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Buzzy Hollywood Restaurant Gado Gado Will Serve Uni Scrambled Eggs at its New Brunch

Gado Gado’s menu is loaded with dishes like fried chicken rice porridge, pandan bubble waffles, and blood sausage noodle soup

Uni scrambled egg toast at Gado Gado
Meg Matsuzaki/Official

Gado Gado, the buzzy Indonesian-meets-Chinese-meets-Bostonian restaurant in the Hollywood District, will serve Malaysian-stuffed flatbread, veggie congee, and shrimp dumplings at its first brunch service this weekend.

The restaurant, which opened last month, started getting into the brunch world as a pop-up, selling dishes like the Indonesian rice porridge bubur ayam and bubbly puffed waffles out of Guilder cafe in Northeast Portland. Devotees will find a handful of those early brunch items on the restaurant’s opening menu. The rice porridge, infused with warm spices like nutmeg and clove, comes two ways: The bubur ayam arrives topped with fried chicken, pork floss, a quail egg, and a smattering of other accoutrement; vegetarians can stick to a veggie congee, which comes with fresh corn, blistered tomato, chickpea crisp, and a Chinese doughnut. The pandan bubble waffle, a sort of bubble-wrap-like sheet of waffle with Chinese origins, comes with whipped ricotta, sweetened condensed milk, Crunch Berries and real berries.

Still, most of the menu is brand-new, according to chef Thomas Pisha-Duffly. Instead of a breakfast sandwich, Gado Gado is taking its house-made roti and folding into a roti telur, a Malaysian stuffed flatbread with eggs, cheese, and spinach. The red-braised pork noodle soup is similar to a boat noodle, with blood sausage meatballs, pork belly, chewy yellow noodles, and smoked shank; on the somewhat lighter side of things, a sizzling crab noodle comes with a snow crab omelet, as well as a smattering of vegetables. Brunch will also serve as the debut of Gado Gado’s fried chicken. Marinated in a blend of coconut, lime leaves, and spices, the chicken arrives turmeric pickled vegetables with dipping sauce.

In true 21st century fashion, the restaurant also offers a smattering of toasts, but they’re anything but minimalist — all three start with a foundation of grilled white bread, but take a sharp right turn into the decadent. The Kaya toast — another original pop-up dish — is a “classic Singaporean breakfast,” in Pisha-Duffly’s words. He makes his own kaya, a coconut custardy jam with fresh pandan, smothered over the bread with a fat pat of butter, served alongside a soft sous-vide egg and maple sweet soy. On the more savory side, the foie toast smears foie mousse with berry preserves and coconut herb butter, while the uni toast comes with a soft scramble of egg, uni, and coconut herb butter, slathered over squares of grilled toast.

The drink menu is staying pretty straightforward: Mimosas, available by the glass or carafe, and a bloody mary with lemongrass, galangal, and fish sauce. The restaurant will serve many of its dinner non-alcoholic and boozy cocktails, as well as Junior’s Roast Coffee, both drip and in a coffee-avocado blended drink.

Brunch is served Saturdays and Sundays from 10 a.m. to 1 p.m., possibly extending to 2 p.m. if all goes well. Check out the Gado Gado brunch menu below:

Gado Gado [Official]
Previous Gado Gado coverage [EPDX]

Gado Gado

1801 Northeast Cesar E Chavez Boulevard, , OR 97212 (503) 206-8778 Visit Website

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