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A perfectly cooked onsen egg sits on a hot plate in a moat of truffle sauce, basking in all its splendid glory, its full golden yolk bouncy and jiggly, teasingly tempting me to scoop it up before taking a photo. "Eat me", it taunts. Fresh shavings of black truffle and grated cheese rains down on the plump yolk, and I watch in anticipation as the server carefully hands it over. I pick up a spoon and gently press it against the jiggly yolk. Screw the photos. A river of sunshine bursts forth, and I quickly scoop it into our mouth. The warmth and richness of the yolk complemented by the musky, earthiness of truffle left me silent for a whole minute (which was how long it took me to polish off that dish). It’s the hallmark of all egg dishes. I obviously had seconds. Read all about Greenhouse's Truffle Rhapsody on GourmetAdventures.net!
Bet you're salivating at the mere mention of that. This gorgeously slow-cooked egg breaks into a soft and creamy golden river of yolk like a delicate custard to be savored. And savor it, I did. Complementing the perfectly cooked egg is a sweet-savory truffle sauce, topped with fresh shavings of black truffle to add even more oomph. Needless to say, I went back for seconds (and almost a third). After all, isn't that what buffets are for? (Endless consumption of top notch food.)
Freshly shaved black truffles on Italian polenta seasoned with garlic chilli oil, pecorino cheese, sautéed porcini, and savoury perigordine gravy at the new 'Truffle Hour' - Ritz-Carlton Singapore's Autumn Vintage Champagne Sunday Brunch
Abit pricey! Love the butter pan fried lobster! Food is fresh!=))
U like figs? This is a fig tart from the Ritz-Carlton Millennia Singapore buffet spread.
What a tedious cake to make! Count the layers of pistachio crepe there is!
