For the Meat-lovers

We're all used to our duck confit being served on a bed of mashed potato, so the uncommon pairing here of duck leg and a sautéed corn-and-cucumber ragout, as well as puréed pumpkin sauce, is like a breath of fresh air! This combination is not only innovative; the resulting flavors and textures are pleasing on the palate, and definitely adds on a healthy touch! As with the salmon in my previous post, the duck leg too is expertly executed to impressive fork-tenderness!

I'm never a big fan of barbecue sauce but the one that coats this slab of pork ribs is quite superb! However, I thought the meat could surely do with a bit more tenderness. The kimchi apple salad on the side was also abit weird to taste, but it did help to refresh our palates in between.

At $21 for 200g and no added gst/service charge, this is definitely value for money! Especially loved the truffled mustard that went brilliantly well with the steak.

Not too bad in taste and portion considering it's only $14.9+ with a daily soup and glass of iced tea. The black pepper sauce was quite fiery on its own, and the green tomato salsa quite saltish, but when mixed together the flavors was just right to pair with the steak.

This medium rare hokubee ribeye is perfectly seasoned but unfortunately too chewy that I had to spit out parts of it.

Unless you are feeling ravenous like a hungry caveman, this golden roasted chicken stuffed with caramelised onions and herbs is more likely to feed 3 or even 4 mouths. Quite perfectly cooked, with even the breast portion remaining soft and moist, albeit a little too salty. Also comes with sautéed mushrooms, mashed potato, a sweetish brown sauce and a rather unique wasabi-infused mustard sauce.

Unfortunately, the meat was a lot tougher and drier than I had expected. I found myself liking the secondary ingredients so much more, especially those plump and juicy sautéed mushrooms!

Though it took me some jaw power to chew through them, these beef strips were very juicy and I loved the aroma and flavor from the red miso that laid underneath. They are served medium rare on a huge piece of leaf over a charcoal grill, so you can control how cooked you like them to be.

This is my first time tasting quail meat, and it was very much like chicken, just much more tender and moist. Not sure to attribute this to the chef's superb cooking skills or is this characteristic of quail meat? This also comes with a perfectly poached egg, bacon bits, and a delightful frisée salad underneath.

These tasty lamb shortribs used to be served on their own as a starter, but now they are served atop a bed of couscous (which I didn't take a liking to) as main course. Abit less tender and less fatty than the previous times I had them, but still as delicious, especially when smeared with the subtly mint-y yogurt sauce.