The Tiong Bahru favourite gets a menu update, and head chef Daniele Sperindio rallies with group executive chef Ryan Clift to infuse more local and regional references into their wake-me-up dishes.
The breakfasty take on the steak sandwich sees Sperindio fold gochujang and housemade sambal into a silky béarnaise to drape over wagyu rump ($28), and a ripple of electric-green hollandaise gets a charge of green curry paste, coriander and lime in the restaurant’s take on the eggs benny ($21).
And because weekend afternoons are made for rebellious sipping, get a Bloody Mary ($17- $18) or a sour in your spirit alcohol ($18-$20).
3 new brunch menus to try
We try out three new brunch menus to hit a city already obsessed with the midday meal
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Milking its riverside location for idyllic breezy brunches, Super Loco fires up old-school Mexican favourites.
Order a fruit smoothie ($8-$12) or Lucha’s kicky marg ($16-$59) to sip between hearty mouthfuls of bacon and ham-loaded super rancheros ($20) or a burger-like pulled pork, chicken or grilled barramundi tortas ($15 each).
Esquites ($8) one-up our childhood favourite snack of cup corn with its spicy heat, limey zing and crumbly cotija cheese, and the breakfast burrito ($18) is the restaurant’s ballsy morning meal, with unapologetic slices of steak cuddled with scrambled eggs and stewed beans in a tortilla wrap.
Order a fruit smoothie ($8-$12) or Lucha’s kicky marg ($16-$59) to sip between hearty mouthfuls of bacon and ham-loaded super rancheros ($20) or a burger-like pulled pork, chicken or grilled barramundi tortas ($15 each).
Esquites ($8) one-up our childhood favourite snack of cup corn with its spicy heat, limey zing and crumbly cotija cheese, and the breakfast burrito ($18) is the restaurant’s ballsy morning meal, with unapologetic slices of steak cuddled with scrambled eggs and stewed beans in a tortilla wrap.
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The King George’s Avenue cool spot takes its genre-defying meals to a brunch format (from $14), with cola-stewed pulled pork wrapped in a fried mantou bun, cold soba noodles enriched with tare-glazed chicken thigh yakitori and 62ºC egg, and inky spaghetti strands studded with tobiko.
Sharing portions of salted egg yolk-draped onion rings ($10) and poutine fries ($10) – they’re usually only available for dinner – are also cooked up during the day. They make for good munching with the liquor-laced milkshakes (from $8) and teapot cocktails (from $48/four servings) designed by The Refinery’s new bartender, Andreas Wichitwathakan.
Sharing portions of salted egg yolk-draped onion rings ($10) and poutine fries ($10) – they’re usually only available for dinner – are also cooked up during the day. They make for good munching with the liquor-laced milkshakes (from $8) and teapot cocktails (from $48/four servings) designed by The Refinery’s new bartender, Andreas Wichitwathakan.
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