As you know, Tamashii would be closed from 31 May, to be reopened with another concept. It's exciting, because the new concept would be the first of its kind in Singapore. Still Japanese :)
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One of the dishes in the new concept would be this foie gras monaka. I've tried foie gras monaka at a few places in Singapore, and Chef Patrick's version is a lot cleaner in taste, and it has a delicate fragrance to it. It was surprising for me because if anything, foie gras tend to have a heavy and potentially unpleasant liver smell. What made Chef Patrick's version so light and fragrant is possibly the use of Japanese onions and sake. Masterful.
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