Kaya Toast with Coconut Jam and Egg Cloudrn Chef Lon Symensma| Cholon Modern Asian, Denver Chef Lon Symensma elevates his Kaya Toast with a finishing touch of Kikkoman® Soy Sauce. In this Singaporean specialty, toasted pullman bread is layered with custardy coconut jam and a light, airy egg-cloud foam. Just before serving, a mist of soy sauce and a dusting of pepper awaken the palate with a burst of savory umami. This technique is applicable to a wide range of dishes, particularly those with delicate flavors, to balance.
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