Here are some dishes to look forward to at Restaurant Week:
If you’re a fan of fusion cuisines, Xperience is one place to look out for during restaurant week. Just like this truffle bao, its other dishes feature local cuisine inspired by mediterranean and Italian flavours.
Their duck confit has been cooked for 36 hours at 65Ëšc before being finished off with a sear, resulting in fork-tender, juicy meat. It is served alongside sauteed baby spinach, herbs potato, and a foie gras duck jus.
Singapore Restaurant Week Details:
Date: 24 October – 1 November 2015
Participating Restaurants: http://www.restaurantweek.sg/lang/en
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