I may have tried many foie gras, but this is definitely the first time I had it with such flavours. It's experimental, but resulted in a mix of flavours which I enjoyed.
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This foie gras us pan-seared, then served atop a bed of Chinese glutinous rice with a creamy sauce balanced by tang. That blend of flavour was rich but refreshingly balanced. To top it off, this foie gras had a dramatic entrance as it came smoked.
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This is at Lè Fusion near Singapore River, a chic restaurant and bar where you can experience innovative cuisine dined in a leisure and relaxed setting. Food is refreshingly unique, with contemporary take and a unique twist of ingredients.