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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…
Savoury waffle with grilled streaky bacon and scrambled egg with Craftsmen sauce from Craftsmen Specialty…
Thick toast with smoked salmon from Craftsmen Specialty Coffee – thick toast, smoked salmon, guacamole,…
Singapore chicken rice salad from Epicurious – poached chicken breast, herbs, cucumber, mesclun greens, crisped…
Laksa Fisherman’s Pie from Epicurious – prawn, fish, crabmeat, taupok, carrot and zucchini in spicy…
Kaisendon (Deluxe) set from Ken Japanish Restaurant. From the urghsome half-cooked egg that straddled the…
CY Burger from Chef Yamashita – lady finger sponge with brown sugar mousse and fresh…
Special Tendon from Ginza Tendon Itsuki – onsen egg, shrimp, chicken and mixed vegetable tempura…
Kabocha and cinnamon French cubes from Brew Maison. Despite looking very much like monster blood,…