Fish sauce duck….a few years back when my mother was trying out this recipe…I ate a lot of this because she practised weekly until she was happy with the outcome. This is the perfected outcome…perfect duck wings every time…the duck wings has the most flavour! Also a very Chinese parent thing to be able to chop up the whole duck into edible pieces in a flash
Chocolate fondant was worth all the wait…after all the desserts, it made a show-stopping entrance…the gentle umfph it has when it sits on the table…the vanilla ice cream shyly melting next to the warm fondant…the melting centre so eager to ooze out and merge with the melted vanilla ice cream on the plate…look away unless you’re a hardcore foodie..
My favourite of the day…special main of the day…lobster linguine…intensely rich flavours all arranged in a perfectly light and satisfying way. I loved biting into the lobster legs and all the juice of the dish bursting out! I hope it’s there again as a special when I next go!
The show piece…black ink egg tagliolini with crab meat, cherry tomatoes, chili and garlic…the crab was so sweet and the pasta so light…the colours are spectacular!
Chinese soup…or broth to westerners…but soup for Chinese people never have milk or cream…the clearer the better…like a consommé…this one has pork, goji berries, and the special green vegetable which gives it the red/orange colour…very rich in some kind of vitamin or mineral…