Songbird delights in Japanese foie gras

Story and photo by ESTHER CHANDRAN

MENTION foie gras and you would probably get Fran-cissca Peter’s attention. 

Once she starts on her love for this fine food, it is hard to stop her. 

Known for her melodious voice and hit songs in the 1980s and 1990s, Francissca, affectionately known as Fran to family, friends and fans, is always eager to meet friends over a good meal. 

Her experience of fine cuisine started in Europe during her travels abroad and foie gras often crops up in the midst of conversation concerning food. 

Francissca digging into the foie gras.

So, it came as no surprise as Fran picked out a foie gras dish from the broad a la carte menu at Iketeru, Hilton Kuala Lumpur. 

“Ah, foie gras, I’ve never tried it at a Japanese restaurant. I think I’ll have this,” said Fran, who enjoys Japanese, Italian and French cuisine aside from Chinese, Indian and Malay food. 

Although Fran loves foie gras, it was not the dish her eyes first rested on when she browsed the menu. 

It was the Grilled Yellowtail Neck, which she fancied. 

“You must try this, it’s simply lovely,” said Fran in her usual animated fashion before placing an order for the dish alongside a platter of sashimi and Agedashi Tofu. 

The singer was delighted to have come across the Grilled Yellowtail Neck as, having lived abroad for several years, she has tried Japanese cuisine served at some of Japan’s fine restaurants. 

So, she was curious to find out how the kitchen team here present the grilled item. 

“It's the kind of thing you would look out for at a classy restaurant and I’m sure they do it well here,” she said. 

The excitement, however, was short-lived as the waitress burst the bubble by informing us the yellowtail neck was unavailable. 

It seemed the fish was air-flown from Japan and the stock was due only the next day. 

Fran looked dismayed and I wondered if Fran would find anything else on the menu as exciting as the fish dish. 

We asked for a few more minutes as Fran went through the menu with a fine toothcomb. 

“I want to have something other than the usual teppanyaki, tempura or sushi, something special at a Japanese restaurant,” she said. 

Fran continued to explore the menu before she decided on the foie gras, which was not exactly Japanese but at least Fran was full of life once again. 

Once we were done with the sashimi platter of tuna, salmon and yellowtail, the Agedashi Tofu was served. 

The seared foie gras sitting on a radish disc arrived with a little bit of salsa on the side in a fancy presentation. 

The lingering aroma of caramelised sauce lingered in the air and that was all the invitation Fran needed to dig in. 

“It’s really good as it has its own unique appeal, creamy and nicely seared,” she said of the foie gras cooked in teriyaki sauce teppanyaki style. 

The restaurant’s executive Japanese chef Ricky Kamiishi stopped by to say hello and heard about the “missing” Grilled Yellowtail Neck dish. 

Ricky quickly offered to cook a traditional Japanese dish that he said Fran would not be disappointed with. 

Moments later, we sampled Nishin Takanoko Nimono, a dish of herring, bamboo shoots and Japanese yam garnished with bonito flakes and seaweed. 

“The yam melts in the mouth,” Fran said, her eyes open wide as she delighted in the round, off white yam bits. 

The smoky herring, with its sweet taste, however, took the cake. Ricky said the fish was boiled and steamed for four hours in Japanese brown tea. 

Fran admitted she wasn't a fan of herring but this dish won her over for its simplicity and taste. 

“I’ve never had a preference for herring but this dish I really like,” Fran said. 

The chef also presented the Fukahire Chawan Mushi, said to be a superior serving of chawan mushi with shark’s fin and crab roe in the preparation. 

Perhaps it was destiny that we dined at Iketeru as we found out Ricky had worked at The New Otani Hotel in Tokyo, a place Fran once stayed while on a holiday. 

The two ended the meal exchanging notes about Tokyo, Japan and Japanese food.