Beholden of beguilingly glossy, burnished skin boasting a crisp, lacquered sheen, the duck is tender and undeniably fragrant from being cooked in the restaurant's lychee wood fired oven. Multiple award winning Cantonese chef Tan Yong Hua divulges he coaxed the recipe out of a famous Peking Duck chef during a business trip to China.

To eat, dust each piece in palm sugar, then wrap in a sauce filled pancake with cucumber and leek. The sauce is particularly mellifluous, having been made from a secret blend of four herbs that have been steamed for eight hours.

Only the first course, and the bar is already set high for what is to follow.

Thanks for the invite @burpple and @restauranthomesg for hosting!

Taste: 4/5