This is so delicious, yet so comforting. It's definitely not your usual sausage, as the duck neck was first hollowed out before filling it with dry-aged duck breast and other ingredients, making it a savory, meaty, and funky with the aroma of foie gras.
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The taste was surprisingly good, but it's from Pollen Restaurant after all. This is a beautiful restaurant serving artful European food at Gardens by the Bay, and they've just welcomed Chef Michael to helm the kitchen.
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Besides this, I also had the Beef Wellington, where an Australian beef tenderloin with pink medium rare centre was encased in a buttery flaky pastry; a classic lasagne with smooth layers of pasta and satisfying ragu; and some whole cakes to complete an already outstanding meal. These comforting English classics is certainly more than enough to make up a dining in experience of their Chef’s Menu at $148++, sans the beautiful view from their restaurant.

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