The award-winning La Scala has proudly returned to the centre stage of the exciting gourmet heaven in Bangkok after an extensive 6-month renovation. The newly-renovated La Scala is an art piece in the eyes. Its contemporary décor with an open kitchen elegantly elevates the dining ambience which is spacious and classy. La Scala is now ready for another heights of achievement to be attained from 2018 onwards.
The revamped La Scala has returned together with a dazzling menu conscientiously crafted by David Tamburini, Chef de Cuisine of La Scala. Chef David’s menu fully expresses his culinary philosophy in classic Italian cuisine. One of the prominent characteristics of his cuisine is simplicity, which is an unspeakable charm cast on each of his creation.
La Scala’s new lunch menu
Served warm the aromatic housemade bread was the first excitement my appetite sank in.
Maiale alla toscana
Puffed pork skin, classic tuscan pork shoulder confit, spicy white beans cream, lemon and fresh green pepper
It’s our first time tasting Italian-styled puffed pork skin, which was delicately crispy and has a clean mouthfeel. The Tuscan pork shoulder confit was prepared in a classic way to give the pork skin a touch of savoury flavour. The spicy white beans cream added a pleasing layer of flavour that completed the symphony of the overall flavour of the dish! What an unforgettable starter.
Capesante in inzimino
Seared hokkaido scallops, kale and brussel sprouts salad, black kale inzimino dressing, herring caviar
This dish is a perfect example of how the most precious harvest from the sea can be so perfectly complemented by the premium produces from the soil. Visually, it’s a replica of the world of an exotic ocean. The herring caviar and fresh, juicy Hokkaido scallops enhanced the overall flavour when eating with the kales and Brussel sprouts of multi-lateral textures. It’s an interesting bite with an irresistible charm on the palate.
Castagne, funghi e ricotta
Chestnuts and leek soup, brown champignon mushrooms, sour ricotta cheese gnocchi
It’s a pity that current photography technology is not advanced enough to capture the aroma and record good smell in visual photos or moving pictures. When the soup was poured into the bowl, an intense luring aroma rushed into the nostrils. Our appetite was pushed to the height! The only thing that we wondered was ‘Any chance to have a second bowl or even more?’
Linguine limone e scampi e cagliata di mandorla
Linguine cooked in lemon leaf with infused fish essence, langoustine and almond “cheese”
It’s no doubt the champion dish for exemplifying what simplicity in the cuisine means. In human eyes, this dish consisted of pasta, shrimps and little pinch of almond ‘cheese’. On the palate, it’s a sophisticated mix of flavours that my palate enjoyed so much. The al dente linguine itself fully absorbed the fish essence, leaving it so toothsome that ‘craving for more’ was the only idea I contemplated while enjoying this dish. A million thumbs-up!
Secondi di pesce
Sogliola alla mugnaia
Sole meuniere and mozzarella “milk”, citrus tapenade and toasted almonds
Before my mind could calm down from the previous dish, this sole stirred another height of excitement. The manipulation of toasted almonds and zucchini perfectly added an agreeable flavour of sweetness to the pan-seared sole fish. Nodding while eating was all that we could do!
Secondi di carne
Faraona alle olive
Roasted guinea fowl, mantovana yellow pumpkin and grapes, black olives and grape leaves
Guinea fowl, a kind of game meat, is never easy to cook for pleasing our taste buds. This dish was fulfilling with a layer of sweet flavour naturally added by using yellow pumpkin, grapes and grape leaves. The texture of the guinea fowl was so tender that each bite of it was an effortless chew.
Affogato al caffe
Tahiti vanilla ice cream in dark chocolate shell, white coffee foam
Surprises and amazement did not stop until the dessert was served. It’s an unconventional kind of affogato that impressed me with its intense complementary flavour and aroma of coffee and chocolate. The dark chocolate shell was the star in this dessert! How delicate was the shell? Imagine a freshly-hatched egg! It’s a lovely ending to an awesome lunch experience.
Who in Gourmet Bangkok team experienced the lunch menu at La Scala?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer
Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Neng Srichaisak ~ A pro golfer, travel lover and photographer
Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.
Will Gourmet Bangkok recommend La Scala?
We see La Scala a restaurant that will definitely be included in the upcoming Michelin Guide.
The finest Italian cuisine is served with carefully selected premium ingredients and professional service ~ Chelsea
Where is La Scala?
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