Brunch To Try

When Chef Bjorn Shen gives his distinct spin on pancake, I sit up and listen, and make sure I order a serving. Trust him to mix things up and push out a cool (also in terms of temperature) version of it.
A single, large, 1-inch thick pancake comes piled with a generous heap of smoked salmon slices and creamy egg mayo salad. On all that then goes Jim Beam whisky-enhanced sour cream, shaved onions, wasabi pea "dukka" (an Egyptian blend of flavoured and toasted nuts) followed by a drizzle of orange blossom honey.
The recommended way to eat this is to slice through the stack vertically, so you get all the flavours in every mouthful. I did just that and (no kidding) I was rolling my eyes with pleasure over every luscious mouthful.

Somewhat deconstructed Salmon Egg Benedict, they called it Spud and Fish. Instead of muffin, they replace it with house made russet potato cake and lots of healthy fresh greens.