The dish was served on a bespoke, irregularly shaped white porcelain plate, the rim adorned with freehand ink-wash strokes depicting a landscape.
The braised pork was cut into perfect cubes, translucent and amber-like. Using tweezers, the chef had meticulously placed a few paper-thin, jet-black slices of truffle on top, accompanied by a small mound of tender ginger slivers pickled in a special sauce.
The entire presentation was truly like a carefully crafted meticulous brush painting—a feast for the eyes.
Chapter 134