Food, Malaysia, Places to eat, Writing
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Toh Soon Cafe

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The constant mutter of Toh Soon by friends intrigued me. Never have I made a deliberate attempt to visit a food establishment just to try out toast. Lucky for me I manage rope a human into my little escapade. As we walked down the wee alley I knew it could not go wrong. With the smell of coffee wafting in the air, the eatery was bursting full of life The set up was simple, no frills, just a bunch of plastic chairs,tables,and the permanent kitchen fixtures ; shelves, kitchen bench, one oil drum rigged into charcoal stove just enough to boil water at the same time doubles up as a toaster.

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Take note; the eatery/kopi-tiam (literally translated as coffee shop) is rather small, you’ll need to be patient, there’s always a wee bit of a wait. I don’t mind it, it gives me a bit of an excuse to just stand around and get mesmerised watching how the place operates. I’m not entirely sure of the Toh Soon history, it’s always been busy, I never get the chance to ask much. You find yourself a spot, order the standard – Cham (a mix of Hainese coffee and black tea with condense milk),toast, eggs. Have your time with the place then happily scoot off.

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Every slice of toast ordered is delicately grilled over charcoal with care.

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Crust cut, heavy coating of butter and coconut jam/Kaya to finish with. Spoil much?!

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Can’t confirm just yet, but I’m pretty sure the coconut jam is home made. It has a distinct caramelised flavour, and the texture to it is perfect.

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None to waste, left over bread are made into toast crackers. Made perfect to dunk into coffee as a mid-afternoon pick me up perhaps?

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I’m often corrected when I say coffee.. It’s KOPI IVY!! Malaysian coffee, is more commonly known as kopi. I appreciate good coffee, but I don’t know all that much, I’ve got a fair bit to learn. From what I know, Malaysian brew is usually steeped with a sock like mesh, is very dark and usually made up of Liberica or Robusta beans roasted with a tinge of butter and sugar.

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Set up is simple, yet effective.

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South East Asian staple!

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While waiting for the breakfast standard one can easily get carried away with one, or two lots of Nasi Lemak

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and of course my lust the ever so addictive Curry Puff.

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The breakfast standard!

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Toast made to perfect perfection, crisp on the outside, chewy soft center, slathered with a perfect combination of butter and coconut jam.

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I like eggs, the only down fall is that this isn’t free range. Something I couldn’t resist, but attack in moderation.

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One can’t help but wonder what stories these bottles would tell if they could speak. They look like they’ve been around for ages. Btw- the dark liquid is not to be mistaken as balsamic vinegar, soy sauce is used as an alternative to salt in Asia.

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ChAM!

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Parting is always the hardest. I usually take my time with the last few bites.

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2 Comments

  1. I really really liked this post. Something so simple yet amazing about toast…I love food. I now want to travel there to eat all the things you talked about.

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