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