This year, I wanted to celebrate Dad’s birthday with something a little different. Instead of our usual go-to Chinese cuisine restaurant, we ventured into new territory at Kaya, located within The Standard, Singapore. It’s not the kind of place he’d have picked himself, but that was the whole point. A fresh setting, unfamiliar flavours and a bit of surprise. With our family’s famously small appetites, the sharing plates concept turned out to be the perfect choice, letting us sample a broader spread without overstuffing ourselves.
It was coincidental. Executive Chef Nicholas Cheng and his team had just refreshed the menu with new additions, so we got to try those alongside a few of Kaya’s signature dishes. We didn’t bother distinguishing between appetisers and mains. Everything was meant for sharing, and it all flowed natural
We went for the charcoal-grilled Oyster Yaki, and it didn’t disappoint. A strong start to the meal. Briny oysters were brushed with kombu butter and generously topped with a fragrant garlic crumble. The contrast between the plump, tender oysters and the crunchy garlic bits made for a spot-on textural match.
Slapped by a Marlin features tataki-style swordfish glazed in fermented garlic miso and wari ponzu. Seared to medium tenderness, offering a satisfying texture that finishes clean with a touch of acidity. Eat it with those tender slices of asparagus.
The new Burrata no Shoyu at Kaya is a clever play on texture and flavour. At the heart of it is a 125g burratina, luxuriously creamy and soft, paired with a sticky preserved honey shoyu jam that adds just the right touch of sweetness and umami. Crisp renkon chips bring a light, earthy crunch that keeps every bite interesting. It’s rich, balanced and dangerously moreish. Sweet, salty and silky all at once.
Dad’s a big fan of fish, so Open Wide was a spot-on pick. The tuna throat was beautifully done. Crisp and lightly charred on the outside. Paired with the tangy, umami-rich shoyu daikon and a bold wasabi salsa verde, every bite delivered a satisfying hit of flavour.
I’ve always wanted to try the Kani Nabi. This time with four of us, it was the perfect moment to share a pot of Kaya’s rendition of the Claypot Rice.
The Kani Nabe is indulgence in a donabe. Flakes of sweet snow crab are folded through the rice, while bursts of ikura sneak into every crevice, adding briny pops of flavour. A layer of burnt rice at the base clings on for that savoury crunch, and just when you think it’s rich enough, a silky uni crème seeps into the cracks, binding everything together with umami-laced decadence. Next time, I’ll be sharing this with just one other person. Split between four, there simply wasn’t enough to linger over.
The Matcha² is pure bliss in every mouthful. Each element complements the other. The bitter matcha ganache, the sweet azuki beans and the pillowy brioche all come together in harmony. A flawless finish to any indulgent meal. This one’s easily a personal favourite.
We also ordered the Yuzu Tart, a regular on the dessert menu. It came cleverly disguised as a birthday treat, complete with a candle and Happy Birthday sign for Dad. Light and zesty, it was the perfect palate cleanser after our satisfying meal.
There were a few other new desserts tempting us on the menu, but our stomachs protested. One was the Strawberry Ferment, made with house-fermented strawberry ice cream, and the other featured Sake Kasu ice cream served with roasted grapes.
All in all, it was a lovely evening with good company and satisfying food. After dinner, we took a leisurely self-guided stroll around the hotel, which gave us time to walk off the meal before heading home. The bill came up to S$244.60, not including the desserts.