La Tavola

| December 15, 2011 | 0 Comments

When there is a new Italian restaurant in Bangkok we turn our heads, especially when it is at a new five star hotel in the Ratchaprasong area. We had to find out and do an in-depth review. I was there to also meet an old friend and catch up. The new hotel lobby is ultra chic with shining stainless steel, over sized modern chandeliers, fiber optics lighting, rare material finishes, and an accented purple and blue tones. The lighting design gives it a very sexy appeal.


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La Tavola is on the 3rd floor of the new Renaissance Bangkok. The dinning venue and wine bar has clean lines with beige tones with rare material finishes. The ceiling are very noticeable with high flower art relief. We were seated at a table looking over the kitchen. We started off with some fruity mock-tails. I had my friend do all the menu choices that night. She came up with an interesting list of items. It started with La zuppetta di pesce alla Livornese. A tomato based soup with mussels and cherry tomatoes, a dish from the sea side city of Livorno. A nice light dish. The soup was flavorful with presence of sea. The mussels were sweet and tasty.

When we were almost done with the first dish the second one arrived “Le pappardelle ai funghi porcini”. Pappardelle is a pasta similar to fettuccine but larger, and broader, on a white creamy sauce with generous amount of porcini mushrooms. I love porcini when it is cooked right like this one. I can only wish it would come in larger pieces.

For the main was an old Italian recipe done with a twist, II mio filetto di manzo alla Rossini con fegato grasso. Created for the Italian composer Gioacchino Rossini. A beef fillet toped with pan seared foie gras. Usually it all goes on top a large croûton but the creative chef replaced it with a bed of baby spinach. Hidden inside the spinach was raisins and pistachio which was a nice surprise and went well with the foie gras. You would think the foie gras would over power the beef but not at all, it was complimenting the beef. It was actually a good pairing, both cooked perfectly. The spinach added more complexity to the dish.

For dessert, Bangkok’s favorite, Tiramisu. It is presented differently, the chef has separated the coffee mixture as a sauce. The cream is put on top of the cake. This way you can try each part separately or have any combinations you like. A new experience to have tiramisu. We could not resist to have one more, it was Mousse di cioccolato Maracaibo con salsa al mango e vaniglia. Venezuelan chocolate mouse with mango salsa and vanilla foam. It does taste as good as it looks.

After the meal, Fabio Polidori the young and talented Italian chef came to greet us at the table. His creation was very well appreciated, especially the way he separates the sauces. Giving his dishes a clean look and handing us varieties of options to explore and taste.

Sampled Menu

La zuppetta di pesce alla Livornese 600 baht
Le pappardelle ai funghi porcini 750 baht
II mio filetto di manzo alla Rossini con fegato grasso 1800 baht
II Miglliore Tiramisu  570 baht
Mousse di cioccolato Maracaibo con salsa al mango e vaniglia 480

Address: 3rd floor Renaissance Bangkok Ratchaprasong Hotel 518/8 Ploenchit Road, Bangkok, 10330 Thailand
tel: 66 2 1255000
Opening hours: 11.30am-2.30pm, 6pm 11pm
Text and Photo: Vasin Srivarathanabul

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