If you can only have one dish at the new Firebake Woodfired Bakehouse & Restaurant, we’d recommend you go for the homemade four-spice chicken liver pate served with organic white and fruit loaf sourdough.

The simple dish reflects the  restaurant’s philosophy of using natural, premium ingredients to put up tasty food the old-fashioned way. First you have the breads themselves, generous slices of white and fruit loaf sourdough bread, made au natural with organic flour, non-iodised salt, water and yeast in traditional wood-fired ovens.

Firebake’s homemade 4-Spice Chicken Liver Pate with white and fruit loaf sourdough

Firebake’s homemade 4-Spice Chicken Liver Pate served with organic white and fruit loaf sourdough (Photos: John Heng)

Then you have the chicken liver pate, made with fresh chicken livers soaked overnight in milk to remove blood and impurities. The livers are then are seasoned with butter, cocoa butter, shallot jam and a four-spice salt (comprising cinnamon, pepper, nutmeg and cloves). Says founder Konstantino Blokbergen, “The pairing of pate with breads is one of the most classic combinations. Cornichons and our house-pickled pearl onions add acidity to help to cut through the ‘fattiness’ of the chicken liver pate.” Complemented by Norwegian Roros Smor butter that’s churned with sour cream, every last morsel comes together beautifully.

Level 1, 237 East Coast Road. Tel: 9784 2950 / 6440 1228. Firebake.sg