Our most luxurious XLB. Italian black truffle oil is introduced into the filling and the broth aspic, creating a dumpling that is deeply earthy, hauntingly aromatic, and unmistakably decadent. The most-Instagrammed dish we serve.
Truffles and pork have an affinity rooted in biology — pigs are, famously, the traditional truffle hunters, drawn to the fungus by compounds that mimic their own pheromones. In the kitchen, this affinity translates to a natural flavour harmony: truffle's earthy, musky depth amplifies rather than clashes with fatty, savoury pork.
In XLB form, this combination is extraordinary. The truffle aroma is the first thing you notice when the bamboo basket lid comes off — a wave of earthiness that rises with the steam. The broth carries the truffle flavour as it melts, wrapping every sip in that unmistakable, intoxicating depth.
When the basket arrives, lift the lid and lean in — the truffle steam is part of the experience. Let it wash over you before you eat.
Eat this one without dipping sauce on the first piece. The truffle and pork broth have enough complexity on their own.
Nibble a hole, sip the truffle broth slowly. This is not a dumpling to rush.
On your second piece, try a few drops of black vinegar — the acidity cuts through the richness and resets the palate.
⚠️ Broth is very hot. Nibble a small hole first — never bite straight through.