Pan Roasted Sumatran Duck Breast, 'squid' mie rebus
The perfectly cooked duck breast is served with with noodles made out of squid. The sauce is inspired from a recipe Chef Nic tried in Padang, the flavoring is more towards a nynona laksa without the coconut milk with more of a heavy-spice kick. The spice is almost like an Indian Malabar-like dry spice.
Australian Chef Nic Phillip has a wealth of experience gained at luxury resorts in the Asia-Pacific region and at leading European restaurants such as the Michelin-starred Cove Club in London and acclaimed Restaurant Taller in Copenhagen. He was listed in Singapore’s The Peak Magazine list of Top Young Chefs of 2017 and was also featured in The Bali Bible’s Top 10 Chefs of Bali. At Salon Bali, Chef Nic will be bringing to the table contemporary and innovative Balinese dishes created with authentic Indonesian cooking techniques and ingredients.