[4] It is believed that Hainanese immigrants created the kaya toast by adapting what they had previously prepared while serving on British ships docked at ports during the Straits Settlements period.

[12] Established in 1919 as Kheng Hoe Heng Coffeeshop, Killiney Kopitiam is one of the oldest coffee shops in Singapore specialising in the dish.

[15] Government efforts of placing coffee carts situated on the streets into hawker centres also significantly assisted the kaya toast business.

As of December 2005, the Singapore foodscape houses an estimate of over 70 outlets selling kaya toast, excluding small coffee-shops that are not listed on the internet or does not have a website.

[17] One slice of kaya toast is usually accompanied by another with butter, to make a sandwich, alongside coffee and two runny soft-boiled eggs, paired with dark soy sauce and white pepper.

[18][19][20] One portion of kaya toast (108.7 gram) is categorized as a low Glycemic Index (GI) food with an average score of 49 on the scale.