About EGG YAKI

Egg Yaki was born from a craving — and a bit of creative problem-solving. While living and cooking in Singapore, Chef Nicholas Martino (owner of ABOVEGROUND and protege to Chef Marco Pierre White) became obsessed with okonomiyaki — the savory, crispy-edged Japanese pancake packed with flavor and texture.

As he transitioned to a lower-carb lifestyle, he looked for a way to enjoy those same bold, comforting flavors in a lighter, more protein-focused way. That’s when Egg Yaki was born — starting as a simple omelet stall, slinging fluffy, scallion-studded eggs with umami-packed toppings.

But the flavor didn’t stop there.

Today, Egg Yaki has evolved into a full-fledged menu of creative, craveable offerings. From vegan rice bowls layered with flavor, to crispy pork tonkatsu sandos, and our signature kimchi pimento cheese, the menu is a celebration of street food spirit with a modern, globally inspired twist.

At the heart of it all is Chef Martino’s passion for playful food that satisfies — whether you’re watching carbs or just chasing flavor.

“Eggs are my canvas,The places I've been, my palette, And my dreams,

the brush that brings it all to life.” — Chef Nicholas Martino

Egg Yaki is breakfast (and beyond), reimagined.