Truf­fle roast duck

Time Out Malaysia Eating and Drinking Guide - - EATING -

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.

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