THE ST. REGIS BANGKOK | TWO MICHELIN STARRED CHEF CICCIO SULTANO AT JOJO

| September 20, 2016 | 0 Comments
Two Star Michelin Chef Ciccio Sultano, owner and the Executive Chef of the ‘Duomo’ restaurant in Sicily, Italy, will make a guest appearance at Jojo, The St. Regis Bangkok between 27th September and 1st October 2016 to showcase his culinary skills with a specially designed Sicilian-inspired menu.
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Chef Ciccio’s philosophy is based on continuous research on the deep-rooted culinary traditions in ancient Sicilian cuisine. He is particularly interested in the cuisine from Ragusa Ibla, the oldest and most magnificent part of the city. To him, research is fundamental. It allows him to study the history of local culinary traditions and convert their limitations into strengths. In addition, he applies the most advanced techniques and technology modern cuisine can offer.

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“It’s necessary to educate people’s palates to taste both ancient and current flavors”, said Chef Ciccio. Through his concept of food service, he supports and promotes local farmers and craftsmen. He is passionate about local and exotic herbs and they are used extensively in his progressive cuisine.

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Chef Ciccio successfully manages to express the very essence of the island, the smells and flavors that awaken all the senses. He is a chef truly passionate about allowing the myriad flavors of Sicilian cuisine speak to his customers through each of his carefully crafted and artistically presented dishes.

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CALEIDOSCOPIC MENU 9 COURSES

APERITIF

3 small amouse bouche served as one course

Smoked fish with fruit salad and pistachio sauce

Olive with crunchy bean and pistachio marzipan

Cannoli with ricotta caviar and prawn

 

STARTERS

Sardines beccafico style with lemon water

Home made spaghetti with sea urchin, buffalo sauce and octopus

Red mullet stuffed with chinotto and almond soup

 

PASTA

Home made spaghetti with Amatriciana sauce and cuttlefish

Potato gnocchi with Ragusano DOP cheese with cuttlefish and pork meatballs, clams and mussels carbonara sauce (from ancient Gela to the flavours of Rome.)

 

INTERMEZZO

Truffle ice cream

 

MAIN COURSE

Semi-wild Sicilian black pork glaced with carob and cantaloupe melon sauce

(in memory of ancient textures)

 

PREDESSERT

Rosehip sorbet with Goji berries and orange waffle

 

DESSERT

Ricotta Cassata, sponge with Santa Maria Novella alkermes liqueur pistachio ice cream and chocolate water

 

Petit Fours

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DEGUSTATION DINNER MENU

THB 6,000++ per person for 7 course menu

THB 7,900++ per person for 7 course menu with wine pairing

THB 7,000++ per person for 9 course menu

THB 9,500++ per person for 9 course menu with wine pairing

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DEGUSTATION LUNCH MENU

THB 3,500++ per person for 3 course, with wine pairing

 

For more information or to make a reservation, please call 02-207-7777 or email fb.bangkok@stregis.com.

Prices are subject to service and prevailing government taxes.

Chef Ciccio Sultano’s Brief Profile

He started his career in 1983, aged 13, in the local pastry store ‘Sweet’ in Vittoria, Sicily. He was mostly self-taught and the first cookbook he owned was The Art of Modern cuisine by Henry Paul Pellaprat. His career has been marked by several meaningful experiences abroad which expanded his knowledge of worldwide food service concepts. Before opening his restaurant ‘Duomo’ in 2010, he worked in renowned restaurants in Germany and in the USA – among them ‘Felidia’ by Lidia Bastianich in New York and ‘Valentino’ in Las Vegas and in Los Angeles. As well as being a chef, he is also a specialist food consultant.

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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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