Braised Duck Breast first steeped in a nourishing herbal brine, and slow cooked, finished quickly on the plancha. Gizzard, cooked in a tasty stock with orange peels, battered and fried for a lovely texture to soak up the gravy. Ngoh Hiang, made with duck livers and minced chicken, well marinated with homemade spice blend. Ajitsuke Tamago, marinated in a orange soya liquid, full of flavor. Baek Kimchi, made a myriad of chinese herbs and apricots and fermented till nice and ripe. Finished with some sole fish powder (Teepo), fermented chili, and garlic vinegar

Served with traditional flat yellow noodles, hearty duck gravy made with no msg.

Allergens: fish, offals