Everything has a season, and that applies to food too. As autumn nears the end and winter starts, it’s the season for white truffles and crustaceans, which both are on the menu at Wynn’s restaurants.
The white Alba truffles served at Wynn Palace’s SW Steakhouse and Ristorante il Teatro at Wynn Macau are so highly prized because their intense fragrance can add a sparkle to the recipes.
At SW Steakhouse, executive chef Burton Yi makes good use of the white truffles, serving them with “USDA Prime Beef Carpaccio” made from top-grade tenderloin.
Takikomi rice cooked in a stone pot with dashi stock and snow crab from Hokkaido. Photos: Monica Leong
