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"An all-local effort, NUDE Grill has the energy, enthusiasm and style that remind one of Les Amis in its early days. Just opened months ago, it shows great promise and is a testament that a restaurant doesn’t need an imported celebrity chef to be successful. Within its dark, streamlined interiors, NUDE Grill serves up downright excellent food. Run by a young team, creativity here is rife, original and proudly local. We love its contemporary fare--Western in framework, but with an Asian body, flavour and soul." - http://toprestaurants.sg/2018/contemporary/nude-grill-review-2018/
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Pictured is their Foie Gras Parfait ($15), a starter that's like an ultra rich butter to be taken together with the sourdough bread. Encased in a sweet longan glaze and puffed rice for texture, it's topped with a dollop of passion fruit gel to balance the creaminess of the liver. Spread a little on the sourdough bread, and sprinkle a little of Himalayan pink salt just before eating. It's like having a foie gras as a dessert, or you could think of it as a glammed up version of butter with bread to start your meal. Either way, it was lovely.