Unagi Kabayaki Benedict (Brunch)

$16.00 · 43 Reviews

Eggs Benedict is considered quite a ‘staple’ in many brunch menus in Singapore, typically consisting of an open-faced sandwich of two halves of an English muffin topped with a poached egg and hollandaise sauce.

While this egg dish is popularised in New York City, many Singapore cafes have added their own spin, included with mackerel otah otah, beef cheeks, unagi, to even using prata as the base.

Here are 10 exciting Eggs Ben you can consider having bit.ly/eggsbensg

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Injecting Asian flavours into familiar Western cafe staples, Xiao Ya Tou’s signature Unagi Kabayaki Benedict ($16) is the perfect example of their unabashedly quirky offerings. Sandwiched between fried sweet mantou buns, the dish features a wobbly low temp. egg drenched in creamy yuzukoshô hollandaise with a layer of mushroom duxelles that is completed with a slab of teriyaki-glazed unagi and a side of prawn mayo salad. Though an unconventional combination, I enjoyed the textures as well as the balance of umami and Japanese-esque flavours used. Something one would order if they seek anindulgent brunch with eccentric asian twist.


Fusion food has always been an interesting cuisine concept to me and Xiao Ya Tou is the first place that comes to my mind. Not only because of their retro interior design and old school decoration, but also how the play with common food ingredients and local flavours leads to innovative creations. Also, there's novelty from the 2 different Brunch and Dinner menus.

Easily my favorite of all, I was won over by the teriyaki-glazed eel that was grilled to such intense flavour, and its charred ends. Such a blast of umami-ness. I would prefer this over the usual smoked salmon benedict anytime. Sandwiched between the 2 fluffy deep fried flower mantous were some buttery mushroom duxelles and oozing low temperature eggs that filled the plate so quickly once cut. I love mopping up the luscious hollandaise sauce and the creamy eggs to make the fried buns soggy and flavourful, but the overall creaminess could get a little overpowering. Probably a stronger citrus yuzu flavour in the hollandaise sauce would add in a refreshing element.

Thank you @burpple and @xiaoyatou.sg for the invite and hosting!

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(with charred eel, low temp eggs, mushroom duxelles, yuzukoshô hollandaise, flower bun)

Oh if it was your first time here, you would have been compelled to try this for all its insta photo and video publicity it has got. Rightfully so this is an unconventional take on the regular Egg Benedict; ultimately it was a melodic harmony of East meets West for me.
Instead of mushroom duxelles, we got creamed seafood paste (spot the roe) on a fried hash brown. Indulgent, satisfying and a successful innovation- an instance where a dish’s popularity is justified.

P.S: Part of a hosted tasting by Burpple and Xiao Ya Tou- thank you for having me!


Charred eel, low temp. eggs, mushroom duxelles, yuzokusho hollandaise, flower bun.

Only available on the brunch menu! Sat & sun 10-3:30pm.

Honestly, nothing can really go wrong when you have unagi! After you break the yolk and let it fuse with the fancy hollandaise, everything just comes together with the unagi & fried mantou! Very innovative twist on the regular eggs Benedict

Unagi Benedict

Consists of a Low Temp Egg, Mushroom Duxelles topped with Yuzukosho Hollandaise that was served on Fried Mantou "Patties" with a side of Prawns and Potato Kempie Mayo Salad accompanying it.

What did I liked about the dish? Probably the buns; fried exterior with a sweet taste (The usual you would expect from any asian restaurant.) What did I not like about it? Many things. Now the things on the plate individually tasted fine, the Unagi was well seasoned and tender, egg was cooked well, yolk broke beautifully but they just didn't go well together. There was already the hollandaise sauce and the runny yolk going on within this dish but then came the Unagi that was coated with its own sauce. It didn't add any texture to the dish but it ended up rather "slimey" because of all the runny liquids and there was no bite that would provide a satisfying chew like the usual salmon would as the Unagi meat just seperated too easily in the mouth. Also as the Unagi sauce itself had a distinct taste to it, that yuzukosho sauce can't be tasted and was hence overpowered.

The sides were alright but I wouldn't say that it complemented the dish in any way? Overall, it felt like the attempt of replacing Salmon with Unagi was a terrible attempt and the classic Egg Benedict dish should be better left alone. I had a couple of other dishes at XYT but let's just say they are basically selling hawker fare dishes at 3.5 times the prices we can get anywhere else in Singapore.

Other dishes:

Crispy Otak Otak Rojak $16
Pork Knuckle Fritters $18
XYT Chai Tow Kuay $16
XYT Lu Rou Fan $13

In my opinion, their brunch menu is not great and I wouldn't come back for it as it's not the cheapest. However, I have not tried the other menus and I can't say for those but for brunch, just no.


Nice meeting you guys 😁

Xiao Ya Tou
6 Duxton Hill, Singapore 089592
 #brunch #sgbrunch #unagi #benedict #fusionfood #japanesefood #foodsg #foodiesg #cafesg #sgcafefood #cafehoppingsg #foodpornsg #sgfood #sgfoodie #sgcafe #sgcafehopping #foodstagram #instafood_sg #burpplesg #burpple

Arguably their most popular brunch dish, the Unagi Benedict ($16), consists of a low temp. egg drenched in yuzukoshô hollandaise with a slab of gorgeously glazed unagi (the soft, fatty kind) on top, sandwiched between fried mantou. Sounds like a perfect combination, but while I liked the Japanese-esque flavours used, the richness got rather overwhelming. Quite an acquired taste, I guess???

Came with a side of fried prawn & potato chunks (like croquettes), as well as a light ebiko-flecked kewpie mayo salad which helped to balance out the greasiness.

Get this to share (trust me on this) and with a drink from their vast selection of cocktails, mocktails, coffee and the likes on standby, as this tends to get very jelat, with some possibly experiencing an 'oily aftertaste'.

Second time here and this crispy mantou and Unagi combination is still the bomb 😻 the side potato/crab mayo is a welcome side