Sunday, December 24, 2017

Din Tai Fung's black truffle chicken soup


Had this? This stuff is liquid gold and a much better application of black truffle than many places. There's enough of the truffle flavour infused into the soup that made the flavour exquisite. Enough salt for that delicious savouriness. Enough clarity to be delicate. And no, I'm neither a shareholder nor employee.

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