I love truffles. While I may not know a huge amount about them and the differences that there are between all the varieties and regions, what I do know is that there’s not much in life that comes as close to perfection as shavings of black truffle over a runny egg (above).
This was course number two and part of the degustation menu that we got our chops around on Tuesday night at the new restaurant Truffle Gourmet in a lovely old shophouse on Club Street. Its official launch party is in fact this evening (pop in if you’re in the Club Street area).
We had a delicious preview of their mind-blowing menu that amounted to five courses.
There’s a glut of high end restaurants here in Singapore offering this sort of thing…and this is where the Truffle Gourmet is interesting and is going to be a success: they produce almost every key ingredient that they’re using.
It is in fact the off-shoot of an Italian powerhouse who owns not one, but two Relais et Chateaux hotels in Italy, produces their own award-winning wine (it’s delicious and they serve it here at the restaurant at – gasp – reasonable prices in terms of the quality you’re getting) and even sells truffles and truffle-based products.
Patrick Ferrari owns the joint and is here overseeing things while it launches.
But he’s borrowed and really lives in Florence. He is passionate about his family’s business, being Italian, eating truffles…oh and women in Louboutin’s. Wear a pair and you won’t be asked to flash a press pass to attend tonight’s launch.
Here’s part of the reason why I now weigh more than I ought to (but worth it):
Truffle based amuse bouche (above) including their own delectable truffle polenta served with crumbs of salty blue cheese
Ikura spaghetti with a very subtle truffle sauce…not forgetting my favourite:
Steak tartare with truffle ‘caviar’ on a mother of pearl spoon. The ‘caviar’ is made by melding black truffle with a liquid that allows it to form egg-like globules after undergoing a scientific process – very elBulli as well as very delicious.
Truffle Gourmet, 49 Club Street
T: (+65) 6222 5996
Poached egg picture courtesy of Honey & Soy – mine came out horribly badly