November 11, 2010

A white Alba truffle promotion lured us back to this hallowed hall, with the promise of dishes loaded with this Italian culinary treasure. No truffle oil is added to these recipes, so that customers can savor the pure flavor of the shaved truffles.

Pillow-soft scrambled eggs with two grams of white truffles. The eggs were kept in the same container that stored the truffles, enabling an earthy aroma to penetrate the permeable egg shells and infuse the eggs in their entirety.

Duck egg fettuccine with beurre noisette, Echire creme fraiche & truffles. The pasta is newly made every afternoon, using a combo of fresh & salted duck eggs. The result _ a subtle savoriness that gently complements the nuttiness of the truffles.

Black & white rice risotto _ comprising Venere & Arborio rice _ with brie & truffles. Light and delicate; despite the truffle's reputation as a decadent delicacy, none of these dishes is overwhelmingly rich. There's an honest-to-goodness simplicity to how everything tastes, despite the thought and labor involved.

The complimentary bread is a treat, with a cake-like texture and slightly sweet taste.

Amuse bouche of thick tomato juice with avocado puree.

La Spinona, "Vigna Pier" Langhe Chardonnay DOC, Piedmont 2006.

Duchessa Lia, Barbaresco DOCG, Piedmont 2005.
For earlier entries on Frangipani, click: Feb. 9, 2009; Aug. 17, 2009 & May 4, 2010.

Changkat Bukit Bintang.