Pan-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.
320 Orchard Road
5F Singapore Marriott Tang Plaza Hotel