If you thought kaya only came in two variations: Yakun and Others, your options just got bumped up to a magical three with the introduction of The Queen’s Kaya at Antoinette. Most of us grew up eating kaya on toast and Chef Pang was no exception – yes, this renowned patissier of Antoinette loves his local flavours too. So for nation’s 50th, he has chosen to apply his classical French culinary expertise to the traditional kaya on toast, bringing this everyday recipe to a whole new level. The light and delicate kaya spread comes aromatically charged with a strong pandan scent. Based on a classic French crème patissiere, it comprises coconut cream and pure pandan juice – both naturally extracted and completely unprocessed.

The Queen’s Kaya Toast Set

To do Chef Pang’s kaya recipe justice, enjoy it with their house-made baguette, fleur de sel (artisanal sea salt) a generous slab of Echiré, a handmade butter from western France – one of the world’s most exclusive and expensive butter too. The set is available as dine-in or to-go from 1 August 2015 at their Penhas Road and Mandarin Gallery outlets. Do make your pre-orders at least one day in advance. Prices The Queen’s Kaya Toast – Dine-in: $10++ for a platter of 3 portions The Queen’s Kaya Treat-To-Go: $15+ for 200g baguette, 200g Queen’s kaya, 3g Fleur de sel, 100g Echiré butter A jar of kaya: $8+ See also: Best all day breakfast in Singapore Popular Singaporean food

Written by Peh Yi Wen