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Vegetarian Fried Horfun ($12)
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When in doubt on what dish to order, one can pick up easy clues peering over other diner’s tables. This fried horfun instantly caught our eye with that charred rice noodles hinting at the strong wok-hei which would be expected in the dish. This dish delivered as expected and had us meeting the vegetables quota for the day with so much of chopped kai lan that added a crunchy texture to the dish. A good choice of carbs for the meal!

Was so tempting to try when i saw it online. experience eating thr was indeed 10/10🤘🏼i really love the ikan sambal bali😂

An exceptional dining experience of comfort grub will sum up my first visit (finally) to South Union Park. And it started right from the beginning with the above show stopping starter. A butter like jar of chicken liver pate is topped generously with chopped fibrous garnish (i.e onions etc). Beside, slices of buttered and grilled white country bread- with evident charred tasting black stripes that added an authentic dimension. Marry the two together and it’s as if you’d hear wedding bells ringing.
Close an eye and it will pass off as foie gras for beginners; regardless this is officially something I will return for.

[You are your memory. Memories are your best reference and your best friend. A memory can be revitalised and updated for as long as you live. Use your memories to enhance your practise of hedonism]

No exaggeration, but I think this mind meltingly good bowl of foie gras is some of the best I’ve had. Chef Chiang’s very first original creation in 1997, it has remained in Restaurant André’s hallowed halls since its inception.

The first mouthful of unadulterated pleasure will have you going back for more and more of that luxuriously creamy custard lacquered with black truffle coulis and chives, but when the final spoonful is finished, the memory of its lush velvetine smoothness will last far beyond the night.

Taste: 5/5