Masterclass with 3-Michelin-starred Chef Umberto Bombana at La Scala, The Sukhothai Bangkok.

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La Scala

Masterclass with 3 Michelin Stars, Chef Umberto Bombana

Note: The original text includes a greeting in Thai, which is not translated as it is not relevant to the English context.

Today's masterclass features 2 out of 7 dishes selected by the chef.

The first menu will feature the chef's signature dish, showcasing premium ingredients such as White Asparagus, which can be prepared in two distinct ways.

The masterclass offered a welcoming atmosphere, brimming with insightful information on the origins and techniques of various culinary creations.

Before we begin, let's indulge in the world-class mineral water from Italy, Acqua Panna, or the sparkling mineral water, San Pellegrino.

This white asparagus can be prepared in two ways by the chef.

The first dish arrives, its colors and presentation exuding a sense of calm and relaxation, befitting the opening act of this culinary journey.

The standout dish is undoubtedly the White Asparagus, which the chef recommends due to its impressive size and satisfying texture. Upon tasting, the asparagus exhibits a delightful combination of crispness and tenderness, with a distinct and fragrant aroma of fresh shoots. Its naturally sweet flavor is further enhanced by a delicate and aromatic sauce made with egg and mustard, creating a harmonious and delectable experience.

Another menu will use White Asparagus, with another part used to make a sauce with the premium ingredient Oscietra Caviar.

This dish will be served alongside the first course, maintaining the same overall tone while highlighting the caviar.

The asparagus's distinct flavor persists, further enhanced by the Parmigiano Reggiano cheese foam, culminating in a luxurious caviar topping. Consumed in a single bite, this dish offers a symphony of textures, blending the asparagus's lightness with the caviar's delicate burst. Despite the addition of rich ingredients, the asparagus remains the star of the show, demonstrating that skillful preparation can preserve the prominence of the main ingredient even amidst premium additions.

The chef's arrival was accompanied by the restaurant manager and sommelier of 8½ Otto e Mezzo Bombana, along with Mr. Marino Braccu.

Marino is the sommelier who has carefully selected all the wines to be paired with each of the chef's dishes for this occasion.

2016 Masseria Li Veli Askos Verdeca
This white wine, chosen by Ronaldo, prioritizes freshness without overpowering the asparagus and other ingredients in the first two courses.

Another menu item is the chef's intention to let us try the original pasta, Maccheroncini, which is the first pasta with a hole. In the past, small iron rods were used to form it piece by piece and then boiled in boiling water. Then stir-fried with various premium ingredients that the chef has invented and combined.

Homemade Maccheroncini
This pasta dish is stir-fried dry, but the various ingredients are thoroughly coated on the pasta, making it a complete and satisfying meal.

The macaroni was cooked to perfection, neither too soft nor too firm, offering a satisfying bite. The sauce was incredibly fragrant, delivering a harmonious and distinct taste of the sea, further enhanced by the addition of blue lobster. The lobster meat was bouncy and incredibly sweet, while the sea urchin roe added a creamy richness, elevating the dish to new heights. Each bite was an explosion of flavor, with every ingredient playing its part in perfect unison. It was a culinary journey where all the elements came together in perfect harmony.

2012 Pietradolce, Vigna Barbagalli Etna Rosso
A light-bodied red wine that pairs seamlessly with exquisite pasta dishes.

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A special treat awaits with the Sgroppino, personally prepared by Chef Marino.

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A popular Italian cocktail from Venice, the Bellini is a sorbet made with high-quality ingredients like grappa and champagne, offering a refreshingly sweet and sour aroma.

2004 Felsina, Vin Santo, Toscano Berardenga
Pair with a full-bodied, aromatic sweet wine with pronounced clarity.

Chef David, the head chef of La Scala, kindly prepared a new dessert menu item for the Spring Menu for us to try before anyone else. Before we ate, the chef spritzed the dessert with a refreshing and fragrant water that made it easy to breathe.

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This beautifully presented dessert retains its elegance while offering a delightful experience. The front is adorned with a rose-shaped roll of soaked fruit, offering both juicy freshness and a satisfying crunch. Beneath lies a layer of fragrant, smooth mousse, complemented by the nutty aroma and delightful texture of nuts.

To conclude the meal, we enjoyed a delightful dessert. The pastry boasted a crispy, fragrant texture with delicate layers, complemented by a subtle melon cream sauce. Each bite was a symphony of flavors, leaving us wanting more.

This remarkable event would not have been possible without the invaluable collaboration of all parties involved, including Sukhothai Hotel, Chef David Thompson, San Pellegrino, Gastronauts, Gfour, and Chef Umberto Bombana with his team from 8½ Otto e Mezzo Bombana.

Chef Umberto Bombana will be preparing a Michelin-starred 3-course lunch and dinner for us on May 23-24, 2018.

Renowned chef Umberto Bombana and his team from 8½ Otto e Mezzo Bombana will be showcasing their culinary expertise at La Scala, the Italian restaurant at The Sukhothai Hotel. This is a rare opportunity to experience the exquisite flavors and meticulous techniques of a 3-Michelin-starred chef. Bombana's dishes are characterized by their simplicity and elegance, each bite revealing a symphony of flavors and textures. Don't miss this chance to indulge in a world-class dining experience.

Thank you very much.
Ronaldo

Promotion details
– Guest chef Chef Umberto Bombana
– Lunch and dinner set menu + wine for 14,600 baht net
– May 23-24, 2018

Restaurant Details

La Scala

• Lunch: 12:00 PM - 2:30 PM (Tuesday - Saturday)
• Dinner: 6:30 PM - 11:00 PM (Daily)

Hotel Details

The Sukhothai Bangkok

13/3 South Sathorn Road, Tungmahamek, Sathon, Bangkok 10120, Thailand

Phone: 0-2344-8888

Website: www.sukhothai.com

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