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.
SOFT BUN
Infused with Kopi & Teh flavours, this unique Soft Bun is served with our popular kaya and cool butter slab.
CONGEE
Cooked in chicken stock base, enjoy a warm, comforting and creamy congee anytime complemented with savoury minced chicken & braised peanuts! Dip in You Tiao for a satisfying meal.
SINGAPORE FAVOURITES
Meet Heavenly Wang's crowd favourite - the heritage noodle staples made with a complex blend of aromatic spices. Slurp up authentic Laksa, Mee Siam and Mee Rebus for a quick and satisfying meal.
CURRY CHICKEN RICE
Have a taste of home with succulent chicken with simmered cabbage served atop steaming rice.
