A life-changing slice of toast

22 10 2014

P1040768It is going to be hard to look at the humble kaya loti (kaya toast in local speak) in the same way again. Long a breakfast item for the man-on-the-street, it now finds itself elevated into one of two life-changing Singapore experiences for the visitor – thanks to Lonely Planet’s Best in Travel 2015 in which Singapore tops the list of ten countries to visit next year.

To celebrate the Singapore’s elevation to the top of the pile, which in part is due to the fact that Singapore celebrates its 50th anniversary of full independence next year,  Singapore Tourism Board (STB) / Lonely Planet decided to bring out the best in kaya – the sweet paste sometimes referred to as “coconut egg jam” made from coconut milk, pandan, sugar and eggs, that can be irresistible on a buttered slice of toast, at a hands-on event at 2am Dessert Bar on Tuesday.

An more creative variation on the kaya toast - a kaya toast cocktail.

An more creative variation on the kaya toast – a kaya toast cocktail.

There is nothing not to love about kaya toast, which in many ways, is representative of what Singapore is as a country – the fusion of many influences and one that continues to evolve. Kaya and kaya toast, besides in the many more traditional variations in which one can find it served today, also provides the inspiration for evolving food and beverage creations –  two of which came to light at yesterdays event.

Variations on what started out as a humble breakfast dish.

Variations on what started out as a humble breakfast dish.

The first, is the creation of the much celebrated pastry chef, Janice Wong, the creative energy behind 2am. Reputed to have herself blindfolded so as not to allow what she creates be influenced by what she sees, Janice gave an introduction to “Shades of Green” – a dessert in which flavours many who have grown up in Singapore would quite easily identify with are reinterpreted. The dessert, which I got an opportunity to try assembling, discharging a spray of coco-mousse into two unfortunate participants in the process; features a custard of pandan flavoured palm sugar (gula melaka) is combined with gula melaka ice cream, coco-mousse, pistachio sponge and pistachio crumble, and is topped with a kuih bang kit meringue.

Janice Wong of 2am Dessert Bar.

Janice Wong of 2am Dessert Bar.

Shades of Green.

Shades of Green.

Shades of Green was quickly followed by more shades of green in the form of a kaya-making demo, after which came what to me was the highlight – putting together a kaya-toast cocktail conceived by cocktail bar Bitters and Love. A combination of rum, lemon juice, sugar, honey, peach liqueur, egg white and a dash of kaya, it does put an interesting twist on the lori kaya.

The ingredients of traditional kaya.

The ingredients of traditional kaya.

Putting a new twist both on Singapore and kaya loti, is Lonely Planet’s Best in Travel 2015. Of Singapore, Lonely Planet has this to say: “As one of the world’s most multi-cultural cities, Singapore is always celebrating something. But Asia’s smallest state has an extra reason to put on her party hat in 2015 for it’s golden jubilee”. There is indeed much to celebrate in the cultural crossroads that is Singapore. While the city-state’s rapid modernisation, in which it has discarded too much of its fascinating past, has shifted emphasis on the development of mega-attractions and the staging of gala-events; there is that curious mix of age-old traditions and architecture with the ultra-modern that does makes Singapore, where the Lonely Planet says answering the door in one’s underwear is a no-no, a country one just has to visit.

Lonely Planet's Sales and Marketing Director Chris Zeiher at 2am.

Lonely Planet’s Sales and Marketing Director Chris Zeiher at 2am.

Along with Singapore, the countries in the top ten for 2015 are Namibia, Lithuania, Nicaragua, Ireland, Republic of Congo, Serbia, The Philippines, St Lucia and Morocco. Lonely Planet draws recommendations for Best in Travel from hundreds of ideas submitted by Lonely Planet’s staff, authors, and extended family of travellers, bloggers and tweeters. The suggestions are refined by a panel of in-house travel experts based on topicality, excitement, value and that special X-factor. More information on Best of Travel can be found at Lonely Planet’s website.


A quick taste of Ipoh

5 01 2011

No, this isn’t a blog about food. It is about the many experiences that I have in life, one of which involve some of the sinful (and mostly not sinful) pleasures of life, which includes food! Fresh from a date with a concubine on New Year’s Eve, and with the knowledge (yes, knowledge can sometimes be dangerous) that there is certainly more to Ipoh than rather nice old buildings and narrow streets – Ipoh is to many, better known for its food, I decided to indulge a little in some of the culinary treats that Ipoh offers.

Ipoh is well known as a glutton's paradise. Among its famous dishes is Sar Hor Fun found at stalls at either 73 or 75 Leech Street (Jalan Bandar Timah).

So, armed with the recommendations of a long time Ipoh resident whom I had met in Singapore, but with a little more than a day and the desire not to put additional strain on my tight fitting garments caused by the fast expanding waistline stemming from the overindulgences over the festive season, I decided to have a quick sampling what he had recommended. First stop was at one of the must-eat-at steamed chicken places, Onn Kee (安記) diagonally across on Jalan Yau Tet Shin from an old Ipoh favourite Lou Wong (老黄) (Onn Kee or Ong Kee as it is sometimes spelt also has a restaurant next door to Lou Wong).

The crowd at Lou Wong on Jalan Yau Tet Shin - popular with the locals for its chicken and bean sprouts.

Ong Kee (of Onn Kee) offers an alternative.

I arrived at about 7 in the evening, and a healthy crowd had already occupied the tables laid outside the restaurant (the crowd across at Lou Wong was even larger!). Ordering the standard fare, it promptly was served with what seemed like the standard practice in Ipoh, a generous amount of brown liquid which qualifies as sauce. Having made a pit stop at Lou Wong previously when I found the chicken to be smooth and tender, with maybe too generous a dash of sodium chloride in the sauce, I decided to take the recommendation of my friend to make a comparison. Onn Kee’s chicken as I bit into it felt a bit too tough and chewy and certainly not the tender smooth variety of steamed chicken I am used to in Singapore. The plus point, compared to Lou Wong’s was that it did taste a little less salty, and maybe had a richer taste. Where Onn Kee stands out is probably with its bean sprouts (known locally as “nga choy” in Cantonese or “tauge” – pronounced tow-gay in Malay) which was crunchier and tastier than its rival’s from across the street.

Ipoh is well known for its steamed chicken ... (the one from Onn Kee is shown here) ...

and ... which begs to be accompanied by crunchy bean sprouts ...

The chicken crew at Onn Kee ...

Of course we know that there is more to life, or rather food, in Ipoh than chicken and bean sprouts, and the Sar Hor Fun that I have previously mentioned. Ipoh has also a reptutation of having the best Dim Sum (not the variety with the word “Dollies” appended to it that MRT commuters in Singapore had a serving of very recently), on the Malayan Peninsula. Another long time favourite (when it comes to these bite sized treats in Ipoh) is the Foh San (富山) which is now housed in the mother of all dim sum restaurants along a street that has become so much associated with dim sum that it is know locally as “Dim Sum Kai” or Dim Sum Street, Jalan Leong Sin Nam. On the recommendation of my Ipoh insider, I headed instead across the street to Ming Court (明阁), where true to the reputation my friend had staked on his recommendation, dish after dish of some of the best dim sum I have had was served, washed down with a pot of tea. Of course I can’t say if it was the best, especially not having the opportunity to taste what Foh San has to offer.

Ming Court (as with Foh San) offers tasty treats of dim sum in Ipoh.

The aftermath ...

Walking around Ipoh does in fact give a sense of it being a glutton’s paradise. Another favourite among many Malaysians are its biscuit shops and salt baked chicken (chicken baked in rock salt). There is also an interesting concept which I guess comes from the fondness the locals have for eating chicken curry with bread and with sweet bread, to be found – Chicken in a Bun! Chicken curry wrapped in aluminium foil, in this case is baked in a sweet dough, allowing the finished product to be taken away and eaten almost anywhere, without the need for additional packaging. All that was certainly too much to handle in a matter of 24 hours – so I did the next best thing … take all that away to allow me to continue with my culinary exploration of Ipoh at my next destination, Kuala Lumpur.

Food - including biscuit shops are everywhere in Ipoh!

(Curry) Chicken in a bun another of Ipoh's famed delights.

What's inside the bun.

Another is Salt Baked Chicken - chicken baked slowly with rock salt - shops are found all over Central Ipoh