Kaya at The Standard turns it up after dark this July. From 20 July, an all-new à la carte menu dives deeper into fermentation, pickling and bold, layered flavours, paired with a highball programme that takes the classic far beyond Japan. By day, The Weekend Brunch Club keeps the energy going every Saturday and Sunday. By night, Kaya shifts into its next mood—where thoughtful flavours, great drinks and good company carry the evening well past last call.
Each gives guests a reason to come back. By Day, Kaya is bright, relaxed and made for lingering over good food and even better company. By night, it shifts into a more spirited rhythm, where thoughtful drinks, bold flavours and long conversations naturally take over. It’s all part of The Standard, Singapore’s ever-evolving calendar of experiences, with plenty more still to come.
Beyond the dining room, Kaya also lends itself to intimate celebrations, private dinners and gatherings worth bringing people together for.
The Weekend Brunch Club
The Weekend Brunch Club is Kaya’s weekend ritual, every Saturday & Sunday from 11am to 3pm — an all-in weekend indulgence at an approachable price. The idea is simple: breakfast, but without the clock running. Stay for eggs and a coffee, or let the morning drift into sashimi, cold somen and a highball. Nobody is going to hurry you.
The Weekend Brunch Club travels from classic Western breakfast favourites to Asian comfort dishes in one sitting — Salmon Chazuke with fragrant rice and dashi broth, Udon Laksa, Roti Naan with Dhal and an onigiri of the day alongside Eggs Your Way, Smashed Avocado And Banana French Toast. The à la carte menu runs through the full sitting, adding sashimi, donburi and desserts including the Ogura Croffle — a waffled croissant with adzuki beans and chantilly that earns its place on any menu it’s on. Come hungry and explore everything.
An optional drinks add-on of +$60++ per person covers bubbles, highballs, wine and draft beer. The alfresco terrace is open and dog-friendly.
$58++ per adult | $30++ per child (6–11 years) | +$60++ optional drinks add-on
Every Saturday and Sunday, 11am – 3pm
Sharing Plate Sharpened
The menu is served à la carte, rooted in Japanese flavours with a straightforward, unfussy approach. Designed for sharing, dishes arrive as they’re ready, naturally keeping pace with whatever’s in your glass.
Fermentation and pickling quietly shape the menu, adding depth and character without stealing the spotlight. From koji-cured chicken to house-fermented chilli and pickled nori, these techniques bring layers of flavour that linger long after the last bite.
The menu opens with bites: Ash Karaage, a shoyu koji-marinated fried chicken finished with yuzu kosho mayo and leek ash, and the Mentai Tama Burrata, which pairs creamy burratina with smooth mentaiko and house-fermented chilli. Cold plates include the Apple and Seed — mizuna, crisp apple and candied seeds in a house sesame dressing — and the Pickle Pakuchi Salad, pickled cabbage and shiitake with coriander, sharp and unapologetically fresh.
Larger plates include a frenched Lamb Rack marinated overnight in a shoyu koji fermented for four weeks, finished with aged dashi yogurt and furikake, and char-grilled flounder with miso tsuyu and pickled nori.
The Kani Meshi Nabe is the table’s centrepiece. Snow crab, ikura and uni crème are folded through claypot rice, finished with the irresistible crunch of crispy scorched grains at the bottom. Made to share between three or four, it’s best ordered first—then let the rest of the meal unfold around it.
Updated menu available from 20 July 2026
Served daily, 12pm – 3pm, 6pm – 10.30pm
Kaya Bar’s Highball Programme
The Highball is Japan’s ultimate social drink—light, crisp and made to keep pace with good food and even better company. At Kaya Bar, it’s the star of the show. A dedicated menu of 20 highballs reinterprets the classic through a Southeast Asian lens, weaving in flavours like kaffir lime, lemongrass, coriander and coconut, alongside a focused back bar featuring Roku Gin, Kakubin and Toki whisky, Havana rum and Tito’s Vodka.
Start with the Sake Kyūri, where vodka and sake meet fresh cucumber and lime. The Ah-hmat-ta-ya pays homage to Myanmar with Japanese whisky, Asahi Super Dry and charred green apple. Purplelight brings together rum, purple carrot and yuzu, while Ee-Chee-Go Matcha finishes things on a playful note with milk-washed vodka, strawberry yoghurt, matcha and honey.
The energy carries well beyond dinner. Kaya After Dark pours daily from 8pm to 10pm with $10 highballs and selected drinks, while Thursdays belong to Kaya Bar Ladies Night—free-flow red, white and prosecco with any food order, $10 highballs all night, and the kind of atmosphere that makes leaving feel optional.
Kaya After Dark Happy Hour — daily, 8pm – 10pm
Kaya Bar Ladies Night — every Thursday, 7pm – 10pm, through September 2026
