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This features a slab of pan-seared foie gras duck liver, atop a crisp toasted ciabatta bread.
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Garnished with sea salt and crushed pistachio nuts, with a chunky caramelised apple, and thyme, served with brandy compote on the side.
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The compote lends bold fruity boozy sweet flavour to the tender, succulent, savoury salty fatty foie gras, complemented by the earthy nutty crushed pistachio nuts on top.
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Wine & Chef
More details in profile & blog
SMOKED DUCK SALAD: Small pieces of smoked duck tossed with greens; tinge of sweetness and sour from orange; appetizing and light; probably the better taste salad..
BRUSCHETTA: 2 piece of garlic rubbed baguette topped with marinated cherry tomatoes and balsamic vinegar and olive oil; garlic taste is very mild; taste like salad on bread; simple dish..
IBERICO PORK: Pork shoulder cooked medium-well; tender and juicy; apple puree at the side is smooth and flavorful, complementing the mild porky taste; with the smooth mashed potatoes; must-try..
ROASTED BABY CHICKEN: Lightly spiced half baby chicken; tender and juicy; mashed potatoes is very smooth and fine; must-try..
TEA-RAMISU: Not the usual tiramisu; no coffee taste; mild earl grey taste; not too sweet; must try..
SALTED EGG CHEESECAKE: Cheese mousse is very smooth and light; top layer is salted egg with curry leaves taste; salted egg layer cover the cheese taste; tinge of saltiness and sweetness; good combination; can try..
Overall a decent and filling meal in a cosy café; portion is pretty small, good for small appetite; quality > quantity; servuce is good; swop rice pudding with cheesecake and tea-ramisu as it ran out of stock; try during weekday lunch time as it comes with starter and dessert..
#winenchef #salad #bruschetta #ibericopork #tearamisu #cheesecake #lunch #burpple #caloriesoverload #jaslynfoodinstagram
Egg Confit with Mushrooms ($5)
Tofu & Century Egg ($6)
Homemade Focaccia Bread ($3)
While waiting for your mains, why not pick some of these appetizers @wine.n.chef ! The focaccia bread 🍞 is housemade and served with olive oil and balsamic vinegar. Loved the herby aroma! I would recommend dipping it in the egg 🥚confit mixture for extra flavour especially since the egg confit comes with truffle mushrooms. The century egg cream was yummy but I found the tofu a bit dry.
