With meltingly-tender fall-off-the-bone chicken confit spiced up with five-spice dry rub to brine things up, I found delightful pleasure in savouring the skin sweetened up with natural fats atop the juicy succulent meat. It was a unanimous agreement that this was the star of the dish that stood out, but also didn't fail to compliment harmoniously well with the chive waffle beneath. Served alongside with smoked ginger plum & coleslaw that acted as light and fresh contrast to the overall, it's ultimately a dish that we couldn't stop wanting more.