Bread and kaya

Food and Travel (Singapore) - - Table Talk -

Fong Yit’s three-gen­er­a­tion old recipe for kaya (a thick co­conut jam) gets a snazzy makeover with Kayamila’s three new flavours. While the preser­va­tives and ar­ti­fi­cial colour­ing-free spread is com­monly paired with warm toast, its sac­cha­rine flavour also serves as the per­fect base to in­tro­duce the essence of vanilla. In fact, the com­fort­ing fa­mil­iar­ity of vanilla works to the ad­van­tage of tra­di­tional kaya. Ad­ven­tur­ous eaters can try the other two flavours of Sea-salt Caramel and Cala­mansi Cit­rus. The ex­tra mor­eish note of sea-salt might ap­peal to younger palates while cala­mansi could of­fer the right amount of pi­quancy to cut through the cloy­ing sweet­ness of the jam. S$3.50 per bot­tle. Avail­able at NTUC Fairprice, NTUC Prime and Sheng Shiong from April on­wards.

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