Here, we chart the city's toast evolution, which went from your classic kaya with butter in an old kopitiam to an indulgent, ice cream-topped Japanese honey toast in an Instagram-ready café.
What it is: Combine the two halves of the beautifully plated smørrebrød at THIRDWAVE and you get a giant sea bass sandwich.
Toast + mini cubes of toast + honey + ice cream + assorted berries + whipped cream + chopped nuts at Haraju Cube
What it is: An avalanche of toppings, plus individually toasted cubes of honey toast within toast. Toast-ception – the pinnacle of KL’s toast evolution.