Le Canard. Sous vide duck breast that's finished in a pan and plated with buttery mash, braised fig and cherry jus. One look and I knew the meat was overcooked - pity it was a tad too tough. #duck #mash #fig #frenchfood #sgfood #foodporn #ilovemyjob

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A simple but delicious lunch at a beautiful hotel

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Pretty good tapas. Razor clams and seared tuna in a can. 96 tanjong pagar rd.

Grade 9 Australian seared wagyu beef with lemon zest. Extremely juicy and fat with some lemon kick to cut through.

Stella @ NSRCC in 11 Changi Coast Walk