By Morgan Thanarojpradit
While every dish is a must-try, to be honest, but one of the more memorable include Ravioli di carruba all’arrosto di maiale, aglio orsino (B880++) - braised black pork carob ravioli especially that wild garlic leaves essence to top it off.
Desserts were Mille e una notte – inspired from the One Thousand and One Arabian Nights (B400++) - comprises of the sesame and honey semifreddo in the shapes of crescent moon and stars served with lemon puree and a side of orange blossom in the lamp.
Followed by the Gocce di latte, mela e aloe – milk drops 400 or the delicate milk “panna cotta” drops served with red apple juice,aloe vera, begonia flowers offers refreshing aroma and texture to clean the palate at the end of the meal.
“Italian cuisine is made of simple ingredients, providing an insight into its beauty. I believe that simplicity is not trivial in the development of our techniques, creating fresh tastes that are faithful to the memory yet always able to reflect new ideas.”
- Chef David Tamburini, La Scala, The Sukhothai Bangkok
La Scala, The Sukhothai Bangkok. 13/3 South Sathorn Road, Bangkok 10120. 02 344 8888. www.sukhothai.com/bangkok/en/dining/restaurant-la-scala