Sunday's brunch by M!
Sunday lockdown brunch by Meryl — home-cooked plate of noodles, eggs and stir-fried sides. Sunday morning kitchen takeover round two.
Sunday brunch at home — cooked by M (Meryl) for the second day in a row. M had the kitchen all weekend and the lunch energy was different — slightly more deliberate, slightly more colour-coordinated.
Today’s plate:
- Stir-fried noodles
- Fried egg (sunny-side)
- Stir-fried vegetable side
- A small dollop of chilli sauce
The stir-fried noodles were the centrepiece — fresh egg noodles wok-fried with dark soy, oyster sauce, sliced cabbage, garlic and a touch of sesame oil. The technique on the wok is the test, and M handled it cleanly: high heat to start, vegetables added in hardness order, noodles tossed at the end with the sauce poured around the rim so it sizzles into vapour as it coats.
Wok-hei was solid. The smoky-toasted-noodle aroma is the giveaway that the heat was high enough. M doesn’t usually go as aggressive on the flame as BB does, but today she leaned in.
Fried egg was the sunny-side version with crispy white edges and a runny yolk. M’s eggs come out slightly more careful and uniform than BB’s, which is a different kind of good.
Stir-fried vegetable side — kai lan with garlic, classic Cantonese treatment. Stems still crunchy, leaves wilted. Sprinkle of fried garlic on top.
Small dollop of chilli sauce because the rule is universal.
Two consecutive weekend brunches by M and the energy at the table felt different. We didn’t talk about lockdown. We just sat and ate.
Overall: 4.4 / 5. 😋👍🏼 Solid Sunday brunch by M — keeping her in the rotation.
