Photo of previous iteration with confit duck by Tim Ebner
Photo of previous iteration with confit duck by Tim Ebner

We know D.C. Get our free newsletter to stay in the know.

The Dish: Poached Chicken Scallion Waffle

Where to Get It: Weekend brunch at Kyirisan, 1924 8th St, NW; 202-525-2383;

Price: $12

What It Is: Look for this dish under the “adventures” section of Kyirisan’s brunch menu. That’s because the poached chicken scallion waffle is a surprise at each bite. Chef Tim Ma takes a traditional scallion pancake and somehow transforms it into a waffle that’s stuffed with cream cheese and topped with pieces of chicken. Previous iterations of the dish have used confit duck instead.

How it Tastes: The scallion waffle goes a step further than its Chinese pancake cousin. Ma fills it with cream cheese, giving it a light and airy texture, as if you’re biting into a freshly boiled bagel. The waffle is topped with melt-in-your-mouth strips of chicken. Then it’s boosted by the addition of a savory syrup of black vinegar, chilies, soy, ginger, and garlic.

Why It Helps: Stumble in silly because this dish will enliven and elevate your senses after a long night of drinking. Ma is the master of the waffle iron. His creation has a slightly creamy, salty, and tangy flavor that’s sure to fill you up. Pair it with a “hair of the dog” adult mimosa—orange juice, vodka, and triple sec—and you’ll be back on your feet in no time.