Heavenly. The duck liver pate lead the dish with its rich and savory gravy-esque texture. All other items acted as accoutrement, even the fried chicken, which had a perfectly crunchy exterior and a juicy, meaty interior. The truffles, raclette, and hash all added subtle touches to enhance the umami and texture, resulting in the best “double down” possible. 10/10.

I opted for the “sweet and spicy” which was a thick gochujang, garlic sauce. The wings themselves had perfect texture: warm and sticky sauce on the outside, a satisfying crunch to the skin, and a moist and juicy meat at the center. The flavor was well balanced, giving a very mild heat that would test most British palettes. The wings were fried slightly too long, but that’s just me looking for a fault in these otherwise delicious KFCs

Light and airy: the mark of a good Korean fried chicken. Texture was very nice and was well suited for an appetizer. As a main I would want more crunch from the batter and spice from the sauce, but this worked well for its purpose. The daikon was fairly bland and unfortunately didn’t add contrasting acidity, but the main star of the dish, the chicken, more than made up for it.