Roast Wagyu Rump With Poached Eggs
Nothing marks a relaxing weekend quite like snoozing in and waking up just in time for a scrumptious brunch, or after a strenous morning workout. And if your ideal morning fix includes steak and eggs, you’d find yourself well satisfied at Tiong Bahru hangout Open Door Policy. Italian head chef Daniele Sperindio has upped the comfort quotient in this toothsome offering, a highlight in the restaurant’s 10-item brunch menu. Immensely fulfilling, with a third of your daily calorie needs (2,500), you get a 150g slice of prime Australian wagyu rump and a pair of beautifully poached eggs on a bed of sauteed iceberg lettuce with French dressing and roasted Ratte potatoes. This is served between a lightly toasted Brioche bun with a spread of chili bearnaise.
Farm to Table
“We always try to source for the best sustainable organic produce,” reveals Daniele. Tucking in, the quality of the ingredients and the preparation is immediately evident. The beef is sous-vided to ideal tenderness (medium done) before being lightly grilled for colour. “The organic range-free eggs from New Zealand are also better structured, with better flavour, consistency and taste,” adds the chef. The dish might be a familiar one, but it’s delightfully tantalising when soft runny eggs, juicy steak and peppery chili bearnaise (made with sambal and Korean fermented bean paste) are taken together. Research has shown that protein, not sugar, keeps us going faster for longer. And according to the Journal Of Sports Science And Medicine, this steak-and-eggs combo offers one of the most complete sources of protein, and evens comes with other essentials like vitamin B12, iron, zinc and amino acids. How’s this for a champion’s breakfast to prime us for any weekend afternoon exertion?
OPEN DOOR POLICY,
19 YONG SIAK STREET,
Words by Jonathan Tan, Photography by Michael Tan
Art Direction and Food Styling by Jason Tan