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Everyday I’m Trufflin’: How to Make the Most of White Truffle Season

In the same league of ultimate luxury as champagne, caviar and foie gras, white truffles are hard to find and cannot be cultivated, making this gem with intoxicating scent popular among bon vivants. The earthy, garlicky aroma of the white diamonds is unmatched, so why not make the most of it while they are in season?

Text by Iris Wong

 

208 Duecento Otto
208 Hollywood Road, Central
Tel: 2549 0208

Pizza bianco with porcini, buffalo mozzarella, parmesan and white Alba truffle

Pizza bianco with porcini, buffalo mozzarella, parmesan and white Alba truffle

Chef Mick Bolam is bringing the best of Alba in his array of authentic Italian dishes at 208 Duecento Otto this autumn. Each savoury dish has three grams of Tarfuto D’Alba, while the dessert contains two grams. The pizza bianco with porcini, buffalo mozzarella, parmesan and white Alba truffle ($488) is a must-try, while the mouth-watering tagliatelle with white Alba truffle, scarmoza and parmesan fondue ($488) makes for the perfect winter warmer. The menu is available throughout November.

 

8½ Otto e Mezzo BOMBANA
2/F Alexandra House, 16-20 Chater Road, Central
Tel: 2537 8859

Porcini mushroom and lobster salad, Alba white truffle

Porcini mushroom and lobster salad, Alba white truffle

Chef Bombana Umberto’s “King of Truffle” title alone should be enough to get you lusting after his Alba white truffle menu this season. His simple yet refined dishes are evocative of a soul-comforting Italian home cooking, while paying great respect to the delicacy. The porcini mushroom and lobster salad topped with white truffle is exquisite, or opt for the rich Fassone veal tenderloin-confit salsify with mushroom, cheese and white truffle. To round off this deluxe meal, try the white truffle gelato with Chantilly, nougat and crisp chestnuts. The menu is available until the end of December.

 

Above & Beyond
28/F Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui East
Tel: 3400 1318

Wok-fried lobster with egg white

Wok-fried lobster with egg white

The award-winning Chinese restaurant at Hotel ICON celebrates the white truffle season with a bespoke six-course menu crafted by chef Paul Tsui. Highlights include the smoked duck eggs with oolong tea leaves where the smoky flavour enhances the earthiness of the white truffles, a decadent braised bird’s nest soup with crab meat, as well as the wok-fried lobster with egg white. Each dish is served with three grams of white truffle, and extras are available at $70 per gram. Try the menu for $1,980 per person, minimum two persons, from November 7 to 30.

 

Cucina Italian Restaurant
6/F Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui
Tel: 2113 0808

White truffle ice cream with hazelnut sponge cake and mascarpone cheese foam

White truffle ice cream with hazelnut sponge cake and mascarpone cheese foam

From now until January 10, 2017, hop over to Cucina for their six white truffle dishes. Special recommendations by chef Andrea Delzanno include potato cream soup with wild mushrooms, white truffle and Italian soft boiled egg ($328), the indulgent handmade tagliolini with butter, parmigiano cheese and shaved white truffle ($498), as well as the white truffle ice cream with hazelnut sponge cake and mascarpone cheese foam ($158).

 

Gaddi’s
1/F The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui
Tel: 2696 6763

Chestnut Mont-Blanc with blackcurrant compote and white truffle ice cream

Chestnut Mont-Blanc with blackcurrant compote and white truffle ice cream

Chef Xavier Boyer has only been at the helm of The Peninsula Hong Kong’s classic French restaurant Gaddi’s for a few months, but he’s already leaving memorable experiences for diners. Invigorate your palate with chef Boyer’s new five-course degustation white truffle menu at Gaddi’s. Highlight dishes include artichoke salad with foie gras shavings, slow-cooked free-range egg on white truffle emulsion, and it gets even better: chestnut Mont Blanc with blackcurrant compote and white truffle ice cream to end the meal. The menu starts at $2,988 per person and all items are available on the a la carte menu.

 

Greater China Club
Unit A, 10/F D2 Place, 9 Cheung Yee Street, Lai Chi Kok
Tel: 2743 8055

Man Hing's scrambled egg white with scallops served with white truffle

Man Hing’s scrambled egg white with scallops served with white truffle

Cadenza's USA prime rib semi-dry aged with white truffle

Cadenza’s USA prime rib semi-dry aged with white truffle

Here’s a white truffle menu that won’t break the bank: Man Hing at Greater China Club is shaving the precious nugget at the jaw-dropping price of $38 per gram, paired with executive chef Chan Wai-teng’s scrambled egg whites and scallops ($328 for members and $388 for non-members), adding a Cantonese twist to this traditionally Italian delicacy.

Next door at Cadenza, chef Juanjo Carrillo has prepared a five-course white truffle tasting menu that includes items such as the Mediterranean red prawn carpaccio with avocado, semi-dry aged USA prime rib, and steamed cod fish with sweet corn cream. Priced at $795 for members and $895 for non-members, the menu is available until early to mid-December.

 

Harlan’s Bar and Restaurant
19/F The One, 100 Nathan Road, Tsim Sha Tsui
Tel: 2972 2222

Gnocchi confit duck leg white truffle

Gnocchi confit duck leg white truffle

The gem of Alba is also making an appearance at Harlan’s this truffle season. The six-course tasting menu showcases the powerful aroma of this exceptional seasonal ingredient, where five grams of white truffle is incorporated into the menu. Some highlights include the US prime beef tartare with crisp potatoes and onion purée, gnocchi with confit duck leg, autumn mushrooms and pecorino, as well as the white truffle chocolate tart with white truffle tuiles and vanilla foam. The menu is available at $1,590 per person.

 

Nicholini’s
8/F Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty
Tel: 2822 8801

Hazelnut soup with dark chocolate bricks, Nocino liquor reduction and white truffle

Hazelnut soup with dark chocolate bricks, Nocino liquor reduction and white truffle

Chef Luca de Berardinis scoured through Alba, Piedmont for the intensely fragrant white truffle and created several not-to-be-missed seasonal dishes. The carpaccio of Fassona beef with parmesan and spinach ($550) cleverly accentuates the precious fungi’s aroma, while the hazelnut soup with dark chocolate bricks, Nocino liquor reduction and white truffle ($220) gives the memorable dessert an added dose of decadence. Want extra white truffle? Additional servings can be shaved at the table for $120 per gram. Menu available from now until end of December.

 

ON Dining
29/F 18 On Lan Street, Central
Tel: 2174 8100

Tartare a la truffe

Tartare a la truffe

Beef tartares are great, and even better when it’s topped with the gourmet delicacy of Alba truffles. ON Dining is serving up prime beef tartare with avocado and parmesan cheese foam ($788) for the ultimate umami flavour. Feeling the autumn breeze? Warm up with the sea urchin tagliolini with lobster emulsion and a generous shaving of white truffle ($888).

 

Spasso
Empire Centre, 68 Mody Road, Tsim Sha Tsui
Tel: 2730 8027

63 Degrees Japanese organic egg served with Alba white truffle, Castelmagno cheese fondue and crushed Piedmont hazelnut

63 Degrees Japanese organic egg served with Alba white truffle, Castelmagno cheese fondue and crushed Piedmont hazelnut

The DiVino Group restaurants take on a “no menu, no limitations, no rules” approach this truffle season where diners can dictate exactly how they want their truffles. But of course, suggestions are available for diners who are happy to let the chefs decide. At Spasso, chef Marco Bajma offers four amazing dishes including the 63°C Japanese organic egg served with Alba truffles, Castelmagno cheese fondue and crushed Piedmont hazelnut, traditional homemade egg tagliatelle tossed with artisanal mountain butter and truffle petals, Berlucchi brut and white truffle risotto, and hazelnut and acacia honey semifreddo served with truffle petals. Bookings essential.

 

Zuma
5/F & 6/F The Landmark, 15 Queen’s Road Central, Central
Tel: 3657 6388

White chocolate molten cake with white truffle and yuzu sorbet

White chocolate molten cake with white truffle and yuzu sorbet

Zuma’s festive seasonal tasting menu showcases an array of exquisite ingredients: beluga caviar, A5 grade wagyu rump, Zuma’s famous sashimi selection, wild garoupa, live blue lobster, and of course, the white diamond of certified truffle from Alba. This white truffle dish comes in the form of an intricately constructed dessert of white chocolate molten cake with white truffle and yuzu sorbet. The tartness of the yuzu sorbet lifts the creaminess of the white chocolate, while the white truffle enhances the dish with a hint of musky aroma. Experience this luxurious menu at $2,180 per person. Wine and champagne pairing is also available for an additional $800 per person.

 

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