"Chef Nora Haron’s style of Southeast Asian food is winning over diners at dinner, but the brunch is where one can see a different side of the chef. There are a couple of options that may be considered “classics,” such as the burger, but Haron puts her own touches to the dish by blending grass-fed beef with roasted shiitake, as well as a sambal aioli. Meanwhile, the beef rendang hash highlights slow-braised beef and potatoes with a fried egg and golden yellow yolk at its center. Add on an order of the kaya toast, if you can." - Dianne de Guzman, Lauren Saria
Megan Benshalom
