Crispy skin and fork tender meat
Seared duck breast, perfectly medium, with sides of deliciously creamy mushrooms (cooked in duck fat, I suspect) and fluffy yet crispy fried potatoes.
Fresh greens with smoked duck, slices of foie gras-stuffed duck breast (!!!), a vegetable terrine
Generous slices of fresh foie gras sprinkled with some salt and served with baguette with a toaster at every table so you can serve it with piping hot toast. This is heaven.
Braised beef short rib with charred radicchio; Douglas Tay (Osia) #burpple
Chicken thigh, mushrooms and onion baked in phyllo pastry. Bacon and mushroom barley risotto with roasted corn. Rocket salad with rice cracker croutons and balsamic vinaigrette dressing.
