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As a journalist, I don’t ask questions to be told things I want to hear, but as a food journalist, it often works out as happenstance.

Such is the case this morning, when on a call with Kaya co-owner, Jamilyn Salonga Bailey, I query about the new desserts we’ll be seeing at her Mills 50 boîte, a 2024 James Beard Foundation Award finalist for Best New Restaurant .

“Well, there’s an adobo caramel apple tart, a silvana alaska, a calamansi coconut cream pie…”

She continues to list them, but I find myself distracted, floating away on a dreamy cloud of ube marshmallow, which happens to be another of the flavors.

Each invokes an element of classic, but with a Kaya signature move: Filipino ingredients.

Each invokes a silent wish that this we

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