| rev:text
| - We visited this hidden gem on a late Saturday morning and was lucky to get seated right away as this place was cozy with limited seating.
The interior of the café was well lit, with modern décor along with pillows on the seats to give that warm and cozy feel.
We started off with their Americano (ordered one shot but usually comes with two) and a Café Mocha. Their Americano was well brewed, bringing the bold flavors without too much acidity and was served in a regular sized mug. We also really enjoyed the Café Mocha not only for its artistic presentation but for the well-balanced flavours between the rich cocoa and smooth espresso. We almost finished all of our drinks before the main course arrived because it was THAT good!
Their menu included a variety of styles for the eggs benedict as well as a sandwich menu for lunch- perfect for a brunch place! For the mains, we decided on the J's Salmon Premium and the Hawaiian Pulled Pork eggs benedict. We were surprised by everything from the plating to the unique tastes of each dish.
J's Salmon Premium - This was not your traditional eggs benny, as the salmon was served in a sous-vide style and was also the base of the benedict, which totally added to the uniqueness of the dish. The poached eggs were made perfectly with the yolk still runny yet contained. The hollandaise sauce and the I wasabi cream went surprisingly well together with the eggs, salmon, and leafy greens. The wasabi cream tasted more like blue cheese and the wasabi itself is quite faint - it would be nice if there was a stronger taste of horseradish to pull the flavours together. Nonetheless, the rest of the flavours were on point. This dish was also served with a side of two aburi sushi (J's Osaka) pieces either with salmon or shrimp. We went with the shrimp aburi and was surprised by the flavours of the garlic and citrus-like sauce. The vinegar and temperature of the rice was just right, along with a few ginger pieces to clean our palettes which added a nice Japanese touch to the dish!
Hawaiian Pulled Pork - The pork was well braised as it was not too dry or overdone. The pork was also marinated in a well-balanced, not too sweet yet savoury flavor. The pickled onion added a nice acidity and complemented the pork quite well. Again the eggs were poached perfectly and the hollandaise sauce and leafy greens harmonized the benedicts. Unlike the Salmon benedict, this was served on a sourdough base which added more volume to the dish. This was also served with a side of potato wedges and was not what we expected! The wedges were flawlessly flavoured with garlic and onion, also thinly cut with a good ratio of potato and crispiness. Serving this style of potato wedge added a variation of texture and completed the dish.
The service was quick and the staff were quite friendly. The rosemary and lemon in the water, along with the rosegold brass utensils demonstrates the level of detail and creativity the restaurant puts in; which is definitely commendable. If you want a unique, fusion brunch experience, this place is highly recommended!
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)