Evan's Kitch

chef is from ipoh, the portion of big breakfast is huge. i forgot what the pork belly thing name is called, it is very special and taste quite decent too

Very impressive All Time Breakfast! The Chef Signature pork belly toast, Mr Kakuni is a must to try. With the oozing spring eggs, it makes the overall mix of sourdough and the tender pork belly a great match. The Strawberry Latte drink is my fav! Made from real fruit with natural sweetness. Will be back again!

Used Burpple and got 2 mains and 2 drinks for $55. The duck pasta and steak were pretty good but the drinks were mediocre. Loved the packaging the drinks came in though. Think the Burpple deal made the meal more reasonably priced.

Saw this from Burpple and decided to give it a shot. Sad to say, the location of the cafe wasn't located in the best place. But the food was great. Have a feeling that there is only a single chef preparing all the food. If the place gets busy, prolly there will be a longer waiting time. It's a must to try the Umami Mentaiko Smoked Salmon Toast and the Cereal Passionfruit Mango Chicken Toast. I will return again to try the other dishes! Hopefully they will not disappoint me!

Our group of 4 (the only diners in the restaurant), waited 20 mins for 3 iced and 1 hot drinks. Total of 30 mins for the food to start arriving. The dishes arrived lukewarm. Steak was not cooked evenly - one side was medium, another side medium rare. Other dishes like chili crab spaghetti and smoked salmon toast tasted okay, nothing to shout about. The homemade salted caramel latte was lukewarm, tasted nothing of caramel or coffee. When feedback that it was too milky and asked for another shot of expresso to be added, the first response from the staff is that $1 will be charged. No service recovery response at all. Ok, I paid for the extra shot of expresso but soon realized that there’s no way to save the drink. It was left untouched. We used the Burpple ($55 for 2) and already felt overpriced for the the quality of food served. If you are paying the full price, you can definitely find better food and service elsewhere. Given that we were the only diners, the slow service and lack of customer service left the group of us to conclude that “we will not return again.”

Brunch is unconventional, and well executed! Lovely little place that serves food that packs a punch for such a small setup. Highly highly recommended! Pictures: We ordered the “Mr Kakuni” and the “North Malaysian slow cooked coconut beef brisket stew toast”.

Went here for the second time in our visit in Singapore from Perth, Australia & this restaurant did NOT disappoint! Open from 9am-9pm on Saturdays, 8am-5pm on Tuesdays-Fridays & 9am-7pm Sundays. This place offers such a wild selection of brunches, lunches & dinners for anyone who doesn’t know where to go for breakfast. And don’t get me started on the customer service, absolutely fantastic. You can definitely tell that the chef, Mr Evan, is passionate about delivering high quality service & great quality food. I highly recommend having your meal at this restaurant/cafe, you will not be disappointed one bit Thank you for having us! ⭐️⭐️⭐️⭐️⭐️

The location and setup of this shop is a little unfortunate, as it is situated in a unit within a mall with poor layout. That’s not their fault, but it does mean that that the space feels ‘less-than-stellar’. Food is interesting, in that the menu offers a bit of a fusion take on brunch fare and western dishes. I think the concept is great, but the execution has room for improvement. We ordered the toasts which were served slightly cold – or perhaps some parts of the dish were warm but paired with cold ingredients? A warm toasty meal would’ve gone a long way, since the air conditioning was quite strong. The portions were acceptable for a lady but my male partner felt that his brunch was more of an appetiser. I think portioning can be better given the pricing. Service was good, because it is a small outfit that is run by the chef and 1 wait staff. Not sure if this is merely a testing ground, but if they ever scale up, I definitely think that they should change locations and go with a brand/marketing team to overhaul the decor – after all, these days, dining is more than just the food, it’s also about the full sensory experience.