Aberdeen Street Social: Lobster Benedict from Weekend brunch menu
Catarina: On Sunday they open at 1130. Get their juices, eggs Florentine, good vegetarian choices and friendly staff. Nice to sit outside, those tables go very fast! If no reservations, come early to queue.
Melissa Bui: must get the eggs benedict with bacon and avocado for brunch!!!!!!
Cheeyoun Cha: The eggs benedict is really good as well as the Oolaas big breakfast! Fresh orange juice is very nice too. The omelette comes out quite big but the taste is a bit boring.. I'd say... Overall good :)
Chenyu: Friends say egg Benedict is one of best in town.
Marko Kudjerski: Sliced fish and century egg congee was amazing! Also get any of the ricenoodle wrappings (the one with fried dough in the middle is a pretty typical congee sidedish)
Bryan Koo: Ordered 窩蛋牛肉粥 (beef congee with egg) and 炸兩 (rice noodle roll with dough stick) - the congee base is good and the 炸兩 tastes old school, ie oily but yummy. Better than IFC Tasty Congee (my benchmark)
Allie Quinn: Century Egg and Pork Congee ($28) with Chinese doughnut ($11) is so good! Cheap and filling lunch! Busy and crowded though.
@JaumePrimero: Must try the chicken meatball with onsen egg and tare sauce. Also get the fried chicken. Unbelievable value for the money! Chef Matt kills it in the kitchen. Support talent hong kong!!
Brian Neu: Small plates: Asparagus (the onsen egg, yum). Big plate: KFC (Korean fried cauliflower). Rice: Chicken and egg (pictured, gosh)
Jay J: The KFC cauliflower is a must for vegetarians but for those tricksy meat eaters order the Kentucky fried chicken (secret recipe - not on the menu). The chargrilled asparagus with nori egg is good too.
Charlene Hui: I love the breakfast here , egg Benedict tastes the best , and most importantly reasonable price!
Angela Danila: Eggs floren-f*ckin-tine for the win!! best breakfast i've had in a loooong time. worth going in here quite early. I came in around 7am on a Sunday and there was no crowd at all contrary to warnings!
Jordan Baszner: Omlettes! Tons of unique varieties.
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