Executive Chef John Nguyen invited me in to try some of his chefs specialty dishes.
Duck Confit Mantou – these were delicious soft mantou bun filled with flavorful duck confirt and pickled vegetables, served with crunchy fries.
Gluten free chicken wings in a delicious house made bbq sauce, memorable dish the wings were perfectly cooked, addictive with their house made bbq sauce.
Seafood in a coconut broth – loved the flavours of the light coconut based broth, seafood included prawns, mussels and fish, outstanding dish.
5 spice duck breast with carrot ginger purée – sous vide cooked duck that was perfectly cooked over top a mix of peas and carrots and the delicious puree.
No bake cheesecake with blueberries – light cheesecake perfect after a heavier meal.
By: Richard Wolak