When Ya Kun founder Loi Ah Koon established a coffeestall selling kaya toast, soft-boiled eggs and coffee to workers in the Telok Ayer Basin 63 years ago, he never dreamt that his stall would become a well-loved food icon locally and regionally.

Today, Ya Kun has almost 100 outlets in Singapore, Indonesia, Taiwan, South Korea and China, and is still expanding. The key to its success is its focus on serving Ya Kun's traditional fare as well as its creative menu ideas to attract the young and trendy consumers.

How would you like your toast today? For Ya Kun, this question has prompted the company to introduce new ways of enjoying its trademark dish of thinly-sliced, charcoal-grilled brown bread. Its mainstay soft-boiled eggs, toast slathered with special homemade kaya and layered with melted butter, served with freshly brewed coffee has been the company's receipt for success since 1944. From being simply a breakfast item, this local favourite has become the comfort meal for many Singaporeans, at any time of the day.

To enhance the consumer experience, Ya Kun has gone a step further to introduce its new Family Caf� dining concept, serving a range of Asian Signature dishes such as Laksa and Nasi Lemak Istimewa. Something new with something old, Ya Kun hopes its unique blend of East meets West will appeal to different people and cultures internationally.