An off-the-menu item that's only available by advance order, this is a game changer which impresses with a most unlikely combination that prompts one to question, “why didn’t anyone think of this sooner?”

The buah keluak nut is hollowed out, its flesh mixed with foie gras and a touch of armagnac to create an intoxicatingly rich, earthy cream that’s then piped back into the empty shells.

Spread liberally onto the provided brioche toast or if you, like me, can’t contain yourself, eat spoonfuls of it on its own.

Taste: 5/5