Sai Woo Seasonal Menu

Having a brunch date with my loved one is my favorite thing to do on the weekends, and recently, Sai Woo became my newest to-go brunch place. Being a classy and spacious restaurant, it features casual Asian fusion food, by adding twists to Western dishes. I was invited by Andrew to a media tasting for Sai Woo’s new brunch menu and cocktails. As it was my first time visiting this restaurant, I was excited to try out some of the creative dishes.

New Brunch Menu + Cocktails

Here is a glimpse of the new brunch menu and cocktails.

Sai Woo Style Congee

This was my favourite dish on the brunch menu. Chef Ko added a drizzle of chili oil on the risotto-like congee, which gave my morning a damn hot kick. The pork was tender and added some charcoal flavor to the dish. It was simple, but unique and different aside from those usual and plain congee I ate in the morning.

Shake & Eggs

Dry aged 5oz striploin, asian salsa verde, fried egg, asian slaw, taro hash / $17

This was another popular dish that I did not have a chance to take pictures of before we devoured it. If you want a fancier brunch, this was the dish you would go for. When dried aged striploin was paired with simple ingredients, like fried egg and taro hash, this dish turned out surprisingly delicious. I loved the house-made taro hash, crunchy and not as heavy as the regular potato hash. I thought the striploin was slightly overcooked and chewy, but overall it was one creative brunch.

Chinese Style Omelette

Omelette can mix with anything, but mixing with Chinese spiced vegetables was new to me! The dish was not very special, comparing to other dishes on the menu. But it was not bad as a vegetarian option.

House Made Spam Musubi

Spam was made in-house here! Say what!? It was another simple dish, yet the spam did wow me for a second. The overall flavour was not too popping, and I am not a super big fan to eat rice in the morning, so I would prefer something else.

Steamed Korean Scallion Pancakes

It was a healthy dish, where the Korean pancakes were steamed instead. I love the salsa verde, which paired perfectly with the braised pork. Though the pancakes were kind of bland, the salsa added an earthy flavor to it. Finishing off with a fried egg just made it even better.

Daily Dessert Feature

Daily Dessert Features / Chocolate mousse, edible flowers, mango & raspberry drizzle, hazelnut crumbles, pickled blueberries, homemade coconut sorbet / $5

Daily Dessert Features / Chocolate mousse, edible flowers, mango & raspberry drizzle, hazelnut crumbles, pickled blueberries, homemade coconut sorbet / $5

Always finishing a meal with a dessert is always a golden rule, and the brunch was no exception! Chef Ko made us a lively chocolate mousse, with edible flowers, pickled blueberries, mango & raspberry drizzles, and house-made coconut sorbet. The sorbet was very refreshing and balanced out the heaviness from the mousse cake. I fell in love with this dessert on my first bite!

Cocktails

Asahi-Mosa / asahi beer, orange juice / $7

Express Bloody Caesar / damato, finlandia vodka, ginger, hot banana peppers, beef jerky / $10

Can you believe Sai Woo also made the beef jerky in the house? The Caesar was too spicy and heavily flavored to my liking. So I would go for the Asahi-Mosa, a fruitier and more refreshing cocktail in this hot summer.

Overall Impression

Sai Woo is a spacious and innovative Asian fusion restaurant. I was amazed by how Chef Ko used simple ingredients and turned them into unique dishes. My first experience with Sai Woo was awesome, and I will definitely return for more desserts and hitting the dinner menu too!

Taste : 4/5 • Service: 4/5 • Ambiance: 4/5 • Quality-Price: 4/5

Disclosure: Media Tasting