Food Picks: Singapore’s first bagel with lab-grown ‘foie gras’

SINGAPORE – Love foie gras but cannot stomach the unethical feeding practices that yield those delicious slabs of fatty liver? A laboratory-grown alternative is now available in Singapore. 

And it is no longer just fine-dining restaurants serving up a slice of “foie gras” made with cultured Japanese quail. Two Men Bagel House is offering it for a limited time too. 

There is Foie King ($21), a towering heap of cheddar cheese, smoky honey mustard, beef skirt steak, zesty jalapeno relish and a seared slab of Forged Gras. While it does not quite have the creamy decadence of foie gras, it captures the umami richness of the French delicacy decently.

It is, however, drowned out by the stronger, sharper tang of the other ingredients. The bagel is a triumph; it just did not need the assist from its star element. 

Two Men Bagel House has cultivated for itself an air of grungy, laid-back cool. But when required, it sure can clean up well. Its Parf-ect bagel ($18) is a respectable foray into polite society, glammed up with carefully piped swirls of Forged Parfait, also made from quail cells, and edible flowers to boot. 

The real punch of flavour is supplied by the sweet-salty duck rillette, slathered generously on a toasted bagel. But here, the Forged Parfait makes its presence felt, lacing each bite with a savoury, lightly gamey silkiness.

This open-faced bagel is a Boutique Fairs: Summer Edition special, available from March 21 to 23, while Foie King can be found at all five Two Men Bagel House outlets for the whole of March. Another limited-edition flavour will be unveiled in April. 

Where: Various locations, including Holland Village, 17D Lorong Liput; and 465 Joo Chiat Road
MRT: Various
Open: 8am to 3.30pm daily
Info:

twomenbagels.com