A Truffling Time at Stellar at 1-Altitude

The familiar scent permeates the air as I sit by the window on the 62^nd floor of One Raffles Place. Aromatic. Intoxicating. Decadent.

It’s truffle month at Stellar at 1-Altitude this July as Executive Chef Christopher Millar creates a Truffle Constellation Menu, a special seasonal menu featuring an eight-course menu (S$190++) that shines the spotlight on the prized fungus.

The truffles used for the menu are not the Italian or French truffles we are more acquainted with. Instead, the restaurant is using truffles from the Manjimup truffle farm in Western Australia. “It’s the season of the winter truffles in Australia now,” informs Chef Millar, who is from Australia himself.

Usually, savouring one dish with truffles is sufficient sumptuous pleasure; I would almost (just almost) feel guilty for indulging in such pleasurable luxury. Now, all feelings of guilt have to be thrown out of the window – from the 62^nd floor, no less – to enjoy the meal.

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Every course is presented in a delicate and sublime way. In some of the dishes, the truffles act as a beautiful complement without being overpowering. One such dish is the Loch Fyne salmon tartare wrapped in Coriscan Valetta with wild asparagus, almond milk curd and black truffles. Of sustainable sources, the Scottish salmon is clean-tasting, as Chef Millar said it would. Its mild lightly-smoked flavour juxtaposes elegantly with the saltiness of the cured pork cheek Valetta that wraps around the salmon.

Lock Fyne salmon salmon tartare wrapped in Coriscan Valetta with wild asparagus, almond milk curd and black truffles

Worthy of mention – and also my personal favourite – is the Truffle risotto with poached Maine lobster and shaved winter truffles. There is nothing like creamy, savoury risotto, what’s more infused with the earthy flavour of black truffles. The generous chunks of Maine lobster lend more richness to the comforting dish. Richness and comforting seem oxymoronic, but the dish truly evokes the same feelings I get whenever I eat comfort food.

Truffle risotto with poached Maine lobster and shaved winter truffles

Other noteworthy dishes include the Truffle scrambled Japanese red egg with sevruga caviar; Smoked gnocchi with black truffles and summer greens; and the Truffle latte with truffle macaron. However, the award for the most interesting dish goes to the dessert.

Smoked gnocchi with black truffles and summer greens

Truffle scrambled Japanese red egg with sevruga caviar

Truffle latte with truffle macaron

All of us at the table have wondered if the dessert would feature truffles. True enough, it does. The dessert is Madagascar honey truffle ice cream with chocolate shavings.

The idea of truffle ice cream, while not new, is somewhat strange to me. I am often apprehensive about ice cream with flavours meant for savoury dishes; I once had green curry ice cream, and the experience still haunts me to date. Surprisingly, the heady aroma of truffles works well with the sweetness of the Madagascar honey. The flavour is not as intense as I was afraid it would be. It’s an acquired taste – I find myself enjoying the dessert more with every mouthful.