This one turns it up on notch with a fusion of French and Japanese that marries the flavours - first slow-cooked, then pan-fried with a crisp soba flakes encrusting the duck breast. You can noticed there’s 3 distinctive layers - A satisfyingly succulent texture of the pink meat, with a layer of duck fat, followed by a layer of deliciously crisp skin. It’s garnished with Poireau (or Garden leeks), black beans and truffle that will leave you lusting for more.

Art at CURATE Series 16 will be held at CURATE located at RWS (The Forum, Level 1) from 1 to 7 November 2019. The four-course lunch is available at S$138++/S$198++ with wine pairing, and eight-course dinner at S$308++/S$428++ per person for dinner. Reservations are strictly required and can made via (65) 6577 7288 or [email protected]

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