A world of truffle: what’s hot in Hong Kong restaurants this week

Get your dose of white truffles before the season finishes

PUBLISHED : Wednesday, 02 December, 2015, 6:01am
UPDATED : Thursday, 21 April, 2016, 4:31pm

It’s getting towards the end of white truffle season, but several restaurants are still serving the expensive tuber.

Cucina at the Marco Polo Hongkong Hotel in Tsim Sha Tsui has them on the menu until December 20, with dishes that include veal tenderloin tartare with egg yolk sauce and shaved white truffle; slow-cooked French guinea fowl roulade with mashed potatoes, glazed chestnuts and white truffle; handmade tagliolini with parmesan and shaved white truffle; risotto with mascarpone, beef jus and white truffle; and white truffle ice cream with crumble and shaved white truffle. Bookings: 2113 0808

At Angelini at the Kowloon Shangri-La in Tsim Sha Tsui, white truffles are available until December 7. On the menu are dishes of tuna tartare with parmesan cream, hazelnuts and white truffles; house-made veal ravioli with smoked potato cream, sweetbreads, chestnuts and white truffle; risotto with butter, parmesan and white truffle; and scrambled eggs with white truffles. Bookings: 2733 8750

At Aqua in Tsim Sha Tsui, white truffles are used in everything from drinks to desserts. The à la carte selection includes butter truffle cocktail; salad with marinated egg yolk, butter demi-sel truffle caviar and Abruzzo white truffles; pumpkin, porcini mushrooms, scallops, veal sweetbreads, consommé with grilled porcini, pumpkin ravioli and white truffle; and pear in mulled white with cream of Langhe hazelnuts, white chocolate wasabi and white truffle. Bookings: 3427 2288

In Central, at La Table de Patrick, chef Patrick Goubier’s five-course black truffle set menu (HK$850 plus 10 per cent) is available with option of adding white truffles (with a supplemental charge). The menu includes morel and black truffle egg foam with bread soldiers; celeriac risotto with parmesan and black truffle; and pan-seared pigeon breast with gizzard confit, green asparagus and black truffle sauce. Bookings: 2541 1401