While my flight did include food I still felt like I should eat breakfast after landing and wandering around the airport for a bit. I found a shop called Toast Box. I decided to start off right, with a traditional Singapore breakfast. A soft boiled egg, kaya toast and some tea (teh).
I got milk and sugar in my tea and oh boy was it sweet. There was nothing but sugary sweet sludge at the bottom 1/4th of my cup. A Singapore soft boiled egg is cooked in hot water for about 6 minutes and then cracked into a bowl. Usually it’s eaten with a type of soy sauce and white pepper. This is the second time I’ve had them, last time I ate it plain when my friend made it for me for breakfast in Chicago. It reminds me a bit of an eggy soup and I cannot for the life of me eat these quickly. Especially with the tiniest spoon ever that was given to me. Around me other early morning travelers were inhaling their eggs and I was struggling. I’d like to blame it on the one hour of sleep. It was also peppered with some egg shells, which I’m going to chalk up to the busy staff and the hour.
The other thing I had was some Kaya toast. Kaya is essentially a sweet coconut jam. At Toast Box they serve it with butter. It’s really quite nice and while I usually don’t combo butter with jam, it is something I’m familiar with since it’s how my dad eats his peanut butter and jelly sandwiches.
The Toast Box in Changi Airport is open from 4am until 2am but can be found throughout Singapore and even China, Indonesia and Malaysia. And it’s a great spot to grab a cup of coffee (Kopi) or a quick meal.