ITALIAN JOB VOL.2
Italian Guest Chef Series
David Tamburini and La Scala welcome renowned Chef Antimo Merone, Executive Chef from one Michelin starred restaurant, 8½ Otto e Mezzo Bombana, Macau.

The Sukhothai Bangkok are pleased to announce the newly launched culinary series “La Scala Italian Job Volume 2”, a dining series featuring a joint venture of renowned Italian guest chefs together with its own Italian chef David Tamburini.

For this upcoming volume 2 of the series, La Scala resident Executive Chef David is proud to welcome Chef Antimo Merone, Executive Chef from one Michelin starred restaurant, 8½ Otto e Mezzo Bombana, Macau.

David and Antimo will combine to create authentic Italian dishes influenced by the tradition and culture of Italy, with a special touch of their motherland recipes, reinterpreted in the continued evolution of modern times with new cooking techniques, ingredients and artistic presentation in today’s style.

Dinner only on Friday, 25 January 2019
THB 3,900++ per person (food only)
THB 5,000++ per person (with wine pairing)

For more information or to book a table please call Restaurant Reservations at 02 344 8888 or email to: promotions@sukhothai.com

Menu for Italian Job Vol.2

Welcome
Zardetto Prosecco Brut

Ostrica
Oyster, tofu emulsion, mandarin, dill

Gli Antipasti

Merluzzo
Salted cod, mushroom ragout, taggiasca olive, mushroom and fish jus
Lis Neris Sauvignon 2016
-
Anatra da “serbo”
In house cured duck breast, yellow pumpkin, pomegranate
B.Giacosa Roero Arneris 2016

La Pasta

Eliche
Plankton “aglio e olio”, bottarga
-
Mollica tostata alla moda siciliana
Toasted breadcrumb spaghettini, sardines, wild fennel, raisins
Franz Haas Pinot Nero Schweizer 2015

I Secondi

Rombo, cavolfiore affumicato, induja
Turbot, smoked cauliflower, turnip top, spicy Induja salami
B.Giacosa Barbera D’Alba 2015
-
Vitello
Veal tenderloin, spinach, hazelnut bagna cauda, natural jus
Castello Fonterutoli Gran Selezione 2013

Il dolce

Fichi e gelato all’aceto
Figs, walnuts and lemon leaves, compote organic apple vinegar ice cream

About Antimo Merone

Chef Antimo Merone’s culinary inspiration and philosophy is shaped by his origins, people and experiences. His journey started in his motherland of Napoli and more particularly during the times spent at his grandmother’s house – a hidden gem in the middle of “Campi Flegrei”, a volcanic area famous for seafood, wine and products of the earth. At the age of 18, Antimo moved to Milan to study finance and took up part-time work in local kitchens to sustain his studies. A few years later, he realized his passion for cuisine never faded away and decided to dedicate his attention to his chosen vocation. During his studies, he spent time as an intern in various Michelin-starred restaurants in Italy. Since 2014, Antimo Merone has worked with three-Michelin starred Chef Umberto Bombana on his newest project, 8 ½ Otto e Mezzo BOMBANA Macau as Executive Chef.

About David Tamburini

Following his recent position as Executive Chef at Giando Italian Restaurant, Hong Kong, David’s passion for food, its preparation and cooking, combined with his continuing strong interest in Asia led him to Thailand.  Back in Sicily, David studied the different components and traditional recipes of southern Italy and expressed his desire to give to them a more contemporary flavour, whilst developing a personal cooking style based upon the respective ingredients and techniques.  Creative flair, a combination of traditional Italian recipes and his own renowned creations form the basis of David’s menu at La Scala. “It is indeed a great honour to be part of The Sukhothai family at such an iconic restaurant as La Scala, and I want to satisfy our diners with truly contemporary Italian flavours,” he says.

About La Scala

La Scala is a triumph of innovative design. This award-winning restaurant is highly coveted for classic and progressive Italian cuisine combined with fine European wines. It’s beautiful poolside setting is a bold statement in contemporary décor subtly infused with The Sukhothai’s cultural heritage, and showcases an open kitchen, private room and a bar with a wine cellar. Great care is taken to ensure that the wines present the best choices to match selections, in addition to representing an excellent range of both Italian and other wines from around the world.

For chef Vincenzo Candiano’s lunch & dinner menus, please scroll down.

CHEF VINCENZO CANDIANO’S SICILIAN MICHELIN-STAR DINING AT JOJO RESTAURANT, IN THE ST. REGIS BANGKOK
from 11^th to 16^th December 2017

Part of The St. Regis Aficionado program series, The St. Regis Bangkok presents the culinary excellence of acclaimed Chef Vincenzo Candiano. This latest guest chef, at Jojo Italian Restaurant, hails from the 2-Michelin-Star Locanda Don Serafino Restaurant, in the historic city of Ragusa, Sicily.

Sicilian-born Chef Vincenzo almost exclusively selects local produce and Mediterranean fish for his artistic and flavorful creations, which reference the traditions and culture of his Sicilian and ancient Hyblean heritage. Chef Vincenzo brings Sicily to Bangkok, with two exclusive degustation menus, serving lunch and dinner. Each menu offers an optional and perfectly matched wine pairing.

His cuisine reflects both his humility and burning passion for cooking, as well as his native heritage, local in produce and contemporary in design. Simple ingredients are delivered in unexpected combinations, which make perfect and comforting sense. “I like my kitchen to be homely and simple,” explains Chef Vincenzo Candiano modestly, and yet his plates appear effortlessly as works of culinary art.

For a limited period, guests at The St. Regis Bangkok can enjoy this Michelin-Star experience, from Monday 11^th to Saturday 16^th December 2017.

Chef Vincenzo Candiano Menu Options:

5-Course Lunch Menu: THB 3,500++ (plus THB 2,500++ for wine pairing)

9-Course Dinner Menu: THB 5,800++ (plus THB 3,000++ for wine pairing)

Guests can expect a genuine two-Michelin-Star culinary journey across the island of Sicily with Chef Vincenzo, all week long, at Jojo. Full of authentic Sicilian flavors, the menus include: creamed cod salad with strawberries, tomatoes, spicy bread crumble and celery juice; gentile pasta with Sicilian Caciocavallo cheese, lemongrass, roasted langoustine and crunchy pistachio waffle; and braised pork pancetta, with paprika, apple and capsicum compote and crescioni with rustic mustard.

With lunch at five courses and dinner at nine, guests need to save room for dessert, and try the delicate almond blancmange in raspberries and melissa, with pink pepper meringues. At dinner, Chef Vincenzo also serves an indulgent ‘Nella’ Sabadi chocolate semifreddo, with tangerine and nougat crumble, to die for.

For bookings and further information, guests can call +66-2207-7777, email fb.bangkok@stregis.com or visit www.stregis.com/bangkok. 

About Chef Vincenzo Candiano

Italian Chef Vincenzo Candiano was born and raised in Sicily, where his father owned a small farmhouse, sparking his passion for food early on. He graduated from the Institute of Hospitality in Modca, and also undertook a prestigious internship in 2006, at the two-Michelin-Starred Da Caino, under Chef Valeria Piccini, setting him on a star-bound trajectory, spanning around 20 years.

Since family is incredibly important to Chef Vincenzo, and his culinary advisors are both his grandmother and aunt, he prefers his cuisine to be simple and homely. His honed experience and expertise has come primarily from self-education, coupled with and defined by his humility and dedication in the kitchen.

An ambassador for his native cuisine, Chef Vincenzo took charge of Locanda Don Serafino Restaurant, in Ragusa, Southeast Sicily, Italy, in 2002. He earned his first Michelin Star in 2007, when he was also recognized as ‘Best Young Emerging Chef in Southern Italy’. The second Michelin Star followed in 2013, and he continues to indulge local and visiting gastronomes with his culinary alchemy. His cuisine highlights the rich flavours and traditions of the Sicilian and ancient Hyblean cultures, with authenticity, local ingredients and contemporary interpretation.

Please scroll down for Chef Alfio Ghezzi’s set dinner and wine dinner menus.

Michelin Star Dining with Chef Alfio Ghezzi at Rossini’s

From November 14 – 17 in partnership with Texica and Ferrari Winery, Chef Alfio Ghezzi from the 2 Michelin star Locanda Margon in Trento, Italy, invites diners to discover his creative à la carte lunch and dinner menus at Rossini’s. The renowned chef will also offer set menus of his exceptional northern Italian cuisine and host the Ferrari Wine Dinner on Friday November 17.

Chef Alfio of the two-star Michelin Locanda Margon in Trento comes to Rossini’s to showcase his unique and refreshing interpretation of northern Italian cuisine with an emphasis on pairings with sparkling Spumante.  The winner of the 2012 Italian Bocuse d’Or, Chef Alfio has worked in some of Italy’s most prestigious kitchens, including those of two great masters, Gualtiero Marchesi and Andrea Berton.  Under their guidance, Chef Alfio grew and developed his signature style of focusing on simplicity, the essence of taste and balance.  Prior to joining the Locanda Margon in 2010, Chef Alfio also worked at the iconic Grand Hotel Villa d’Este at Lake Como as well as the Grand Hotel Villa Serbelloni Bellagio.

At Rossini’s, notable dishes from Chef Alfio’s outstanding lunch and dinner set menus will include leek and potatoes cream soup with a baccala Chardonnay emulsion, veal tenderloin “tonnata” with tuna sauce, capers and celery, succulent Australian lamb loin with chamomile and black olives, and a divine dessert of Locanda Margon caramel apple cake with milk ice cream and Ferrari Maximum mousse.

A highlight at Rossini’s will be Chef Alfio’s unforgettable Ferrari Wine Dinner on Friday November 17.  Diners will enjoy welcome canapes followed by Belgium endive with celery, apple and beetroot cream and walnuts paired with Ferrari Maximum Brut. The memorable gourmet wine dinner will also include grand riserva Gallo rice with green asparagus, saffron, hazelnuts and black trumpet mushrooms accompanied by Ferrari Maximum Rosé, seabass with yellow lemon puree and Mediterranean Guazzetto complemented by Giulio Ferrari Brut 2005, and other exceptional northern Italian dishes. The unforgettable evening will end with coffee, tea and Rossini’s sweet treats.

The Ferrari Wine Dinner on Friday November 17 is 5,200 Baht net. 

The Grande Club and SPG members enjoy special privileges. Price excludes 10% service charge and 7% government tax.

For more information please contact 02 6498364 or email dining.sgs@luxurycollection.com 

Please scroll down for details of Chef Antimo Merone’s 6-course dinner menu.

S.Pellegrino and Acqua Panna present the cuisine of Macau’s 8½ Otto e Mezzo Bombana at Sheraton Grande Sukhumvit

 S.Pellegrino, the ambassador of fine dining, will present the cuisine of Macau’s famed one-Michelin-star 8½ Otto e Mezzo Bombana Italian restaurant for two nights only at Sheraton Grande Sukhumvit on 3 and 4 November.

Presiding over the event will be executive chef Antimo Merone, whose background includes a number of Michelin-rated restaurants before starting work alongside owner/chef Umberto Bombana three years ago.

A 6-course wine dinner will be held on 3 November, featuring the majority of the wines of Allegrini Winery and priced at 5,200++, while the following evening presents a set menu, with or without wine pairings.

The event is part of the Fine Dining Lovers Guest Chef Series initiated by S.Pellegrino, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. This series brings renowned chefs to Thailand from top dining destinations around the world, and also showcases top chefs from Thailand’s own creative restaurant scene.

Menu: Welcome bites and canapés, Hokkaido crab with Oscietra caviar, Confit of toothfish with blue mussels, Tortellini filled with veal ragout and Alba white truffle, Hand crafted cavatelli - Sicilian red prawn prepared in its essence. The main course is M9 grade sirloin prepared by charred artichoke. Dinner ends with a four-textured tiramisu.

S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters will be served during the dinner.

Umberto Bombana is founder and owner of 8½ Otto e Mezzo Bombana in Hong Kong, the only Italian restaurant outside of Italy to have received three stars from the Michelin Guide.

Umberto had first arrived in Hong Kong in 1993, when he worked at Toscana at the Ritz-Carlton, and became a prime mover in introducing the white truffle to Hong Kong’s restaurant scene, eventually leading to him being named as a White Ruffle Ambassador.

He opened 8½ Otto e Mezzo Bombana in Hong Kong in 2010, and the success of the restaurant led to him opening another in Shanghai in 2012 and 8½ Otto e Mezzo Bombana in Macau in 2014.

The restaurant name is a tribute to Umberto’s favourite Italian film director Federico Fellini’s movie, 8½.

S.Pellegrino initiated the Fine Dining Lovers Guest Chef Series to feature renowned chefs from top dining destinations around the world, bringing top-notch epicurean experiences to diners in Thailand. S.Pellegrino is dedicated to promoting the fine dining scene through top-class dining events, as well as on Finedininglovers.com, an online magazine sponsored by S.Pellegrino and Acqua Panna that congregates an inspiring and engaging community to which the brands are intrinsically linked.

For more inspiration on food and wine trends, stories, profiles and videos around the world visit Fine Dining Lovers, an online magazine sponsored by S.Pellegrino and Acqua Panna. www.finedininglovers.com

For reservations, please call 02 6498364 or email dining.sgs@luxurycollection.com