[CLOSED] Hashida Garo

yes, some will cry foul, i know. but maybe because this is just one $12 in your lifetime for an out of this world taste experience, i say why not? lo and behold, hashida garo's foie gras macaron on a silver platter. first, that spread of foie gras filling that shocks and awe you with a sharp saltiness at first instance. then as quickly as the saltiness came, that buttery savory foie gras taste took centre stage with the sweet meringue shell and rasberry powder shyly reminding you this is a sweet treat after all. is almost like each component was fiercely competing to outshine one another but of course, none was a winner except i, the one who savored all the taste exchanges in my mouth. awesome awesome experience really.

that cleaness in taste is so delicately articulated on the palette you may missed it if you swallow too fast. my bowl of chopsticks tender braised pork belly, buta kakuni was exactly just that. egg was poached cleverly enough not to be runny to ruin soup, even the fried pumpkin slices hardly stain the bowl of clear dashi. worthy of mention was also the bowl of equally well executed chawamushi by the side.

yesterday birthday dinner situation at hasida garo - unagi ippon. flavorsome three generous fatty unagi in bento box with rice to complete your meal before the much talked about desserts. after all it says a place where desserts meet art right

$12 for a macaron sounds exorbitant, but this is one helluva amazing macaron. Sandwiched between crisp charcoal shells flecked with dehydrated raspberry powder, the foie gras mousse somehow manages to be lush and airily-light at the same time, packing in volumes of that unmistakable fatty goose liver flavour. $12? Shut up and take my money.

Best decision that I made two Saturdays ago. These delicate wagashi are just exquisite. I was squealing, all Japanese schoolgirl-like, with nearly every bite I took.

Seriously?
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Was skeptical when I saw this on the menu. Didn't have a good impression of desserts made with foie gras as I've tried a few previously & I didn't quite like them even though I'm a fan of foie gras.
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We went ahead & order it nonetheless. And boy, I fell in love with it at first bite. The charcoal-based macaron shell, adorned with specks of raspberry powder, was crisp on the outside & slightly chewy inside. The smooth, creamy foie gras mousse was so good!
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Loving the sweet-savoury combination. It's like party in my mouth! A must try at #HashidaGaro!