Teochew brasied duck with a Japanese twist
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Ramen noodles tossed with house-made sambal chilli, hae bee (dried shrimp), lor (braising sauce), onsen egg, sliced radish and thinly sliced pieces of braised duck breast
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*Fried shallots, beansprouts, spring onions and coriander are used as garnish for the ramen
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The noodles absorbed the lor (braising sauce) while still maintaining a nice and firm texture
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Hae bee (dried shrimp) packed a mouth of unami flavours and the house-made sambal chilli; which had a splash of vinegar added to it, provided a right amount of chilli heat without overpowering the duck flavour
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And slices of thick radish which were gently simmered in the same lor (braising sauce) to cook the braised duck, managed to give me a explosion of flavours when I bite into it
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Overall, kudos to Jin Ji for giving a new spin to Teochew braised duck
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