The award-winning modern Italian restaurant Scalini at Hilton Sukhumvit Bangkok will host Japanese-Italian guest chef Masanori Tezuka from Japan. This follows the successful visit of Italian guest chef Riccardo Catarsi from Singapore in late 2016. Top chef Masanori Tezuka brings his amazing blend of Japanese and Italian cuisine to Scalini restaurant on February 28 – March 31, 2017. His live cooking at Scalini takes place on March 2 – 5, 2017.
Tezuka-san is Chef at the Hilton Okinawa Chatan Resort’s Corrente Italian restaurant. He spent more than 10 years fine tuning his culinary skills in Italy before returning to Japan where his unique blend of Italian and Japanese flavors has generated a loyal following of regular patrons.
Chef Masanori’s special à la carte dinner menu at Scalini is presented under the heading ‘Japanese-Italian culinary love affair’. Choices for starter are Hamachi carpaccio and tomato soup with mozzarella. For the pasta course, guests may choose between spicy shrimp linguine and violet potato ravioli. Main course options are Hokkaido scallops with shrimp and seared Wagyu beef tenderloin. Chef Masanori’s signature dish of Matsunaga Wagyu beef is served with a glass of Chivas Regal Mizunara whisky (priced at THB 2,700++). Other dishes start from THB 410++.
Hamachi Carpaccio
The Okinawa-inspired carpaccio comes with thin slices of hamachi, mixed baby greens, and petit tomato, followed by caviar and sea grapes to add some pop-in-your-mouth textures. Then, garnish with black olive soil and zesty citrus dressing to make it more interactive and fun to eat.
Tataki
Next up is the Tataki or seared wagyu beef tenderloin. The lean cuts of meat bathed in katsubushi-based consommé is very tender and juicy with a touch of saltiness from the stock, served along with daikon, coriander, and radish, offering a perfect blend between Italian and Japanese flavors. The dish flawlessly matches with the Chivas Mizunara, exclusively available at Hilton Sukhumvit Bangkok.
Espuma Tiramisu Green Tea Flavor
For the sweet ending, the Espuma Tiramisu Green Tea Flavor arrives with thin biscuits made with orange and espresso in between and on top, exhibiting a very light texture with a crisp from the biscuits. It is served with coconut sorbet, chocolate crumble, and coffee sauce.
Guests can enjoy chef Masanori’s special à la carte dinner menu at Scalini restaurant from February 28 to March 31, 2017 from 6 p.m. to 10.30 p.m. Reservations are recommended.
Chef Masanori Tezuka
Scalini @ Hilton Sukhumvit Bangkok
February 28 – March 31, 2017
Prices start from B410++
More information or reservation
Contact dining concierge LINE@ : @greatgastro
