The humble egg sandwich is getting a sprinkling of Michelin-starred magic. Paul Longworth, chef-owner of one-Michelin-starred contemporary French restaurant Rhubarb Le Restaurant is collaborating with popular Los Angeles egg sandwich chain Eggslut for two limited-edition dishes that will only be available on September 4.
These two dishes, which will the available at Eggslut in Scotts Square, are part of a special menu to mark the one-year anniversary of the chain’s presence in Singapore.
They are the Rhubarb’s Sandwich ($15), which is Longworth’s take on one of the egg specialist chain’s best selling items, the Fairfax sandwich. The hefty sandwich comprises cage-free scrambled eggs and slices of beetroot-cured salmon trout that sport a rhubarb hue, topped with pickled red onion, arugula, and horseradish sauce – all snuggled up in a brioche bun.
Longworth has adopted his mantra of ensuring that all three components on a dish complement each other interchangeably in the Popcorn Mousse Slut ($12). The soup-like dish, which comes in a glass jar, has smoky chorizo bits-studded slow-cooked egg topped on carrot pulp, and it is finished with a frothy layer of buttery popcorn mousse. The dish is inspired by one of his signature dishes, Emulsion, which features ingredients such as Japanese whelk and lobster mousse.
The collaboration with Eggslut marks Longworth’s first tie-up with a brand. The British chef has been running Rhubarb Le Restaurant in Duxton Hill for the past eight years.
Other dishes on Eggslut’s first-year anniversary menu include an avocado and prawn sandwich and panna cotta slut, which resembles a coddled “egg” of mango passionfruit sphere. Both items are available from 9 September to 31 October.
Eggslut, which is known for its egg-centric sandwiches and dishes, started out as a food truck by Filipino-American chef Alvin Cailan and his cousin Jeff Vales in Los Angeles in 2021. It has since grown into an international chain with 14 outlets in the United States, United Kingdom, South Korea and Japan. The brand is brought here by South Korean food company SPC Group, which runs bakery chain Paris Baguette and American burger chain Shake Shack.
Related: Paul Longworth on synthetic meats: “I don’t get this notion that we have to create something that doesn’t exist in the first place.”