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The menu is the same as the one in the United States, with a mix of imported and locally sourced ingredients, says Eggslut's co-owner Jeff Vales, 36, in an e-mail interview with The Straits Times. He adds: "As far as consistency goes, we have recipes, standards, guidelines and supply chains for our product that allow us to maintain a common experience. Staff training has been ongoing for the past month - which ST witnessed during a preview of the seat restaurant on Tuesday Aug 31 - and will continue until opening day.
Protocols are in place to ensure perfectly cooked and seasoned scrambled eggs, as well as carefully assembled and wrapped burgers - or sandwiches, as the brand calls them - that present their best Instagram-worthy looks. The sandwiches are made using brioche buns flown in from South Korea. You can also go bun-less and instead have a side salad served at no extra charge.
Soda flavours include elderflower and lemon, as well as grapefruit and ginger. The outlet, which has a yellow and black industrial-chic design, marks the brand's first foray into South-east Asia and is its 15th outlet worldwide.
Its flagship location launched two years later at the city's Grand Central Market. It also has overseas outposts in London, Tokyo and South Korea.