Chef Dylan draws inspiration from both ramen eggs and Chinese tea eggs for this amuse bouche. His version is cooked for 7 minutes before being infused in tea leaf broth for a full 2 days, resulting in an umami packed flavour bomb with the delicate sweetness of tea and the molten core of an ajitsuke tamago. Taking his love for eggs to the logical conclusion, the seasoned eggs are loaded with caviar, herring roe and tobiko for a glorious trifecta of eggy goodness, then sat on housemade crispy potato chips which complement the soft eggs very well with contrasting texture. Perfectly elevated bar bite snackage.

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Taste: 3/5