Fakebooo invited me along to brunch with his colleagues one day. Since we used to work together and we were all in the same industry, I decided to crawl out of my well and do some socialising. The venue was Ora, which both Fakebooo and I last visited at least 2 years ago (on separate occasions). I remembered that the brunch fare was excellent and Fakebooo enjoyed it too, commending the coffee.
Ora occupies a small space and patrons spill over onto the pavement to dine along the narrow strip. Fortunately for us, we managed to get a table inside and avoided the initial fat raindrops, followed by warm dense humidity. The menu is small but unique with interesting dishes incorporated from Asian flavours, such as sesame prawn toast and spiced tiffin eggs. The coffee is from a roaster I’ve not come across: Maker, and that morning, Fakebooo and I enjoyed our piccolo lattes made from Ethiopia “Konga”, a single origin which boasted notes of blueberry, florals and peach. The blueberry was indeed prominent on the first taste, which mellowed softly into the summer sweetness of the stone fruit.
Roen, Jac and Jean carpooled to get to the café and as soon as they arrived they swiftly ordered their drinks. Hot chocolate for Jean, a chai latte for Jac and a citrus fizzy for Roen. They too settled quickly on their food choices and once our order was placed we got cracking with our exchange of gossip and ranting. The kitchen service did take a little while but our conversations had us killing time anyway.
Roen and Jean customised their breakfasts with a simple eggs and bacon on toast, with Roen getting his egg poached and Jean opting for scrambled. Jac had the prawn toasts which, I assume, Ora borrowed the idea from the popular yumcha dish. Unlike the petite dim sum version, Jac’s dish came as a thick sandwich. While I thought the combination of poached egg, avocado mousse and prawn toast a little odd, Jac apparently didn’t find any fault and devoured it without complaint.
Fakebooo’s brunch of rye bread, house-cured salmon with added poached egg was delicate and a perfect dish for summer. I couldn’t go past the combination of beetroot with goats cheese and the beetroot chips were a wonderful way to add texture to the dish.
Ora turned out to be just as good as I’d remembered. Portions while not gargantuan, are not stingy either and the food reflects a well-thought blend of ingredients and flavours.