Celebrity Life

Truffle season has commenced.

The “White Diamonds of Alba” have finally made their way from Piedmont onto the menus of the city’s top eateries for that added extravagance to simple dishes. The musky and earthy aromas of the prized white truffles are only available in Hong Kong for two months of the year, so there's no time like now to get a whiff and taste of this season’s most exciting dishes.

With the season upon us, we explore Hong Kong to discover the most flavoursome dishes in honour of the rare white truffles.

Castellana

[caption id="attachment_211618" align="alignnone" width="800"] Uovo di Montagna, organic egg white meringue with raw yolk.[/caption]

Price: Options of four and seven-course menus start from HK$1,580 and HK$1,980 respectively.

Where better to indulge in Piedmont’s most coveted white truffles than at the city’s most authentic fine dining Italian restaurant with a focus on Piedmont cuisine. Castellana has launched a new Alba white truffle menu featuring scrumptious highlights such as Tonno Rosso (Japanese tuna marinated with fennel seeds and beetroot juice), Uovo di Montagna (a meringue made from organic Italian Dolomite mountain egg white that's bedecked with its raw yolk to resemble a sunny side-up egg) and Fassona beef that's prepared terrine-style and served with rhubarb, mushroom juice, onion casserole, and fontina cheese gratin. Every dish comes topped with three grams worth of freshly shaved truffle. The menu is available for lunch and dinner from Mondays to Saturdays.

Castellana Restaurant, 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong; +852 3188 5028

DiVino

[caption id="attachment_211620" align="alignnone" width="1024"] Homemade egg tagliatelle with white truffle shavings.[/caption]

Price: Dishes start from HK$300.

Back by popular demand is DiVino’s “no menu, no limitations, and no rules” approach to devouring truffles, where customers get to choose exactly how they want to savour their truffles. Whether it's scattered over a hearty pasta, sprinkled on a succulent steak, or incorporated in a dessert, the options are endless. For those who can't decide, the Italian wine bar will offer suggestions from a repertoire of signatures specifically created to spotlight the white truffle. These include beef tenderloin carpaccio paired with slow cooked organic egg cream, mâche salad, Grana Padano shavings and white truffle; and a dessert of warm Franciacorta sabayon, bourbon vanilla ice cream with white truffle petals.

DiVino, 73 Wyndham Street, Central, Hong Kong; +852 2167 8883

Giando Italian Restaurant

[caption id="attachment_211621" align="aligncenter" width="1024"] Tagliolini Al Tartufo Bianco.[/caption]

Price: Dishes range from HK$488 to HK$528.

White truffles take centre stage at Giando, which has rolled out several new dishes such as Tagliolini Al Tartufo Bianco — a homemade egg tagliolini soaked in chicken broth and cloaked with shaved white truffle — and potato gnocchetti covered in cheese fondue and white truffle. If you're an avid home cook yearning to get your own supply of the prized delicacy, Giando's sister supermarket Mercato Gourmet currently has fresh truffles in stock.

Giando Italian Restaurant, G/F, Starcrest Block 1, 9 Star Street, Wan Chai, Hong Kong; +852 2511 8912

Nicholini’s

[caption id="attachment_211623" align="aligncenter" width="768"] Pan-fried cod fish with carrot purée and white truffles.[/caption]

Price: Tasting menu ranges from HK$1,1688 to HK$2,020. A la carte dishes on the white truffle menu (served during dinnertime) are priced from HK$300.

An institution when it comes to white truffles in Hong Kong, Nicholini’s autumn menu has returned year after year for its spot on delivery of Piedmontese dishes. This year, chef Riccardo has created a dinner tasting menu available in four, five and six courses and showcasing delectable options such as foie gras with Jerusalem artichokes, risotto with sausage and Barolo-veal sauce, and pan-fried cod fish with carrot purée — all deliciously crowned with shaved white truffle. Many of these special dishes are available a la carte, while the option to order truffles by the gram gives diners the freedom to enjoy as they please.

Nicholini’s, Level 8, Conrad Hong Kong, 88 Queensway, Admiralty, Hong Kong; +852 2822 8801

Zuma

[caption id="attachment_211625" align="alignnone" width="1024"] Zuma's seared toro with caviar, wafu sauce and Hana Hojiso.[/caption]

Price: From HK$280

When thinking of Italian white truffles, the first cuisine that comes to mind isn’t usually Japanese. However, the team at Zuma has found innovative ways to bring regional flavours and textures together. A selection of six inventive white truffle dishes are created using fine Japanese techniques and ingredients. Tantalising truffled highlights include seared toro with caviar, thinly sliced sea bass with yuzu and truffle oil, and wild mushrooms on Kamameshi rice infused with truffle butter.

Zuma, Level 5 & 6, Landmark, 15 Queen’s Road Central, Central, Hong Kong; +852 3657 6388

LPM Restaurant & Bar

[caption id="attachment_211626" align="alignnone" width="1024"] Burrata with white truffle shavings.[/caption]

Price: Dishes are HK$838 each, Delicatesse cocktail is HK$110.

French Mediterranean spot LPM Restaurant & Bar embraces white truffle season with five new a la carte dishes and a cocktail — all incorporated with the earthy delicacy. These include a fluffy burrata garnished with white truffle, as well as rigatoni, gnocchi and linguine in cream sauce laced with truffle oil and speckled white truffle shavings. Wash these down with Delicatesse, the eatery's rendition of an Old Fashioned comprising Diplomatico Riserva Rum, East India Sherry and nut bitters, and elevated with truffle honey and a dash of date balsamic vinegar.

LPM Restaurant & Bar, 23-29 Stanley Street Shop 1, 1/F, H, Queen's, Central, Hong Kong; +852 6401 8247

Carbone

[caption id="attachment_211629" align="alignnone" width="1024"] Truffle fettuccine.[/caption]

Price: HK$138 per gram. Dishes start from HK$498.

Another hotspot for white truffles in Hong Kong is Carbone, where guests get to select their preferred pieces, and decide if they want to savour the fungi whole or by the gram. The beloved delicacy stars prominently in several a la carte offerings: Freshly shaved over fettuccine, fluffy eggs on brioche, Carpaccio Piemontese and steaks, as well as turned into a butter for tortellini with sheep milk's ricotta and parmesan.

Carbone, 9/f LKF Tower, 33 Wyndham Street, Central, Hong Kong; +852 2593 2593

Associazione Chianti

[caption id="attachment_211627" align="alignnone" width="1024"] Carne Cruda.[/caption]

Price: From HK$108.

Over at Associazione Chianti in Wan Chai, guests can opt for Alba white truffle shavings to be added to dishes such as Carne Cruda (Tuscan steak tartare) and steaks. For the latter, the beef is prepared with truffle butter instead of the usual house-rub, before being bedecked with white truffle tableside. The restaurant has also introduced new concoctions such as tagliatelle with butter and diners' preferred amount of white truffles (the chef recommends two grams), and creamy truffle polenta with mixed mushrooms.

Associazione Chianti, 15 Ship Street, Wan Chai, Hong Kong; +852 3619 3360

Cucina

[caption id="attachment_211631" align="alignnone" width="1024"] Taiyouran scrambled egg on toasted bread with seared Hokkaido scallops and white truffle.[/caption]

Price: From HK$288 to HK$588.

Indulge in six luxurious truffle dishes during lunch and dinner at Cucina, which is offering the delicacy until 10 January 2021. Its Taste of Luxury repertoire introduces truffle into the likes of Taiyouran scrambled egg with seared Hokkaido scallops, tagliolini with butter and Parmigiano cheese, and potato flan with soft-boiled egg and cheese fondue. Leave some room for dessert: The restaurant serves up an intriguing, aromatic white truffle ice cream with hazelnut sponge and truffle mascarpone.

Cucina, Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong; +851 2113 0808

LucAle

[caption id="attachment_211630" align="alignnone" width="1024"] Rossini's beef tenderloin.[/caption]

Price: HK$480 to HK$788.

LucAle has put together a special white truffle menu of four a la carte dishes, each boasting at least five grams of the treasured ingredient. Expect to tuck into mouthwatering options of beef tartare with horseradish mayonnaise, egg tagliolini, pumpkin cream with slow-cooked egg, and a decadent beef tenderloin teamed with foie gras. All of these dishes are generously showered with truffle shavings. For maximum enjoyment, add on the restaurant's recommended wine pairings, which are carefully curated to complement the earthy fragrance of the white truffles.

LucAle, Shop A, 100 Third Street, Sai Ying Pun; +852 3611 1842

The post 10 Best Hong Kong Restaurants Serving White Truffles This Season appeared first on Prestige Online - Hong Kong.

Culled from Hong Kong’s always-hot dining scene, here are some of the most exciting menus to try this month. Be prepared for chef takeovers, collaborations melding divergent cuisines and seasonal specials – these one-off opportunities are not to be missed.

Grand Hyatt Steakhouse Burgers

When: now until 29 February
Price: Pompous Burger HK$580; American Dream HK$480 + 10%

[dual-images right-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/American-Dream1MB.jpg" left-image-url="https://www.prestigeonline.com/hk/wp-content/uploads/2020/01/Pompous-burger1MB.jpg" right-caption="American Dream Burger, Grand Hyatt Steakhouse " left-caption="Pompous Burger, Grand Hyatt Steakhouse"]
Chef Fernando Gojan is elevating the humble burger by packing over-the-top indulgent ingredients into two new creations available exclusively until the end of February. The colossal burgers are constructed with 100% Australian M7 wagyu beef composed of brisket, short rib and chuck for the ultimate balance of flavour and texture. The rightfully named Pompous Burger is served with a generous spread of truffle sauce, pan-fried foie gras and melted Comte cheese sandwiched between a lightly toasted truffle bun. For seafood lovers, The American Dream comes with a sustainable butter-poached lobster tail, apple wood smoked bacon, American cheddar, crisp lettuce and tomato slices. All burgers are served with a side of thick cut chips and truffle mayo.
Grand Hyatt Steakhouse, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Giando Winter Vegetarian Menu

When: now until mid March
Price: HK$798 +10%

[caption id="attachment_188106" align="alignnone" width="800"] Fusillone con Cime di Rapa e Crusco, Giando Italian Restaurant and Bar[/caption]

Inspired to encourage healthier eating at the start of the year, Chef Gianni Caprioli has introduced his new Vegetarian menu to raise awareness in well-being and sustainability. His six-course menu showcases the season’s finest ingredients from Hong Kong, Italy and beyond. Expect fresh mouth-watering dishes like the Chicory salad with burrata, pear and walnuts; Fusilli with turnip tips and Crusco peppers; Carnaroli risotto with radicchio and braised onions; and Savoy cabbage paired with hazelnuts and black truffles. To further promote eco-conscious eating, the ingredients found in Chef Caprioli’s menu are also available for guests to purchase at his gourmet market, Mercato by Giando located at Fenwick Pier.
Giando Italian Restaurant and Bar, G/F, Tower 1, Starcrest, 9 Star Street, Wan Chai; +852 2511 8912

Nobu Nikkei Peruvian Experience

When: now until 31 March
Price: dishes range from HK$120 to HK$500 +10%

[caption id="attachment_188107" align="alignnone" width="800"] Seafood ceviche roll, Nobu[/caption]

Each season for the year of 2020, Nobu will be presenting 4 separate dining experiences to marry the restaurant’s Japanese roots with Peruvian cuisine to commemorate chef Nobu Matsuhisa’s first adventures outside of Japan. To kick off the campaign, the first experience highlights the Andes Mountain in the Puna region, which is shaped by ingredients such as bitter potatoes, lamb, river fish, broad beans and quinoa. The six dishes from this menu are available a la carte style so guests can pick and choose according to their preference, while also still enjoying the classic Nobu menu as well. Dishes like the King crab empanadas (HK$220), Seafood ceviche roll (HK$165) and Smoked wagyu steak (HK$500) are our recommended dishes.
Nobu, InterContinental Hong Kong, 18 Salisbury Road, Tsim Sha Tsui; +852 2313 2323

Roganic x Locavore

When: 12 & 13 February
Price: HK$1,780 + optional HK$680 for wine and non-alcoholic pairing + 10%

[caption id="attachment_188108" align="alignnone" width="800"] Selat Solo, Locavore[/caption]

Sharing the same ingredients-driven and eco-conscious values as Roganic Hong Kong is Bali’s Locavore (winner of Indonesia’s Best Restaurant and Sustainable Restaurant Award by Asia’s 50 Best Restaurants 2019). Chefs Olivier Marlow and Ray Adriansyah join forces for two nights only to create a special menu dedicated to both restaurants’ commitment to sustainability and support for the local communities. The 11-course degustation menu is a harmonious fusion of modern flavours found in Indonesia, Hong Kong and Europe.
Roganic, UG/F 08, Sino Plaza, 255 Gloucester Road, Causeway Bay; +852 2817 8383

Chef Pablo Lagrange Pop-up at Test Kitchen

When: 13 to 16 February
Price: HK$1,080 + optional HK$480 for wine pairing

[caption id="attachment_188111" align="alignnone" width="3000"] Ceviche by Pablo Lagrange[/caption]

Test Kitchen may just be one of the coolest places to dine in Hong Kong. The culinary platform is a hub that attracts culinary talents from all across the world to exhibit food expressions and experiences. This month, Test Kitchen will be hosting Chef Pablo Lagrange, alumnus of celebrated restaurants such as NOMA, Mugaritz and Tickets, for four nights to offer Hong Kong some of the most intriguing flavours hailed from South America. Chef Lagrange’s inspiration comes from the cuisine profiles he’s experienced while cooking in Istanbul, Lyon, Barcelona, Argentina, Copenhagen and more. For this four-night pop-up, he will be presenting diners with an innovative Argentinian-inspired menu featuring some of his signature dishes like the Quince and clementine ceviche, Classic empanadas, Slow braised brisket, and Black banana with shrimp sauce.
Test Kitchen, Shop 3, Kwan Yick Building Phase 3, 158A Connaught Road West, Sai Ying Pun; +852 9032 7628 

La Rambla by Catalunya x Estimar Barcelona

When: 15 February
Price: HK$1,480 + 10%

[caption id="attachment_188288" align="alignnone" width="2022"] Lobster avocado roll, La Rambla by Catalunya[/caption]

This one night only menu calls all seafood lovers. Chef Ferran of La Rambla by Catalunya is welcoming friend and fellow chef Rafa Zafra of Estimar Barcelona to Hong Kong to share their love for the sea. Chef Zafra's Hong Kong debut will come with his Andalusian inspired cuisine and cooking techniques to best showcase the freshest seafood found across Asia and Europe in a series of unique dishes that will complement with Chef Ferran's creative and modern creations.

La Rambla by Catalunya, Level 3, ifc mall, 8 Finance Street, Central; +852 2661 1161

VEA x Mingles Four-hands Menu

When: 25 February
Price: HK$2,880 + optional HK$580 for wine or cocktail pairing + 10%

[caption id="attachment_188113" align="alignnone" width="768"] Braised daikon, a classic dish from Chef Cheng of VEA[/caption]

Foodies may remember Chef Kang Ming-goo from his previous four-hands menus in Hong Kong. Now, the celebrated chef of two Michelin starred Mingles in Seoul returns for a one night only collaboration with local celebrity chef Vicky Cheng of one Michelin-starred VEA. Chef Kang will be lending his Japanese, Spanish and French cooking styles intertwined with Korean cuisine to Chef Cheng’s Chinese French innovations to create a harmonious mix of different flavours to the table. The modern cuisine chefs will each be creating dishes that blend together, while also co-creating two new collaborative dishes for the first time.
VEA, 29 & 30/F, The Wellington, 198 Wellington Street, Central; +852 2711 6839

The post The Top 7 Special Menus You Can’t Miss This February appeared first on Prestige Online - Hong Kong.

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