RONG · RICE & NOODLES
Truffle Seafood Fried Rice
฿950
Wok-charred rice that carries the sweet brininess of the sea and the deep, earthy perfume of truffle in the same breath.
Scallop, seared hard and fast.
Prawns, sweet and snappy.
Truffle paste, stirred through at the end.
Egg, folded in for richness.
Each grain is tossed over high heat so it stays separate and lightly smoky, then finished with truffle paste off the flame so the aroma doesn't cook away. The egg binds everything into something silky rather than dry. It's a plate that reads rich and coastal at once, best eaten straight from the wok while the shellfish is still hot.
Ingredients: Scallop, prawns, truffle paste, egg
Allergens: shellfish, eggs. Tell the team about any allergy: the kitchen confirms every dish.