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Review: White Truffle Treats at Nicholini’s at Conrad Hong Kong

Chef Riccardo Catarsi has done it again. The Italian chef at Nicholini’s at Conrad Hong Kong is forever at ease while serving up exquisite dishes from his home country, as we experienced during our last tasting at the plush cuisinary. And he has recreated the same magic this time with the Seasonal White Truffle Menu.

Featuring premium white truffle harvested from Alba, Piedmont, chef Riccardo  has prepared a limited-time menu showcasing not only the versatility of his hero ingredient but also the depth and breadth of his culinary expertise. First up was the Uovo Organico, a wholesome dish of organic egg, cheese and white truffle, that was melt-in-the-mouth delicious.

The next item on the menu to catch our attention was the Fegato Grasso – a decadent combination of pan-fried foie gras, Jerusalem artichokes, sweet shallots and white truffle. With the rich creaminess of the goose liver matched ably by the earthy aroma of the fungus, it’s a dish that’s equal parts savoury and sumptuous. 

While the first two items had been about simply highlighting the inherent flavours of the ingredients, with the Ravioli di Astice, chef Riccardo chooses to highlight his extraordinary execution skills. Here, the homemade ravioli pasta, infused with parsley, is draped elegantly over succulent blue lobsters soaked in lobster broth with burrata cheese and is topped with white truffle, creating an explosion of sweet, savoury, creamy and earthy flavours in our mouth.

However, the highlight of the meal was surely the Vitella – Italian veal tenderloin, Brussels sprouts, finferli and morel mushrooms, Colonnata pork and white truffle. While veal is all about juicy tenderness, the Brussels sprouts add a refreshing crunchiness, with the whole thing tied together neatly by the addition of umami-rich mushrooms.

To finish off, traditional white chocolate, hazelnut and White Truffle Chocolate Parfait brings together the regional specialities of Piedmont in a sweet union.

The white truffle seasonal menu is served at Nicholini’s now until the end of the truffle season. Guests can order the dishes from the a la carte menu with a selection of Italian premium wines carefully curated by the restaurant sommelier to complement the fungus’ superior character.

Level 8, Conrad Hong Kong, Pacific Place, 88 Queensway, Hong Kong
Tel: (852) 2822 8801
*Subject to 10% service charge

Text: Suchetana Mukhopadhyay

2019-11-05T12:35:00+00:00 November 09, 2019|Dining|