From Memory to Menu: The Story Behind Our Foie Gras with Truffled Mushroom Risotto

There are some dishes that feel luxurious from the outside, but if you know the story, they’re something else entirely.

Our Foie Gras with Truffled Mushroom Risotto isn’t just one of the most requested dishes at Rang’s Cocina Moderne. It’s also one of the most personal.

A QUIET NOD TO HOME

Before there was foie gras, there was chicken adobo. Before risotto, there was jasmine rice on the stove. Before the plate ever left th epass, there was a memory, still alive in the kitchen.

Chef Rang grew up eating chicken adobo made with gizzards and liver, dishes prepared with intention, humility, and care. The kind that don’t need to be elevated to matter, because they already do.

So when she began creating her own version for the restaurant, she let that memory guide her.

The result: a heaping double portion of pan-seared foie gras, truffled portobello mushroom risotto, a bright, tangy mango adobo sauce, and a crisp layer of parmesan to hold it all together.

It may look different, but the heart is the same.

A FILIPINO-SPANISH DISH, REIMAGINED

Rang’s Cocina Moderne is rooted in cultural memory, with every dish bridging the flavors of Filipino, Spanish, Italian, and Chinese cuisines. The Foie Gras with Truffled Mushroom Risotto is no exception.

While foie gras and risotto are traditionally European, the addition of mango adobo sauce brings a distinctly Filipino soul to the plate. It’s not fusion for the sake of novelty. It’s storytelling through flavor.

Every bite carries the richness of tradition, the precision of technique, and the warmth of a family kitchen.

ORDER IT AT YOUR NEXT VISIT

Whether you’ve had foie gras before or not, this dish offers something more than indulgence. It offers a glimpse into where Chef Rang comes from, and where this restaurant is going.

You can find the Foie Gras with Truffled Mushroom Risotto on our menu, served during dinner hours.

We welcome you to join us and experience is for yourself.