What: Prego at Fairmont Singapore makes for one of the most unparalleled destinations for truffle dining. If there is one promotion that I simply cannot miss here, it is their yearly truffle promotion featuring some of the finest black and white winter truffles found during this peak harvesting period.
What to expect: Chef de Cuisine Antonio Facchinetti‘s latest Truffle Indulgence menu (available till 15 January 2017, end date depending on quality of truffle), of nine decadent and masterful truffle-infused dishes features distinctively aromatic black and white truffles harvested from the central Umbria region, also known to be one of the finest areas in Italy for truffle hunting.
Each dish in the seasonal menu is served with 2-grams of shaved black truffles for enhanced flavour and a more indulgent experience. Additional shavings of truffle are available at $15 per gram. White truffles are available on request at seasonal price.
Must-tries: Their brilliant starters include the simple yet satisfying Crostini ($24) where honey-drizzled toasted Ciabatta, Lardo di Colonnata, and honeyed chestnuts come together in a scrummy crescendo.
Better yet, elevate the experience with some musky white truffle shavings (seasonal price)—its complex yet delicate flavour with unique garlicky hints pair perfectly with the melt-in-the-mouth, paper-thin lard.
The Carpaccio Di Wagyu ($36) is a gorgeous and tasty ensemble of Wagyu beef carpaccio, Parmesan chips, herbs and black truffle, then topped off with egg yolk to pull the components together.
Cheese-lovers, go straight for the Stracciatella di Burrata ($38). Here, the creamy and rich, pull-apart cheese makes for a luscious base where earthy, almost smokey notes black truffle shavings shine.
Both delicious and return-worthy are chef’s mains of Gnocchi di Nocciole ($40, hazelnut gnocchi) and Il Risotto con Piccione ($48).
Pillowy soft yet chewy, tiny dumplings bask in the glory of deep, boldly flavoured duck ragout, with black truffle as a catalyst to accentuate the nuttiness. Best enjoyed with a glass of Conterno Fantino Vigna Del Gris Barolo.
Chef Antonio teams perfectly executed roasted pigeon breast with dream of fine Acquerello risotto, made even better with savoury dressing and black truffle.
And just when you thought black truffle exists only in sauces or as slices, he serves up this lovely Halibut con Polenta Grossa ($48) of poached halibut, polenta, Marsala sauce and grated (like cheese) black truffle to better release the aroma from this perfumed delicacy.
Each dish in the seasonal menu is served with 2 grams of shaved black truffles for enhanced flavour and a more indulgent experience. Additional shavings of truffle are available at $15++ per gram. White truffles are available on request at seasonal price.
This was an invited media tasting session, though all views expressed are my own.
Address: Lobby level, Fairmont Singapore, 80 Bras Basah Road, Singapore 189560
Tel: +65 6431 6156