Truffle, the Diamond of Kitchen, has such wonderful aroma that one can easily fall in love with it. This subterranean fungi is rare and almost impossible to cultivate. Most of the foodies would know that there are mainly 2 kinds of truffles dominate the European cuisines. Black truffle from Perigord region of France have the strongest aroma of all truffle with earthy flavor. But tonight, I am heading to Bonta, to pamper myself with Alba white truffle from Piedmont region of Italy which is more delicate in taste. It is in season. Good Italian restaurant like Bonta is celebrating with special truffle menu.
Acqua Panna (S$9) and Pinot Grigio Borgo Con 2009 (S$16)
Dinner began with the now-famous Bonta's soufflé bread. What's special about this bread in a cup is the inside....
Warm cheese fills the centre of the bread, together with nibbets of fiery red tomatoes and crunch walnuts.
Roma Tomato Soup served with basil crostini (S$14.00) - It's creamy, sweet and slightly acidic.
Pan-Fried Goose Liver served with 25 years old balsamic vinegar and semi-dried muscatel grapes (S$29.00). Perhaps you can't see clearly, but the goose liver is hiden inside the forests of salad leaves. The really good balsamic vinegar helped to balance out the crisp and slightly oily goose liver.
From the white truffle menu, comes the top truffle dish which all fans of white truffle must try - Homemade angel hair with Parmesan cheese sauce and white truffle (S$72.00). The pasta came with 5 grams of white truffle shavings. The warmth of pasta made the already intense truffle armoa spread even quicker. Every mouthful screamed luxurious. I was in heaven.
An original creation - the Truffle Ice-Cream (S$22.00) tasted as good (and creamy) as it looks. It's a medley of sweet truffle creamy dessert all mixed into one.
You have until end December to savour the best of White Truffles.
Bonta Italian Restaurant & Bar
207 River Valley Road
#01-61, UE Square