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One of the few old-time brunch spots I haven’t explored until very recently. Symmetry is synonymous with quality, photogenic brunch items that still attracts long queues after being around for 7 years.

Eggs Benedict is a very mainstream dish these days but it’s apparently one of their popular items here. So why not.

The eggs for the Benedict-style dishes are cooked sous vide at 64C which explains the soft and runny texture of the eggs as compared to the poached variety.

The Crab Benedict came with avocado purée, ikura, tater tots and mesclun salad on the side. The luscious serving of crab paired with the runny egg yolk and Yuzu Hollandaise made this dish such a delight. 🦀