Broadcast HQ launches an all-new weekend brunch and fresh dinner items

If you haven’t made a trip down to Little India in awhile, here’s the perfect excuse. Hip restaurant and bar Broadcast HQ has started doing brunch on the weekends, as well as expanded their dinner menu.

The good folk have called on consultant chef Andrew Gale, chef/owner of the popular Duchess of Spotswood in Victoria, Australia, who has had stints at several Michelin-starred restaurants including London’s Chez Bruce.
For Broadcast’s brunch menu (available Saturday and Sunday from noon to 4pm), Gale has come up with egg-heavy dishes such as bacon hash, grilled fields mushroom, poached eggs and toast ($18) and sea scramble ($18), eggs with smoked salmon, crab and kimchi, not to mention hearty eats like stewed pork cheek with homemade baked beans topped with a sunny side up ($20) and grilled ox tongue with fresh salsa verde, poached eggs and toast ($18).
If you prefer something a little lighter, you’d do well with the vine tomato salad with avocado, soft goat’s cheese and poached eggs ($15) or puffed grains with poached fruits, fresh berries and lemon-infused mascarpone ($14).     

Recent additions to the dinner menu include a twist on chips and dips with flavors such as a spicy sambal teri lado with chili and anchovies, and pea guacamole, served with crispy wonton skins ($12 for three dips) and grilled buns ($6) with fillings like stewed beef short ribs, deep-fried calamari with aioli, and braised oxtail with kimchi. There are also items made with carnivores in mind like Gallic Frank Steak ($28) and fried Lamb Lolly ($14).