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This was the best truffffffle dish I had. Usually we could smell the truffle but when come to the taste, it vanished after the first photo was taken. .
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Even before it arrived on our table, we could smell it coming. During the moment the pasta touched the tongue, it's flavors exploded and let us understood how did real truffle tasted like. The deep earthiness (mushroom like) taste sank into the palate. It was so good that I almost swallowed my tongue. .
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Chef Hendry skillfully used braised scallop (like our Chinese xo sauce) to extract out savory side of the truffle created an totally different dimension of taste. .
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For the full course ➡️ http://www.jiaknonstop.com/travel/citrus-lee
600gr Cote de boeuf (2 cuts: Rib Eye and Short Rib) with Truffle Bernaise Sauce
Truffle x Green Tea x Original Creme Brulee
