After being served some outstanding snacks (amuse bouche) and pretty good starters at this restaurant, both options for the main courses were underwhelming.
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The duck was served with eggplant, endive, and carrot, while the Iberico pork loin came with potato leaf and mushroom. While the Asian flavours for their accompaniments worked well for me, I couldn't understand whether the chewy and tough texture of the meats were part of their design, or it just happened to be off the mark that afternoon I was there. The meats lacked flavour too, though I loved the duck skin.
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Maybe the full dinner experience would be spectacular.