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Instead of the usual English muffin, the Benedict here comes with two huge juicy portobello that’s also stuffed with ricotta cheese, kale and sautéed mushroom within, topped with poached eggs and brown butter hollandaise. Served with side salad, the poached eggs here were on point indeed, with an ideal flowy factor that eluded a vibrant pool of yolk. The only downside was that the characteristic tangy note of vinegar was rather intense (a tad overwhelming for me) here, but still it was one of the main factors in contributing to the ideal viscosity of the yolks. Apart from the soft and flowy poached eggs, the main highlight here has got to be the juicy portobello which is coated slightly with panko crumbs, with an interior of creamy albeit light ricotta cheese, kale and sautéed mushroom that came as a pleasant surprise, providing another dimension of flavour to the characteristic earthy note of portobello. The creamy brown butter hollandaise provided a tangy and flavourful factor to the vinegar-possessed poached eggs, along with a teeny whiff of buttery fragrance. Ending off with salad dressed in balsamic vinegar, this brunch menu is the only item I’ve tried here which left me impressed and warrants a return visit if I happen to be in the vicinity! 👍🏻 .
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#burpple #sundayarvo #sgfoodie #seoulfoodie #koreafoodie