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Au Japon: Foie gras is lightly grilled over a binchotan and glazed with sake, mirin and saikyo miso, then served atop simmered daikon in a clear dashi broth.
Free-range eggs from Ang Seng Eggs Supplier are slow-cooked and used to create a rich sabayon for chilled somen. Finished with crispy sakura ebi and shavings of fresh truffles.
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