Great foie gras terrine, pretty sure it is the best thing on the menu. I never knew aloe vera could work so well with foie gras. It would nice to have some cracker or bread to eat it with though.

1. The charcuterie is pretty good overall though the duck rillettes could have used a little more fat.
2. The pate en croute is so-so. I’m just not a fan of it in general.
3. The beef tartare is well seasoned with the right level of salt and acid, though the portion is something I’m not quite used to. Lots of beef but only 3 tiny pieces of crouton. Is this how tartare is typically enjoyed?
4. The chicken thigh from the restaurant week menu is well seasoned, well cooked, even if it looks more like a dish from a hawker western stall.
5. The house wine (merlot) is worth getting.
6. The cafe gourmand (i.e. chef dessert selection) consists of a chocolate hazelnut ganache that is like a sweet equivalent of the foie gras terrine.

While there are hits and misses, it is definitely worth visiting the restaurant for the hits.