Makantudo

I was once told by a Michelin starred chef friend that only white truffle should be used for shaving on food and that black truffle should always be incorporated into a warm dish to release its flavour and aroma. But I've found over the years that it really depends on the quality of the black truffle. I am currently taking part in a 10-day gourmet festival and we are served Perigord black winter truffle most nights in at least one dish. They are using much as they would with white Alba truffle and the quality so far has been fantastic, filling the room with the heady aroma with no truffle oil in sight.

My best and most memorable meals last year all blend into one at a 9-day period in January at the Tribute to Claudia International Gourmet festival here in Portugal at the 2* Vila Joya restaurant. The festival brings together chefs from all over the world each year a different chef (or chefs) cooking a different menu each night. I went every night last year and am doing it again this year - 3rd night tonight. I go with my wife some nights and other nights with a friend, always have a table for two. http://www.tributetoclaudia.com/ Following the OP's suggestion I will go to Solmar in Macau next month as I go there often on business.