A last minute booking left us with counter seats, which were pretty cool to see the cooks busying around in the kitchen. The fragrance of the five spice sauce wafted into our noses the moment the signature duck confit and waffles were served. While it is a classically Asian element, the clove-laced caramel sauce was a unique takeover of the usual French-style wine sauce, one that tantalises and intrigues the tastebuds. The skin of the duck confit had crisp edges, but the waffles added the extra crunch when eaten together. Duck leg was meaty and well-cooked through, a departure from the dry thin types from heartland roast duck stalls. And yes, waffles are great substitutes for fingers (decorum please) to wipe the plate clean.