You don't see this at other Szechuan restaurants, but Cheng Du along Amoy Street has launched a new menu serving this dish. While they've been doling out authentic Sichuan cuisine since its opening, the restaurant's new menu line-up pays homage to the ever-evolving cuisine and serves up lavish culmination of Sichuan flavours reimagined with modern techniques
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This savoury appetiser of Roasted Foie Gras is served with king oyster mushrooms at its base, then sprinkled with spring onions and red pepper flakes. Besides the French ingredient of foie gras, this dish is predominantly Chinese, and particularly Szechuan at its core.
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Other signatures include the Salt and Pepper Pork Ribs; the Braised Tendon with French Bean; Fish Fillet in Sour Soup; and the Sichuan Eggplant Claypot.
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[Tasting]