Root at the Pigs

At the moment it’s hard to eat in Singapore without ingesting truffles. Bits, bobs, oil, you name it.

Damned odd; they’re in everything. It’s a fad; all in and bugger any sense of savoir faire, gastronomical or otherwise.

As nice as truffles are, their impact is somewhat kimchi-ish; after day two you’re looking for the exit.

Given the sheer quantity of truffles that are being consumed I’m suspecting that the Chinese have cracked synthetic truffle oil production. Sneaky buggers.