The Brekkie Rossini consists of slow-cooked ox cheek, poached eggs and foie gras butter, perfumed with black truffle slices. Photo: The Star/Muhamad Shahril Rosli
The Hermitage is a gastronomic equaliser.
Head chef Simon Teing brings his fine dining past to bear on his casual dining present. A kitchen alumnus of such KL stalwarts as Lafite, Cilantro and Sage, he has conceptualised a menu that reimagines what we may take for granted – the humble, invaluable egg – in a slew of imaginative, French technique-heavy dishes with local and Japanese ingredients.
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