It is believed that Hainanese immigrants created the kaya toast by adapting what they had previously prepared while serving on British ships docked at ports during the Straits Settlements period.^[4][8] The kaya spread was considered a replacement for Western fruit jams.^[9][10] The Hainanese eventually settled in Singapore^[11] and opened kopitiams (coffee shops).^[12] Established in 1919 as Kheng Hoe Heng Coffeeshop, Killiney Kopitiam is one of the oldest coffee shops in Singapore specialising in the dish.^[4][13] Kopitiams started becoming a common sight in Singapore after the Japanese occupation around 1945, when rental for commericial spaces were affordable.^[12] Mostly set up by the Hainanese, these kopitiams specialised in selling coffee, tea, cakes as well as making their own kaya.^[14]

In the past, traditional snack shops could only be found in a few locations such as Chinatown and Balestier Road. However, Singapore started actively promoting its street food or hawker fare via the Singapore Tourism Board (STB). In 1994, it held a month-long event to advertise traditional foods called the Singaporean Food Festival, which is hosted every year. Particularly in 2004, Kaya toast was featured by the Singapore Tourism Board in its "Uniquely Singapore Shop & Eat Tours", serving as the symbol for a local snack.^[15]

Government efforts of placing coffee carts situated on the streets into hawker centres also significantly assisted the kaya toast business. As of December 2005, the Singapore foodscape houses an estimate of over 70 outlets selling kaya toast, excluding small coffee-shops that are not listed on the internet or does not have a website. Since then, kaya toast has become a regular item in café and can be found at almost every hawker centre.^[16]

The preparation method and appearance of kaya toast has changed. Sellers use electric grills instead of the traditional charcoal grills. Previously, hawker workers would use homemade bread but have now opted to order bread supplies from factories. While the methods and ingredients have been simplified, one thing that has yet to change drastically is the kaya spread itself. The kaya spreads used in renowned retailers, such as Ya Kun Kaya Toast and Killiney Kopitiam, are still produced from traditional recipes. It is also worth noting that changes in the method, menu, and economy have not necessarily led to a decline in traditional food sellers. Singapore itself does not prevent the rise of micro-entrepreneurs in the department of traditional food.^[17]

Variations edit

One slice of kaya toast is usually accompanied by another with butter, to make a sandwich, alongside coffee and two runny soft-boiled eggs, paired with dark soy sauce and white pepper.^[4]

In Malaysia, roti bakar or toast which is prepared with butter and kaya, is sometimes referred to as "kaya toast" in English.^[18][19][20]

One portion of kaya toast (108.7 gram) is categorized as a low Glycemic Index (GI) food with an average score of 49 on the scale.^[21]

Kaya toast is generally associated with the Singaporean cuisine, due to the active promotion of the dish by the Singapore Tourism Board.^[22][23][6]

In June 2021, South Korean convenience store chain CU announced that it has begun selling kaya toast at all of their stores as part of their "Singapore Gourmet Trip series".^[24] In October 2021, the Monetary Authority of Singapore (MAS) unveiled commemorative coins that features kaya toast as well as other local dishes, as part of its commemoration over the inscription of hawker culture into the UNESCO Intangible Cultural Heritage Lists that previous year.^[25]

In March 2024, kaya toast was listed as Singaporean at number 42 in the '100 Best Rated Breads in the World', by TasteAtlas.^[26][27]

• Roti bakar
• Ogura toast
• Toast sandwich

• Lynch. Rene (July 22, 2009). "Sending out an SOS for the Kaya Toast at Susan Feniger's Street". Los Angeles Times. Retrieved 2 December 2013.