Eggscellent!

Eggscellent!

Eggs done well every which way; here, there and everywhere.
Veronica Phua
Veronica Phua

I don’t know about you but I tend to stick to the tried and tested stalls at my go-to food courts. Such is the case every time I drop by Food Republic in the basement of Parkway Parade. But then the other day, spontaneity grabbed hold and I veered to something new, leading me to encounter simple comfort food done well.
I get why “SING HK Cafe” is quite popular because even the basic “char chan tang” dish of luncheon meat and egg on rice at the stall is elevated. Cooked with care by a middle-aged China-born cook, the pieces of meat, cut into big cubes, were properly deepfried to achieve a crunchy coating first. Only then did he transfer the meat to the wok into which he poured beaten eggs that he swiftly stirred into the luscious form of a silky blanket.
Besides the default topping of fresh iceberg lettuce, I nodded when he offered to add the aromatic condiment of spring onions cooked in oil to my dish too. What an appetising quick lunch that turned out to be. The stall offers two kinds of chilli sauce but I’d love to have had some fresh cut chilli padi. Yes, not the usual but the tastebuds want what the tastebuds want 😆

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For the longest time, the cheese-smothered, oven-baked Molten Eggs was one of our go-to items at @brawn_and_brains’ Guillemard outlet. It was awesome to revisit it today, and discover that the all-day dish is as meticulously presented and deeply satisfying as ever.
Slice through the blanket of melted cheese for the yolks resting on a base of tortilla to escape and conquer the terrain with their runny rich gold. Then savour that delectable mess with the rolls of smoked salmon, sliced avocado (somehow, #brawnandbrainscoffee’s is always so perfect in ripeness it triggers tears of joy), sweet baby tomatoes and tasty mixed salad - each a flawless element in this stunning edible universe on a plate. There never used to be toasted sourdough served alongside but I’m sure this inclusion has been warmly welcomed by those with extremely hearty appetites.

I had misread this as Eggs Benedict and only realised my mistake when it arrived. But no matter because I was very pleased with how the dish turned out. It comprised of two 63-degree-cooked eggs on a heap of garlic-sautéed spinach ringed in roasted cherry tomatoes and topped with a luscious beurre blanc sauce. Since I had opted for the vegetarian version, there were also two kinds of mushrooms loaded on. Toasted sourdough is included on the side as well so this dish is really substantial even without meat. The non-vegetarian option has the mushrooms replaced by tender slabs of more-sweet-than-smoky, thick-cut maple bacon (it’s made in-house daily).

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Received this unexpected treat from Head Chef Patrick Leano when I popped by recently to takeaway a couple of Burnt Ends’ Pulled Pork Sangers for a friend to try.
I had already eaten lunch but still enjoyed the hell out of this baby. In the crisp, buttery pastry shell sat the restaurant’s iconic smoked quail’s egg, perched on a bed of light custard and shored up by a truckload of caviar. You know I had to take a moment to give it my full attention. Reliving it now only makes me more eager for dinner tomorrow night with my Teochew Gang. Can’t wait!

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When you watch the elderly uncle at the stall fry his “Orh Luak” (oyster omelette), it’s a huge clue that Xing Li Cooked Food does one that is unlike others.
Most hawker stalls that sell this popular dish have a massive wok or pan over a fierce fire and a cacophonous soundtrack of clang-clang-clang. Not to mention, they tend to also include fried carrot cake and sometimes, fried noodles in their repertoire. The oyster omelettes they churn out tend to be quite thin, broken up, and have loads of crispy bits (which is of course, enjoyable in their own way).
Xing Li Cooked Food’s on the other hand, is single-minded and serves just the one dish and it’s all about fluffiness. The uncle stands with his back to customers while cooking, his eyes mostly locked on the small flat round pan where a blend of egg and tapioca starch bubbles away. Time seems to slow down when you order from here because a relative calm and quietness reigns at the stall. He does the cooking in small batches, so patience is needed if you wish to try this. But let me assure you, it is worth waiting for because what you get is “Orh Luak” that is thick with an amazing soft and even light fluffy fullness (there are hardly any blobs of rubbery starch to be found). Elevating it further are the large, plump oysters tossed in towards the end of the cooking process, and the dip of a bold vinegary chilli sauce.

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Eggporn is at its yummiest when the perfectly poached eggs are smothered in a lip-smacking sauce. Like this delectable version at @allium.sg (thanks Chef Dillon for letting us have a taste). We had gone there for brunch and were busy enjoying our orders of “Muffaletta” Sandwich ($22 nett) and “Hainanese Sweet & Sour Pork Loin” ($26 nett) when we were surprised by a serving of this “Heritage Eggs” ($19 nett). Covered in diced Jamon Serrano, a very appetising pickled shallot beurre blanc, and accompanied by sautéed spinach and finely chopped chives, this was a wonderfully rich, savoury and absolutely delicious dish. On the side was housemade bread to make sure we could mop up every bit of that eggy goodness.

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Mexican Head Chef Tamara Chavez has just launched a Weekend Brunch Menu that promises to take your tastebuds across the countries of Latin America. Whether your preference is to go light with small plates of tapas to share or hit the hearty portions of mains, there are choices aplenty.
As we perused the menu, a basket of complimentary fluffy bread drizzled with homemade Guajillo chili seed oil, thyme, Achiote oil and garlic landed on our table. We enjoyed munching on this while deciding on what to order.
I eventually picked the “Tortilla De Langostinos” ($32++), a gorgeous omelette chockfull of sweet and springy Tiger prawns from Argentina. It came crowned in onions and fresh “chalaquita” (Peruvian salsa). Love the bright punch the latter two brought to the dish.

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Everyone marvels at the Soufflated Egg when it first appears looking like a sculpture with its precise graphic form.

I, on the other hand, prefer it in a demolished state. The fluffy cloud of whipped albumen - broken, the thick golden sunshine of yolk pouring forth to swirl sensuously in the creamy green of the seven-herb sauce and glistening black of the oscietra caviar. This is the kind of beauty - an imperfect perfection I have always been drawn to.

Taste-wise, it’s perfect. No two sides to that.

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H O S T E D
One of the mains we fell hard for was the unique and very delicious “Omelette Arnold Bennett”. Created back in the 1920’s at the Savoy in London by its namesake, it contains smoked haddock swimming in its Parmesan-enriched custard-like egg. It has a golden crisp finish on the top and tastes superbly rich.

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M E D I A T O U R
The first thing I popped into my mouth when at Meatsmith Telok Ayer which was where the media tour began, had me almost hyperventilating - this new snack of Scotch Quail Eggs by Head Chef Eddie Goh and Group Head Chef Alasdair McKenna was just too good!
Crunchy from the crumbed coating, each hot golden-brown ball hid a quail’s egg wrapped in housemade chicken sausage meat. It was finished with some pork rub seasoning and topped with avruga caviar. I would have loved more of this intensely tasty thing but the night was young and I knew for a fact, much, much more food was lined up for us, so one was all I had.
Don’t be obliged to show any restraint though when you decide to give this a try. Be a baller and go all out.

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The evening sun casted a golden glow, warming this exquisitely simple “McEgg” burger the same way the burger does Ken’s (owner-of-BurgerLabo) heart and belly.
According to him, this off-the-menu item is inspired by his past business trips to Kuala Lumpur, and is his “comfort food”. You’ll need to ask him to share the details when you make a trip over there yourself.
Thanks again Ken, for letting me savour half of this eggcellent gem.

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I’m pleased as punch to have stumbled upon another place that does excellent scrambled eggs.
Here at Rookery, Head Chef Sebastian gets them looking very, very sexy - think super slinky, soft and silky folds. He even finishes with some finely chopped chives and a sprinkle of spices for a boost of fragrance and flavour in every bite.
What’s more, this serving of healthy protein costs only $4++. You just have to say you want the “eggs” listed under the “Add Ons” section of the menu like I did.

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