Luscious Liver

I have just been to purgatory and back with a ton of family commitments. I will proceed to tell you all about greasy Singaporean food in the following posts.


First, some wonderful foie gras paired with smoked red peppers ice cream, served with a mesclun salad. Chef Jordi is also a friend who shares the same palate. We’ve had endlessly long conversations about how Spanish cuisine and eating habits are not unlike our Asian dining habits—it centres around family, friends and involves lots of sharing and tasting. I believe that largely contributed to his and the restaurant’s latest win as Chef of the year and Restaurant of the Year .

Steering away from the typical fruit and liver combination, chef Jordi introduces this taste grenade of braised red pepper ice cream and terrine goose liver served with a mesclun salad (¥135). The beautiful red turban of red pepper ice cream tastes of fresh vegetable juice and has a smoky aftertaste. It pairs perfectly with the goose liver and the side of mixed seasonal salad—a symphony of textures and tastes. The ice cream melts in your mouth as you savor the buttery texture of the liver, while the seasonal mixed salad gives the dish a crisp finishing touch. The vinaigrette adds a hint of tartness and the frisée gives a puckery bitterness, presenting a well-rounded masterpiece. This is the perfect illustration of different layers that balance out the richness of foie gras—an explosion of flavors and textures that is a must try for Beijing’s foie gras lovers.

Agua Restaurant
Ch’ienmen 23, 23 Qianmen Dongdajie, Tian’anmen, 前门东大街23号 Tel: 6559-6266

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