Truffle roast duck
Truffle works well with fat, and truffle with duck fat is just sensational. Out of all the dishes in Way Modern Chinois’s impressive modern Chinese menu, this truffle roast duck best demonstrates Chef Liu’s deft skill in reinvigorating familiar flavours into exciting dishes. The earthy aroma of truffle is used just delicately enough to complement the gaminess of a perfectly roasted duck (wafer-crispy skin, the thinnest layer of fat and moist, tender flesh) without coming across as obnoxious. Sure, it’s decadent, but you’ll be too busy licking your fingers and dipping the duck into the accompanying bowl of truffle broth to care.