I had a sampling of the decadent Kaya made from scratch by Chef Darren and absolutely loved it. Positively ambrosial with an alluring fragrance, his delicious concoction is ultra smooth and luxuriant in texture. It's the result of a painstaking process that begins with coconut milk being infused with pandan leaves before it's cooked sous vide style together with egg yolks and gula malaka.
Right now, the Kaya which is served as a set with cold curls of butter (also made in-house), warm toast and a slow-cooked egg, is available when Chef Darren has time to make it. Come August, however, it will be a permanent item on the menu. Yay! 😄