Where would cuisine be without the humble egg? They are poached and swaddled in hollandaise sauce for eggs Benedict, flicked and swished into airy omelettes, coddled for a Caesar salad or simply fried to shine in sunny perfection. They are also the resilient supporting cast for kitchen performances—think meringues, custards, quiches and cakes. Yet one iteration of this miracle food seldom receives top billing in a restaurant: the humble, hard-boiled egg. Perhaps due to easy preparation—no swirling waters or wrist-flicks required—this form of the egg is woefully underappreciated. But at Gu Yi, this egg avatar has been restored to its rightful place up the culinary pecking order. For a taste of the hard-boiled egg’s true destiny, try the Hunan-style eggs (老家湖南蛋, laojia hunan dan, RMB32). The egg is boiled, sliced, coated in a thin batter and flash fried before receiving a liberal coating of a magical mix of spices, scallions, chillies and fermented black bean. With the creaminess of the egg yolk, the absorbent wonder of the batter, the earthy savoury hit of the bean all packed together, it’s impossibly good, every time.

DETAILS

What:Gu Yi

Where: 87 Fumin Lu 富民路87号

Tel: 6249-5628