Singapore brand Fong Yit developed a winning formula for kaya back in 1945 and has never looked back.
In 1945, Fong Yit’s founders Mr Goh Hong Chit and Mdm Ng Ah Lan started making kaya as a husband and wife team. They discovered that cooking the fresh ingredients over a low heat for an extended period of time would result in a depth of flavour now distinct to Fong Yit. But it wasn’t until 1974 that Fong Yit really gained a footing in Singapore. Since then, Fong Yit has also introduced new lines of kaya—XO Kaya, Kayamila and Super Premium—each with a different focus. The XO kaya brand offers products with less sugar, targeting the health conscious, while Kayamila introduces bold flavours—sea salt caramel, vanilla pandan and calamansi citrus—without compromising the natural, additive-free and low glycemic index properties of the original kaya.
Through the years, Fong Yit has stayed true to founder Hong Chit’s philosophy and commitment to product quality and customer satisfaction. Three generations on, Fong Yit continues to use the original recipe from 1945 to provide high quality kaya, cementing its place in the hearts of its customers.