A Malaysian Breakfast HouseFor first-timers

Your first Malaysian breakfast starts here.

Kaya toast, soft-boiled eggs, local kopi and Malaysian favourites — made easy to discover. Made for locals, explained for everyone.

Opening in Malaysia · First location in development
Explore the Founding Menu Join the Launch

Kopi kaw-kaw. Roti bakar. Steady.

Start here

New to Malaysian breakfast?

Not sure what to order? Begin with the set every Malaysian grew up on — and a quick guide on how to eat it.

The First-Timer Set

Founding menu concept · Final menu & pricing coming soon
Kaya butter toast
Charcoal-toasted, thick kaya, cold butter.
Two soft-boiled eggs
Runny yolks, soy sauce, white pepper.
One local kopi or teh
Strong, local, the way it should be.
📖
How to enjoy it
Dip the toast in the egg, sip the kopi, take your time. That's it.
In development

The Founding Menu

The dishes we're shaping for our first outlet. Nothing is final yet — every item is a concept in testing, and pricing comes later.

Core conceptUnder testingSeasonal ideaCommunity suggestion
Toast & Buns
  • Kaya & Butter ToastCore concept
  • Steamed Kaya BunUnder testing
  • Peanut Butter ToastSeasonal idea
Eggs
  • Soft-Boiled EggsCore concept
  • Egg & Soy Dip for ToastCommunity suggestion
Local Kopi
  • Kopi O KawCore concept
  • Kopi CUnder testing
  • Kopi (with milk)Core concept
Teh & Other Drinks
  • Teh TarikCore concept
  • Teh O AisSeasonal idea
  • Milo DinosaurCommunity suggestion
Malaysian Small Bites
  • Nasi Lemak BungkusUnder testing
  • Curry PuffSeasonal idea
  • Kuih of the DayCommunity suggestion
Breakfast Sets
  • The First-Timer SetCore concept
  • Roti Bakar SetUnder testing

Help shape our first menu.

Tell us what a Malaysian breakfast should include — your suggestions guide what we test next.

Help shape the menu
Explained simply

Malaysian breakfast, made clear.

A few local words and a lot of flavour. Here's everything a first-timer needs to feel at home.

What is kaya?
A sweet local jam made from coconut and eggs, scented with pandan leaf. Spread thick between toast.
What is kopi?
Malaysian-style coffee, roasted dark and brewed strong — richer and more caramelly than a Western brew.
Kopi O or kopi C?
Kopi O is black with sugar. Kopi C is made with evaporated milk. Plain “kopi” comes with condensed milk.
Why soft-boiled eggs?
Two eggs are barely cooked so the yolk stays runny. You crack them into a saucer with soy sauce and white pepper.
How do Malaysians eat toast with eggs?
Dip the kaya toast into the soft egg, or eat them side by side with a hot kopi. No wrong way — just enjoy.
Kaw-kaw, bungkus, lepak?
Kaw-kaw = strong / intense. Bungkus = takeaway, wrapped to go. Lepak = to hang out, unhurried.
Behind the scenes

We're building the first TOAST.

No shortcuts and no pretending — here's exactly where we are on the way to opening day.

Founding menu developmentIn progress
Kaya & kopi recipe testingIn progress
Store format planningIn progress
Packaging developmentPlanned
Location researchIn progress
Supplier selectionPlanned
Halal certification planningPlanned
Tasting sessionsComing soon
Follow our journey Join a tasting session Get opening updates
Our story

Selling food. Sharing culture.

TOAST exists to make Malaysian breakfast easy to discover — welcoming to someone trying kaya toast for the very first time, and still true enough to earn a nod from the locals who grew up on it.

We're not building another Western café, and not an oversized do-everything Malaysian restaurant. We're starting from one clear, well-made breakfast — a model we can get right, then thoughtfully repeat.

For investors

Building a scalable Malaysian breakfast brand.

TOAST combines an accessible Malaysian food concept, a focused operating model and purpose-built restaurant infrastructure.

Explore the Investor Overview