Back at Kaya at The Standard again, this time to check out its new menu. Known for its Modern Japanese cuisine with creative fusion touches, Kaya continues to offer an inventive take on familiar Japanese flavours through a selection of sharing plates designed for the table. The new menu brings together interesting combinations of ingredients and cooking techniques, complemented by an equally creative cocktail selection from Kaya Bar.
Raw Fish and Fruit 4/5
Starting with Raw Fish and Fruit, this refreshing appetiser features a marinated mix of raw fish dressed in a housemade fermented sauce, served with fresh pear and shiso leaf. The fermented sauce lifts the delicate sweetness and clean flavours of the raw seafood, adding savoury, umami-rich depth. Meanwhile, the crisp pear provides a refreshing sweetness and crunch, while the aromatic shiso lends a distinctive herbal fragrance. It is a light and vibrant opening that whets the appetite.
Kombu Fried 3/5
For something to nibble on, Kombu Fried offers an interesting take on the usual bar snack. Fermented chilli kombu is deep-fried until light and crispy, then finished with sansho pepper. The combination delivers layers of savouriness from the kelp, a gentle chilli kick and the distinctive citrusy, numbing sensation of Japanese sansho. With its crisp, brittle texture, this makes an addictive accompaniment to the drinks.
Good Egg, Bad Egg 3.5/5
The Good Egg, Bad Egg is Kaya's playful take on the classic Scotch egg. A jammy ramen egg is wrapped in minced, shoyu-marinated chicken and deep-fried to a beautiful golden crisp. Cutting into it reveals a soft, rich yolk, while the chicken casing provides a savoury contrast. It is served over curry hollandaise, which adds another layer of creamy richness with a gentle curry fragrance. A comforting yet creative combination that brings together familiar Japanese and Western influences.
Skewered Porktaku 4/5
Moving on to the skewers, the Skewered Porktaku features pork belly braised in soy and sake, then grilled and glazed with shio capsicum coulis. The braising process gives the pork belly a tender, succulent texture, allowing the fat to render while retaining its rich flavours. A final grilling adds smokiness and char to the exterior. The accompanying shio capsicum coulis adds subtle sweetness and a savoury note from the bell pepper, helping balance the richness of the pork.
Tori Skewer 4.2/5
The Tori Skewer features grilled chicken glazed with a fermented sweet-spicy sauce, delivering savoury depth, sweetness, and gentle heat. What makes it more interesting is the finishing touch of aburi kaya butter shoyu. The torch-seared kaya butter melts over the warm chicken, bringing together the creamy sweetness of kaya with the savouriness of soy sauce. It is an unexpected pairing, but one that gives the familiar chicken skewer a distinctly local-inspired twist.
Highball 4/5
For those who enjoy Japanese-inspired cocktails, Kaya Bar offers a selection of creative highballs, priced between $13 and $22. The range pairs well with the restaurant's sharing plates, whether you prefer something light and refreshing or a more flavour-forward concoction.
Kani Meshi Nabe 4/5
One of the meal's highlights is the Kani Meshi Nabe, a claypot rice dish meant for sharing among three to four people, though smaller groups with poor self-control may find it hard to resist finishing it. The hot rice is folded through with sweet snow crab meat, briny pops of ikura, and luscious uni cream that coats the grains with rich seafood flavour. What makes this particularly satisfying is the contrast in textures. While the rice is creamy and infused with the sweetness of the seafood, the crispy burnt rice grains clinging to the sides and bottom of the claypot provide an addictive crunch. It is a luxurious, comforting rice dish that ties the meal together nicely.
Burnt Hojicha & Ume 4/5
Ending the meal on a sweet note is the Burnt Hojicha & Ume, featuring a burnt hojicha cheesecake topped with a white chocolate cloud and ume honey. The cheesecake has a rich, creamy centre with deep roasted hojicha notes, while the burnt exterior adds a subtle caramelised bitterness. The airy white chocolate cloud introduces a gentle sweetness and creamy contrast, while the ume honey brings a pleasant fruity tartness that cuts through the richness. The combination of roasted tea, white chocolate and Japanese plum makes for a well-balanced dessert to round off the meal.
Kaya at The Standard continues to explore the possibilities of Modern Japanese cuisine, taking familiar ingredients and giving them an inventive twist. From the playful Good Egg, Bad Egg to the indulgent Kani Meshi Nabe, the new menu offers a variety of dishes suited for sharing, while the creative highballs from Kaya Bar add another dimension to the dining experience. It is a place worth returning to for those who enjoy Japanese flavours presented with a contemporary and unexpected touch.
Note: This is an invited tasting.
Kaya
The Standard, Singapore
12 Orange Grove Road
#02-00
Singapore 258353
Tel: 6040 1888
Website
Nearest MRT: Orchard (NS, TE Line)
Opening Hours:
Sun-Thu: 630am - 1030pm
Fri-Sat: 630am - 11pm
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. At Wheelock Place, turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down Orchard Road to the end. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]
