After over 100 years, kaya-toast icon Chin Mee Chin Confectionery opens a second store in Nex
One of Singapore’s oldest brands, Chin Mee Chin Confectionery, is opening a new outlet in Nex shopping centre.
Opened in 1925, the kaya-toast brand has more than a century of history — in fact, it existed before Ya Kun Kaya Toast, which opened in 1944!
The kaya-toast specialist had originally shuttered in 2018, but was resurrected in 2021, in a partnership between the founders’ family and F&B group Ebb & Flow. The prolific group is also behind brands such as Casa Vostra, Carlitos and Temper.
It’s been over 100 years since it was founded, but Chin Mee Chin has always operated out of its Katong flagship.
However, those who are keen to try this storied brand — but are reluctant to travel to the east — will finally be able to try it at Serangoon’s Nex mall, from today (August 8).
This new outlet is designed with a more modern crowd in mind — Chin Mee Chin Nex greets the public with swanky retro-chic decor, while offering a slew of exclusives, including new pastries.
Chin Mee Chin Nex exclusives
As always, the first thing to get at Chin Mee Chin would be the toast sets (S$6.50), with options of kaya, peanut butter, and butter sugar.
Compared to many of the popular kaya toast spots in Singapore, Chin Mee Chin’s kaya is mellower in flavour, with a healthy dose of egginess, and it also sports a chunkier texture.
We’re not sure if the kaya’s profile was tweaked for the new Nex branch, but it certainly tastes a bit different from what we remember — granted, it has been years since we visited the Katong flagship.
The bread used for the toast is delightfully airy, and the fragrant butter adds a nice punch that complements the mellower kaya.
But if you are visiting Chin Mee Chin Nex, then you should pick out some exclusives to try.
Here, you won’t see the brand’s popular cream horn, but there is an array of both sweet and savoury pastries, instead.
Where Katong focuses on old-school favourites such as sugee cakes and kaya Swiss rolls, Nex has pivoted to more modern bites.
One big highlight is Chin Mee Chin’s new choux au craquelin (cream puffs, S$3), which come in either kaya custard or dark chocolate.
Since the kaya here is eggier, the kaya custard here is, likewise, more like a rich and luxurious egg custard, with a subtle perfume of pandan.
The dark chocolate would be great for those who love decadent flavours, as it is potently chocolatey and malty — almost reminds us a bit of Milo!
Other pastry options — which are predominantly savoury — include the curry potato (S$3.80), chicken (S$3.80), and black pepper beef pies (S$4.80).
To fill you up, Chin Mee Chin Nex also offers heartier sandwiches, with unique options such as egg mayo with caramelised onion (S$7.80) and smashed fried chicken with sambal (S$8.80).
Should rice be your regular choice of carb, instead of bread, the mains will be calling your name.
The nasi lemak (S$10.80) will be good for the lunch crowd, featuring an ensemble of banana-leaf grilled otah (S$1.80), peanuts, ikan bilis, sunny side-up, pickled cucumbers, and either a fried chicken cutlet or grilled chicken cutlet.
The fried chicken had a decent amount of crisp on the skin, and went very well with the chilli on the side.
There’s actually two different types: a classic sweet-and-savoury sambal and a tangier, more aromatic one that is reminiscent of chicken-rice chilli, only available at Chin Mee Chin Nex.
As for thirst quenchers, kopi (from S$2.30) or teh (from S$2.30) will always hit the spot, but Chin Mee Chin Nex also offers speciality drinks, to fit its more modern menu.
Calamansi Yakult (S$4.50) or pandan tea (S$3) with your kaya toast? There’s also the kaya Cloud kopi (S$5.50) which is inspired by the trendy Cloud drinks that have been popping up in all the cafes.
Will you be heading down to Nex to try Chin Mee Chin’s more unique offerings, made for the modern palate?
This was a hosted tasting.
For more ideas on what to eat, read our stories on the recently released 2026 Michelin Guide and the Korean restaurant serving Singapore’s first Jeju pork tonkatsu!
Tue 8am - 9.30pm
Wed 8am - 9.30pm
Thu 8am - 9.30pm
Fri 8am - 9.30pm
Sat 8am - 9.30pm
Sun 8am - 9.30pm
- Serangoon
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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