Angelini’s New Chef, Shangri-La Bangkok

| November 13, 2012

Over the past few years Italian restaurants in Bangkok has mushroomed. There are a number of pizza joints, family style Italian restaurants as well as extravagance fine dining Italian cuisine. Whether cheap or expensive, Bangkok has it all. For the fine dining category, Angelini at Shangri-La has always come to mind as it has consistently been on the list of top Italian restaurants in Bangkok for over the past ten years. Chef Omar Ugoletti has recently joined Angelini as the new head chef.

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Getting by the river is rewarding but it can be tough in the evening. The traffic can be bad; my favorite option is using the sky train. It’s interesting to see the diversity of people on the train. From the crowed train, taking a couple of steps from the station the next thing I knew was I’ve just enter the lobby of the West Wing. A few steps further I was walking by the pool and looking out to the river. It was a nice way to start a diner.

We tried the chef set menu which starts with a beautifully presented dish; garden lobster with citrus gelee, fennel, orange and micro greens. The lobster was fresh and cooked to perfection- sweet, soft, and moist. The citrus gelee permeates the lobster but not too overpowering.

The second plate was masterful creation of two types of foie gras. First was a warm terrine of foie gras in apple. Candied apple surrounded the terrine was delicious and innovative. Equally as good was the second foie gras, perfectly seared in ciabatta served with condiments of onion jam, balsamic and berry vinaigrette.

Next up was ravioli stuffed with liquid Parmesan cheese served with capers Burratina cheese, tomato cream and carrot foam. Once the ravioli burst in your mouth you will taste the fragrant cheese, which made this dish quite interesting.

For the main course, Chef Ugoletti cooked us succulent and tasty pistachio crusted rack of lamb served with broccoli cream, organic vegetables and red port sauce. It was paired with Carbernet Sauvignon, Mount Langi Ghiran, Victoria, 2005 from Australia.

White chocolate mousse with citrus pistachio and mint granite was our dessert for the evening. This well executed mousse was sinful while the mint granite was quite refreshing. It was quite a feast for the eyes as well. We were impressed by Chef’s Ugoletti innovative cooking and attentive to details and we were reminded again that Angelini high standards and best ingredients have been the key to its success for the past decade.

Shangri-La Hotel, Bangkok, 89 Soi Wat Suan Plu, New Road, Bangrak, Bangkok 10500
Tel (66 2) 236 7777

Text by: Vasu Srivarathanabul Ph.D.


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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)

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