"Brandon Poon doesn't make a good breakfast sandwich. He makes a great one. Chives and cheddar cheese are folded into creamy scrambled eggs on a garlic aioli-brushed toasted bun that's pillow soft on the outside. I ate 100 breakfast sandwiches in San Francisco in a quest to find the city's best. I never found one quite like Poon's delicious offering at the new breakfast sandwich spot Hatched in Palo Alto's Town and Country Village, right across the street from Stanford."
"And while his signature breakfast sandwich is intriguing, the business model he and his two brothers - Craighton and Clifton Poon - used to get here is even more so. After immigrating to America, Jennifer and Albert Poon learned how to run a restaurant while working at longtime Bay Area Chinese food chain Mr. Chau's. "They had no formal training. They knew how to cook and serve and be good hosts, but my dad, funnily enough, was an auto mechanic before that," Craighton Poon said."
Brandon Poon serves chives and cheddar folded into creamy scrambled eggs, topped with garlic aioli on a toasted bun that is pillow-soft on the outside. The sandwich is available at Hatched in Palo Alto's Town and Country Village, across from Stanford. A person ate 100 breakfast sandwiches in San Francisco and found Poon's offering uniquely delicious. Poon opened Hatched with his brothers Craighton and Clifton using a business model rooted in family experience. Parents Jennifer and Albert Poon learned restaurant work at Mr. Chau's after immigrating, then opened Express 7. The brothers grew up in the family restaurant; they pursued degrees and careers before returning to open Hatched, with Brandon attending culinary school and working at Madera.
Read at SFGATE
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