These days, it’s hard to find kaya toast that’s not from a soulless chain brand with inconsistent quality. Even if you do stumble across a decent plate, the toast may be great but the kaya middling (we're looking at you, Great Nanyang Heritage Cafe). Or the butter-to-kaya-to-bread ratio is wrong. At humble eatery Bao Er Cafe, however, all the stars align to form kaya toast heaven. This is a piece of bread worth trekking to Balestier Plaza for. That dingy old building you’ll likely have no reason to step into unless you’re in the market for a hideous chandelier designed in the ’80s. Ok, we exaggerate, but the mall is filled mostly with outdated lighting shops, maid agencies and nothing much else going for it except, well, Bao Er Cafe (and to some extent, Kemuri BBQ if you’re into Japanese-Texan barbecue). 

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The simple 52-seat eatery opened in August 2023 and is owned by Jeremy Tan, 39, and his Vietnamese wife, Bao Er, 45. The couple also owns casual Hokkien mee joint Prawnography, which has two outlets - a standalone eatery at Novena Gardens and hawker stall in Punggol. Prawnography is known for its wok hei-kissed noodles stir-fried with prawn head stock.

Bao Er and Jeremy have been married for 12 years and have two kids.

Jeremy tells 8days.sg he set up Bao Er Cafe at Balestier Plaza as he used to own an eatery called Munch Munch By Studio Factory at the very same unit. Munch Munch sold local dishes like salted egg rice, but closed down in 2021 due to the pandemic. When the leasing opportunity at the old unit came up again, the couple decided to set up shop here again, since they “already have a regular customer base here from last time”. Aptly, Bao Er now runs the Balestier spot, cooking some of the dishes and making kaya toast along with staff, while her hubby does more of the backend work across all their eateries.

No-frills vibe

Don’t expect a retro-hipster look here even if the eatery is housed in a stuck-in-the-'80s building. The decor is utilitarian, with unflattering fluorescent lighting and simple furniture that spills out onto the common corridor. It's an eat and run kinda place. 

Aside from their signature Hokkien mee, other dishes like fried-to-order Economic Bee Hoon ($4.50) and Har Cheong Gai ($10) are also popular at Bao Er Cafe. 

Its much talked-about Hokkien mee was the dish 8days.sg initially visited Bao Er for, the promise of kaya toast for dessert a lesser draw. The Signature Hokkien Mee here costs $7 - a dollar less than at Prawnography in nearby Novena. Jeremy says he’s able to sell it cheaper here “because of the location and [lower] rental”. On our first visit - we found the noodles robustly smoky as promised, but a little too wet and sweet. It was pretty yummy the second time around, though — umami, savoury and quite addictive.

However, we came for the Hokkien mee but stayed for the...

Kaya Toast, $2.50; $5 with sous vide eggs & coffee/tea (8 Days Pick!)

Take a look at the photo above — is it not kaya toast perfection? Wafer-thin bread grilled to a deep golden-brown, its texture airily light and crisp but not dry. The slices crackle exquisitely with every bite, practically melting into a thick, creamy slab of salted butter perched on a schmear of coconut jam so custardy and luscious, it oozes down the sides of the stack.

What makes Bao Er’s kaya toast special?

Jeremy says they use fresh coconut milk, purchased freshly squeezed from the wet market, to make their kaya daily. “We can use either fresh or packaged coconut, but after trying both, the fresh one definitely gives a better flavour”, he says, adding that it “gives customers that ‘oomph’ feeling”. He tells no lie — that kaya is lemak flavour town. 

To achieve a satiny texture, the coconut jam is cooked in a pressure cooker for five hours, instead of the traditional method of stirring it over a double boiler. Jeremy says this method helps to keep the kaya's mouthfeel smooth, as “the pressure cooker can be set at the precise temperature you want, so the kaya won’t overcook or become lumpy”. He also loads the pressure cooker with fresh pandan leaves, which lends the concoction an irresistible rich perfume. Too bad the kaya isn't sold by the jar. 

Old-school white bread is sourced from Jackson Bakery & Confectionery. It’s sliced in half crosswise, then double-toasted. “The first toast is to get rid of all the moisture inside, and the second toast is to ensure it’s at its maximum crispiness,” Jeremy explains. The bread is then slathered generously with kaya and served with pats of SCS butter.

8days.sg visited the cafe undercover twice, and the toast was outstanding when boss lady Bao Er prepped it. However, it was slightly less sublime on our second trip — the staff member who made it was a little stingy with the kaya and butter. It's still far better than anything you'll get from the usual suspects like Toast Box and Ya Kun, though.

It's time to up your kaya toast game with Bao Er's more 'power' rendition.

The details

Bao Er Cafe is at #02-01 Balestier Plaza, 400 Balestier Rd, S329802. Open daily 8am - 8pm. Tel: 8686 9777. 

Photos: Glyn Seah, Florence Fong

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