La Scala Italian restaurant’s Chef Maurizio Menconi is delighting diners at The Sukhothai Bangkok with innovative game dishes that reveal the distinct flavours of free-range meats from October 6 to 19.
Preparing wild game delicacies such as rabbit and venison has a strong tradition in Italian kitchens, and for Maurizio, it is an art he’s been practising since childhood.
“Game is low in cholesterol and high in protein, making it the perfect healthy alternative to beef, chicken or pork while delivering its own unique flavour,” he said.
Chef Maurizio will be offering a selection of wild fowl dishes including Morel Mushrooms Stuffed with Thrush Bird, Stewed Thrush Bird, Partridge Fricass้e Risotto and Roasted Bresse Pigeon Breast on Saut้ed Spinach.
His menu also includes a dish of Artisan Game Hams and Cold Cuts with Assorted Pโt้s and Toasted Country Bread, Pappardelle Pasta with Wild Boar Rago๛t, Hare Royal Cooked “Sous Vide” and a Charcoal Grilled Selection of Wild Game Skewer.
Those with a taste for venison will find Chef Maurizio’s Carpaccio of Rosewood Smoked Deer Loin and Venison Rack Baked in Autumn Harvested Hay exceptional treats.
The Sukhothai Bangkok recently appointed Chef Maurizio to oversee the celebrated La Scala restaurant, previous to which he served as the Chef de Cuisine at the Ritz Carlton Dubai.
For more information and reservations, please call +66 (0) 2344 8888 ext. 5736.
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