La Scala restaurant at The Sukhothai Bangkok is an award-winning restaurant and they are among the best Italian restaurants in Bangkok.
You won’t hear much noise on social media regarding La Scala but hey, they have a strong clientele who keeps returning.
The man behind La Scala is Chef David Tamburini, twice awarded Michelin stars.
“Italian cuisine is made of simple ingredients, with insight and beauty. I believe in simplicity, not triviality in the gesture, with techniques in new tastes, albeit faithful to the old, whose memory always renews itself”.
The interior is spacious and classy.
Lots of wine for your selection.
Coming up is Chef David Tamburini’s new seasonal Summer menu.
The Amuse Bouche was nicely presented, preparing us of what’s coming ahead.
This is the signature dish at La Scala. What’s that? A mega tomato?
Pomodoro E Mozzarella
Nope, cut it open and it’s a buffalo Mozzarella in 2 types of Sicilian Tomatoes, drizzled with basil oil.
Polipo e patata [AroiMakMak Recommended!]
This is the star of the menu, in my personal opinion. Crispy potato skin filled with potato foam,
griddled Mediterranean octopus and green olives sauce. The overall flavour is so delicious and my companions told me that it’s what makes them return too.
Vitello tartufato
This is cold sliced Fassone veal with anchovies dressing, topped with black truffle. It’s my first time eating shaved truffle and it was definitely totally different from what I would imagined it to be. Truffle oil has a strong flavour and smell to it but it’s the direct opposite to raw shaved truffle.
“Rigatoni al forno”
This is a baked pasta stuffed with Bolognese Ragu. The filling was actually blended so it’s a smooth paste inside the pasta. It is then topped with crispy Parmigiano Reggiano, bechamel and intingolo. I personally find the pasta a little too hard and dry for my liking but the overall flavour was alright.
Coda di tonno brasata “ca cipudduzza”
Gently braised tuna tail accompanied by a side of sweet and sour red onions, eggplant in two ways and mint leaf. The star of course had to be the chunk of tuna which was meaty and delicious.
Costolette di agnello, vignarola al timo
The roasted Iberico lamb rack, lightly salted, served with vegetables casserole chamomile and thyme scented. Simple yet delicious!
Fichi e gelato all’aceto [AroiMakMak Recommended!]
The dessert which guaranteed a happy ending. On first glance, it didn’t look special. The magic happens when it enters your tongue. The organic apple vinegar ice cream with figs, walnuts and lemon leaves compote is a true surprise.
We ended our meal with The Sukhothai Tea (a special blend) and chocolate.
La Scala is a restaurant that probably needs no further marketing because even on a rainy evening, it managed to fill almost all the seats that evening – it was almost full. At THB 2900++, it is a comfortable price point for those who into Italian Fine Dining.
We were told that their pizzas were amazing and we will definitely be back to try more of their amazing desserts too.
[Bangkok] La Scala
This was an invited media tasting. As always, all reviews and opinions are entirely my own.
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