Decadent treat for an appetiser. It’s cold, rich and umami at the same time. Forget the fine dining etiquette and just grab and savour this goodness before all the foie gras shavings melt. The toasted brioche is slight warm and fluffy. Mindblowingly good and will defo order again when I’m back!
Toasted brioche served with salty butter with sweet cedar Jelly and topped with frozen foie gras shavings.
It's melt in mouth with mix flavour between sweet and salty and crunchiness from the toast.
đź’°$18/ 2 pcs.
đź“ŤLe Bon Funk.
29 Club Street.
The toastest with the mostest!
I had no idea what to expect when I ordered two pieces of “cedar jelly and foie gras toast”. When it was served, I uttered the quietest “oh” under my breath. I thought to myself, what is this bread with pencil shavings. Well, I really didn’t know better.
Upon my first bite, I was jolted by the rich flavour derived from the frozen foie gras shavings. The foie gras then immediately melted in my mouth to form a luscious meaty salty butter of sorts that complement the sweet delectable cedar jelly spread on a slice of toasted brioche.
This is the epitome of not judging a book by its cover. A book that I would love to revisit anytime.
I made a reservation at 6pm and was one of the first few diners in the establishment. The Cedar Jelly and Foie Gras Toast [$18] was the opening act and the first (and practically only) thing you see is the snowy mountain of shaved foie gras that’s inviting you to sink your teeth into.
The foie gras shavings instantly disintegrate in your mouth, leaving a salty and meaty aftertaste that set the stage for the next ingredient. The cedar jelly was a thin veil between the foie gras and the bread, giving a dainty floral sweetness to the dish. Finally the brioche echoes the sweetness and fattiness of its toppings, grounding the ethereal texture of the foie gras without distracting from the overall cloud-like bite.
Delightful, moreish, yet light. Definitely a dish to try if you’re here at Le Bon Funk.
#burpple #singapore #burpplesg #foodie #sgfood #2meat1veg #hungrygowhere #eatoutsg #sgfoodporn #sgeats #exploresingapore #singaporeinsiders #instafood_sg
Impress your date at this hip, unfussy joint on Club Street that's great for inventive cooking and natural wines (they carry small quantities of ~200 types). Start with their House-baked Sourdough ($6) and house-cured Charcuterie ($16). Then, have the Cedar Jelly and Foie Gras Toast ($16) for a melt-in-your-mouth moment you won't forget. The menu changes frequently, but the Beef Tongue Sammy ($26) and the Endive ($21) — a salad that is perfectly complemented by Kyoho grape and tete de moine cheese — are mainstays you must not miss. If available, end your meal with the Birch Syrup Tart.
Photo by Burppler Kel Song
Generous beef tongue with creamy mayonnaise-style sauce in between well toasted sliced bread. It’s good but portion is smaller than expected. This was the best dish of the night.
We also ordered their cedar jelly and foie gras toast $18 (tasted like buttered toast), mushroom and black truffle croquettes $24 (2 mouthful of deep fried creamy mushroom croquette) and molasses tart and orange chantilly $12. Overall the food tastes good but not as amazing as I thought it would be from the reviews and the portions are small.
Will I come back again? No. But I’m glad I’ve tried it.
Impress your date at this hip, unfussy joint on Club Street that's great for inventive cooking and natural wines (they carry small quantities of ~200 types). Start with their House-baked Sourdough ($6) and house-cured Charcuterie ($16). Then, have the Cedar Jelly and Foie Gras Toast ($16) for a melt-in-your-mouth moment you won't forget. The menu changes frequently, but the Beef Tongue Sammy ($26) and the Endive ($21) — a salad that is perfectly complemented by Kyoho grape and tete de moine cheese — are mainstays you must not miss. If available, end your meal with the Birch Syrup Tart.
Photo by Burppler Katherine Catapang
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The Lo & Behold Group racks up yet another interesting dining concept; this time, with Chef-Owner Keirin Buck serving up modern, innovative dishes and a list of natural wines.
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The menu here changes daily, using only fresh produce. But among the staples is this.
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Crisp toasted home made sourdough bread, with a delicate bready grainy sweet flavour, is slathered with sticky eastern white cedar jelly, which has a refreshing floral sweet flavour.
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Finally, grilled foie gras is nitrogen-frozen, then shaved over, looking like small, soft mounds of pinkish white powder.
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Chef describes this as "Canadian Kaya Toast". Bite in, and the foie gras immediately melts away, releasing a salty savoury fatty flavour, then you get the hit of floral sweet and bready grainy sweet beneath.
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Complex and intriguing, a pleasant acquired taste. One of those dishes that stick in memory.
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Le Bon Funk
More details in profile & blog
An unplanned dinner led us to this not so new opening which has been the talk of town. We started our dinner with some cedar jelly and foie gras toast. Not much of a looker but boy oh boy, it was sure tasty. The finely shaven foie gras was divine. No idea what cedar jelly is but the combo sure works! In fact, we thought it tasted like kaya!
