Rahul's Post

Morning Glory at 689 There is something about Asian breakfasts that makes them so much more exciting than their Western counterparts. While the world seems obsessed with avocado toast and granola bowls, the streets of Singapore, Bangkok, and Seoul come alive each morning with steaming bowls of congee, sizzling pancakes, and toast that actually tastes of something other than burnt wheat. The problem, of course, is that you usually have to travel thousands of miles to experience these pleasures. Or at least, that used to be the problem. 689, tucked away in Two Horizon Centre in Gurugram, has decided to do something about this. Their new breakfast menu is a love letter to Asian morning rituals, and having spent a recent morning there, I can report that it's a letter worth reading. The Toast Test I began, as one should, with the Singaporean Kaya Toast. Now, kaya toast is one of those deceptively simple dishes that reveals a kitchen's true capabilities. Get the toast wrong – too soft or too burnt – and you've lost the game before you've begun. The pandan-coconut jam must be the right consistency, not too sweet, with that distinctive fragrance that separates real kaya from the pretenders. And the soy-dipped egg? That's the genius of the dish, the savoury counterpoint that makes everything work. 689 gets it right. The toast had that perfect crunch, the kaya was clearly made with care, and the egg was soft and yielding in the way that only a properly prepared soft-boiled egg can be. This was not fusion food trying to be clever. This was someone who understood the dish and respected it. Comfort in a Bowl The Hainanese Chicken Porridge arrived next, and I understood immediately why congee has sustained millions of people through countless mornings. There's something deeply comforting about a bowl of rice porridge, especially when it's done well. The rice had broken down to just the right consistency – neither too watery nor too thick – and the shredded chicken was tender. The fried garlic added that essential textural contrast, while the scallions provided freshness.

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This post was published on 29th January, 2026 by Rahul on his Instagram handle "@rahulprabhakar (Rahul Prabhakar)". Rahul has total 69.6K followers on Instagram and has a total of 2.4K post.This post has received 76 Likes which are lower than the average likes that Rahul gets. Rahul receives an average engagement rate of 0.3% per post on Instagram. This post has received 99 comments which are lower than the average comments that Rahul gets. Overall the engagement rate for this post was lower than the average for the profile.