Chefs and Restaurants

Laurence Louie Brings Nostalgia and Salted Egg Yolk French Toast to Rubato

Liz Grossman

Grab your camera and cut. Those are the last two steps for the oozing salted egg lava French toast Laurence Louie serves at Boston’s Rubato. Diners can also order the eggy, caramely custard inside a steamed bao, but all that unctuousness deserved more doughy real estate, so Louie created a stuffed Hong Kong-style French toast topped with caramelized butter cookie crumbs and condensed milk, in other words: “...