Imagine this: a thick slab of golden-brown toast, topped with a perfect knob of butter melting slowly into the middle, finished with a drizzle of sticky golden syrup.
Imagine this: a thick slab of golden-brown toast, topped with a perfect knob of butter melting slowly into the middle, finished with a drizzle of sticky golden syrup.
“A lot of the time, I get questions from customers,” says Haydon Wong, chef-owner of the pop-up bakery, which specialises in an updated version of the dish. “‘What is salted egg?’ or ‘What is Hong Kong-style French toast?’, which I feel like is the first step in getting people more curious.”
Cantoast’s signature is made with rectangles of house-made milk bread that is deep-fried and cloaked in flavoured custards, such as pandan coconut, salted egg and black sesame.


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