White truffle season is here, and with it comes the earthy, aromatic scent perfuming dining rooms across town. Showcasing the best of this year’s autumnal harvest, a number of exquisite truffle dishes are unveiled at Italian restaurants, Carbone and Associazione Chianti.

Sourced from the white truffle capital of Alba, the elusive ‘white diamonds’ are prized for their fragrant musk and aroma, lending way to a complex yet delicate taste. While the global appetite for white truffles rages, every year supply is becoming increasingly scarce, with the golden, firm-fleshed tubers only available for a limited time (usually from mid-October through early December). Luckily for food connoisseurs, the precious funghi is making a star appearance this autumn, with a number of delectable dishes designed for truffle lovers.

At Carbone, Executive Chef Jack Carson continues to push the Italian-American restaurant’s penchant for excess with three signature dishes primed for the lavish truffle treatment. Delicate shavings lend a woodsy fragrance to the return of fan favourites: Truffle Eggs Crostini with lightly whipped eggs ; house-made Truffle Fettuccini slicked with Sardinian butter; and Ricotta Tortellini, plump morsels under a blanket of fresh truffle shavings. You may choose to complement other Carbone classics with additional shavings of the white gold, such as the Carpaccio Piemontese or any of the succulent steaks.

The ingredient of the hour benefits from Carbone’s signature tableside treatment, presented by tuxedo-clad captains for guests to select their preferred piece, whole or by the gram. For the ultimate splurge-worthy feast, tack on sommelier Jean-Baptiste Copot’s recommended wine pairing, reinforcing similar notes in terroir. Pop open a bottle of Marziano Abbona ‘Pressenda’ Barolo 2013, cultivated from the same soil as the white truffle; or alternate between bites and sips of Pio Cesare, Barolo 2018, an earthy and robust Barolo.

Over at Associazione Chianti in Wan Chai, Chef Joshua Stumbaugh’s signature specials return to herald the start of white truffle season. The heady delicacy is available as an optional supplement for starters and steaks. Carnivores can choose to elevate an appetiser of Carne Cruda, the Tuscan kitchen’s take on Italian-style steak tartare; or any of the house special steaks, finished in truffle butter and topped with white truffle shavings added tableside.

Prefer pasta? Grab a forkful of Chef Stumbaugh’s creamy Tagliatelle , featuring golden strands tossed with butter and topped with white truffles for a masterclass in simplicity.

No meal at Associazione Chianti is complete without a bottle of wine to pair: The Carne Cruda is best matched with Matteo Correggia, Arneis Roero, a notable white wine produced in the Piedmont wine region. Or opt for a bottle of Marchesi di Gresy, Barbaresco ‘Gaiun Martinenga’ 2010 which goes hand-in-hand with the buttery Tagliatelle; using Nebbiolo grapes, this varietal exhibits deep earthy notes and cherry red fruits that reinforce the flavour of the truffles.

Guaranteed to delight even the most jaded of palates, the selection of à la carte specials at Carbone and Associazione Chianti honour the prized white truffles, extracting their decadent aroma and amplifying their delicate flavours, all without overpowering the palate. Whether shaved over fresh pasta or premium steaks, the funghi’s flavours are allowed to shine in this seasonal ode to autumn’s most coveted culinary treasure.

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White truffles are available now at Carbone and Associazione Chianti.

Reserve your table here at Carbone. Reserve your table here at Associazione Chianti.

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