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Truffle Egg Lava Custard Mini mooncakes (2pcs)

Truffle Egg Lava Custard Mini mooncakes (2pcs)

Crafted by Swiss Michelin-starred Chef Jean-Marc Soldati, REIGN's famed Mooncake collection is now available for pre-order. REIGN introduces a new level of opulence with its newly launched truffle egg lava custard mini mooncakes. The fine and rich egg lava custard is infused with fresh truffle and t


HK$320.00
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Description
Crafted by Swiss Michelin-starred Chef Jean-Marc Soldati, REIGN's famed Mooncake collection is now available for pre-order. REIGN introduces a new level of opulence with its newly launched truffle egg lava custard mini mooncakes. The fine and rich egg lava custard is infused with fresh truffle and truffle pate, giving off an aromatic truffle flavour. The truffles are harvested from Umbria, which is known for producing fine truffles in Italy.

REIGN The Abalone House
REIGN provides South African abalone products of the highest quality. Crafted by Michelin Star-Chef Jean-Marc Soldati, the abalones are cooked in its own juice, perfectly retained the natural flavours. The ready-made abalones can be served cold or hot for the nature taste of this unique delicacy, notably in the form of Hong Kong's first-ever Premium abalone with Rice and Noodle Collection. The package comes with one 25-gram South African Abalone, soaked in a natural broth, with no preservatives or artificial flavouring added, and accompanied with either quality noodles, ramen, rice or porridge.

Deluxe Masterpiece Packaging Perfect for Gifting
Package design has never been overlooked by REIGN. The brand is officially licensed with the use of classic painting masterpieces by Pablo Picasso, Claude Monet and Vincent Van Gogh to accompany the top-notch gourmet. In the 2-piece and 4-piece boxsets, Mini Mooncakes are stowed in caviar-tin-inspired containers, with the world's most beloved artwork adorning the labels.

Jean-Marc Soldati
A philosophy that Jean-Marc Soldati has acquired in contact with the greatest: Fredy Girardet, consecrated Cook of the century in 1989, and the late Philippe Rochat. With them, at the “Hôtel de Ville de Cressier” - three Michelin stars and 19 points out of 20 at Gault & Millau - he perfected his technique to become a reference in the profession. In his restaurant, frills are banned. One to two fillings, no more, accompany for example the ballotine of guinea fowl. The sauce that raises red mullet is always prepared with a bottom of mullet, not a bottom of fish! The quest is always the same: “we seek the authenticity of the product. It is the latter who creates the pleasure, not his trimmings”.
 
Shop locations:
Shop 109, Landmark Prince's Central
Opening Hours: 10am – 7:30pm
Tel: 2869 9788
 

Unit 18, B201, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui
Opening Hours: 11:30am – 7pm
Tel: 3468 5188
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