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Zuma Hong Kong announces White Truffle Menu

October 9, 2017 Dining No Comments Email Email

Zuma Hong Kong celebrates the arrival of the highly coveted white truffle from Alba, Italy with a specially crafted 12-course tasting menu, which will be available from Monday 16 October 2017 till Sunday 7 January 2018. The Zuma team has developed an exceptional culinary experience around the Grand Duke of Truffles with a unique offering at every stage of the menu, from cocktail to dessert.

White truffle remains one of the few items in the world not available on a whim and in very limited numbers each year. The best specimens of this rare delicacy are found exclusively in the Piedmont region of Italy around the town of Alba, are available only from mid-October to the end of December, and can be sourced only through the medieval system of foraging with a pig or dog. They may look like lumpy, dusty potatoes but they certainly deserve attention.

Rising to the occasion Zuma’s team have created a White Truffle Tasting Menu, served with 10g of Certified Alba White Truffle [HKD2,180 per person], that allows the aroma and complex yet delicate taste of the truffle to take centre stage. From the moment of arrival guests will be kept riveted by the white magic spell, starting with an Arkadiusz Rybak cocktail special to welcome. The Ramos Gin Fizz is a tantalising blend of Tanqueray gin, cream, Hokkaido soft cheese, coconut, yuzu, truffle infused egg white and soda water, garnished with gold yuzu dust.

Offering only the best this supremely luxurious menu starts with a tapioca cracker served with uni and foie grashomemade tofu with caviarwith a paper-thin shaving of white truffle, premium selection of sashimi with live seafoodsliced seabass with yuzu, truffle oil and salmon roe and the ultimate in Japanese sashimi perfection; akamutsu, presented with sudachi and fresh wasabi with a generous helping of White Truffle. Each dish reflects the fresh clean flavours of Japan that Zuma’s kitchens have such mastery of.

The menu builds on the fresh seafood dishes, with anago tempura maki with quail egggrilled artichoke with black garlic sauce, and alaskan grilled king crab leg with smoked chili lime butter. Just as one might be thinking it could not get better the pungent aroma of white truffle brings a new edge to a Zuma favourite, robata grilled yukimuro f1 wagyu sirloin with zuma sauce. New creation unagi kamameshi with sancho pepper and poached egg, along with spicy crab soup with fresh yuzu and mushrooms is served to round the savoury dishes off.

Always one for impressing even the most discerning diners Executive Pastry Chef Eddy Lee has created a finale set to surprise with its complexity, balance and undeniable beauty. Enter the Japanese baked tokachi white truffle cheesecake with hazelnuts, biscuits and yuzu sorbet, an exceptional and innovative combination of textures and flavour to ensure the intoxication is complete.

In a paring that showcases the expertise and skill of Zuma’s Head Sommelier Juwan Kim, Zuma Hong Kong have worked with Antinori Winery to bring an exceptional selection of wines to Zuma’s dinners through this white truffle season. Involved in the production of wine for over six centuries Antinori produce some of the best wines in Italy, for an additional HKD400 per person a wine pairing can be added to the experience. Following the menu the pairing starts with Guado Al Tasso Vermentino Bolgheri DOC 2016, an intense and fragrant white wine layered with acidity and mineral sensations. With the anago tempura maki, grilled artichoke and king crab leg, a citrusy light white, Tormaresca Pietra Bianca Castel del Monte Puglia DOC 2015, is served before the winery’s woody and lasting Tormaresca Torcicoda Salento Puglia IGT 2014 is brought out accompany the f1 wagyu sirloin. With dessert, the elegant and floral Prunotto Moscato d’Asti DOCG 2016.

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