The BIG Group outlet has relaunched their once-popular brunch menu, this time with signatures from Chef Keith Choong. Don’t expect regular eggs on toast; eggs here are cooked meticulously and under skilled temperature control. Take the 63 Celsius sous vide egg, or the egg cocotte with tomato coulis, parmesan and burnt bread crumbs. Alternatively, try the brioche French toast, pancakes with blueberries and Chantilly, or duck confit with orange and green apple.
