Duck is something really tricky; it could be smelly and game if not done right. I tried good roasted duck but I have not tried good duck confit until I had it at Topshelf. This was duck confit with fondant potato, braised shallots & french beans. The size of duck confit was as big as fried chicken thigh. The outer layer was super crispy and slightly oily, the duck meat was tender, juicy and salty (which was kind of nice!). It was even better than most fried chicken thigh! The cranberry sauce (if I am not mistaken) balanced the dish with some of the subtle sweetness and slight sourish flavor which worked well with salty confit. The fondant potato was very soft and fluffy; the buttered french beans was mildly flavored to tease but not to steal the highlight from duck confit. I must say this was something really new, exciting and cool! I would love to have this again!

I was told Portobello is expensive. Well, apart from the super huge mushroom, it is juicy, flavorful and chewy on its own. Yet, I still do not find myself liking it. Goat cheese, in contrary, is something new to me. It was my first time having goat cheese and frankly speaking, I was overwhelmed by the super saltiness and crumbly cheesiness in it. Portobello was very juicy and chewy on its own too. Both of the ingredients went very well with one and another and even went on further by enhancing each other's presence.

Despite the use of multi grain, it did not compromise on the texture of croissant. It was as lovely as the butter croissant I had the other day, except that instead of the buttery aroma, it was replaced by the smell of oat and sesame. Both croissant came with the coffee syrup which I found it did help to enhance the overall experience of having a croissant. Mind you, it might not be as healthy as you think if you keep whacking the syrup LOL. It was served with butter but I think it was good to go on its own. The texture of croissant was heavenly; first, it faltered upon touch, secondly as you pull a piece off the big croissant, it presented almost no resistant, revealing steamy hot and fluffy croissant. Want to have more syrup? Just press the piece of croissant into the syrup and you shall have a soaky wet one

I love black sesame since I was a kid. I am not sure if my mom is the one influencing me with her own preference, but after I tasted black sesame tong sui at KTZ many years ago, I fell in love with black sesame.

Black sesame has slight bitter last note, if you are aware of. It might taste a little boring towards the end, and also murkier and much powdery. However it makes black sesame all the more interesting, in my own opinion.

Gelatomio's black sesame ice cream is my all time favorite, due to its creamy and smooth texture that is impeccable, comparing other ice cream stall (if they sell, at all!) and the sweetness that compensated the bitter note at the end perfectly. The cone served was very crunchy too. The contrast in texture made it all the more enjoyable <3

Cottage pie sounds very homely indeed. It is also known as shepherd's pie, where it has a potato crust on top of a layer of mash potato and minced meat. Huck's cottage pie looked so lovely with its stray rosemary. I tried to eat it together but it was dried rosemary The crust contrasted against the mashed potatoes very well, in terms of texture. The minced meat was loaded with spices, I could tell rosemary was one. I love the flavor of the minced meat a lot. It was lean and soaked in huge bed of gravy. When you eat it, make sure you have part of everything to have a balanced bite. Good thing was it can easily fill two small eaters!