Description
A dish inspired by Chef Sebastian’s wanderlust, this duck leg is marinated with Asian spices for 2 days, and slow-cooked for 24 hours until fall off the bone tenderness. It is then pan-fried and served with a piquant green sambal.
Each rice bowl comes with fragrant jasmine white rice, seasonal vegetables, egg roll and a side of “kiam chye” (salted vegetables)
