Experience the new creation from Chef Egidio Latorraca

Scalini is one of our favorite Italian restaurants in the city. With charming look and glamorous feel which inspired from the age of speakeasy. It’s a time when the Big Apple welcome new comer who sailing from Italian and brought together, their culture, style and culinary. The restaurant decorated by capture unique and style of prohibition era and act as the secret place where New Yorker society spoiled themselves with liqueur and top-shelf spirits. The story behind Scalini’s attractive ambiance is just a surface of its’ passion. The core of Scalini is a sophisticate kitchen team leaded by one of the most creative Italian chef of Bangkok, Chef Egidio Latorraca.

Chef Egidio Latorraca and his kitchen

You may expect something beyond ordinary from Chef Egidio’s extensive and rotated menu. His imagination is mine blowing and never stop. Every dish from his kitchen always delight diner with delicious taste and attractive presentation. We came back to Scalini this time to try some of Chef Egidio new created menu rolled out last month. Chef Egidio still keep improving his menu by carefully follow diner’s suggestion. As wish to make the perfect menu to please his customer. We taste a bunch of delicacy. But let talk about some of the crown jewel.

Welcome bread and butter.

Tartar di tonno e salmone

Mix of mince fresh tuna and salmon in lemon aioli (a Provençal sauce made of garlic, olive oil, usually egg yolks, and seasonings). sauce with ciabatta (an Italian white bread) top with fresh mango. The tastes of mango perfectly blend with tartar plus very impressive presentation. This menu is definitely tuned up your tongue and make you ready for the next course.

Tuna and salmon tartar, lemon aioli compressed pear and crispy ciabatta.

Burrata cremosa con Carciofi e verdurine in agrodolce

This menu is respect to original taste. Focus on quality of the ingredient plus the taste of balsamic and a little sense of olive oil. Leaded by Burrata cheese (a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream) which refreshing your mouth. The touch of artichoke is a plus. Mix together with a sweet and sour of balsamic.

Burrata cheese, pickled baby vegetables and poached artichoke with balsamic syrup and olive oil dressing.

Zuppa Alla Romana

It look a lot like Japanese Ramen but it’s an Italian dish! The Oxtail soup is aromatic and tasty. It’s one of my favorite clear soups ever. Serve separate from tagliolini (a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy) in a small pot to keep it warm. Then pour it to the bowl of tagliolini, right at your table. So you can smell aromatic oxtail soup. In the bowl also filled with kale, oyster mushrooms, quail eggs and aromatic pork belly.

Serving an incredible oxtail soup.

Oxtail soup Roma-style with tagliolini, kale, oyster mushrooms, quail eggs and aromatic pork belly.

Chicche alla barbietola con salsa di gorgonzola e tartufo invernale

Surprise dish! It’s something beyond expectation. Hand-made beetroot gnocchi is the hook. It’s not sour as I expected. The touch of gnocchi while in the mouth is like you chew a chewing gum. In my opinion, it’s able to sale as a snack. This gnocchi compliment by the aroma of black truffle and crispy touch of macadamia nut. This is so good and you better try it yourself.

Hand-made beetroot baby gnocchi served with gorgonzola cheese sauce, black truffle shaves and macadamia nuts.

Polipo arrostito con pomodori e patate

This is double surprise after the amazing beetroot gnocchi. The octopus cooked by Chef Egidio’s special technique which turn an octopus to be more soft and incredible sense. The great point of this menu is a texture and touch of ingredient and its’ aroma.

Barbequed roasted octopus on heirloom tomato, Kalamata olives and potato confit salad with green peas cream and extra virgin olive oil dressing.

Millefoglie di noci con mascarpone e crema di mango

This dessert is the finale. It was serve nicely in a small cup which cover on top by a piece of Chocolate with the name Scalini wrote on it. Serve by crack that beautiful cover and pour wild forest berries consommé into the cup which filled with Italian hazelnut mille-feuille. It fresh and complete your meal perfectly.