Having been here thrice, their Pimp My Breakfast will definitely make you fall on your knees and ask for more. The portion was huge and generous and the winning point is almost everything there is home-made (I don't even know what's not), from butter to sausages, bread (from Nick Vina) to pickles. Sitting on the kitchen counter, le bf and I witnessed everything being skilfully prepared from scratch, boasting the idea of made-to-order. Their service has been consistently top-notch, no question asked. As we enjoyed our food and discussed about their other dishes on the chalkboard, Chef Darren Farr passed us a scoop of their home-made kaya. We looked at each other after the first try with our eyes almost popped out. Yes, it's that good. Very unique rendition of kaya, with a thick jam-like texture, and it's exceptionally tasty. My dish itself was wonderful as usual. Those slices of pumpernickel was toasted to perfection, neither soggy nor too crunchy. Sautéed mushroom was nothing less than impeccable. Chewy and tasty, but not overwhelming. Avocado was good but nothing so special. Perhaps, sprinkling some pink himalayan salt and black pepper (which are available at the kitchen counter) will help to elevate the taste. That aside, the dish was as satisfying as ever.
Great! With lots of ladyfingers!
Mussels served were tiny in their much bigger shells, should be over- cooked. Pity!
