I appreciate the unique takes on brunch at @evanskitch, the chef has really put his personal stamp on the dishes here.
-
Slabs of glisteningly fatty char siew sauce-glazed pork belly slices are layered over a bed of perfectly scrambled egg. The meat is cooked for 36 hours until meltingly soft, then aburi-ed for a smoky finish.
-
Chicken floss, as well as scallion, furikake and chilli strands add a decidedly Japanese fluorish, but what truly takes it leftfield is the passionfruit sauce and pickled papaya buried innocuously under all the under ingredients, lending a tropical sweetness to each bite. Does it all work together? Not quite, as the almost multitudinous mix and match of components can confuse the palate at times. It’s a good dish overall, but a little editing could have gone a long way.
-
Taste: 3/5