How different or unique can a kaya spread transform into?
This neighbourhood coffee shop - Kheng Hai at Simpang Ampat made a difference by having their kaya spread made of duck egg instead of chicken egg. The secret recipe is passed from the owner's grandfather, whom had been making kaya spread from duck egg all the while. The owner then continued his grandfather's legacy till today.
As a matter of fact, we own a moderate discerning taste and unable to delineate the major differences between the kaya made of chicken egg and duck egg. However, we enjoyed the homemade duck egg kaya spread here very much, as it possess an elusive aromatic taste. When the kaya spread is mixed with planta, it gives a pleasant mouth-feel to the toast.Â
Nevertheless, we trust the cardinal component of the toasts here are the processing method instead of the kaya spread. It was toasted on the traditional charcoal stove, and the chef has cleverly toasted it without any sign of burnt yet drain out the right quantity of the moisture, giving the toast a very crisp and enjoyable texture.Â
You can have the toast in either kaya spread or planta, or mixture of both for RM 1.80. Otherwise go for the mixture of 3 ingredients - kaya spread, planta and peanut (RM 2.50). We enjoyed the latter option more, as the nutty and kaya spread well balanced between the two, then the planta aided in giving the smooth mouth-feel.Â
Everyday, dozens of roti benggali are delivered here to fulfill the needs of the customers. Although option of having normal breads are available but we strongly advocate the choice of roti benggali for a better taste.
Kopitiam Kheng Hai
32, Jalan Tasik Indah, 14120, Simpang Ampat, Pulau Pinang, MalaysiaÂ
Operation hours: 6:30am - 3:30pm (Closed on Monday) - Recommended to come earlyÂ
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