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HK Magazine - - DINING -

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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

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