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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 Eggs Benedict is wrapped with maple-glazed bacon and topped with brown butter Hollandaise, duxelles and caramelised onions. It’s a good rendition of this classic dish.