Winner of The Advertiser's Best Cafe award in 2018, The Flying Fig Delicatessen is notable in that they aim to make most of the menu items themselves. Ingredients that are made in-house include bacon, sauerkraut and bagels. For a bit of variety, the cafe offers a few specials. These proved to be a big hit with the customers. The more popular specials were sold out when we arrived for lunch.
The corned beef that formed a key part of The Original Rueben was tasty and partnered wonderfully by the tangy sauerkraut, which had kohlrabi (German turnip) and caraway added to it. A bit of a spicy kick was provided by the Russian dressing and the dark rye bread was toasted to the degree we desired. While we opted for the Swiss cheese to be served separately, the sandwich actually tasted better with the cheese, its creaminess serving as a foil to the sour sauerkraut.
The Original Rueben (Photographed by Jonathan Phoon)
The waffles in their Sweet Potato and Poppy Seed Waffles were fluffy and delicious, and the fried egg had a lovely runny yolk. There was also a topping of fried sweet potato ribbons to add a crunchy element and reinforce the sweet potato taste of the dish. Accompanying the dish was maple syrup. The sweet potato ribbons tasted particularly good when dipped in the maple syrup.
Sweet Potato and Poppyseed Waffles (Photographed by Jonathan Phoon)
For a simple breakfast, there is their Breakfast Bagel. Compared to its commercially-produced counterparts, the house-made bacon used in the dish was softer while still having the smoky flavour. The bagel had the chewy texture we expected and the relish added a delectable slightly sweet taste to the dish.
The décor of the café gave it a rustic feel and while it can get busy, the fast turnover means you do not have to wait too long to get a seat. The cafe opens till a later time on Sundays, allowing people a longer time frame to enjoy their dishes.