Heavenly Wang’s history can be traced back to the 1950s when Wang Jiao “旺角” (which translates to “Prosperous Corner”), was founded in 1953 along Bugis Street serving local-styled breakfast favourites.
ORIGINAL TOASTS
Heavenly Wang uses brown sliced bread and toasts it the traditional way – over piping hot grills to give the crispy texture and fragrance. Choose from Heavenly Wang Signature Kaya spread or other variety for the added flavour.
SOFT-BOILED EGGS
Voted the “Best Eggs” by The Sunday Times, Heavenly Wang’s soft-boiled eggs are cooked to perfect eggy goodness – not too cooked and not too raw, just the way you like it.
KOPI & TEH
Choose your favourite hot beverage to complement your traditional breakfast craving.
OPEN TOASTIES
Open-faced toast topped with luscious Seafood Chunks, refreshing Yuzu Ham, comforting Tuna Melt, or nostalgic Luncheon Meat, thoughtfully created to pair with Heavenly Wang's signature Kopi or Teh and soft-boiled eggs for a wholesome yet delicious pick-me-up.
VOLCANO BUNS
A first in Singapore, the Volcano Buns consist of local flavours - Chilli Crab, Salted Egg, Otah, or Mentaiko sauce, lathered over a giant fluffy bun nestled with generous ingredients.
SINGAPORE FAVOURITES
Meet Heavenly Wang's crowd favourite - the heritage noodle staples made with a complex blend of aromatic spices. Slurp up authentic Laksa Sayang, Bibik's Mee Siam and Ibu's Mee Rebus for a quick and satisfying meal.
NASI LEMAK KUKUS
Authentic Indonesian-style tender slow-cooked chicken paired with sambal, hard-boiled egg, ikan bills, and your preferred choice of rice.
