A new addition into their menu here. Featuring their signature handmade egg noodles, this is a dry noodle dish tossed in a braised sauce with white truffle infused olive oil, which is extremely umami with light truffle aroma wafting through the whole dish. Stewed Chinese black mushrooms gave it a deep earthy flavour, while the roasted dried baby shrimps gave its crunchy texture. The thoughtful addition of the sous vide egg gives the entire dish a silkier texture when you mix it in. The accompanying soup was surprisingly good too, given how it had absorbed the daikon's sweetness so much that it's refreshing to have, for the flavour contrast it has to the noodles, while the daikon was soft to the bite that it almost integrates into the soup when chewed upon.