David Tamburini and La Scala Welcome Chef Nelson Amorim from Il Fumo

Join us for a delectable Four Hands Dinner presented by David Tamburini of La Scala and Nelson Amorim of il Fumo – a unique, one night only happening at La Scala on 18 October 2018.

David Tamburini, Italian Chef of award-winning Italian restaurant La Scala at The Sukhothai Bangkok has invited Nelson Amorim, Chef-partner of one of Bangkok’s leading fine dining restaurants, il Fumo, to join hands for an extraordinary one night gastronomic collaboration. A seven-course dinner shall be served as a joint creative presentation of Portuguese and Italian cuisine, food that has inspired the culinary tastes of both Northern Portugal and Southern Italy for years… Don’t miss it!

THB 3,000++ per person food only
THB 4,800++ per person with wine pairing
Prices are in Thai Baht and exclusive of 10% service charge and applicable government tax.

For reservations, please call 02 344 8888 or email to promotions@sukhothai.com

Menu for Alma Latina

Lobster
Boston lobster, Piri Piri and Plankton
Prosecco di Valdobbiadene, Superiore Extra Dry

Radicchio alla griglia, Fassone e parmigiano
Poached Fassone veal, radicchio, parmigiano
2017 Gavi di Gavi DOCG, Marchesi di Barolo

Spaghetti Alle Melanzane Bruciate
Spaghetti in slightly smoked eggplant juice
datterino tomatoes, hard ricotta cheese

“Bulhao Pato”
Patagonian glacier 51 Toothfish, Carabinero
2014 Deu La Deu, Alvrinho Portugal, Adega Cooperativa Regional, Moncao C.R.L.

Pollo arrosto e tartufo
Greppi’s Ficatum chicken black truffle and mushroom
2011 Barolo D.O.C.G. Marchesidi di Barolo
2012 Quinta da Fronteira Grande Reserva , Companhia das Quintas

“Sopa de Cavalo Cansado”
Muscatel wine reduction, Rose ice cream, “Rabanada”

Mille e una notte
One thousand and one night: sesame semifreddo, honey, bitter lemon
Asti Spumante D.O.C.G Marchesi di Barolo

For more information or to book a table please call Restaurant Reservations at 02 344 8888 or email to: promotions@sukhothai.com

About David Tamburini
Following his recent position as Executive Chef at Giando Italian Restaurant, Hong Kong, David’s passion for food, its preparation and cooking, combined with his continuing strong interest in Asia led him to Thailand. Back in Sicily, David studied the different components and traditional recipes of southern Italy and expressed his desire to give to them a more contemporary flavour, whilst developing a personal cooking style based upon the respective ingredients and techniques. Creative flair, a combination of traditional Italian recipes and his own renowned creations form the basis of David’s menu at La Scala. “It is indeed a great honour to be part of The Sukhothai family at such an iconic restaurant as La Scala, and I want to satisfy our diners with truly contemporary Italian flavours, he says.”

About La Scala
La Scala is a triumph of innovative design. This award-winning restaurant is highly coveted for classic and progressive Italian cuisine combined with fine European wines. It’s beautiful poolside setting is a bold statement in contemporary décor, subtly infused with The Sukhothai’s cultural heritage, and showcases an open kitchen, private room and a bar with a wine cellar. Great care is taken to ensure that the wines present the best choices to match selections, in addition to representing an excellent range of both Italian and other wines from around the world.

About Nelson Amorim
Nelson Amorim was born and raised in Northern Portugal, adjacent to the magnificent wine region of Douro Valley. At just 27 years of age, he has achieved a great deal. Nelson first honed his skills at DOC Restaurante working for Michelin-star chef Rui Paula, considered one of the leading exponents of new Portuguese cuisine. Possessing an adventurous Portuguese spirit, he decided to leave his comfort zone, venturing firstly to the Madeira islands, then Angola, before settling down in Asia. He was a new Head Chef at Casa Lisboa restaurant in Hong Kong, and stayed there for over 2 years, making it the city’s top Portuguese restaurant. Wanting to broaden his skills in other cuisines, he moved on to work for 3 Michelin-star chef Umberto Bombana at his restaurant in Macau. il Fumo is the culmination of all Nelson’s experience. Under his direction, il Fumo proposes new-wave Portuguese cuisine – longing for the past, respecting tradition and caring for great produce, yet not afraid to look outward and be inspired by other cultures. Nelson Amorim presents you with his own unique brand of new-wave Portuguese gastronomy, one that pays homage to his childhood memories whilst at the same time embracing all the techniques and sensibilities that he has learned through his travels and has developed by working all over the world.