Enoteca Bangkok presents the ‘Shades of Truffle Season’ where Chef Stefano Borra presents both original and traditional recipes for diners to choose from.
The restaurant guarantees that there will be no use of truffle oil or paste, only top quality wild-picked truffles from the forest of Ovada – Acqui Terme region from Italy. The truffle is sold by the gram and it can either be integrated into the dishes or liberally shaved onto the plates.
Menus include dishes like Uovo Pochet con fonduta di Raschera e Porri (B750)—Poached egg topped with melted Raschera cheese and leek; Agnolotti della Tradizione (B590)—traditional meat Ravioli with butter and cheese; and the precisely cooked Filetto Rossini Extra Lux (B2,100)—Wagyu Striploin with Foie gras and Morels mushrooms to mention a few.
Rea the full article here.
