While Common Man is known more for their coffee (check out our coffee cupping session where we'd learnt so much!), their brunch menu also has an extensive list of delicious-sounding dishes that got us tempted to try! Prior to this tasting session, we'd visited Common Man on a Sunday and without saying, there was a really long queue.

Having tried their melt-in-your-mouth braised ox cheeks in Organic Eggs Benedict, abundant Common Man Full Breakfast and refreshing Crab Salad, we have been planning a second visit and we gladly return this time round to try some of their other dishes!

Two poached eggs sat nicely on top of green pea fritters and the pancetta which is an Italian bacon made of pork belly, surrounded by rocket leaves. We loved the crispiness of the bacon which had a nice layer of fats and with perfect caramelisation, it was paired with sweet balsamic syrup to deliver a stronger punch of flavours. The green pea fritters tasted like a homemade version with an extra touch of seasoning.


Turkish Common Man Breakfast | S$25/++

We really enjoyed the beautiful free-range organic eggs they served here, while we knew that it's not easy to source such top quality eggs in Singapore. A further component that caught my attention was another Greek-Turkish creation - halloumi, which is a semi-soft, unripened brined cheese made from a mixture of goat's and sheep's milk. I liked the crispness on the outside and chewy on the inside after it's fried. In addition to that, it's an excellent cheese used in cooking for frying or grilling without melting owing to its higher-than-normal melting point.

A drawback would be the sourdough crust which was a tad too hard for our liking, which made it hard to cut through or bite. Other than that, everything was well-seasoned and cooked to perfection.



What was interesting about this burger was the vegetables sandwiched in the middle - Chinese cabbage 'bok choy' substituted for the commonly used lettuce. Filled with coconut aroma to lend flavours to the dish, it gave an oriental twist to otherwise western dish.

Coupled with a good seasoning, the fish patty was made with fresh fillet and had a nice crisp crumb on the outside. The flavours were elevated by the classic tartare sauce. We liked the fact that the brioche bun was light and puffy and the base bun was not soggy.


Grilled juicy "chilli" boneless chicken | S$25/++
with crushed avocado salsa & caramelised onion

A Mediterranean-inspired dish, the chicken fillets were well marinated to the right degree of spiciness and grilled to perfection with clearly defined grilled lines on the fillets. The charred and blistered lemon added robust acidity and concentrated floral sweetness to the tender and juicy chicken.

The spicy and savoury chicken fillet paired with sweet and sour lemon, flavourful mashy avocado salsa, sweet caramelised onion and bitter rocket salad, was nicely done to contain all five key flavours in one dish.




Trying this dish for the second time, it still managed to impress our palate. I loved the orange-coloured creamy egg yolk which burst from the thin layer of egg white of these poached eggs. We would have preferred a more generous portion of the Hollandaise sauce.

The braised ox cheeks hiding in the rocket forest was tender and flavoursome, which complemented the sourdough toast that carried a hint of acidity from the long fermentation process.