The first thing that hits you is a whiff of truffle in the air. Shimeji mushrooms are deep fried to a crisp & tossed with truffle oil, then placed atop the Kombu stock-cooked spaghetti.

Flavours wise, it was the perfect crunchy, truffle-y kick that every truffle friend loves. Kinda like your favourite truffle fries, but a more substantial option.

As stated on the menu, every bowl of pasta is cooked in kombu stock till it's al dante (spot on on texture), which really shines through in the spaghetti. It is then topped with an onsen egg, tobiko, nori flakes & sesame seeds.

If you're on #BurppleBeyond, don't forget to claim this as part of your one for one!

Oh btw, they are able to do a vegan option too, upon request!

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