Asian twist to the Western brunch featuring 3 slices of sourdough toasts served with one generous pile of pulled pork, topped with shallots and runny sous vide egg. The hoisin BBQ sauce added a sweet-salty mix to the tenderlicous pulled pork. As with most hoisin BBQ sauces, the hint of BBQ was pretty mild; subtle enough for flavour. Sous vide egg passed the runniness test - it oozes out nicely in the mix of pulled pork and I found great satisfaction witnessing the gooey mess in my bowl. Scooping up a bite with one fork and having a bite of the sourdough at the same time brings so much comfort to start the first meal of the day! I'm not a fan of shallots and I think I definitely refer it without the shallots!