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Pan-fried Duck Foie Gras - Pool GrillPan-fried duck foie gras with apricot confiture, toasted pistachio and vincotto from Pool Grill. Whilst the outer layer of the foie gras was already soft and wobbly, the core was positively molten liver goodness. A buttery, crusty toast provides texture, and elsewhere the apricot confiture, tasing much like thick purée, prevented the proceedings from becoming too oily or livery. 4/5

This was a hosted meal, courtesy of Pool Grill.


Pool Grill
320 Orchard Road
5F Singapore Marriott Tang Plaza Hotel
Singapore 238865

Author

Shawn is a full-time lawyer based in Singapore. Neither a professional critic, blogger nor photographer, Shawn is simply somebody who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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