The loaf tops are charred uniformly and a certain, sumptuous smokiness fills the air as they cool. It’s Blackhead bread, an old Singaporean tradition that they’ve been baking for decades.
There's something about the toast in Singapore. With every steaming sweet kopi one can get thin-sliced bread toasted over open heat to a brittle crispness on the outside and a warm tenderness in the middle. A smear of kaya and butter and it's a thing of breakfast beauty. But what makes it so good? I mean, it's just baked bread, right? Wrong -- if it's from Sing Hon Loong.Read More