Straight from Northern Italy, Zuma Hong Kong received delivery of the largest white truffle this year. Weighing in at 549g the truffle is causing quite a stir in the Zuma kitchen.

The celebrated white truffle season in Northern Italy is currently at its peak, when temperatures are consistently low. The specimen is of “outstanding quality” and will be used exclusively in executive chef Samuel Wilkes’s seasonal tasting menus, that have been crafted around the delicacy.

The menu is a culmination of 12 months of sourcing initiatives and creativity, and includes homemade tofu with barley miso and white truffle, thinly sliced seabass with yuzu, truffle oil and salmon roe, a five-grade wagyu rump, served with seven flavours of seaweed butter, live blue lobster, grilled with shiso sauce and pickled celery, and a premium live sushi and sashimi selection with homemade pickles that includes unagi and quail egg maki, fresh langoustine, live sea urchin, live hokaido scallops, ten-qoo chu toro tuna and shima aji.

Head pastry chef Eddy Lee has put his 20 years of experience into creating a white chocolate molten cake with yuzu and white truffle that is a  finale to the menu, and true to form bar manager Arkadiusz Rybak has been busy creating something to accompany the menu. The ‘Toryufu Sour’ will be served exclusively during the white truffle season and as part of this tasting menu, and is made with shiitake infused Bulleit Bourbon, kumquat and truffle infused egg white.