Yet another one of those “atas” renditions of Kaya Butter Toast that I have to add into my list after coming across their variant on social media — always been one who cannot resist trying any rendition of the local classic breakfast especially when home-made Kaya is mentioned in the description.

Think there isn’t quite any variation of home-made Kaya that is served in a cafe that comes with a comprehensive write-up about their Kaya — it mentions of being prepared in-house using the Chef’s special recipe with the magic lying “not in the ingredients, but in his heart and passion that he folds into the mixture with every stir”; there is also a mention about the Kaya being made with 6 hours of dedication and commitment as well. Done in a style that seems to suggest that their variant follows that of the Hainanese-style Kaya; the sweetness of the caramel is pretty evident in this one, all amidst the the coconut-y notes of the tropical jam. Liked how the Kaya here isn’t overly sweet nor carried any aftertaste (pretty typical of commercially made ones), but the greatest difference in this variant lies in the texture — smooth and creamy without any lumpy bits and fuses especially well with the butter given it’s similar consistency.

Some may call it silly for ordering a dish that is so easily replicated at home, considering the premium price tag that usually comes with such items when they are sold with a “homemade” title at cafes. That being said, it’s pretty interesting how different places seem to carry their interpretation of Kaya when they make their very own in-house — from the thin and runny, Pandan-rich renditions, to the familiar flavours of sweetness and coconut-y note without the additives; pretty much an eye-opener for me being one who grew up having kaya on my bread everyday during my school life.