How to prepare

Hu has at least one truffle dish on his menu which changes almost weekly. And he created an innovative truffle dish exclusively for the Global Times.

First, Hu pan-fried a marinated wild pork tenderloin - with the fat side face down - until it was 50 percent cooked. Then he put the pork into a pre-heated oven and broiled it for 10 to 15 minutes. He pan-fried the pork for a second time and then seasoned it with rosemary, sea salt and Indonesian pepper.

He put the pork onto a cutting board, and sliced it into bitable pieces. Finally, he poured on his own recipe sauce, made with diced truffle, pepper, red wine vinegar, hawthorn jam, olive oil and a few drops of truffle oil.

Tan Wai Lou's Truffle with Yellow Fish is marinated and then steamed for between five and six minutes. Chef Tao then pours on his own recipe sauce of diced black truffle, light soy sauce, black bean sauce, and little sugar, butter and olive oil.

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