This Korean-Inspired Cafe In JB Has Yam French Toast, Steamed Brioche And More

Little Bun Cafe is a Korean-inspired JB cafe with steamed bread

If you love bread as much as I do, this is one JB cafe you have to bookmark on your next trip across the causeway. Little Bun Cafe has been gaining some traction online for their Japanese and Korean-inspired bakes, inspired by the TikTok-viral Mil Toast in Seoul and Thailand.

The cosy cafe sports a minimalist look with pastel pink tones and light wood elements. There’s also a small merchandise section for you to browse and shop while waiting for your bread!

The cafe offers a selection of brunch mains, pasta dishes, desserts, and their signature Steam Brioches in three flavours: Original (RM22+/S$6.22+), Pandan (RM23+/~S$6.50+), and Walnut & Raisin (RM26+/~S$7.35+). You also get to pick two sauces to enjoy with your bread.

We went for the Original, served warm with a side of Yuzu Sauce and Honey Kaya.

The bread was incredibly light and fluffy, though they weren’t as rich-tasting as regular brioche. We preferred the kaya spread as it had a nice sweetness from the honey, which paired well with the plain brioche.

If you want something more sinful, go for their Yammy Golden Hour (RM29+/~S$8.20+) instead.

This delicious dessert stars brioche French toast stuffed with house-made orh nee and cheese, served with a scoop of vanilla ice cream.

The yam paste was rich and creamy, yet not too sweet, complementing the crispy edges of the French toast.

Wash everything down with a Tiramisu Latte (RM18+/~S$5.20+), a dessert-like concoction featuring strong espresso paired with creamy milk, topped with cocoa powder.

For more Johor Bahru food, read our guide to the best breakfast spots in JB! Otherwise, we’ve got our JB Mount Austin food guide that might come in handy.

Address: G-08 , Eco Nest Apartment Jalan Eko Botanic 3/5, Taman, Persiaran Eko Botani, 79100, Johor, Malaysia
Opening hours: Tue-Sun 9:30am to 6pm
Tel: +60 16-763 2623
Website
Little Bun is not a halal-certified eatery but uses no pork or lard.

Photos taken by Kia Ee Hor and edited by Casandra Nicholas.
This was an independent visit by Eatbook.sg

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.