KAYA REBEL

Kaya Rebel 

Born from a daring vision, Kaya Rebel challenges traditional notions of how kaya is consumed, reimagining Singapore’s beloved coconut jam for an all-day culinary adventure.

This innovative concept is the brainchild of two MasterChef Singapore alumni, Chef Nicholas Koh and Chef Leon Lim. Nicholas, with a background in Japanese fusion cuisine, first unveiled his unique kaya recipe – originally developed for an autism kids' school – at the 2022 Singapore Food Festival. His Smoked Brisket in Kaya Toast was a resounding success, selling out completely. Recognising its potential, Leon, with his own passion for culinary innovation, joined forces with Nicholas to redefine traditional kaya with bold new approaches.

Their kaya stands apart, crafted with premium, non-GMO ingredients including Okinawa Brown Sugar for caramel and smoky notes, ensuring a creamy, smooth texture unlike conventional grainy versions. Inspired by Singapore's diverse heritage (British, Japanese, Straits), their core flavours include Pandan, Okinawa Japanese Brown Sugar, and Earl Grey, with a fortnightly rotating seasonal flavour. Kaya Rebel aims to introduce this reimagined breakfast staple to a broader audience, championing sweet-savoury flavour profiles.

Being a part of Chef X @ Clarke Quay Central

Embarking on this project, Nicholas and Leon aimed to elevate their culinary endeavour beyond their existing framework. It presented an opportunity to meticulously execute a comprehensive pop-up, thereby expanding their current offerings, facilitating increased production capacity, fostering greater innovation, and ultimately, reaching a wider audience.

Specially curated for Chef X @ Clarke Quay Central 

Begin your journey by exploring their exquisite Kaya Selections. Core flavours include the traditional Pandan Kaya, the aromatic Earl Grey Kaya and the rich Okinawa Brown Sugar Kaya. For those seeking new delights, a Featured Flavour changes every two weeks, inviting you to discover something special. These artisanal, homemade kayas are also available for purchase, perfect for gifting in a duo or trio set.

For a taste of Kaya Rebel's innovative spirit, delve into their Kaya Specialties. Choose from Kaya Sampler, Luxe Kaya Toast, Kaya & Butter Croissant or Kaya Grilled Cheese.

Throughout the day, explore the Kaya Breakfast Plates: The Classic, The Deluxe, and The Sharing Board. Customise your plate with bread options (Brioche, Croissant, Hainanese White Loaf ), various egg styles (Poached Eggs, Creamy Scrambled, Sunny Side Up, 63° Sous-Vide Egg), and sides such as Nori Tater Tots, Balsamic Roasted Tomatoes, Truffle Sautéed Mushrooms, Togarashi Corn on Cob, or Mesclun Salad. Protein choices range from Bratwurst, Thick-Cut Bacon, and Smoked Duck Breast to Smoked Salmon and Smoked Beef Brisket.

For a sweet finish, discover Kaya Desserts: Warabimochi with Okinawa Brown Sugar Kaya, Kaya Panna Cotta, Kaya Crème Brûlée, and Kaya Tart.

To complete the experience, a range of Beverages are available. Enjoy Nitro Coffee selections like Americano, Latte, and Mocha, or opt for refreshing Iced Coffee Soda and Iced Cloud Coffee. Cold Brewed Teas, including Smoky Oolong, Gardenia Green, and Osmanthus Black, can be enhanced with Okinawa Brown Sugar Tapioca Pearls or a milk tea version. Flavoured Sodas like Yuzu, Lime, and Ice Lemon Tea are also on offer.

For a truly immersive experience, consider the Specials. The Kaya Afternoon Tea Set for two features sweet and savoury treats.

About Chef X @ Clarke Quay Central

Chef X @ Clarke Quay Central is an initiative by Far East Organization that provides home-based chefs and private dining chefs with a sandbox to operate their own full-fledged commercial restaurant within Clarke Quay Central mall for four or eight weeks. From 26 April 2024, each resident chef will serve out of a professionally designed F&B space fitted with commercial-grade kitchen equipment, with a dining area that can accommodate up to 24 diners.

Apart from physical resources, resident chefs will be offered guidance. They can look forward to receiving advice and tips - from menu planning, food presentation and recipe refinements, to business and human resource management, from Chef Isaac Tan, Head of Culinary & Product Innovations for Commonwealth Concepts (CWC), the F&B joint venture between Commonwealth Capital and Far East Organization. An industry veteran who has led dining institutions such as Bedrock Bar & Grill since its inception in 2008, Chef Isaac Tan currently steers 12 distinct brands under the group, including Fat Cow, Kinki Restaurant + Bar, and The Marmalade Pantry.

Each resident chef, who will helm the restaurant for four or eight weeks, will showcase their culinary skills and individual styles, cooking at the unit for dine-in customers, with the option of takeaway.

Head down to Chef X @ Clarke Quay Central #03-103 today.