Black Truffle, Cordyceps Flower, Wild Mushroom, Puntalette 63°C Boil Egg 松露 蟲草花 雜菌 米形粉 配 63度温泉蛋
The dish was served with a 63°C boil egg resting on the pasta. This onsen egg had silky egg whites and custard-like yolk. Make sure to burst it and mix it to add a real punch to the pantalette! Just right - creamy, not too sticky.
流心的温泉蛋，剛剛好的雞蛋和蛋黃，流到白汁和米形粉，較細少的米形粉，形狀似米飯，但其製作用料是小麥粉，適合更多汁液，多了一分層次感，也易入囗。
The BASE nature
荃灣楊屋道1號荃新天地一期UG70號舖
Shop 70, UG/F, City Walk 1, 1 Yeung Uk Road, Tsuen Wan
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