Cham Tart - When Kopi Meets Teh in a Modern Malaysian Tart

Some of Malaysia’s most beloved flavours are found not in elaborate restaurants, but in the familiar rituals of the kopitiam. A cup of strong kopi in the morning. A glass of teh tarik pulled high and poured with theatrical precision. And, for those who cannot decide between the two, there is always cham. The unmistakably Malaysian marriage of coffee and tea.

This Malaysia Day, Chef Yain Keng takes that familiar favourite and gives it a distinctly modern interpretation with his Cham Tart (Kopi + Teh).

Rather than simply recreating the drink in dessert form, the creation captures the character of cham through texture, balance and layering. Rich coffee and creamy teh tarik ganaches sit together within a crisp La Rose Noire Mini Sablé Breton tart shell, creating a dessert that feels both nostalgic and contemporary.

The coffee brings depth and a roasted aromatic character, while the teh tarik element introduces a smoother, creamier counterpoint. Together, they create the kind of contrast that makes each bite feel familiar, yet unexpectedly refined.

At the heart of the tart is an idea that feels particularly fitting for Malaysia Day: taking something unmistakably local and reimagining it without losing what makes it special.

The humble kopitiam drink becomes a plated pastry. The everyday becomes elegant. And flavours that Malaysians have grown up with find a new expression through the craft of modern pastry.

It is a reminder that inspiration does not always have to come from far away. Sometimes, it is sitting right in front of us, in a coffee cup, a glass of teh tarik, or a familiar taste from home.

This month, discover Chef Yain Keng’s Cham Tart (Kopi + Teh) and explore how two Malaysian favourites can come together to create something entirely new.

A little taste of the kopitiam, reimagined for the modern pastry kitchen.