Yolk – where every hour is brunch hour
Starting my day with a lovely breakfast has always been a priority for me, so stumbling upon Yolk's full-on brunch menu available as early as 8 am was truly exciting. On those lazy mornings when I want to skip cooking, Yolk could be one of my go-to spots. Situated in a charming heritage building along Pengkalan Weld, this cafe's first-floor location offers breathtaking views of the ferry terminal and the 11-km wide Penang Straits. It is an ideal venue to indulge in a leisurely meal while basking in the beauty of Penang and if you arrive early, to soak up the gentle morning rays.
True to its name, Yolk specialises in brunch fare, with a diverse selection featuring eggs in various forms including Eggs on Toast, Yuzu Egg Benne, Avocado Toast, Rustic Baked Eggs and Steak and Eggs. Additionally, its menu extends to some pasta dishes like Sunday Morning Pork Tagliatelle, Breakfast Carbonara and Zucchini Medley Pasta. Also noteworthy is its enticing sandwiches, burgers and an array of sweet treats that are tempting offerings.
One fine morning, I headed for Yolk. After perusing the menu, I settled on the pan-grilled Norwegian salmon, accompanied by a refreshing lemon dill sauce, truffle mashed potatoes and char-grilled vegetables. The salmon steak was wonderfully fresh and cooked just right (slightly under in the centre – the way I like it). Its succulent flesh flaked off easily while the crispy skin added a lovely crunch. Each element on the plate, from the sauce to the sides, harmonised brilliantly, resulting in a truly appetising dish that was a joy to savour.
Cooking fish can indeed be a delicate process but adhering to a few simple rules makes all the difference. At home, I always ensure the fish is perfectly dry and fridge-cold before it hits the sizzling pan. These steps maintain the integrity of the flesh, preventing it from falling apart during cooking. A modest salting before it is placed in the fridge is also important. If I were to prepare salmon at home, I would unquestionably opt for pan-grilling, just like they do at Yolk. Priced at RM38.00++, it is a dish I will happily add to my must-order list here.
If the culinary team at Yolk is open to suggestions and up for a real challenge, I would eagerly anticipate the addition of a delectable salmon Wellington to the menu. Picture this – a magnificent piece of salmon enveloped in flaky, buttery puff pastry, complemented by a sumptuous filling of spinach, cream cheese and aromatic herbs. It would undoubtedly be a delightful addition to its already impressive spread.
Since it was just my daughter and me that morning, for the next dish, we opted for the Buttermilk Hotcakes (RM28 ++). This dessert treat consists of a circular stack of three fluffy buttermilk hotcakes amidst biscuit crumbles, generously topped with mascarpone, fresh blueberries and strawberries. Served alongside was some maple honey, allowing us to customise the sweetness to our liking. Somehow, everything tasted more heavenly with the mascarpone. This silky smooth, luxurious Italian cream cheese added an extra touch of indulgence to every bite. How can we not love this dish! It was sinfully delicious, incredibly satisfying and absolutely divine!
Adran Oo Ban Leong, the founder and owner of Yolk, embodies the true spirit of a Penangite, with an inherent passion for good food. Despite initially pursuing an accounting degree, he soon realised his true calling in the culinary world. In 2017, he ventured into the restaurant business in Kuala Lumpur and six years later, he sold the business and returned home. In 2023, he established Yolk, driven by his love for brunch cuisine and the desire to create an environment where people can bond over delectable meals. The dedicated team at Yolk, including head chef Jack Ng, exemplifies culinary excellence. Ng's culinary journey spans over 11 years, culminating in his role as head chef at an Italian restaurant in Beijing, before circumstances led him back home when the Covid-19 pandemic hit. Together, they craft unique culinary experiences, with Yolk even producing its own sausages from scratch, ensuring quality and authenticity.
Transitioning into the evening, Over & Above, a distinct bar operation managed by a different team, takes over from 8 pm till late, leveraging the expansive 6,000 sq ft space effectively. This strategic concept facilitates a seamless transition between day and night experiences for both operators. To accommodate both brands effectively, the cafe features adaptable tabletops and movable furniture, ensuring a seamless and modular environment for patrons to enjoy.
PS: Yolk is pet-friendly, so feel free to bring along your furry companions.
Written and photographed by Adrian Cheah
© All rights reserved
25 February 2024
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Yolk Cafe
3, Pengkalan Weld, 10300, George Town, Penang
Open: 8.00 am to 5:30 pm except Tuesdays
T: +6011-3679 4761