Deciding to stop procrastinating further on my "to eat" list, this weekend's brunch pick was the ever popular Southside Bistro, situated at Sunnybank, next to Ramen Champion. Fortunately for me, having overslept that day, their weekend "brunch" extends out until 3pm (so 11am wasn't too late at all!)
With an outdoor and indoor seating area, it was only natural that I would want to sit inside, which was relatively empty.
They had a food menu, a drinks menu in addition to lunch specials on the wall. What I find particularly unique about Southside Bistro is that it is an Asian run restaurant that serves fusion food, which is quite rare. Obviously we settled on the more exotic options to try it out.
Before the meal though, I started off with a cappuccino as usual. The cocoa was very light and the drink wasn't chocolatey enough for my tastes, but at least the coffee was quite strong, though the foam could have been richer and creamier.
My first companion ordered the lunch special Ginger and honey braised pork with chilled Soba, bamboo, pickled cucumber and shiitake salad. For a lunch special, he considered the portion to be very small, having to go find a second lunch afterwards. The dish itself was fresh and tangy and well chilled, though a little on the sweet side for my companions liking.
My second companion had the chicken and chorizo gumbo from the breakfast menu. She found it odd that a dish like this would be a breakfast option rather than lunch or dinner, on account of its very strong tomato flavours. Other than that though, she wasn't overly impressed by the dish, comparing the gumbo to pasta sauce with chicken and sausage and a side of rice.
My pick, the breakfast puffle, was by far the most exciting option that morning. The waffle like base was topped with pork floss, tea eggs, pickles, rice and youtiao. The end result was a deconstructed rice ball on top of a puffle. The dish was quite filling and hearty with a generous amount of toppings, the sauce was quite tangy and added much needed moisture it. I liked the soft sweet puffle particularly, and the well seasoned tea eggs.