served with Lychee Puree, Olive, and Rose.

Truly appreciate the cook on the foie gras since they did justice to the generous portion they serve, and it's well worth the money - beautiful sear and a bold caramelised colour on the outside while keeping the inside true to the buttery, lustrous texture usually associated to foie gras.
The tartness of the lychee puree offered the dish a refreshing and sweet note that is much needed with the generous portion of foie gras on this dish. (Albeit, thinking the amount of puree on our plate was a lot more than what we needed since there was also some slices of lychee fruit.)
The slices of lychee fruit also had some olive slices that introduced a complex saltiness to the dish that also helped cut through the richness of the fatty foie gras. The crispy toast slice was also a nice touch for adding a different texture to the dish that's filled with smooth richness coming from the other components.

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