Pulut tekan or pulut tai tai is a popular Nyonya or Peranakan dessert. I grew up eating this. The blue hue is derived from the juice of blue pea flowers and the glutinous rice is cooked in coconut milk and then pressed to form squares or rectangles. The harder it is compressed the nicer the end texture of the kueh. Here, it was spot on in texture and taste and the star which shared the kueh's limelight was the kaya made from kurozato sugar (Okinawan black sugar, derived from sugar cane). The kaya was made using Chef Shin Yin's family recipe which Chef Ming says it's the best kaya he's ever tasted. I totally agree with him that this kaya was the bomb! This was the perfect ending to a perfect meal. Every single course shone and was spectacular. Chef Ming is extremely talented and he truly understands his ingredients well and knows how to bring out the best in them. His food is refined and yet so comforting. I can't wait for him to open his own restaurant. You can surely count on me being in the queue for a reservation. Yes, it's the morning after and I am still thinking about last night. That's how good it is. Chefs @mkthehansum and @xshinyinx , thank you for hosting us last night. It was truly amazing. Thank you!