By: Verne Maree
49 Club Street
6222 5996 | trufflegourmet.sg
The bar lures you in, and deeper into the sleekly furnished shophouse is the dining area and Chef Takashi Okuno’s glassed-in kitchen.
The concept for Truffle Gourmet began at the five-star Relais San Maurizio in the Langhe area of Piedmont in northern Italy. (That’s where the wine and truffles served here come from.) They subsequently set up outlets in Lugano and Montecarlo before opening in Singapore in October 2013. We tried two wonderful San Maurizio reds: the Bolgheri and the Barolo (each $28 per glass).
Being Japanese, Takashi-san can’t help but bring his native flair for immaculate presentation to the authentic Italian dishes that he declares to be his true love. A sample plate of nibbles included truffle caviar with bread ($50 for a full serving of this), pecorino with black truffle cream, and bruschetta topped with cream of parmesan and truffle. Truffle caviar, by the way, is made by a fancy process that has nothing to do with fish eggs.
Highlights included: an outstanding vitello tonnato ($26), still-pink veal on a creamy tuna sauce topped with truffle; uovo fritto ($16), a breaded and soft-fried egg with creamy parmesan sauce and black truffle cream; tender beef ravioli in Mediterranean sauce with truffle; and tagliata di maiale Iberico pluma, grilled Iberian pork with Marsala sauce and fresh black truffle ($42). To finish? Italian chocolate cake with truffled whipped cream ($12).
Were we truffled out? Not at all – although the flavours of fresh white and black truffle came through beautifully, they were always subtle.
Must-try dishes: vitello tonnato; uovo fritto (shown above).