Street Food Warms Your Heart: 31 Bar & Kitchen at 31 Keong Saik Road S(089138)

Tuesday, April 21, 2015

31 Bar & Kitchen at 31 Keong Saik Road S(089138) - Pulled Duck Confit Sanger at S$25

This is the Pulled Duck Confit Sanger at $25 per serving found on the Main Course Category of the Menu 2014 (*but not on the newly revamped menu 2015) of 31 Bar & Kitchen located at 31 Keong Saik Road. Though it may not have found a permanent spot on the new Menu 2015, it is worth a mention here as I find this Sanger a real delightful unforgettable treat.

31 Bar & Kitchen is a French Gastrobar co-founded by Frenchman André Rannaud, 45, from Lyon, France. An F&B veteran with 27 years' experience, André Rannaud has been active in the F&B industry, having stayed in Singapore for the past 15 years. Together with Franck Herbaux [MD of Estima Consulting (S) Pte Ltd], Daphane Wang & Fabien Giordano, André Rannaud started 31 Bar & Kitchen in April 2014 after closure of Provence Le Restaurant. Estima Gourmet Pte Ltd is the current holding company of 31 Bar & Kitchen - a French Gastrobar with Singapore influence & serves mainly Modern International Cuisine with Asian spices. The kitchen is helmed by Executive Chef Tan Chee Leong who brings with him more than 23 years' culinary experience.

31 Bar & Kitchen Menu 2015

The Core Ingredients include : Duck Confit, Foccacia bread, Parmesan Cheese, Romaine Lettuce, Apple Salad, Chef's Special dressing.

How it is prepared - Executive Chef Tan Chee Leong hand shreds the Duck Confit meat into smaller strands and lay them on the Romaine lettuce placed on the Foccacia bread. Then he tops the shredded Duck Confit meat with the Parmesan cheese & the Duck Confit crispy skin & completes the sanger with the bread crown. Chef Tan serves it with his homemade green apple salad.

Tasting Notes - This is a Sanger that has a combination of flavors & textures of : savory juicy shredded duck meat with soft melted cheesy Parmesan, fresh crisp juicy lightly bitter Romaine lettuce, crispy crunchy duck confit skin. The bread has been buttered & lightly toasted to give that added aromatic flavor to the sanger. The green apple salad with cream mayonnaise adds to the refreshing crunch. I wish Chef Tan would consider bringing it back on the menu on special celebration holidays !