“Our passions here are food and shopping,” said my Singapore guide, Naseem. “I could eat all the time. We eat, eat, eat,” usually about five small meals a day, she said. I agreed to try.
We began a morning with Ya Kun Kaya Toast, a traditional breakfast of grilled brown bread with a slab of butter and swab of jam made from coconut milk, sugar, eggs and a fragrant tropical plant called pandan. It is served with soft boiled eggs. The eating process is dip and slurp.
I liked that morning wakeup so well that I went back for seconds two mornings later, though I did slide a bit of the jam, more intense than I prefer, off to the side.