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2013-11-26
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I dropped by this restaurant during the Singapore Restaurant Week and these were the fares we had: Seared Foie Gras | Compressed Asian Pear | Shallot Marmalade | BriocheFoie gras when not treated properly, has a stingy smell / taste, but here, the foie gras was great! Particularly like how the sides was paired p-p-perfectly with the foie gras. The serving was just nice to feel satisfied and yet not too over-whelming. I mean foie gras is a nice ATAS (expensive) term, but it is, in simpler term ~
Seared Foie Gras | Compressed Asian Pear | Shallot Marmalade | BriocheFoie gras when not treated properly, has a stingy smell / taste, but here, the foie gras was great!
Particularly like how the sides was paired p-p-perfectly with the foie gras. The serving was just nice to feel satisfied and yet not too over-whelming. I mean foie gras is a nice ATAS (expensive) term, but it is, in simpler term ~> liver, which I dun think it will taste good if the portion is too big. Keke
Confit of Duck Leg (Sous Vide) | Sauteed BrocolliHere the duck confit was okay, although I felt that the sauce was a tad too salty.
Dessert of the day was coffee cake. Not too bad but I was so full that I cant really finished the cake. Dun get me wrong, serving was not that huge, just that a tad slow only. So we had lotza time in between courses to digest the food and of coz, sent "signal" to the brain. LOLTo read more and view photos, please visit http://fun-hideout.blogspot.sg/2011/11/table-66.html
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