Singapore brand Fong Yit de­vel­oped a win­ning for­mula for kaya back in 1945 and has never looked back.

Wine & Dine Cookbook - - FONG YIT KAYA X COOKBOOK -

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.

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