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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.