Imagine waking up to soft sunlight, cooing birds, and a cool breeze smelling faintly of chocolate and butter and freshly baked bread. You pad down the hallway and find yourself in a honey colored kitchen, your breakfast spread out in front of you. There is toast, brown and thick, smothered with sweet coconut jam and rich butter; steaming milk tea and two perfectly soft-boiled eggs in a delicate white saucer. A tiny, narrow dish holds exotic spices. Near the center, a curious-looking noodle dish, drowning in a thin, red sauce, strewn with chopped peanuts and tiny buds of shrimp. A calamansi is delicately balanced on the fork and spoon. You settle down in comfortable booth, take a sip of tea, fold out the crisp newspaper, and proceed to take your sweet, sweet time having breakfast.

Breakfast of that sort is a dream, at most a weekend ritual. A lot of urbanites choose to do away with it—they are too busy beating down traffic and worrying incessantly about looming deadlines. Despite the proliferation of ubiquitous coffee chains, most people rush through the most important meal of the day. This is where the good folks of Bread Talk come in. Despite the trend of low-carbohydrate diets, the Singaporean chain flourished. The city folk were smitten with the freshly baked breads, the clean interiors, and the recession-friendly prices. With the success of Bread Talk, they decided to bring in Toast Box, a café specializing in Singaporean breakfast food.



Like most things that come from Singapore, Toast Box is a delightful mix of Asian flavor and English kitsch. Their brand of breakfast is a far cry from the grease and sugar overload of American diners. The flavors are delicate and creamy, stopping short of being a light dessert. The menu is simple and pared down to a few choice selections.



The sets of breakfast toasts come with two half-boiled eggs, dipping sauce and a choice of either kopi (coffee) or teh (tea). The Thick Toast (P115) is slathered with Kaya (a jam made of coconut extract, sugar, and pandan extract) and butter.







Variations include the fragrant, milky Soft Bun (P115), and the French Toast (P128). Simple but absolutely delicious meals that, are quite heavy, as the bread is thickly sliced.



Those seeking heartier fares should try the Thai-style Tauhu (P85). Toast Box was careful to lessen the hotness factor of the chili dishes, but for those angling for a shot of the notorious nonya chilies, the kitchen staff can up the heat ante.



Another favorite is the Mama’s Special Mee Siam (P135), a dish similar to the local pancit palabok, but with Shanghai noodles and a watery, tangy sauce.



Last, we have the Nonya Laksa (P135), a steamed noodle soup so savory that it just might take chicken soup’s place in the books.

Some folks just have to have their morning coffee. Abstain from your usual grande-soy-180 degree- hazelnut latte and try Toast Box’s simple kopi (P55 for hot, P65 for cold), a special blend that gives off the faintest taste of chocolate— just the right mix to offset the sweetness of the Kaya Toast.





For those who like milk tea, try the teh-C (P50 for hot, P60 for cold), which is mixed with condensed milk and sugar. The Barley drink (P85), a refreshingly light and subtle-tasting drink has supposed cleansing properties.

In Singapore, Toast Box has two “looks,” the Chinese teahouse and the English café. The TriNoMa branch is patterned after the colonial style with pine-colored walls and bright, cozy lighting. The place is inviting and comfortable, the perfect backdrop to the long, leisurely breakfasts urbanites desire—and perhaps achieve now that Toast Box is in town.