Bangkok is ridiculously spoilt for choice when it comes to the best Italian restaurants around. In fact, you might picture your best Italian meal in formal setting surrounded by the luxurious European-style atmosphere. However, our visit to Volti Ristorante and Bar at Shangri-La Bangkok might eventually change what you believe.
Behind a stately exterior, this face-themed establishment restaurant welcome you with an air of warmth and familiarity (Volti is Italian for faces). The first sign that this is not an ordinary restaurant comes from a beautiful flawless faces picture decorating on a brick wall and well-lit floor lamps add vitality to the modern décor setting, but the art continues on the plate.
Under the helm of Chef Luca Casini, a native Pistoia in Tuscany, Volti offers authentic modern Italian dishes accompanied by great live music in the comfort of ‘at-home’ luxury.
Indeed, the sense of place here comes not just from high quality imported ingredients and great presentation, but from Chef’s knowing of homey Italian culinary culture inspired from his grandfather, Giuseppe.
“I try my best not to adapt too much. Try to stick with local traditional Italian food. Honestly, it’s easier with Thai compare to the foreigner because they have a different view on Italian food In their home country. However, Most of the Thai they are open-minded with food, they may like it, they may not, but they want to try it in the way it should be”
Chef Luca Casini
Chef Luca took his fascination with Italian classic culinary and delivered all the best for the rest of us. At an easy going and family friendly dinner, located in the lobby of Shangri-La hotel, most of the main ingredient are imported right from Italy and Europe. The kitchen of his restaurant, which designed as an open kitchen, allows the audiences to witness all the professional cooking activities while bar area opposite the urban Italian-style homes entrance offers a wide range of spirits and cocktails for you to enjoy while waiting for a remarkable dinner.
As for the proof, follow us for more details.
Marinated Octopus
(potato, parsley, taggia olives, cherry tomato)
Chef first impresses us with his signature hot appetizer, Marinated Octopus. This very traditional dish is common on most of the menu in Italy seaside restaurant. The Chef make it simple with a tomato salad and black olive from Liguria. An olive is very mild in flavor, not too much overcome the main ingredient. The secret behind this popular menu is an imported Italian octopus, which is soft and tender compared to a local one, yet still have a chewiness as it should be.
Yellow Fin Tuna Carpaccio
(pickled onion, orange, mustard)
As is the case with much of Chef Luca favorite raw fish, a yellowfin tuna carpaccio is the mashup of culture and craft. A gorgeously smooth imported raw tuna carpaccio is common Sicily’s recipe, pure Italian technique. From there the flavors goes varieties with mustard, pickled onion and orange. Each flavor has its moment to shine, then yields once again to the centerpiece- a silky tuna.
Fettuccine Porcini
(saute cep, best European mushrooms, parsley, garlic, thyme)
If you love homemade pasta, then you shouldn’t miss this one! Porcini mushrooms are the star of the show, they have a deep earthy flavor that enhances any dish in which chef didn’t mix with other mushrooms so that we can really enjoy the taste. Have it cooked in elegant porcini sauce full of butter, parsley, garlic and thyme, this delicate dish might look simple, but the flavors are rich and complex with premium qualities ingredients.
Biancaneve
(mozzarella, rucola, parma ham, parmigiano)
If you think red pizza is basically a perfect food, then you should also try a white one! This tomato-less pizza is typically covered in mozzarella instead of tomato sauce. Have it melt in an oven, the pizza then topped up with fresh topping: rucola, parma ham and parmesan cheese. For many people who get use the one with tomato might find it too dry. However, you can taste traditional in a coal oven-cooked pizza, with it wonderfully charred crust, fresh-tasting topping and good quality cheese.
Roasted Sea Bass
(potato, salicornia, saffron)
Simple, moist and delicious! A beautifully grilled piece of salmon is clean tasting and light, perfect match with rich saffron sauce. Salmon itself is tender with a saltiness on the texture. Paired with roasted potato, cherry tomato, and crispness sea asparagus, this colourful dish is a delightful combination, going very well with fish.
PannaCotta
(lemon, strawberry, amaretto di saronno)
Pannacotta, a signature dish from volti, a little bit different from a regular one. It’s made without gelatin, so basically it’s a lemon flavored pannacotta with vanilla, and then on serve with a Marino sauce, strawberry sauce and homemade strawberry sorbet. Chef creates more fun with a presentation by top it up on a table with a liquid nitrogen, which will immediately freeze a surface of pannacotta. This playful dessert is not only good for picture but also impressive in its taste.
Vanilla Millefeuille
(puff pastry, bourbon vanilla, strawberry sorbet)
Comprising three layers of puff pastry (pâte feuilletée) alternating with two layers of pastry cream, vanilla Millefeuille is one of Chef Luca’s favorites dessert. His take on a classic item is resplendent in its simplicity and just right in its proportions – flaky puff with the rich cream that has been whipped with pure vanilla seed, then served aside a homemade sour strawberry sorbet and berry sauce.
More than classic Italian food, Volti has further offered much more healthy menu with special seasonal imported ingredients. If you are looking for an excellent food and charming setting with a view of the winding Chao Phraya River. Shangri-La’s Volti Ristorante & Bar is an excellent choice for you to enjoy romantic dinner, a meeting up with friends or even a lovely meal with family.
