Garçons

Enoch Teo (Enoch’s) and Immanuel Tee (Immanuel French Kitchen), two young local chefs with a heart for French cuisine, team up to serve the classics at The Pinnacle@Duxton. Dig into housemade duck rilettes ($8.60) and chicken liver pate ($7.90), or fill up on mains like duck leg confit ($16.90), 12hr-stewed pork belly ($16.90) or their experiment of black miso and dashi broth with foie gras ($16.50).