Earlier this year, March specifically, TasteAtlas made a bold claim.

Kaya Toast, the cult classic Singaporean dish boasting the sweet union of cold salted butter and creamy coconut jam, was only the 42nd best sandwich in the world.

Made from whipped eggs, infused with fresh pandan leaves, palm sugar, coconut cream, and a sprinkling of sea salt, the coconut jam is rightly called Kaya — or, rich. And leaves you wondering exactly what metrics TasteAtlas used.

Toast, crusts cut off. Butter, thick cold slabs. Kaya jam, generously smeared. And, if you slipped away from the morning throngs of rushing commuters for a sojourn in your local kopi tiam, a runny egg for dipping in sweetened coffee. In less words, THE Malay/Singaporean breakfast.

So to the 5.6 million Singaporeans familiar with the order “Auntie, one kaya toast set, makan,” it caused commotion. And fair enough. In attributing the dish to a location, TasteAtlas left off its Malay roots, crowning it only to Singapore.

To them, unimportant. To the Malay/Singaporean community, a slight to their heritage.

With Restaurant Fiz, Chef Hafizzul Hashim seeks to set a plate for Malay/South-East Asian cuisine at the fine dining table. Recently awarded the Green Michelin Star for his sustainability in serving the forgotten flavours and ingredients of his heritage, Chef has done just that.

So when we asked Chef, the Malaysian chef-owner and our third forger,what dish he would pair with Forged’s cultured Japanese quail parfait, ‘The humble Kaya toast’ was his answer. And a pretty great one.

Introducing Forged Kaya Toast — a decadent twist on the Singaporean breakfast. Golden, charcoal-grilled toast is topped with Forged Parfait, Amur Caviar, Century Egg and Caramelised Coconut Kaya. And a few edible blooms.

Now we would like to invite TasteAtlas to Restaurant Fiz to ask, ‘Is it still 42nd?’