When we were kids, kaya was simple.
Toast, butter, kaya — done.
We didn’t overthink it. We didn’t need it “premium” or fancy.
But here’s the thing lah: we’ve grown up.
Our taste buds also grow up.
Now, we know the difference between okay food and really good food.
That’s why I started Kinglah!
I didn’t want to just make another jar of pandan kaya you can get at the supermarket.
I wanted something shiok — something you eat, and straight away you go, “Wah, this one solid.”
So I went for the king of all local flavours: Musang King durian.
Why Durian Kaya?
Simple: because nobody was doing it properly.
Some places just mix durian flavouring inside.
I said no — we go real. Real Musang King flesh, real handmade process, small batches.
Yeah, it’s a bit more leceh. But when you taste it, you know why.
How to Eat It?
Up to you!
Toast? Sure.
Pancakes? Go ahead.
Cheese and crackers? Why not.
Straight from the jar with a spoon when no one’s watching?
Hey, no judgment — we do it too.
This kaya is not here to replace old-school kaya.
It’s here to give you another way to enjoy the flavours you already love.
Why It Matters
Malaysia got so many amazing flavours, but a lot of times, we don’t push them forward.
Other countries proudly export their matcha, miso, kimchi.
I want Malaysian flavours to stand tall too.
Musang King Kaya is just the start.
Let’s make Malaysian-made, artisanal spreads something to be proud of — and something worth sharing.
Want to Try?
Get your jar of Musang King Kaya today and show us how you enjoy it. Tag us on Instagram @kinglah.my or drop us a DM — we love seeing your creations.
Let’s put Malaysian flavours on the map, together.