Skip to main content

Duck & Buvette

Duck & Buvette is barely a year-old but since it opened last June 2014, it has gained quite a huge followers from foodies and non-foodies. And for those who love Shangri-La Plaza, the restaurant may be new but the owners and staff are still the same when they used to operate Cafe Provencale.





Crispy Potato Pave and Salty Duck Egg. Great appetizer. The potatoes are delicious with or without the mayo.


Here's another look at the potatoes.


Crispy Half Duck Confit. This is D&B's popular and must-order dish. The duck was crispy and flavorful. It was so tender that it falls off the bone- no kidding. Hubby enjoyed it with rice, of course while I paired it with carrots. Adding some salt (or mustard) enhances the taste and it will make you crave for more.


Here's a close-up view of the duck. Yummy!


8-Hour Angus Brisket. This is love! Daughter said she can finish a whole serving of this. The mashed potato was kinda "bitin" though so its either you get an extra order or pair it with rice. So good!


Goat Cheese Ravioli. Because I was disappointed with the ravioli I recently ate, I just have to order this to make a comparison- haha. Of course, D&B's ravioli won by a long margin. The goat cheese has a distinct taste that makes the ravioli special.





Duck & Buvette
2L Shangri-La Plaza
Mandaluyong City

Comments

  1. This has been in my list of must-try joints in Shang. Thanks for sharing this post =)


    http://thisislovelee.blogspot.com/

    ReplyDelete
    Replies
    1. Schedule a visit na sis. Everything on the menu tastes good :)

      Delete

Post a Comment

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.