Eddy’s

The earnest chef behind the grill is Eddy, a former private chef who is known to serve up a darn tasty plate of duck confit for just under $12. It gets pretty labour intensive too as the chef insists on using fresh ducks and marinates them for an entire day before sous-viding for 16 hours tops. Upon order, he expertly grills each duck leg with such flair while simultaneously charring the edges with a flame-spitting blowtorch. The result? Crisp skin with perfectly rendered fat encasing fork-tender duck meat that almost needs no chewing.

Eddy’s menu also features local fusion flavours such as his punchy laksa spaghetti with a pan-fried chicken chop and fiery mala shrimp pasta. Though it is Eddy’s signature hae bee hiam (dried shrimp chilli) that gastronomes should not sleep on.