La Scala, New Authentic Taste with David Tamburini

Nestled in the heart of Bangkok’s business district, Sathorn, a renowned Italian restaurant La Scala at The Sukhothai Bangkok Hotel promises to be one of the best Italian restaurants in town with more than 25 years of experience. La Scala is a perfect haven for lovers of Italian food both local and foreigners with its extensive lunch set menus and luxurious dinner delicacies offering an impeccable and unforgettable experience. The restaurant also takes great pride in high standards of quality which are an essential element to ensuring its strong customer service and satisfaction.

To celebrate the hotel’s 25th anniversary in this 2016, La Scala has introduced it latest dishes created by the restaurant’s new Italian chef from Tuscany, David Tamburini, who is awarded Michelin Stars featuring unique Italian flavors which we define as “Contemporary Dance of Italian Cuisine”.

As a result of years of working at many Michelin-starred restaurants throughout Europe and Asia, Chef David Tamburini has combined his experiences and techniques which he has gained from Italy with unique local identities to create authentic Italian dishes complementing with an innovative, modern twist. His creations can be considered an art form that enables us to appreciate not only its taste and texture but also its presentation on each menu making it impossible not to fall in love.

Here at La Scala, The Sukhothai Bangkok, The Great Gastro : Ultimate Dining Experience has a great opportunity to try Chef David Tamburini’s recently launched menus inspired by traditional Tuscan recipes and his own style of cooking reflecting classic Italian dishes with distinctive flavors and characteristics. Today, we are taking you on a journey of discovery through the uniquely taste of Italian cuisine at La Scala.

A parade of plates kicks off with the freshly baked bread and pastries from one of the best bakery masters in Bangkok, Chef Laurent Ganguillet.

A Muse Bouche

Served before a meal, the bite-sized portion comes in a small eggshell filled with an aromatic broth made from egg yolk and Parmesan cheese, then topped with Truffle foam giving a fresh briny flavor that supports a rich, creamy texture of the broth.

Polipo E Patata

Crispy Potato Skin Filled with His Foam, Grilled Sicilian Octopus, Green Cerignola Olive Sauce

The exquisite dinner starts with Polipo E Patata, an Italian favorite which you can easily find all along the Italian coast. Its surprisingly delicate flavor comes from the perfectly-baked potato that promotes excellent skin that crisps nicely, and the mighty Sicilian octopus that is grilled until it turns brown and chopped into small pieces, yielding a tender texture with a smell of freshness from seawater. Then, the two main ingredients are flavored with a smooth and creamy dressing consisting of green Cerignola olives that leave an unusual sour flavor to the dish with a touch of Italian classic style.

Crostino Fegatini E Foie Gras

Foie Gras and Chicken Liver Mousse, Brioche and Sweet Onion Broth

The dish arrives with an astonishingly overtone and a distinguishing scent of foie gras and chicken liver, which come in a form of mousse, topped on a slice of thick toasted brioche which features a soft crumb and a flaky texture. It is then beautifully garnished with edible pink flowers and green leaves offering a vivid appearance and character to the portion. Upon serving, your dish will be dressed up with sweet onion broth providing the delightfully complex melding of flavors, a toothsome delight for everyone.

Tartare Di Manzo E Condimenti Di Stagione

Australian Black Angus Beef Tartare, Crispy Jerusalem Artichoke, Black Truffle and Marinated Egg Yolk

Another highlight of the restaurant is no other than the Tartare Di Manzo E Condimenti Di Stagione. The tartare is made from superbly minced Australian Black Angus Beef which is known for its consistent flavor and finely marbled texture. This melt-in-your-mouth meat is served with crispy Jerusalem artichoke, spectacularly fragrant black truffle and marinated egg yolk, a treasure trove of spectacular flavor combinations. Try it once, and this menu will easily become one of your favorite dishes ever.

Spaghetti Alle Melanzane Bruciate E Ricotta Dura

Slightly Smoked Eggplant ‘Pastificio Gentile’ Spaghetti. Grated Ricotta Cheese and Datterino Date Tomato

Here, the dish is not as simple as it sounds. Pastas remain strongly entrenched in the traditions. The spaghetti blends impeccably with a splendid grilled eggplant sauce which is the star of this menu. The sauce is made of over 10 kilograms of eggplants that are burning grilled until their skins turn black, then squeeze the juice out of them, forming a translucent sauce elevated with the smoky deliciousness. Topped with black olive powder, ricotta cheese, and dried tomato, this pasta dish promises a distinctly different and more flavorful taste.

Merluzzo Nero In Acqua Di Cipolle E Coriandolo

Pached Glacier 51 Toothfish, Pickle Shallot, Onion Consommé and Coriander

Continue the theme with the main dish from Chef David Tamburini featuring the supreme ingredient like Glacier 51 Toothfish, a fish spawn in deep water of Heard Island located in Antarctic Ocean 4,109 kilometers away from Australia. A white thick fish fillet is parched until its skin turns golden brown giving a sophisticated, yet mild sensations in the mouth. Then, soak it into the moist of the sweet onion consommé served with pickle shallots, potatoes, olives, onions, and coriander. The menu is definitely a rare treat to find in Bangkok.

Costolette Di Agnello E Melanzane Alla Menta

Australian Lamb Cutlet [250g], Eggplant, Mint Dressing

The Australian lamb cutlet, on the other hand, comes nicely done with a great presentation. The cuts are grilled perfectly leaving the pinkish meat on the inside and golden brown on the outside. The meat is rich in natural flavor with soft and tender texture. A slightly gamy smell of the meat is covered by eggplant purée adding an impressive touch to the menu. The dish is decorated with thin slices of eggplants representing the signature taste of the classic Italian recipe

Fichi, Noci E Limone Con Gelato All Aceto

Vinegar Ice Cream served with Homemade Figs, Walnuts and Lemon Jam

The after-dinner treats begin with a sweetened frozen vinegar ice cream complementing with the sugary taste of fresh figs that also come in a form of jam, a natural way to freshen up your body and soul.

Arancia Come Una Martorana

Orange Zabajone in Crispy Orange Zest Skin, Roasted Almond Sauce

An innovative menu to blow your mind, Orange Zabajone, is served imitating a shape of an orange together with stalk and leaves. The tempting sweet is coated with white chocolate, accompanied by crispy orange zest skin that gives the menu a bitter and sweet contrast. The Orange Zabajone also offers a fine and soft texture with an orange jam inside providing a flavor that shouldn’t leave without trying.

Bavarese Al Caramello E Mele

Caramel Bavaroise, Calvados and Fresh Apple

For those who love an incredibly sweet and sticky of caramel should definitely try Caramel Bavaroise. The menu comes creamy with a sugary and nutty tastes, placed on a layer of crispy puff pastry and decorated with the beautiful slices of apples.

Figs & Red Wine Ice Cream

This menu features the distinctive flavor of a fig that mingles with a pure aroma of red wine, a sweet way to finish off your meal.

The Italian extravaganza at La Scala ends impressively thanks to Chef David Tamburini. His Italian specialties are somewhat different from countless Italian restaurants in Bangkok, yet remain an identity of traditional Italian cuisine through premium ingredients and individual cooking techniques.

Plus, if you’re wondering which wine to pair with your special dish, the restaurant’s sommelier will be on hand to suggest you with the wine choices. With its top-notch ingredients, sophisticated atmosphere, and amiable staff, La Scala at The Sukhothai Bangkok Hotel is without a doubt worth revisiting.