Whole roast chicken thigh cooked in a rich reduced red wine sauce, served with nigata rice and butter-cooked vegetables, described as super tender and mind-blowing.
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A French neo-brasserie by award-winning Chef-Patron Julien Royer, offering intimate French cuisine inspired by honest home-cooking in a converted 1930s chapel on Dempsey Hill.
A three-Michelin-starred chef renowned for his innovative approach to infusing Asian and French cuisines, deeply influenced by his childhood in rural France.
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