As expected, eggs were perfectly poached. However, the eye-opener was the bunga kantan hollandaise sauce and beetroot-cured salmon. The distinctive character of the bunga kantan only presents itself when the sauce is eaten on its own - otherwise, its flavor merely complements the overall dish. Which is amazing, considering how domineering the bunga kantan can be. The same can be said for the salmon. The eggs sit on two croquettes - perfectly cooked with a crispy exterior and warm, moist potato-ey fillings seasoned with chives and onions. Missus thinks the croquettes were outstanding.

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