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16-17 January 2020 at Thailand’s Highest Restaurant and Bar
Mahanakhon Bangkok SkyBar is welcoming the new year with a “White Truffle Experience” – an exclusive 7-course dinner prepared by Chef Luca Fassone on 16-17 January 2020. Indulge in the Italian chef’s famous and signature creation--Piemonte Tajarin with Truffle--a recipe passed down through generations, all the way from the Piedmont region of Italy. Other dinner highlights include Veal Sirloin Steak with Truffle sauce, Handcut Piedmontese Beef Tartare with Truffle and Vitello Tonnato prepared the old, traditional way. A 4-course lunch by the Italian Chef from L’Angolo di Rosina will also be available on 17 January 2020, at *THB 3,000++ per person while dinner on both days is available for *THB 7,000++ per person. To book, please visit http://bit.ly/Luca-Fassone-White-Truffle.
In addition to the infused aroma of rare white truffle, diners can also look forward to premium ingredients including exceptionally lean Fassona beef and veal from the Piedmontese region known for its delicious flavor and tenderness. While traditional tagliolini recipes (pronounced as Tajarin in the Piemontese dialect) use 30 egg yolks per kilo of flour, what sets Chef Luca Fassone’s tajarin apart from the rest is the use of 40 egg yolks per kilo of flour which results in a uniquely rich and flavorful handmade pasta.
Enjoy the meal with a magnificent view from Thailand’s highest restaurant and bar, located on the 76th floor of King Power Mahanakhon. To book a seat, please visit http://bit.ly/Luca-Fassone-White-Truffle . King Power card members receive a special 15% discount. For more information, please call 02-677-8722 or email [email protected].
Follow us at www.facebook.com/MahanakhonBangkokSkyBar and www.MahanakhonBangkokSkyBar.com.
In addition to the infused aroma of rare white truffle, diners can also look forward to premium ingredients including exceptionally lean Fassona beef and veal from the Piedmontese region known for its delicious flavor and tenderness. While traditional tagliolini recipes (pronounced as Tajarin in the Piemontese dialect) use 30 egg yolks per kilo of flour, what sets Chef Luca Fassone’s tajarin apart from the rest is the use of 40 egg yolks per kilo of flour which results in a uniquely rich and flavorful handmade pasta.
Enjoy the meal with a magnificent view from Thailand’s highest restaurant and bar, located on the 76th floor of King Power Mahanakhon. To book a seat, please visit http://bit.ly/Luca-Fassone-White-Truffle . King Power card members receive a special 15% discount. For more information, please call 02-677-8722 or email [email protected].
Follow us at www.facebook.com/MahanakhonBangkokSkyBar and www.MahanakhonBangkokSkyBar.com.
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