La Scala
Design
La Scala is a triumph of innovative interior design.
Creating a setting that is contemporary and complementary to Thailand’s heritage to serve classic Italian cuisine was a challenge to interior designer Yasuhiro Koichi, of Design Studio SPIN in Tokyo.
Expectations have been more than surpassed in this remarkable new restaurant.
Cuisine
Italian food that is classic, and yet exciting and tempting to the palate, puts the menu of
La Scala in a class of its own.
Just as the design and decor unite the contemporary with a Thai cultural context, so the cuisine presents pure traditional recipes with unparalleled creative flair.
Wines
In keeping with the attention to detail that makes La Scala so special, great care has been taken to ensure that the wines present the best choices to match menu selections, as well as to represent fully the best of Italy.
Atmosphere
Subtle, unobtrusive and yet finely attuned to the rhythms of the day, music at La Scala is perfectly pitched to accompany fine dining.
Essentially, the music offers a broad range of jazz, featuring well-known names, such as Oscar Peterson, as well as other, less familiar, more contemporary artists.
Operating Hours:
Lunch: Monday - Sunday: 12.00 – 14.30 hrs.
Business Set Lunch: Weekday: 12.00 – 14.30 hrs.
Dinner: Monday - Sunday: 18.30 – 23.00 hrs.
Capacity:
60 Persons inside, 20 along the pool terrace
Reservations:
Obligatory. Email your reservation directly to promotions@sukhothai.com
Telephone : 66 (0) 2 344 8888
Fax : 66 (0) 2 344 8899
MAURIZIO MENCONI Chef, La Scala
THE SUKHOTHAI BANGKOK
Chef Maurizio, who spent 10 years of his career running stand-alone restaurants, returns to Thailand’s gourmet dining scene after serving as the Chef de Cuisine at the Ritz Carlton Dubai since 2006.
Chef Maurizio’s menu presents a selection of meticulously prepared antipasti, soups, pasta and risotto, seafood, meat and poultry dishes and pizza using the freshest ingredients. His tantalising dessert board features Il mio Tiramisu made with a family recipe dating back to 1937.
Though he is from Tuscany, Chef Maurizio will present the full diversity of Italian cuisine from all of the country’s 20 regions by using genuine ingredients including hard-to-find imported beef, lamb, fish, mussels and cheeses in his recipes to deliver a traditional taste with a contemporary presentation.
NAM NGUYEN Executive Chef
THE SUKHOTHAI BANGKOK
Nam, spent his early years in Saigon before his family moved to Denmark, discovered his passion for cooking while doing National Service as part of the UN Peacekeeping Force in Yugoslavia.
After four years of intensive training at the Copenhagen Culinary Institute, Nam joined The Grand Hotel in Oslo followed by one year in the one Michelin-star restaurant, Le Canard.
Nam took his culinary skills to the US where he worked in New York’s premier Scandinavian Restaurant, Aquavit. He was then lured to The Lighthouse in Singapore by the award winning Les Amis Group, where he built on his fine French cuisine skills. In Singapore, Nam was named most promising Chef at the World Gourmet Summit Awards in 2002.
From Singapore, Nam moved to London to work at the Howard Hotel and following this the tropical island of Bali. Nam conquered not only the kitchens of The Legian but the island’s epicures. From Bali, Nam joined The Sukhothai Bangkok, where discerning diners have the opportunity to savour Nam’s inimitable style of cooking.
