Banyan Tree Bangkok, the luxury Sathorn Road hotel and home to popular rooftop sensation Vertigo & Moon Bar, announces a rare and exclusive guest appearance by Italian Chef Andrea Asoli, whose unique approach has been dazzling palates and turning heads in the highly competitive Italian cooking scene.
Running from 6 to 10 January 2017, the ‘Shining Michelin Star of Venice’ event will feature a 5-course menu showcasing the young Executive Chef’s penchant for topmost-quality ingredients, meticulous attention to technique and product seasonality.
With a talent and insightfulness well beyond his years, the Italian cooking innovator extraordinaire has established himself as an accomplished chef whose work has gained unprecedented industry recognition. He is also co-founder of a unique and ground-breaking experimental cooking collective which has recently been making waves in the Venetian fine dining scene. At the age of 26, Chef Andrea has acquired a virtual lifetime of experience in the culinary arts. As a teenager he worked in kitchens of traditional ‘trattoria’ where he learned their generations-old folk traditions, later joining the 1-Michelin Star Met in Venice, before moving on to the Croce Bianca Hotel Canazei to head the kitchen at that hotel’s gourmet bistro. Moving on to Venice, Chef Andrea signed on with local-cuisine tribute house Venissa, renowned for serving some of the Canal City’s most exciting native style fare.
The restaurant attracted a number of up and coming young chefs with their own Michelin-starred restaurant experience, and eventually evolved into a laboratory where these cooks would pool their diverse talents and hone their skills with a combination of supreme culinary standards and bold experimentation. Recognising the one-of-a-kind nature of this extraordinary laboratory-cum-eatery, the Michelin Guide awarded the four Venissa team chefs a first-ever shared Michelin star, earning them and the restaurant a place in cooking history.
Banyan Tree’s Vertigo TOO restaurant offers a 5-course set menu created and prepared by Chef Andrea at THB 4,500++, along with a limited a-la-carte selection of his inspired culinary creations.
GREAT GASTRO’s EXPERIENCE
On January 6, Great Gastro was invited to experience the special menu created by Chef Andrea Asoli at Vertigo Too, Banyan Tree Bangkok. And we are delighted to have you join us with this unforgettable moment.
Welcome Drink: Gondola
Kick off the spectacular meal with the Welcome Drink from the hotel entitled “Gondola” made with Malibu rum offering a refreshing taste and aroma of coconut that recalls the atmosphere of the beaches of Venice, the city which situated across hundreds of small islands on the north of the Adriatic Sea.
1st Course: Red & Purple
The first course starts with the firm, tender fillet of Red Mullet served with black sesame, tapioca pearls and red cabbage, placed on the purple potatoes foam that compliments well with the sourness of the Pac Choi and the saltiness of the crunchy golden caviar. The dish comes together with the delicate broth made from Red Mullet fish, and pairs beautifully with the Prosecco, Fantinel, Extra Dry, DOC from Italy.
2nd Course: Trilogy
The second appetizer, which comes next, is the cod fish in three different textures. The first one is the salty cream made from cod fish served with White Polenta chip made from squid ink chip, while the second one is the perfectly steamed cod fish on the smooth cream sauce made with anchovies and garlics. The last bite is the deep-fried golden ball of cod fish and dried caviar in Vicentina style. Enhance a better dining experience with the 2013 Chardonnay, La Croix Belle, IGP, Cotes de Thongue from France.
3rd Course: The Hidden Cheese
A traditional Italian meal can’t be completed without a pasta dish. The flavorsome pink beetroot risotto features the parmesan cream that enhances the mouthfeel and flavor richness to the dish, then top with the transparent saffron film to give the dish a playful texture. This beautiful simplicity also hides the cheese underneath making it different from the risotto available elsewhere which normally put the cheese on top.
Main Course: Sea & Land
The chef has created the dish that represents the city of Venice using sea bass as the main ingredient. The fish that comes with an amazingly subtle flavor and meaty texture is cooked in a samphire grass oil in French style, and served with eggplant “Caponata” coriander mayonnaise and braised spring onion. These flavors contrast perfectly with a glass of 2014 Pinot Noir, “Attitude” Pascal Jolivet, IGP, Val De Loire from France.
Dessert: Flower Power
Don’t forget to save some rooms for the dessert. Flower Power arrives with the flower-shaped ravioli with lemon filling bathed in the aromatic soup of roses. It features bitter and sour notes with a tender and soft dough that pair nicely with the sweet-flavored wine, Moscato, Yellow Tail, Casella Wines, N.S.W, Australia, a wonderful finish to an amazing meal.
This special course by the young talented chef Andrea Asoli offers distinctive flavors and unique characteristics of Italian cuisine based on the authentic recipes. Each sophisticated dish comes with its own flavors, textures, and aromas from the first-grade ingredients and chef’s techniques. Those who are familiar with Italian food or those who seek something different will definitely have a whale of time with the Chef’s creations. Experience it yourself at Vertigo Too, Banyan Tree Bangkok, available until January 10.
Michelin Star Chef Andrea Asoli
Vertigo TOO @ Banyan Tree Bangkok
6 – 10 January 2017
From 17:00 – 01:00 hrs.
5-course set menu at THB 4,500++
A La Carte menu also available
More information or reservation
Contact dining concierge LINE@ : @greatgastro
