Corner House

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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😂 Ok, that's all.

Interesting presentation 👍🏼 Pandan icecream sandwiched between 2 biscuits. Decorated with gula melaka sauce and some kind of sugar..

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#SingaporeBotanicGardens will be hosting an annual #SBGHeritageFestival from 30 June - 9 July 2017 to celebrate the rich heritage of Singapore's first #UNESCO World Heritage Site. During this period, public can expect specially curated menu, programmes & promotions.
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🌸SBG's Heritage Festival 2017:
•Specially curated menu, programmes, promotions
•Carnival with plant sales, snacks stalls
•Programmes: yoga, qigong & children’s activities
•Concerts & performances
•Food Demo & Workshops
•FREE entry to National Orchid Garden
•FREE guided tours & talks
Promise there's more, go check out sbg.org.sg! ☘️
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Photo was taken during SBG's Heritage Festival Food Trail Preview, courtesy of @nparksbuzz.

Be blown away by this deconstructed Kaya Toast, part of Heritage Discovery Menu ($128++) specially crafted for Singapore Botanic Gardens Heritage Festival.

Chef Jason's tribute to our beloved Kaya Toast was a perfect finish to the meal! Luscious Pandan mousse sandwiched between crunchy muscovado sablé, a sweet symphony of coconut foam and gula melaka, plus refreshing pineapple sorbet to balance the flavours.

Interesting and delightful dessert course to round up the overall meal!

So good! Soooo good!! So so good! 😊

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I appreciate that Chef Jason chose to end the meal with an homage to his Singaporean roots, with none other than the beloved kaya toast. And what an elegant and thoughtfully composed interpretation—smooth kaya parfait sandwiched between crunchy muscovado sablé, amped up with more intense flavours from the coconut-y kaya coulis, pandan snow, gula melaka espuma, balanced with a refreshing pineapple sorbet to keep the saccharine scale in check. A memorable, well-excecuted finisher.

But in the meanwhile, I'm staring at Chef Jason's interpretation of Kaya Toast, that's so Lemak and reeking of gula Melaka and got us all nodding in agreement.