關於 white asparagus truffle oil ，我們在網路上蒐集到這些相關的討論、資訊與評價

Celebrating Mother’s Day in advance with @souprestaurantsingapore Parent’s Day Takehome Family Combo Menu (yes which means available in June for Father’s Day) which includes

1. Samsui Ginger Chicken
2. Abalone Seafood Pot
3. Asparagus with Sweet Pea in White Truffle Oil
4. Samsui Ginger Rice with Baby Abalone & Pine Nuts
5. Handmade Rose Buns x 5pcs
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And top up $25 for the Parents' Day Specialty dish:*
Mui Choy Braised Pork with Butterfly Buns x 5 pcs

It is hard to go wrong with these dishes as they are tasty comfort food and best of all, can be enjoyed at home!

📞 Call 66459330 for reservations or place your order online via order.souprestaurant.com.sg. Self-collection and delivery options are also available.

Citi Cardmembers enjoy $10 off with promo code “CITI10”.

#sgeats #singapore #local #best #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #beautifulcuisines #bonappetit #instagood #eatlocal #delicious #sgrestaurant #supportlocal #stayhomesg #souprestaurantsg #sgpromo

［Powell x Chef Chester 餐酒會］

感謝Harvest Table by whitetable邀約，與因疫情原因留在台灣的Chef Chester一起辦了這場有趣的餐酒會。

酒選擇了主要以同年份美法酒款作對比佐餐，開場的Cruse Wine Company Tradition LC17 同係Ultramarine莊主所造，帶有些微氧化的氣息，有趣易飲；整體來說，我喜歡的毫無疑問是法國酒，不過，白酒2018 Arnot-Roberts Chardonnay Trout Gulch Vineyard 卻意外吸引我的目光，有別於美國的熱情奔放，Arnot-Robert多了內斂的風華，非常意外的在其身上有點欲語還休的姿態。

餐的部分由Chef Chester主理，目前在台灣並沒有任職的餐廳，Chester過去曾在Noma和在芝加哥的Grace及倫敦的the Clove Club等地實習；讓我驚豔的是Chester的調味層次，以慢慢弄絲綢乳酪配棉花糖葡萄一道來說，乳酪的輕盈乳香與葡萄酸味帶出清新的口感，以羅勒油和鹽之花調味增加了複雜度，拉曳出綠與白色的優美曲缐；而我一直不甚喜歡的干貝，在以榛果和金沙奶油作為醬汁的搭配下，竟也別有一番風味。

也許大家都有這樣的感覺，前菜可以靠創意和巧思搏人眼球，特別是曾有旅外經驗的廚師來說，更不是難事，多半餐會都是毀滅在主菜上頭；而這次伊比利豬及牛排，火侯及調味在不是自家廚房的狀態下也沒有失誤，相當難得。

Sparkling
NV Cruse Wine Company Tradition LC17
V.S
2008 Veuve Clicquot Ponsardin Champagne Brut Vintage
干貝甜蝦塔塔 / 柚子蘿蔔 / 紅藜麥』 Tartare of “Amaebi” / Red Quinoa
慢慢弄絲綢乳酪/棉花糖葡萄/羅勒油/鹽之花Stracciatella/cotton candy grapes/basil oil/Fleur de Sel

Young Chardonnay
2018 Arnot-Roberts Chardonnay Trout Gulch Vineyard
V.S
2018 Domaine de la Vougeraie Puligny-Montrachet 1er Cru Les Champs-Gain
菊芋/法式酸奶油/葡萄柚/芥末籽/茴香頭sunchoke/ crème fraîche/ grapefruit/ mustard seed/ fennel
北海道干貝/榛果/白蘆筍/金沙奶油Scallops/hazelnuts/White asparagus/salted egg yolk butter sauce

Young Pinot Noir
2018 Ceritas Pinot Noir Occidental Vineyard
V.S
2018 Robert Chevillon Nuits St. Georges 1er Cru Les Cailles
法式澄清湯/野菇Consommé/ mushroom
伊比利橡實級老饕 / 芹菜頭/波特酒牛骨醬汁
Bellote Iberico Top Cap/ Celeriac /Port wine jus

Mature Merlot
1997 Duckhorn Vineyard Merlot
V.S
1997 Chateau l‘Evangile
雙色鰻魚 / 牛肝菌松露野菇燉飯
Indian shortfin eel/ truffle porcini risotto

Ｍature Cabernet
1999 Beringer Vineyard Cabernet Sauvignon State Lane Vineyard
V.S
1999 Chateau Kirwan
美國PRIME肋眼牛排/ 波特菇
Prime ribeye / Portobello

巴斯克乳酪蛋糕 / 鮮奶油
Basque Burnt Cheesecake / Whipping cream

Media Review Today at Zuan Yuan Chinese Restaurant of One World Hotel Petaling Jaya welcoming Tommy Choong as their Executive Chinese Chef. 👍👍👍
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In the coming month of March, the chef is proud to debuting his masterpieces, specially crafted promotion for a limited period only for lunch & dinner & priced at RM 48nett per portion. 😋😋😋
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On The Table:
✴️Pan Fried Omelette With Oyster, Thai Basil & Mayo Dressing
✴️Braised Superior Soup With Scallop Dumpling & Saffron Flower
✴️Pan Fried Cubed Tenderloin With Chef's Signature Sauce
✴️Stir-Fried Australian Asparagus With Assorted Mushrooms in Truffle Oil
✴️Crispy Fish Cake With Minced Baby Cabbage In Sweet Bean Sauce
✴️Braised 12-Head Abalone With Wild Rice In Lotus Leaf
✴️Egg Rolls In Maltose
✴️Black Sesame & Peanut Paste Jelly
✴️Chilled American Fig With White Fungus, Red Dates & Sea Coconut Dessert
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For reservations & enquiries, please call 603 – 7681 1159 or email to zuanyuan@oneworldhotel.com.my
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#FollowMeToEatLa
#OneWorldHotelPetalingJaya
#NewChef
#ZuanYuan