abcV

H O S T E D
Having this Dosa was like coming full circle because Chef Jean George shared that it was inspired by the tour of Geylang Serai Market I had taken him on last year.
Naturally, Head Chef Neal Harden has given it the distinctive @abcvnyc’s touch by cooking the yeasted batter a la minute into an elegant crepe.
There are three options for the filling of which we were served what I consider the most exotic of the lot - it has egg, cheddar, spicy sambar and mint ($18). As it so happens, it is a favourite of Chef JG who swears it tastes best when eaten with hands.

H O S T E D
A really delicious avocado toast built on freshly-baked housemade bread by Sous Chef Tim. It’s topped with fragrant virgin coconut and argan oils, crunchy seeds, cumin and sprouts, guaranteeing plenty of action in terms of taste and texture right there. This single slice punches above its weight in heartiness and can really fill you up too. A perfect choice to kickstart any day with.

H O S T E D
Why have breakfast at Tiffany’s when you can spoil yourself with something even better? Like a superbly healthy one at @abcvnyc.
This stylish place (upcycling has never looked so chic) under the Jean Georges Restaurants group uses only plant-based, non-GMO, sustainable, artisanal and organic produce in their food. They source these from small and family farms located near and far that meet their strict criteria.
There’s probably no one more suitable to head the kitchen here than @chefnealh who’s been a vegetarian since he was eight years old. He was headhunted by @chefjgv who use to dine at his now-defunct restaurant a number of times. Smart move by Chef JG considering how wildly popular AbcV has become, especially with the ladies.
I too enjoyed the various made-from-scratch dishes served that morning when Chef hosted us for breakfast. Surprisingly for dishes so unbelievably wholesome (the kitchen team works closely with an in-house dietician to develop the menu), the taste was astonishingly delicious thanks to creative twists and unexpected touches. I will post more about each one soon but if you take the coconut yogurt as an example, you’ll know what I mean. It was dressed in fresh berries, rhubarb lime jam, pistachio granola and surprise, surprise, Thai basil ($19). Definitely not straightforward but the combination worked like a dream. And the texture of that coconut yogurt was so light and airy, it felt like I was spooning up clouds.