Duck Egg

| Leek | Porridge | Buffalo Milk |

A dish of clear flavors, creamy textures, and natural presentation. The egg is slow cooked with its inside still soft, uplifted on creamy porridge with milk from Chiang Mai surrounding the dish and infused with leeks. The finishing touches are drops of chive oil for a hint of refreshment, topped with marinated Cantonese flowers. After a dish like this, who doesn’t like soft cooked eggs?


4 Replies to "Duck Egg"

  • admin
    April 9, 2014 (8:21 am)
    Reply

    Everyone needs a good balance

  • Lisa G
    April 9, 2014 (8:21 am)
    Reply

    Drinking mojito’s at work is a compromise

    • admin
      April 9, 2014 (8:22 am)
      Reply

      Its a long island ice tea actually ;)

      • Lisa G
        April 9, 2014 (8:23 am)
        Reply

        Either way I want one


Got something to say?

Some html is OK