However, the main highlight here was the shaven black truffle doused atop the poached eggs, drizzled with sauce made from truffle paste and wine. The truffle flavour was distinct yet not too overwhelming, with a subtle lingering aroma. As a fan of truffles, I would personally prefer if the truffle flavour was more intense. The combination of a smooth, creamy mash potato along with a pleasant crisp texture of the deep fried potato strips was clearly a winning factor, enhanced with an earthy aroma from the truffle infused sauce. The poached eggs nestled comfortably atop the bed of creamy mash also possessed an ideal characteristic flowy vibrant yolk which oozes out mercilessly. Though it was an enjoyable dish, I personally felt the portion could have been bigger or perhaps with addition of some ingredients eg. mushrooms (always a good companion to truffles) for a more filling and all-rounded meal. On a side note, the service at the Takashimaya outlet was complimentary, one that enhanced our dining experience with a friendly and attentive service staff . [PS: Like/share their fb and insta post for a 15% off this dish till 30 April] . .
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#burpple #smitteneats #smittenchoice