Classic French haute cuisine isn’t that common in Singapore these days, but @langelus.sg has withstood the test of time, dishing up authentic & fantastic French fare since 1998. How authentic is L’Angelus, you ask? Well, for starters, we had Escargots ($23.50++) served in little individual pots, and Foie Gras Poêlé ($26.50++ for 60 grams).

As for the Foie Gras Poêlé, this cut of foie gras might just be the most perfectly seared piece of liver I’ve ever had. The exterior is seared sublimely and the inside is cooked just enough, taking on a texture akin to slightly softened butter. An incredibly delicious and slightly gamey butter, that is. The hawthorn purée adds some tartness to attempt to balance out the incredible richness of the liver, and the pickled plums add even more balance to the foie gras. Perhaps the most interesting element of this appetiser is the bak kwa sauce, which is sweet and smoky, an interesting and uncommon pairing with foie gras that works unexpectedly well. The little bak kwa bits in the sauce are unfortunately burnt though, and definitely have that burnt bitterness.⠀
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Still, with a start this stellar, there’s no way you can lose at L’Angelus.