The last time I went to Montana was in a past life when they still served nothing but waffles and coffee, so I was glad to see it evolve into a completely new and much sexier beast.

This serving of braised beef cheek with carrot kimchi bowled me over with just how ludicrously tender the beef cheeks were! They were fork tender, separating cleanly with no fuss or muss with the application of a fork and a little coaxing. It reminded me of really, REALLY brilliant Cantonese beef brisket texture wise, and it was obscenely umami and stunningly savory tastewise.

The carrot kimchi on the side was a crunchy contrast to the divine bovine, being sweeter than normal kimchi due to carrots overthrowing the cabbage as the main player in the kimchi. The sweet potato & potato mash was subtle but brought an element of comforting creaminess and the all important carbs to the plate (or bowl). The poached egg discharged its duties well, its oozy yolk being the glue in the dish that held everything together for the thick cut wholegrain toast to mop up all the savory sauces in the bowl.

Indeed, this is probably the cheekiest brunch offering there is on Montana's exciting new menu. Many thanks to @veronicaphua for the invite, and to @chinesewinegal and @montanasingspore for hosting!