by soft boiled eggs sprinkled with a dash of pepper and dark soy sauce. 

No one is certain about the origins of kaya, but it is most likely of Portuguese origin, with the Straits Chinese and Chinese preparing their own versions of it. 

It is so well-loved that more than one enterprising company that began as a coffee stall has opened a chain of updated and modernised coffee shops that specialise in kaya toast. Another company exports kaya to Australia and the USA.  

Curry Puff 

What do you do when people are hungry and are asking for a savoury snack that goes with a cup of tea? Well, more than 50 years ago in Singapore, one answer was to make pastry pouches filled with curried potatoes, and deep-fry them until golden brown. 

Many versions of the humble curry puff have evolved in Singapore. The Malay version (‘epok-epok) is small, and usually filled with curried potato, or canned sardines. The Chinese version is larger, and usually contains potato and chicken curry, with some versions including pieces of boiled egg. 

Some say the curry puff was inspired by Indian samosas, others say it was inspired by English Cornish Pasties. Whatever inspired their creation, they are unequivocally Singaporean!