The Best Summer Black Truffle Menus in Hong Kong
Summer’s black truffle brings a tuber that’s more subtle than its white counterpart, with a delicate earthy perfume and almost chocolaty undernote. Dig into this seasonal treasure with our pick of Hong Kong's finest.
In a nod to his Australian roots, Arcane chef Shane Osborn has flown in the best black diamonds from the southern hemisphere. They’re less well-known than their European counterparts but just as musky and divine. The sumptuous five-course black truffle menu features asparagus and new potatoes in truffle and kombu seaweed broth, steamed seabass topped with a truffle brioche crumb, and slow-braised wagyu short rib with truffle polenta and burnt onion jus. $988 per person. Through Aug. 3/F, 18 On Lan St., Central, 2728-0178, www.arcane.hk
The delicate nature of summer black truffle is allowed to shine in its purest state in Whisk’s six-course tasting, with generous amounts of fresh black truffle shaved over everything from hot white asparagus velouté to duck foie gras cream ravioli and 28-day dry-aged US black angus ribeye. There’s also truffle over seared turbot fish fillet and French guinea fowl chicken. In fact, the only thing that doesn’t include truffle is dessert—a poached peach with almond ice cream and balsamic best washed down with a sweet wine from Whisk’s vintage cabinet. $890, plus $360 for sommelier pairing. Through Jul 9. 5/F, The Mira Hong Kong, 118 Nathan Rd., Tsim Sha Tsui, 2315-5999, www.themirahotel.com
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Stuffed, sautéed or shaved raw, truffles get the star treatment at Già Trattoria, a casual Italian resto newly opened in Fenwick Pier. Inhale the deep woodsy aroma of the rare tubers sourced from Italian boutique foragers, complemented by classic Italian flavors in dishes such as spaghetti with black truffle pesto, bottarga and asparagus ($278) and roasted free-range chicken stuffed with ricotta cheese, summer truffles and sautéed spinach ($298). Through Jul 30. 1/F, Fleet Arcade, 1 Lung King St., Fenwick Pier, Wan Chai, 2511-8081.
The Four Seasons flies in a batch of prized Australian black winter truffles every year to brighten up the summer menus at The Lounge, and this year is no different. The kitchen team has created a range of appetizers and main courses featuring the fragrant black diamond, and guests can also opt to have an additional three grams ($185) or five grams ($295) of fresh truffle shaved on top for an added indulgence. Start off with a crisp vegetable salad balanced with black truffle and a chilled tomato consommé ($320) or opt for the grilled Hokkaido scallops with truffle drenched in a buttermilk sauce ($450). For mains, the sweetbread ravioli features smoked eggplant to complement the earthiness of black truffle, or go for the summery spanner crab risotto with zucchini blossoms and plenty of fresh truffle shavings ($490). Lobby, Four Seasons, 8 Finance St., Central, 3196-8888, www.fourseasons.com/hongkong