White Hot

Prestige Hong Kong - - AGENDA / DINING -

Hong Kong chefs – and din­ers – can’t get enough of the white truf­fle. And why not, when it makes a good dish sparkle and fills a room with its earthy aroma? At least that’s the think­ing be­hind Épure ex­ec­u­tive chef Ni­co­las Boutin’s four-course tast­ing menu. The in­dul­gent feast kicks off with seared French diver scal­lops paired with crispy chicken skin, a quar­tet of pump­kin prepa­ra­tions and, of course, shaved white truf­fles.

HOME COOKS CAN AT­TEMPT TO EM­U­LATE THE CULI­NARY STYLINGS OF NOBU MATSUHISA THANKS TO WORLD OF NOBU, THE LE­GENDARY JA­PANESE CHEF’S LAT­EST COOK­BOOK

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