When asked what the quintessential Singaporean breakfast looks like, many will proclaim ‘kaya toast and soft-boiled eggs’ in a heartbeat. And we agree – kaya toast dipped in savoury, runny eggs will always reign as one of the go-to breakfasts. But replace that creamy coconut spread with sweet orh nee paste, and you’ve got something game-changing: a mash-up of two traditional favourites done right.
SuuKee Coffee’s spin on kaya toast isn’t overshadowed by what’s trendy. It keeps it old-school, opting to slather its homemade sweet and creamy Teochew yam paste onto freshly grilled slices of bread. For $3.50, you’ll get two slices of the orh nee-loaded toast – the fine-textured creaminess of the silky paste has the signature earthiness of yam and the slight fragrance of coconut. Though the filling is not as thick as the original dessert it’s inspired by, it’s still a familiar taste that works well with a lighter texture, especially at breakfast. If you’re feeling adventurous, try your toast dunked in soft-boiled eggs. The sweet and eggy combination is reminiscent of its kaya counterpart, with an added subtle nuttiness.
The orh nee butter ($3.80), served with a generous pat of golden yellow goodness, is perfect for introducing tentative tastebuds to the yam flavour. We found that the butter helps cut through the rich orh nee paste, though some might find it dulls its flavour. If you prefer your yam flavour front and centre, we recommend sticking with the OG orh nee toast. 
You’ll find a taste of Hong Kong in the omelette spam toast ($4.10). It consists of savoury fried spam blanketed in egg and topped with mayo – a simple but comforting grab-and-go breakfast that you’ll want to pair with a drink. Of course, expect to have orh nee paste infused in your drinks as well.
Elevate your orh nee experience at SuuKee Coffee by enjoying their signature white teh or kopi (from $2.50) with the addition of orh nee paste (from $2.90). On its own, the drinks are as one would expect of freshly brewed coffee and tea – robust and aromatic. Mixing it with the generous smearing of orh nee paste in the cup gives the concoction a thick richness; however, it also becomes slightly gritty, as the yam paste used here is coarser in texture. Though it did not deter us from enjoying the drinks, we could see it being more refined for a better mouthfeel. We did like the fun addition of popping taro boba, which gave us a reason to chew through the gritty paste.
Sure, kaya toast won’t die out anytime soon but it’s nice to know that inventive takes on classic dishes can find success among Singaporean palates. Although orh nee-infused drinks aren’t new in Singapore, fans of the traditional dessert will be tempted to try the eatery’s spin on it. If you’re looking to switch up the usual kaya toast fare, SuuKee Coffee’s orh nee toasts are worth the try.