Received this unexpected treat from Head Chef Patrick Leano when I popped by recently to takeaway a couple of Burnt Ends’ Pulled Pork Sangers for a friend to try.
I had already eaten lunch but still enjoyed the hell out of this baby. In the crisp, buttery pastry shell sat the restaurant’s iconic smoked quail’s egg, perched on a bed of light custard and shored up by a truckload of caviar. You know I had to take a moment to give it my full attention. Reliving it now only makes me more eager for dinner tomorrow night with my Teochew Gang. Can’t wait!