Toh Soon Cafe - Roti Bakar

I always the biggest fans for food blogger. After reading Penang Tuapui and Lingzie , i had decided to try out the infamous roti bakar along Campbell Street last week (the day after 3 people were arrested under ISA), which i always pass by but never notice such a jewel.

This place is so hidden and you will never notice its presence unless you are a local. Basically, it is not a shop. It is more like a storage space which can be extended and transformed into a cafe. I don't know about foreigners, but for Malaysian, we know that only the stall in alley produce the best food in town. Dirty? Dark? Stomachache? Nah, we give no damn.









* Crowded even i went quite early at 830 a.m.

I heard Penang CM is the regular customer here. I did bump into him after having my Roti Bakar and went to the convocation of one of my friends. So next time if you want to meet him, do eat the roti bakar here.



What so special of their roti bakar? Even now people are using oven to make toast, they still follow the traditional ways to make Roti Bakar. Yup, charcoal. They toast bread wit charcoal. Whether Roti Bakar or steamed roti, they come with topping like butter, kaya, jam, and combination of them.

I had ordered 2 set of Roti Bakar with butter and kaya, and most importantly, the half-boiled eggs! You cannot eat Roti Bakar without it, it's like fish and water! Great satisfaction is what you get when u dip Roti Bakar into half-boiled egg! Yummy!





The Roti Bakar is crunchy, it never "kek" on your teeth. Lol! Credits on the bread's quality and the way they toast it. However, the kaya, i am not sure whether it's not thick enough or what, it definitely a let down. Improve on that please. Haha.

In short, it definitely an ideal place for breakfast. Roti Bakar with half-boiled eggs, to me, simply nostalgia! From their insist of using charcoal to toast bread, i can see they are serious in making Roti Bakar, money wise, our satisfaction are their main concern.

Today, i would say a food is delicious not because of its price, its fancy ingredients, but is the attitude of the chef who prepare it.