This is my recommended main course here. The patty's the most important component of a burger, and this patty was cooked to a medium doneness and breaks down easily so that it's soft and juicy, while having a charcoal grilled smokiness on the outside.
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Foie gras was rich and creamy without veins, without being too bitter, so those who dislike the acquired taste of foie gras may still like this. Have the patty together with the foie gras, as well as the accompanied cheddar, caramelized onions and lettuce to complete the burger experience.
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My qualms? It's supposed to be Szechuan fusion but the chilli soy tapenade was so mild that this is just like a pure American burger. The good thing is that those who can't take spice may still be able to enjoy this.