La Scala

  • Restaurants
  • Sathorn
  • price 4 of 4
  • 5 out of 5 stars
  • Recommended
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    La Scala
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    La Scala
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    La Scala
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    La Scala
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    La Scala
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    La Scala
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    La Scala
  8. La Scala Sukhothai Bangkok
    Sereechai Puttes
  9. La Scala Sukhothai Bangkok
    Sereechai Puttes

Time Out says

5 out of 5 stars

La Scala makes a comeback to the fine-dining scene with all-new tasting menus by a new head chef, Eugenio Cannoni

After a brief shutdown following the outbreak of the coronavirus and restaurant restrictions in the city, La Scala, The Sukhothai’s Italian restaurant, has finally made a grand return to Bangkok’s fine-dining scene.

This time around, the Italian restaurant is helmed by new head chef Eugenio Cannoni, a Monferrato native whose passion for cooking is heavily influenced by northern Italian cuisine, culinary traditions learned from his grandmother and techniques he picked up at ALMA, the  renowned culinary school established by Gualtiero Marchesi who is said to have founded modern Italian cuisine.

In celebration of La Scala’s comeback, Chef Eugenio has crafted new tasting menus that, apart from displaying his skills, help reinforce the reputation of this Italian eatery. Served in courses (four, six or eight), these menus all showcase the head chef’s philosophy of “leaving the products and raw materials as intact as possible”.  The result:  each course is constructed from almost all parts of one ingredient.

Now that dining at a restaurant has been given the green light, we’re making the most of missed time, and so decided to go all out with the eight-course Viaggio Gastronomico set. Starting off the meal is a five-element amuse bouche that features innovative morsels like a fake cherry made of liver pâté, a red prawn panna cotta and carbonara cannolino.

Next up is a bright red appetite-driver made of scampi and langoustine. Both are wrapped in red bell pepper and served with langoustine bisque and a red pepper glaze. This is closely followed by a capesante (Mediterranean scallop) dish that impresses the eyes with a stark white aesthetic and surprises the palate with the contrasting flavors of sweet pumpkin cream and pickled pumpkin.

If the color green is your favorite, then this confit lobster tail dish might pique your interest. The dish is inspired by a Piedmontese dish called bagna cauda, which relies on heavy hits of garlic, milk and anchovies. 

Up next is a scrumptious and perfectly cooked pigeon that’s complemented by hazelnut, anchovies, and a sesame sandwich stuffed with the bird’s stewed liver and heart.

Two desserts complete the feast, including a yuzu curd that cleanses the palate and Chef Eugenio’s take on Montebianco, a treat consisting of a hazelnut shortbread, panna cotta mousse, marron glacé custard and burnt meringue.

The eight-course Viaggio Gastronomico set menu is priced at B3,980++; the six-course menu is priced at B3,400++;  and the four-course menu at B2,480++. Call 0 2344 8888 for reservations. 

Arpiwach Supateerawanitt
Written by
Arpiwach Supateerawanitt


Sukhothai Bangkok
South Sathorn Road
0 2344 8888
Opening hours:
Open daily 12:00-15:00, 18:00-23:30
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