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This dish boasts such high standards that when you encounter an average one, your mood spoils. Quite tragic the folks who popularised duck confit in Singapore are cooking an average duck confit.
They aren't known for portion so let's get that out of the way. The sauce and crabmeat were both fine but I got really puzzled why squid ink. Mind you, only the spaghetti is made of squid ink, there's no actual squid ink, so it's completely negligible.
Squid ink pasta topped with crab meat and onsen egg was mad delicious! It’s 1-1 on entertainer as well!
The dish that got them famous back in their hey day. But thankfully the duck still tasted as good as what I remembered - tender to the bone and with crispy skin. It's sitting on a bed of mashed potato and comes with sauteed mushrooms.
Haven’t had this in a while and, I still can’t quite get my taste buds accustomed to the taste of angel hair pasta.🤷🏼♀️
Sea Bass - $18.90
Pan-Seared Sea Bass comes with Potato, Crab Meat, Vichy Carrot and Caper Vinaigrette.
Location:
14 Scott's Road
Far East Plaza
#01-07B
Singapore 228213
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