Cinnamon flavoured duck breast, oven baked with string beans, pickled radish and confit of garlic, topped with Chung Jae’s creamy basil sauce.
The slices of duck were soft and tasty, but I didn’t realise until later on that the little zingy cubes of radish were as tasty as they were. So I ate the duck mostly by itself, but also tried it with the garlic, which didn’t add anything, so I abandoned it. Under the duck was a layer of tempura-style green beans. The crispness of the beans didn’t really suit the soft tempura batter. Under that was a rocket and beam sprout chilli salad, which would’ve been rather nice, were it not over-vinegared.
Delicious walnut served warm with a scoop of creamy vanilla ice cream. I point out the noun missing from this description.
Waitress returns a few minutes later to tell me that they’re out of ingredients for this. Ok, next option.
Rich chocolate pudding served with creamy vanilla ice cream and hot fudge. Hopefully they have enough ingredients and nouns to make this.
There’s not a lot that can be said about a chocolate pudding and a scoop of ice cream. The ratios were perfect here, and the dish overall was exactly the right size. The glass of topping was a bit superfluous.