You are recommended to eat it the old-schooo way, by dipping the kaya toast in the accompanying saucer of sous vide eggs and espresso shoyu (soy sauce). A dessert that I think all of us enjoyed immensely!

Prinsep Street’s resident café-restaurant Curious Palette will be unveiling a new menu with expanded offerings, including a host of sophisticated creations showcasing Asian flavours and methods, following the café’s collaboration with Magic Square alumnus, Chef Desmond Shen.

I am already looking forward to try the Cray Roll, the Beef shortribs and this dessert (again... and again)!
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[hosted] #curiouspalatte