Part 6/11:

He begins with a luxurious take on kaya toast—a beloved Malaysian breakfast. Instead of traditional butter and kaya, he uses caramelized coconut protein and century egg, paired with Japanese quail caviar, creating a complex, evolving flavor profile. His childhood influences are evident in reimagined dishes like pekasam (fermented fish) using premium Shima Aji, which offers cleaner, more delicate fermentation flavors suited to contemporary tastes.