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 protégé 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. Egg Yaki is breakfast (and beyond), reimagined.

“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