Fans of Robert Burns' poetry, both in his homeland of Scotland and around the world, are celebrating the Jan 25 birthday of the writer this month. If you can't make a formal Burns Night party, savor the occasion on your own with a Scotch egg, a new addition to the weekend brunch menu at Beijing's Bistrot B. Chef Jarrod Verbiak says the new plate wasn't timed for Burns festivities - it was inspired by a visit the chef made to Britain about a year ago. "I was at the Pearl Market in London and there were these beautiful poached eggs, all organic, with bright dark-orange yolks. Just wonderful." In his version of Scotch egg, Verbiak delivers the color sensation he remembers, combining the egg with black truffle, chicory and pistachio.

11:30 am-2:30 pm, weekends at Rosewood Beijing, 1/F, Jing Guang Center, Chaoyang district, Beijing. 010-6597-8888.

China Daily