Sugar Pea has a great environment and interior decoration, I like the plants outside. We sit next to the windows for taking better photos. However, inside was sultry, we all felt hot when having brunch. I lost my appetite since I felt sultry and headache.
Chorizo and sweet potato hash with caramelized onion, chinese kale, poached eggs, rosemary crumbs, herbs and pickled chili served with sourdough toast. The combination of chorizo and sweet potato hash is tasty, savory and sweet, with a bit of spiciness from pickled chili.
Two buttermilk pancake sliders stacked with housemade pork sausage patties, chedder cheese and sunny side eggs served with pure maple syrup and a side of mixed greens. The taste made me think of those McGriddles in other countries’ McDonalds. Not bad but not surprising. It’s on the menu – “Enjoy the best flavors of American breakfast in one delicious bite”, but I don’t think we can finish with a single bite, the size is a bit bigger than the normal sliders.
Brown rice topped with black angus prime short rib beef bulgogi, shitake mushroom, winter greens, daikon radish, carrots, purple cabbage sprouts, sunny side egg, dark sesame oil and Korean chili sauce. The chef here is a Korean, the recipe is from his home. Flavorful ingredients but the aroma from sesame oil and chili sauce are relatively not strong enough. Again not bad, but not surprising.
義式番茄菇菇鑄鐵鍋燉烤蛋 Italian style baked eggs skillet (320NT) 因為看到這道番茄燉烤蛋像我喜歡吃的,所以我選了這個。兩顆蕃茄醬汁烤蛋加上烤菇、菠菜、帕馬森起司跟羅勒,味道豐富好吃,尤其是把蛋汁融合其他食材,我喜歡。
Two eggs baked in simmering tomatoes with toasted mushrooms, spinach, parmensan cheese and basil. Served with sourdough toast. A warming and satisfying winter skillet with umami rich flavors, just like “shakshuka”, tomatoes + eggs never fail, it’s my favorite dish throughout the meal.
Buttermilk banana pancakes with peanut butter honey syrup, brûlée banana slices and whipped cream. To me the peanut butter is not creamy enough, a bit too watery. Taste better with extra cream and brûlée banana slices.