M E D I A T A S T I N G
We were served only one dessert from the new menu at Curious Palette that Chef Desmond Shen (previously of #magicsquaresg and #odetterestaurant) helped to develop, but it hit a home run with everyone around the table. What a revelation the seemingly ordinary “Kaya and Coffee Toast” was.
Sandwiched between the two pieces of bread was a fridge-cold, firm slab of coffee-flavoured butter and housemade kaya. The former was whipped so even though it’s meant to resemble the solid piece of butter you get in a properly done traditional kaya toast, there‘s an ice-cream-like quality. Its delightful coffee fragrance blended with the gula melaka-sweetened kaya in such a heavenly way too. Heightening the coffee element was a unique espresso shoyu sauce that was poured over the half-boiled egg when it was served. This was where we were to dip our kaya toast before chomping into it.
Playful, creative and absolutely scrumptious, I foresee this dessert becoming a hugely popular item here.