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2014-03-21
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One of my recent fav fav place for lunchLocated at the other end of the Kln City labyrinth, so quite easy to rmb and actually get there without much fuss Again, i must disclaim that i have a certain bias, a favouritism towards independently owned (non chain shop, well, as far as I know...not like i would do DD on it) street level restaurants, preferably involving minimal walking time and effort (stingy lunch hours), little hidden gem like places that has high TLC, “O” factor or “WOW” factor. I h
Located at the other end of the Kln City labyrinth, so quite easy to rmb and actually get there without much fuss Again, i must disclaim that i have a certain bias, a favouritism towards independently owned (non chain shop, well, as far as I know...not like i would do DD on it) street level restaurants, preferably involving minimal walking time and effort (stingy lunch hours), little hidden gem like places that has high TLC, “O” factor or “WOW” factor.
I have tried this place a few times and I must admit their food is consistently pleasant. But in my opinion, if the place is called “chicken & egg”, do give the chicken or egg dishes your first priority.
The place is friendly, tho the waitress/hostess/(owner maybe? Not sure) may look a bit serious, but I get the feeling that she is the type that is serious and very particular about the food being served, which I really appreciate, you know not like the type that welcomes you with the BIG empty smile but knows nth about your food when enquired.
Ok, enough profiling, back to food. Menu is creative with lots of diagram (like children’s book), the part explaining the combo set may require a moment to comprehended, but once you get it it really is quite cute.
Back to food. If you are borderline perfectionist, you are likely to find the egg dishes living up to your princess-disease standard. Personally I think making a good poached egg is hard, maybe harder than making a steak as specified. Mostly, I come across poached egg that is either: (1) slightly cold in temperature (2) just a pile of gluey slime, as if right out of the egg shell and on to your plate, (3) at the other end of the scale, poached egg that is not runny and the white is bouncy rubbery like (4) poached egg that has no structure, as in not aesthetically pleasing, egg white that is all scattered and ruined as if scrambled, and the yolk barely contained with a film thin wall of egg white (sometimes even broken…) (5) poached egg which you could taste water on it (you know, there is a process called draining) (6) poached egg buried by Hollandaise sauce.
I ordered egg benedict without ham since it doesn’t have egg Florentine on the menu (would love to see this happen *hint *hint, or maybe Portobello benedict? ). The poached egg more or less avoided the common flaws as abovementioned. Most particularly, the egg has aesthetic structure that upholds the topping (see my fd’s Egg Royale, where the salmon sits and curve along the poached egg, in fact it was so 3D we thought it looked like dessert lol)
I was told that all breads are made by the restaurant. In fact, when enquired why the choice of bread instead of english muffin as the base for my meatless benedict, the answer was bluntly "because english mufffins are hard to make". When asked what is in the "Big Breakfast", the answer was "...but you don't get baked beans because they are can food". So, there you go. P.S the organic egg did have a fuller spectrum of taste, a more solid taste of egg, anyhow, i hope this is not a mere illusion from strong marketing of organic food.
Other Info. :
Beware of the common foe of police ticketing if you park outside (which did so happen, but hostess was kind enough to give us the heads up)
Oh, and if you are want a preview of the dishes, hostress has a mini ipad with pics
PS: bring cash
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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