In Search Of Quintessential Fall Flavours

Read about my recent dining experience at Tap Restaurant, where I savoured every bite of their Duo of Moulard Duck. The duck is served two ways, with the leg confit and breast seared. Served with a fresh English pea ragu, the dish was full of rich flavours and a level of earthiness that for me defines the approaching fall season.

The Source Newspaper (September 7)

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