A gem of a Late Plate breakfast
PUBLISHED March 2nd, 2012 10:57 am | UPDATED May 9th, 2018 03:13 am
As usual, it was the weekend, and I was in the mood for snuffling out something off-the-beaten-track. Breakfast was the order of the day, and the unlikely destination was the NUS Campus at Kent Ridge Park. If ever was there a reward for striking out and beating the lazy bone Late Plate is it.
Granted the Shaw Foundation Alumni House on the immaculate NUS West-side campus might seem like a perculiar setting for an establishment serving up top-notch all day breakfast but don’t that let it fool you.
This brilliant yet understated place has a major trick up it’s sleeve – namely the chef at its helm. Patience, patience, I wouldn’t want to give the game away immediately….you’ll have to hold on a little longer until I reveal all.
The place has a light, breezy, laid back feeling, thanks to the walk-up service with everything simply listed for your mouth-watering perusal on the chalk board. Sit inside and gaze out of the the big windows onto the manicured campus lawns pondering uni life, or soak up the warmth on the outside terrace.
Now I have to say I was pretty much floored by the Eggs Benedict ($16.90) here. Yeah sure often you might enjoy subtle little twists to this dish but not here – Late Plate goes where none other I have tasted before on these shores has gone. And what a treat it was. This isn’t your usual two poached eggs on muffins. Instead these babies are served up on Kalamata olive and rosemary scones which give a lovely first crumbliness to this dish.
But wait that’s not all. Your dish comes with a choice of ocean smoked trout or shaved lamb prosciutto. I almost exploded with excitement when I saw the latter as it’s a real rarity to come across this option.
The joyous combination of the rosemary and olive flavours and sweet, crumbliness of the scones, with the perfectly soft, salty and chewy lamb (genius of course – lamb + rosemary = a natural winner), and how this all comes together in your mouth with the eggs and citron hollandaise sauce is just beautiful and ridiculously scrummy.
Of course out of respect for our unofficial mission to find the best burgers in Singapore, we thought it would be rude not to try the Topside Burger ($15.90). Made with pure Aussie meat and served with proper sharp cheddar (and it’s lovely, you can really taste it), onions, fried egg, tomato and my favourite burger accompaniment du jour – beetroot (which by the way is hand-pickled). This is one juicy, flavoursome mamma of a burger which has a nice little kick to it.
But aside from this being a delicious burger, I think the fries it comes with could be the best I’ve tried in a long time. Think handmade, chunky, crispy, smoked salted chips. Aside from the nigh on perfect texture of the chips, the extra flavour comes from the special ingredients the chef here has infused the smoked salt with. And that’s not the only place you’ll find special ingredient twists. Even the tomato sauce has a distinctive flavour thanks to it’s secret ingredients.
But just who is behind all these secret ingredients and added level of detail that were just so blindingly obvious to me? Does the name Roland Graham ring any bells? Well if it does it might be because he is the Aussie chef behind your favourite dishes at the infamous P.S. Cafe, who has come back to Singapore fresh from a stint in N.Y.C. Ahhhh….it all makes sense now doesn’t it!
On this occasion, we only had the chance to try two dishes (quite frankly we were absolutely stuffed and had no room for more) but have no fear, we’ll be back for more because we’re dying to try some of the specials…on the day we went we were salivating over the prospect of the Red Snapper Fillet (at a very reasonable $12.90) served with caramel fresh fennel and olive paste mash and the Oxtail and Wild Mushroom Pot Pie (again very reasonable at $11.90).
Late Plate is the epitome of a hidden find. Only one month old, we are banging the drum for it loud and proud over at City Nomads. If you’re a West-sider, rejoice and make this a regular of yours. If you’re coming from elsewhere, I promise you the taste sensation being whipped up by Group Executive Chef Roland Graham at very reasonable prices will make it well worth the pilgrimige. Don’t miss out.
Written by Ms Demeanour
