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A very lemak , 36 hour sous-vide US beef short plate and brisket with rendang-esque housemade coconut stew brimming with spices. Melt-in-your-mouth would be the most appropriate superlative. It’s topped with jiggly onsen egg and served with plenty of toasted sourdough to scoop up the saucy goodness with.
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Taste: 3.5/5
I appreciate the unique takes on brunch at @evanskitch, the chef has really put his personal stamp on the dishes here.
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Slabs of glisteningly fatty char siew sauce-glazed pork belly slices are layered over a bed of perfectly scrambled egg. The meat is cooked for 36 hours until meltingly soft, then aburi-ed for a smoky finish.
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Chicken floss, as well as scallion, furikake and chilli strands add a decidedly Japanese fluorish, but what truly takes it leftfield is the passionfruit sauce and pickled papaya buried innocuously under all the under ingredients, lending a tropical sweetness to each bite. Does it all work together? Not quite, as the almost multitudinous mix and match of components can confuse the palate at times. It’s a good dish overall, but a little editing could have gone a long way.
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Taste: 3/5
Very delicious brunch cafe with fusion dishes. Flavours are very balanced. Smoked salmon, mentaiko with pork floss is a great combination. The curry beef stew is also very fragrant, meat is tender, and goes well with the sourdough bread.
Nice presentation. Everything is paired well in this dish. Chef really does put his heart in the food he served. Very well executed plate of smoked salmon on a sourdough toast. Recommended to try this if you're here!
Decided to try this for lunch. Was surprised that the food is actually pretty much comparable to hotel standards. The portion was huge and very filling. The chicken was crispy and it goes very well together with the cabbage slaw and scrambled eggs. I would definitely come back again to try the other items on the menu!
Enjoyed the Umami Mentaiko Smoked Salmon toast which was served on thinly sliced sourdough toast. Thought it had a good well balanced flavour that was sweet, savory and refreshingly tangy from the mix of housemade mentaiko and Tobiko,pickled cucumber and creamy sous vide Nuyolk eggs.
Thank you @burpple for the kind invite and @evanskitch for having us!
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