All new La Scala at The Sukhothai Bangkok

| December 18, 2017

The Sukhothai Bangkok unveils the new La Scala

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Bangkok, November 15, 2017 – Following an extensive 6-month renovation,
The Sukhothai Bangkok unveils the exciting new La Scala this Friday,
November 17, marking the return of the award-winning restaurant to own
center stage in Bangkok’s culinary scene.
La Scala first opened doors on November 24, 2002 serving classic Italian
cuisine to food connoisseurs in a setting of innovative interior design. The
first in Bangkok to introduce internationally-acclaimed guest chefs to local
gourmands, La Scala was second home to a long list of Michelin and celebrity
chefs featured in the Sukhothai’s signature series “The Art of Dining”. The
restaurant has since served 220,000 guests from around the world in its 15
years of operation.

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Unique, one of a kind and clearly in a class of its own, the new La Scala is a
triumph of innovative interior design paired with inspired Italian cuisine.
Chef David Tamburini introduces a menu that is “all-new, still legendary”:
Pure, traditional Italian recipes with unparalleled creative flair, a veritable
culinary tour de force that captures the essence of contemporary Italian
dining.
Interior design distinguishes the new La Scala
Light and contemporary, the new La Scala exudes the style, luxury and
confidence that promises to surpass the success of the former La Scala.

Drawing inspiration from its namesake the grand La Scala Opera Theatre in
Milan, the concept for the new La Scala is “The Great Theatre for Marvelous
Moments”, where extraordinary moments engage patrons in a full sensory
experience of cuisine, design, glamour and service. The space is designed to
stage the culinary team’s performance, showing the chef as their lead
performer. At this point the “lead role” belongs to the guests, who eagerly
anticipate moments of pleasure as they take their cues from the wide open
theatre-like kitchen.
The shimmer of mosaic tiles complements a new bar and a well-presented
grand wine cellar that covers an entire wall as one of the focal points. In
keeping with the attention to detail that makes La Scala special, great care is
taken to ensure that the extensive wine list offers options most suitable to
match menu offerings.
The most characteristic design feature is the oval ceiling at the centre. The
perfectly balanced layout alludes to the La Scala Opera Theatre, with five
black pillars connecting the oval ceiling to the open kitchen space. The
contrast of the black colour and the traditional relief on the pillars present a
fine balance of lightness and heaviness, with the symmetry and overall colour
scheme reminiscent of the theatre’s interiors.
Another new addition is a private dining room, set off from the main dining
area by translucent screens that offer space that is at once enclosed yet light
and airy.

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The white walls of the reception area and pizza kitchen are clad in Bianco
Carrara, a famous marble from Italy. Is it used to emphasize the
perpendicular line characteristic of Sukhothai architecture, and designed to
harmonize the Italian nuances of La Scala with the design aesthetics of
Thailand’s 13 th century capital.

The interiors are designed by spinoff co., ltd. in Tokyo, widely acclaimed for
spaces that provide a calm, quiet atmosphere where people can feel
comfortable amid a delicate balance created by carefully selected materials
and well-edited design.
#allnewLASCALA

***

David Tamburini

Profile
I was born in Vinci (Tuscany) in november 1973, at the age of 16, during the college, my
curiosity for the vegetarian world brought me into a kitchen. It was love at fist sight. After
being graduated at the school, i decided to follow my passion for food and cooking . I started
my carrier in the gastronomy world working in small restaurants, my thirst of knowledge and
willing to improve made me work with several chefs. The most significant experiences : with
Chef Pietro Leemann of Joia restaurant in Milan and with chef Paolo Lopriore at Il Canto della
Certosa di Maggiano – Relais and Chateaux in Siena.
In 2011 i moved to Sicily, in Taormina as Chef of Ristorante Casa Grugno i was awarded at
the end of the year with one Michelin star, confirmed in the following one. Suddenly closed i
moved to Modica (RG) where at ristorante La Gazza Ladra del Palazzo Failla Hotel i confirmed
the Michelin star since the first year and for the following one, at the same time the major
italian gastronomy guide ( l’Espresso ) judged my job with 16,5 on a 20 points scale score.
Listed as the 50th best restaurant of italy by the Touring Club Italy . A strong interest for Asia
make me travel and study since my childhood all over the continent, from the middle to the far
east. In 2015 i decided to move to Hong Kong, a perfect place to start understanding the asian
market. The opportunity to work for a prestigious Hotel like the Sukhothai Bkk, combined with
an interesting project about their italian restaurant La Scala, convinced me to move to
Bangkok as chef de cuisine of the restaurant. After few months of working the restaurant has
been awarded as one of the best restaurant by Thailand Tatler magazine and listed as top 30
tables by Bkk 101.

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