Yap says the forest was an inspiration for the plating, and the dish is an
earthy array of sauteed oyster mushrooms, kale, puffed rice, garlic puree,
and of course the standout: decadent, buttery porcini cakes that melt in your
mouth.
Another staple: a duck from Quebec, oranges, and a citrus relish with sher-
ry gastrique and duck jus. I’ve never tried glazed celery root, and the texture
and flavour is a mouth trip.
163