Favola Le Méridien Suvarnabhumi

| July 1, 2015 | 0 Comments

Favola is the new Italian restaurant on the outskirt of Bangkok near the Suvarnabhumi area, located in the also new Le Méridien Suvarnabhumi, Bangkok Golf Resort & Spa. The restaurant has 3 seating options; indoor dining area, outdoor terrace and private dining room. The interior has a rustic feel with earth tone colors. It has a sense of Tuscany. Some tables get the view of the garden and golf course.

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Our table was almost like a private table set at the far end corner of the restaurant. It provides view of the golf course, lake and garden. Upon arrival Chef Marco Cammarata the chef de cuisine of the restaurant greeted us with warm welcome. We ask him dishes he would recommend. He said any dishes will be very good, it depends on you.

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The menu had many items: antipasti, Tuscan crostini, salads, soups, pasta, risotto, pizza, seafood, steaks and desserts.

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To start we went for the seafood, yellow fin tuna (420). The fish was cured in spiced red wine, as you can see the dark edges of the fish providing a flavorful taste and aroma. It was served with raw fennel, and cherry tomatoes.

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A sophisticated dish of seared scallops, whisked baccala, marinated crab with mushrooms and polenta chips (800)

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Risotto with porcini and prosecco finished with grana padano cheese (420) was a mild dish, it did not have the intense flavor I was expecting.

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Roasted king fish (680) is an interesting dish, I don’t see much of this kind of fish in an Italian restaurant. Usually it’s in Thai and Chinese menu, in Thai it’s called pla insee. The fish had a distinct fishy taste I’m familiar with in Thai style cooking but served in a western way on creamy leek, golden potato and parsley sauce.

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Roast pork belly (560), it was sous vid and flavored with licorice. The crackling crust was made of the pork skin itself blended with parmesan cheese and fried. It was served with potato gratin, grape sauce and almond chips.

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Tagliata, grilled Angus beef sirloin 250 g. (1,500) with zucchini, balsamic olives tapenade.  This is a classic Italian dish. The beef was lean but cooked just perfect giving it a rustic texture and savory taste.

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Before we start to order dessert, the chef came to our table and suggested pizza. We were all very full but Chef Marco wouldn’t let us leave without trying the pizza. My son and I followed him the open pizza oven to see how it was done. Surprisingly, it took only minutes. The oven was very hot, once the pizza was in the oven; you see the cheese instantly bubbling.

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Our pizza was the Piccante (360); picante is Italian word for spicy which indeed it was due to the n’duja salami. The crust was crisp, the mozzarella cheese was chew and stringy, a little tartness for the tomato sauce and the spicy briny n’duja salami was a great combination. Even feeling full but the pizza was gone in minutes.

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For dessert, Orange-pumpkin crème brulee with pistachio gelato (280)

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Warm Berry Crostata with Noisette Ice Cream (280)

I’m trying real hard not to look at the photos of the food, it makes me so hungry. Chef Marco did a great job in creating this menu at Favola Le Méridien Suvarnabhumi it’s a combination of tradition and creativity. It is hard to find a true Tuscany restaurant outside the city but we found one here.

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About the Author:

vasin Current: Editor of At-Bangkok.com, 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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