I was quite excited to try out Fat Belly’s newly-revamped seven-course set dinner (S$80.00), after my last visit about a year ago. While most items in the tasting menu were swapped out (including the most impressionable Foie Gras Creme Brûlée), I was really pleased with the first wave of food that was served.

The consommé was clarified beef bone broth with a few drops of the scallion oil. It was clear and light, and most importantly tasted free from other forms of seasoning. I liked the presentation too, with the broth served in a double wall glass cup and accompanied by the two bite-size starters, which seemingly leveled up the sense of elegance to this meal.

The savoury tart was filled with truffle mascarpone and topped with a thin piece of 24-month aged air-dried beef. Despite its thinness, the flavours of the beef was still able to stand out from the dense truffle and creamy mascarpone tastes.

The financier, in my opinion, paled in comparison, as the sweetness of the bake did not exactly go in harmony with the combination of duck fat, foie gras mousse and Fleur de Sel, which carried a slightly more intense punch. However, as a starter dish, it was probably there for an overall balance of taste profiles to start the dinner proper. Did anyone notice that this was actually considered as two separate numbers of the seven actually?

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