Media Tasting at Le Fusion
The adventures where the husband and wife explored around the world with their favourite eats at Le Fusion. Le Fusion is a chic restaurant and bar where East meets West with a fearless revolt against convention. It’s hard not to notice the bold red pendant lamps, Le Fusion’s wall is decorated with graffiti-esque pop art and neon signs spotted at the bar.
We were greeted with a lovely Focaccia Rose Mantou. The rose-shaped mantou is made in-house with a side of vinaigrette dressing. The yellowish side is made from pumpkin while the other side is original flour with bits of oregano herbs.
My first introduction to a slice of foie gras on a bed of Chinese glutinuous rice. Though it is served with in-house tangy sauce, I can’t seem to link sticky glutinous rice with buttery foie gras. Just my opinion, you might like this combination? I do enjoy the slightly roasted sweet corn with foie gras.
Rougie foie gras at S$25 per portion.
The Imperial Double-Boiled Soup at Le Fusion is a rendition of “Buddha Jumps Over The Wall” overloaded with premium ingredients including abalone, scallop, dried oyster and Chinese herbs. The premium nu er hong rice wine served by the side is a great way to add a little at each time so that the taste profile doesn’t overpower another. The soup was rich and bursting full of flavour. Not forgetting the pork cooked to tender with decent fats.
Imperial Double-Boiled Soup at S$28 per portion.
Incredibly tender pork belly topped with golden crunchy crackling! It is accompanied with marinated salted vegetables, mayonanaise and crushed peanuts, all sandwiched with mantou.
Crispy Pork Belly Mantou at S$12 per portion.
If you can’t get enough of the crispy pork belly, you should order this! Definitely one of my favourite dishes for the night! The pork roulade is like a thicker version of the crispy pork belly mantou dish. Savoury sausage meat acts as a hidden surprise, found in the centre of the stuffing. I do enjoy the sweet bursting of the baby tomato soaked in Shanghaiese plum wine.
Crispy pork roulade at S$32 per portion.
The Chinese mui fan upgraded to Braised Abalone Seafood Rice with Tasmania 6-head abalone, scallops, fish, squids, mussels and two large prawns in Chef’s special savoury consomme. The rich, brown, prawn stock consomme blankets the rice adds a more nuanced taste to our plain rice.
Braised Abalone Seafood Rice at S$38 per portion.
Coated with breadcrumbs and provencal herbs, the lamb racks are also accompanied with bits of mandarin orange skins and Szechuan pepper that seemed to lighten the gamey flavour of the lamb.
Asian Crusted Provencal Lamb Rack at S$46 per portion.
The Australian Augustus beef tender has an even pink blush thoughout and a melt-in-the-mouth texture. Tsingtao beer infusion adds an extra punch of flavour to the beef.
Tsingtao Beef Fillet (180g) at S$42.
Bold and bright colours of green pesto, red chilli crab and sesame squid ink shout for an Instagram post. They’re so colourful and pretty in photo. Priced at S$34, I would expect more as the taste is decent.
Trio pasta at S$34 portion.
Ends off the meal with Le Fusion Chendol and Panna Cotta with Sweet Glutinous.
Le Fusion Chendol is nicely layered with chendol, kidney beans, jelly, crushed ice drizzled with coconut milk and Baileys cream. I would have enjoyed more if there’s heavier Baileys cream.
The Panna Cotta with black glutinous rice dessert was a little too sweet to my liking.
Le Fusion Chendol/ Panna Cotta with Sweet Glutinous at S$14 each.
*Service charge(10%) and GST(7%) applicable.
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