Guests will start with an Amuse-bouche before diving into the first course, and on that day, we got the Fluffy Egg “Souffle” that has a cloud-like texture and is paired with a vin jaune yellow wine reduction, bacon, and tableside shavings of fresh black truffle. This dish is divine, and you would want to get a piece of bread to mop up all the egg.

This was followed by the main course of roasted local duck from Toh Thye San farm, served with endives, a piece of duck liver and a kaffir lime sauce. The duck has been treated with so much love and care that there is zero gaminess from it, and the kaffir lime sauce helps to balance the richness too. the meal ended on a sweet note with the dessert course of Cacao Leaf, the beautifully plated of a leaf made from Dominican chocolate with fillings of sea buckthorn and marigold. The realism of the chocolate leaf is just a masterpiece on its own.
✨ table65
📍 26 Sentosa Gateway, Resorts World Sentosa, Hotel Michael, Unit 01-104/105, Singapore 098138
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