1. Cassia, Los Angeles
Weaving a gourmet vibe into its kaya toast preparation, Cassia sandwiches the celebrated jam between slices of homemade crustless bread, which are buttered and griddled, then offered alongside a delicately poached egg.
Anaïs van Manen conceives the delicacy as a bite-sized gourmet dish. Her kaya toast soldiers – a take on the British breakfast favourite eggs and soldiers – sees crunchy brioche filled with the coconut jam and sliced into four fingers. On the side is a Japanese onsen egg, lightly salted with soy.
Chef Jason Tan has deconstructed the beloved dish at his Michelin-starred restaurant in the Singapore Botanic Gardens. It has now morphed into an artful assembly of pandan mousse in pieces of French shortbread, enlivened with coconut foam and crumbs of gula melaka. A dollop of pineapple sorbet, studded with a latticed biscuit, rounds out the sweetness while cementing production value.
This article was originally published in the February 2020 issue of SilverKris magazine