Pan-Seared Goose Foie Gras

by Chef Kritsakorn Pakdeevirote, The 9th Floor Restaurant & Bar – Patong

At The 9th Floor, Chef Kritsakorn Pakdeevirote presents a rich French classic with tropical elegance. His Pan-Seared Goose Foie Gras balances buttery foie gras with a bright mango emulsion, honey red wine apples, and sweet cracked almonds — a dish where texture, aroma, and acidity meet in quiet harmony.

Ingredients

For Mango Emulsion
½ mango
½ orange (juice)
1 tsp lemon juice
1 tbsp honey
½ tsp Dijon mustard
½ tsp red wine vinegar
Salt to taste
6 tbsp olive oil

For Foie Gras
2 pieces goose foie gras, each ½ inch thick
Black pepper
Sea salt

For Sweet Cracked Almonds
25 g butter
25 g red sugar powder
20 g brown sugar
10 g orange juice
13 g flour
20 g almonds

For Apple in Honey Red Wine
30 g small apple balls
20 ml red wine
3 tbsp honey
2 g orange peel
Pinch of cinnamon

Chef Kritsakorn Pakdeevirote

Head Chef at The 9th Floor Restaurant & Bar – Patong

With over 25 years of culinary experience, Chef Kritsakorn Pakdeevirote has built a career spanning hotel kitchens, in-flight catering, and fine dining. For the past decade, he has led the kitchen at The 9th Floor, where his precise yet creative approach has defined the restaurant’s elevated dining experience. Outside the kitchen, he enjoys the Thai sport of takraw and quiet walks — reflections of his steady discipline and balance.