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The second course for our dinner at @RestaurantJagSG along Duxton Road turned out to be our favourite course. There are four types of Mushroom on the plate done in four different ways - pickled, lightly torched, an ice cream version and raw.

Beneath the delicately plated mushrooms is Castaing foie gras, and the presentation was finished off by the staff shaving some mushroom meringue on the plate. Individually, the mushroom has not much flavour but the umami came when I had all of the components together. The best part here is the mushroom ice cream which added an interesting contrast for the dish.