Indulge In A Feast Of White Truffles This Season At Zuma Hong Kong

 The innovative team at Zuma Hong Kong have devised an exceptional new menu for Autumn, celebrating the start of the white truffle season. Available from 11 October 2019, the new menu aims to highlight this rare and luxurious ingredient, using Zuma’s culinary expertise and creative flair. 

A selection of six white truffle dishes will be available À la carte, while additional servings of this Italian delicacy will be available for the most ardent of diners. Found exclusively in the Piedmont region of Italy, around the town of Alba, the truffles are sourced using the ancient technique of foraging using just a pig or a dog, specially trained to unearth these valuable gems of the culinary world. 

Designed to equally surprise and delight diners, the new menu, in which every dish is served with generous measures of freshly shaved white truffle, includes inventive creations such as aonori toast with sea urchin [HKD360, per piece], a true chef d’oeuvre in layers of flavour. Building up from a homemade aonori and green tea brioche, toasted then infused with smoke from the grill, the plate is then layered with a kombu seaweed cream. The sweetness of the sea urchin and earthiness of the truffle combine, to deliver an exotic and intoxicating taste. 

In line with Zuma’s philosophy of working with prime, quality ingredients, Zuma’s tuna is sustainably sourced. Consequently, the seared toro with caviar, wafu sauce and hana hojiso [HKD680], served with lightly salted Kristal caviar and a crisp wafu sauce, is definitively moreish. The dish is further elevated by the aroma of the decadent white truffle shavings. 

A highlight of the menu is the show-stopping Japanese wagyu tataki, truffle ponzu [HKD720], a tour de force which quite literally melts in the mouth at the very first bite. Diners can expect pure nirvana with the wild mushrooms kamameshi rice with truffle butter [HKD880], a deliciously indulgent culinary masterpiece, which alongside the black angus rib eye steak with black pepper and soy 400gr [HKD1180], beautifully ties together this outstanding offering. 

The final touch in this indulgent gastronomic experience is a white truffle and cheese pancake soufflé with caramelised pecan crunch and lemon sorbet [HKD390], a unique combination of flavours and textures, whose delicate soufflé exterior defies the very laws of gravity. 

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