A perennial favorite, we ventured to Temptation last night for our final dinner of vacation. The chef, a graduate of the CIA, has been wowing the denizens of SXM for years. His take on classic French onion soup, made with Vidalia onions, is a wonderful variation on the traditional preparation. The Quack Quack is an interesting variation on a “traditional Chinese” entree. A foundation of smokey fried rice with diced fresh pineapple for sweetness and sliced medium rare duck breast. Dessert was a modern twist on apple fritters. Peeled and cored apple slices, fried and dusted with regular or powdered sugar, drizzled with caramel sauce. A lovely final dinner for our vacation.