The chefs team recently launched a weekend brunch service that runs from 12 pm – 3 pm on Saturday and Sunday. Chef Liam Breen has added some wonderful, tasty dishes celebrating Chinese and Vietnamese cuisine. My friend Sheryl joined me to taste through this new exciting menu.
Scallion pancake, fried egg, ginger scallion oil, maple; just loved the perfectly cooked confit duck leg and the scallion pancake combo.
HONG KONG FRENCH TOAST
Peanut butter stuffed French toast, creme anglaise, whipped cream, pistachio biscotti; such a delicious brunchy dessert (or it could be the one dish you have).
CHAR SIU BREAKFAST SANDO
Char siu roasted pork, fried egg, Sriracha mayo, scallion, crunchy onion, pickled cucumber; I didn’t have the egg, but everything else was really good, great flavours.
SMASHED CUCUMBER SALAD
English cucumber, cilantro, chilli oil, rice vinaigrette; this was a refreshing salad.
(5 pieces) Vegan potstickers, kombucha squash, coconut cream, lemongrass; my favourite of their dumplings.
(5 pieces) Minced lamb dumpling, black vinegar satay; another favourite.
PHO LONG BAO
(4 pieces) Beef pho soup dumplings; a new item on their menu.
By: Richard Wolak