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New Eats: The black truffle dishes you’ll want to eat right now

Do you smell that? It’s the aroma of decadent black truffles being shaved all over town — from warm, buttery pastas to creamy risottos and yes, even desserts — as chefs take advantage of the limited season for the world’s fanciest fungi. Whether it’s the elusive Italian black summer truffle or Australia’s winter variety — here’s where to go to get a taste of the best black truffle dishes Hong Kong has to offer.


Burgundy and truffle at Piin

After making a name for himself at Fook Lam Moon, chef Ming now now heads up the kitchen at wine restaurant Piin, where classic Cantonese cuisine is chased down with bottles of Burgundy — some at eye-watering prices — from the region’s most impressive domaines. The ultra-posh restaurant is making it easier for dedicated oenophiles to part with their wallets this summer with the addition of Italian summer black truffles on three dishes served from now through 31 July.

The elegant bamboo fungus filled with birds nest and black truffle (HK$298) is a seasonal delight with the snap of white summer asparagus paired with generous shavings of the fragrant black tuber. Steamed egg whites studded with plump, juicy prawns gets elevated with the nutty aromas of black truffle (HK$228); while the fungi also enhances the natural umami in chef Ming’s minced pork and preserved vegetable patty (HK$118) — the latter best paired, as per the sommelier’s recommendation, with a bottle of Château de Beaucastel, Châteauneuf-du-Pape 2001 (HK$2,120) for those looking to splurge.

Piin Wine Restaurant, 2/F, H Code, 45 Pottinger Street, Central, Hong Kong, +852 2832 7123


An Italian truffle feast at Angelini

Featuring panoramic views of Victoria Harbour and the Hong Kong Island skyline, Angelini at Kowloon Shangri-La has been steadily serving up classic Italian cuisine for years — their pastas remain some of the most elegant and well-crafted in town, while their wine cellar champions over 100 Italian labels. This season, the kitchen is going crazy for truffles, delighting guests with the woodsy aromas of the decadent ingredient in five new truffle dishes added to the restaurant’s à la carte menu from sous chef Johnny Chan.

Light starters range from beef carpaccio lightly shaved with black truffle, to Hokkaido scallop and artichoke salad paired with the prized tuber (pictured here). For mains, it’s a tough toss-up between the tender beef tenderloin and foie gras in Marsala sauce, liberally doused in black truffle shavings; or the home-made tagliatelle pasta with black truffles melting into a gorgeous Apennines pecorino cheese sauce (main image above). Truffle dishes range from HK$390–$550 while guests can indulge in an additional serving of truffles at HK$55 per gram.

Angelini, Mezzanine Level, Kowloon Shangri-La, 64 Mody Road, Hong Kong, +852 2733 8988


Truffle royalty at Octavium

The younger sibling to famed Italian restaurant 8 1/2 Otto e Mezzo Bombana, Octavium has largely flown under the radar since opening in July 2017. But one can hardly resist the alluring scents wafting out of chef Umberto Bombana’s kitchen once truffle season rolls around; deemed the King of Truffles for his love of the rare ingredient, Bombana’s dual dining rooms remain a safe bet for savouring some of the highest quality truffle dishes around.

At Octavium, the chef’s quasi-private kitchen, the veteran chef serves up contemporary versions of classic Italian dishes, with a new summer tasting menu decked out in liberal shavings of premium Australian black truffle courtesy of premium food distributor Waves Pacific (visit here to take your own truffles home). Priced at HK$1,580 (plus HK$880 for wine pairing), the tasting menu kicks off with a seafood double bill: tender Japanese scallops paired with briny lobes of sea urchin shaved with truffles. The decadent ingredient elevates the savoury richness of meat — think a warm appetiser of Challans duck breast and Wagyu beef sirloin with eggplant — but it’s the pasta that truly shines: strands of homemade tagliolini doused in a parmesan emulsion and perfumed with the aromatic tuber. To top off the luxurious meal, the King of Truffles shows off the versatility of the ingredient in a creamy ricotta ice cream dressed in nuts and truffles.

Octavium, 8/F, 22 Des Voeux Road Central, Central, Hong Kong, +852 2111 9395

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.