Best thing I ate this week: Foie gras truffle yakiniku don

Foie gras truffle yakiniku don ($23) from Tanuki Raw.
PHOTO: AsiaOne, Candice Cai

'Best thing I ate this week' is a series where we share the best things we have eaten around Singapore. Read more here.


What: Foie gras truffle yakiniku don ($23)

Where: Tanuki Raw, #04-01, Orchard Central

Pan-seared foie gras,tender beef slices and an onsen egg gently perfumed with the aroma of truffle - what's not to love? Though admittedly the truffle flavour could be a tad stronger, but still, it makes for a tasty bowl.

Japanese gyu-don lovers will enjoy this version with chunkier cuts of beef - we just wish there was more of it! 

At $23 per bowl, the cut of foie gras is more than generous, and it also pairs nicely with the savoury dark sauce and rice. 

Instead of regular white Japanese rice, Tanuki Raw's version is a healthier brown rice mixed with sesame seeds.

Lastly, the wobbly onsen egg with runny yolk is also a perfect accompaniment to the dish.

We recommend mixing the yolk and sauce into the rice, and enjoy!

AsiaOne paid for the meals reviewed.

5 myths about Kobe beef debunked

  • Right now there's no regulated definition for "Kobe beef". "Kobe is a city famous for the quality of its Wagyu (the proper name for Japanese beef), but it represents less than 1 percent of all Japanese beef," Goulding writes in Rice, Noodle, Fish. "Lavishly marbled Wagyu comes from nearly all of Japan's forty-seven prefectures."
  • Nope. "Kobe is what your local gastropub calls its sliders," Goulding writes. An American (or New Zealand, or Australian...) rancher could raise a cow to have a high fat-to-muscle ratio, but the flavour may pale in comparison to that of genuine Wagyu. (Photo: Shutterstock.com)
  • It's not the norm. "Rumours that Japanese cows get fat on beer, sake, and massages turn out to be greatly exaggerated," Goulding writes. "Historically, some small part of the Wagyu industry advocated beer or sake to stimulate appetite in warmer months... but the practice is limited to a tiny percentage of the overall Wagyu game." (Photo: Shutterstock.com)
  • Actually, the reverse is true. "Most cows live on a diet rich in grains and move very little-two secrets to the intense intramuscular marbling," writes Goulding. That doesn't mean they don't eat grass - all cows do. (Photo: Shutterstock.com)
  • Yes, Wagyu is fatty as hell (and thereby incredibly delicious). Dietary fat and cholesterol weren't the nutritional evils researchers once thought they were, according to numerous studies from the last several years. Plus, Wagyu is typically higher in heart-healthy monounsaturated fats than most beef, says Goulding.

Purchase this article for republication.

SERVICES