Tom yum in your eggs benedict and sambal on your cheese toast!
"There’s tom yum sauce in your hollandaise,” chef Aravind Raja informs us. We’re inspecting the Eggs Benedict in front of us with much curiosity. It looks as expected, except for one thing — the hollandaise is orange. This is a Thai twist on the American classic created for Nasi & Mee’s two-week-old Asian style breakfast menu. We dive in fork first. But get barricaded by a base of sourdough toast before we can take a bite. Note to self: So that’s why soft English muffins serve as a staple for this recipe. A little bit of a fist fight later (fork and knife in tow) we nearly slide the whole thing on to our lap and reluctantly concede defeat. The toast has won.
Thankfully battle wounds mean overflowing yolk in this case, and there is nothing better at 10 am — is there? Eventually we get our taste buds satiated by digging our cutlery into the poached eggs and chicken ham, and then separately taking on the toast, or at least the parts of it that are willing. The tom yum hollandaise that is close to Garfield’s complexion is delicious. And it makes us look forward to another Asian-inspired spin on a favourite — Sambal Cheese Toast which definitely calls for seconds.
Shared on a rainy morning with mugs of Hot Milo and Kopitiam Teh Tarik (literally translates to pulled tea) — beverages of comfort warm us up for what is left to come. Interesting fact: the latter is made with condensed milk because in Singapore according to chef Aravind, fresh dairy produce is hard to come by.
Quick to follow is the Smashed Avocado & Feta on toast served with cherry tomatoes, wild arugula and a balsamic glaze that definitely hit a home run on our field. Sweeter options comprise the Pandan Coconut Pancakes and Singapore Kaya Toast, both a mild green owing to the pandan extract in the recipe. “We get our pandan leaves sourced all the way from Thailand,” says the chef, as take a bit of the kaya toast. Much anticipated, given that I just tasted it in Singapore last year — where this dish is a staple, we have to admit we’re a tad disappointed. The flavour is not on point and the toast is not fluffy and thick like it is served conventionally. The kaya blend if you’re wondering includes a handful of ingredients that make the recipe seem elusively simple. Eggs, coconut milk, sugar and pandan —done right and you’re in for a treat. Green pancakes served with a rainbow palette of fruit — apple, papaya, musk melon and kiwi satiate our sweet spot with a dollop of whipped cream instead.
Average cost for two: Rs 700. Time: 8.30 am to 11 pm. Details:4854-8222