This was the dish that made me wishlist Corner House, and that was many years back. Can't believe it took me that long to visit.
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With kaya parfait made from the classic kaya ingredients of pandan and coconut, Chef Jason also added a little gula melaka to the mix. The "toast" here is actually a sable made from muscovado, a little toffee-like, and a little bitterness that reminds me of charcoal toasted bread. This rich creamy "kaya toast" is served with a pineapple sorbet that helps to cut through the richness.
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It's refreshing, to be able to taste the kaya toast in another form such as this.
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