This one turns it up on notch with a fusion of French and Japanese that marries the flavours - first slow-cooked, then pan-fried with a crisp soba flakes encrusting the duck breast. You can noticed there’s 3 distinctive layers - A satisfyingly succulent texture of the pink meat, with a layer of duck fat, followed by a layer of deliciously crisp skin. It’s garnished with Poireau (or Garden leeks), black beans and truffle that will leave you lusting for more.
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Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or curate@rwsentosa.com.
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