one six b does french

fwɑ gʁɑ. read foie gras. yes, foie gras. this dish has made two other appearances so far in my good memory, with the last time almost a whole year ago. it was the highlight of the dinner last weekend, with everyone eagerly waiting to re-live that melt in the mouth experience we all fondly remember from the last time.

getting the liver cooked just right is definitely not an easy feat. timing is crucial, with the delicate line between undercooked and overdone. but sous chef ben managed to nail it, with every single piece done to literally melt in the mouth. pan fried in a simple butter sauce, the foie gras we had that evening could easily compete with that at restaurant ember.

the beef was yet again, outstanding. we had three whole rounds of beef and between the nine of us, we actually managed to finish most of the meat, with my cousin jon getting some home for supper! it always amazes me how pak law always and i really do mean always, manages to get the meat done perfectly. burnt just that bit to give the outer barbequed crisp, but yet still tender and filled with the juices of the beef on the inside. topped with the homemade mushroom sauce, the meat got a resounding 'very good' from all around the table. yup, so good that dia does not have steak other than at one six b! *wink*

auntie ta must really know pak law cause she made a truly outstanding dessert, complementing the dinner with an aptly named chocolate pudding, the grand finale. it was as yummy as it looked and we were all blown away by the smooth, rich cocoa flavour of the pudding. i don't know how auntie ta does it, but she really makes dessert making look like a piece of cake..but trust me, i've tried and somehow my desserts don't come out half as good!

restaurant one six b has once again outdone itself. tre bien!