Four experimental desserts that define Dej Kewkacha’s style

Dej Kewkacha, one of the protagonists of so good.. magazine 31, runs alongside his brother 50 F&B outlets in Thailand, including the flagship Kyo Roll En, one of the most popular Japanese dessert café chains in their country.

However, it is in his dessert bar Kyo Bar where he enjoys the freedom to create sweet dishes that are unique, spontaneous, and experimental. Creations that have recently led to the award for World’s Best Pastry Talent 2023 by La Liste.

Below we share four desserts where the chef shows his inventiveness and versatility.

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Mont blanc

This is one of our specialties at Kyo Roll En, and is our own interpretation of the classic. Available in two varieties, from the most faithful flavor to the classic reference based on fresh chestnut paste to the one we prepare with chestnut and matcha green tea, closely associated with our brand. Both references are served in both cones and tubs and are accompanied by our ice cream. Then finish it off with the two-flavor chestnut, and decorate with black bean kuro mame and edible gold leaf.

Aki – autumn inspiration

This is a seasonal menu using Japanese autumn ingredients such as ginkgo nuts, chrysanthemum, and persimmon. This menu also defines his dessert style by using common ingredients that are eaten in Thai and Japanese sweets.

Discover the recipe at so good.. 31

Off White

A menu using all off-white color ingredients with a balance of sweet and savory notes. White asparagus, custard apple, coconut, and water chestnut are the most important elements.

Discover the recipe at so good.. 31

Melon cake

For New Year, Kewkacha proposes this fun melon cake, made up of more than 15 layers of Thai sweets with scented coconut jelly.

Read our interview with Dej Kewkacha in so good.. magazine 31