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Best fois gras in HK?

jackkirby | Apr 7, 2009 01:05 PM

Hello Chowhounders,

Friend from NY who is a fois gras freak wants to try some of the best versions in HK. It can be simple (seared, poached, etc..), elaborate or a crucial component of a plate (like Amber's bresse pigeon plate). Totally down for non-western preparations too.

Thanks in advance!

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