The best brunch meals in KL, Lemak Sandwich at Fēst, RM13. If nasi lemak cheesecake and nasi lemak gelato don't appeal to your taste buds, skip the dessert versions of the breakfast staple and have nasi lemak as a sandwich (minus the nasi) at Jaya One's Fēst (pronounced 'feast').

Eager to put a Malaysian spin to his sandwiches, Jia Yuan's sandwich version of nasi lemak ditches rice for sourdough bread sourced from Damansara Jaya restaurant Li, and comes stuffed with Fēst's chicken waffles, toasted coconut, homemade sambal, egg strips, cucumber, anchovies and peanuts.

Dollee Traditional Kaya - 400G Love this! I'm a Malaysian and we love our breakfast staple of 'coconut jam' as its referred to in the UK/US - nice to have a taste of home.

Their pandan flavour is good too!! Bought this kaya from a Chinese supermarket, it was no way near the real thing that mama used to make. It didn't smell like kaya, it smelt like stale coconut oil, had to bin it.

Ever since I first discovered the sous-vide technique back in 2012, one of the very first application that came into my mind was that it'd be perfect for making kaya - a rich, aromatic South East Asian coconut custard jam that is a common breakfast staple in Malaysia and Singapore. It is amazing with buttered toast and a common filling in South East Asian desserts. Kaya is made with 3 easily accessible ingredients: coconut milk, eggs and sugar.

Although optional, it's best cooked with pandan (screw pine) leaves to impart a lovely, distinct aroma. From memory, traditional methods of making kaya is pretty laborious and unpredictable - it involves hours of careful monitoring and manual stirring of the mixture cooked in a double boiler. Leaving it to cook itself for 5 minutes is