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The delicate nature of summer black truffle is allowed to shine in its purest state in Whisk’s six-course tasting, with generous amounts of fresh black truffle shaved over everything from hot white asparagus velouté to duck foie gras cream ravioli and 28-day dry-aged US black angus ribeye. There’s also truffle over seared turbot fish fillet and French guinea fowl chicken. In fact, the only thing that doesn’t include truffle is dessert— a poached peach with almond ice cream and balsamic best washed down with a sweet wine from Whisk’s vintage cabinet. $890, plus $360 for sommelier pairing. Through Jul 9.
5/F, The Mira Hong Kong, 118 Nathan Rd., Tsim Sha Tsui, 2315-5999, themirahotel.com