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Article: Foie gras with a touch of zen
- Article from:
- New Straits Times
- Article date:
- March 23, 2003
- Author:
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Fauziah Ismail
New Straits Times
03-23-2003
Foie gras with a touch of zen
Byline: Fauziah Ismail
Edition: 2*
Section: Food
Memo: (STF) - FAUZIAH ISMAIL salivates and meditates as she savours foie gras and soaks in the zen ambience and fascinatingly unique interior of Tokyo- style brasserie Zipangu.
MOST of us know that Japanese cuisine is primarily built around vegetables and fish, with a small amount of meat thrown in. Authentic dishes include sushi, sashimi, sukiyaki, shabu-shabu, tempura and teppanyaki. But in an effort to further internationalise Japanese cuisine, Japanese chefs have allowed foreign ingredients and aesthetics to influence their style of cooking.
So, when I was invited to ...
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