With everything being given a new lease on life after lockdown, the award-winning La Scala at The Sukhothai isn't far behind. What is the new norm here is new executive chef Anthony Burd.
A graduate of the CIA (not that one, silly), The Culinary Institute of America, chef Burd has gained experience in many a five star kitchen, the latest being at Jean-Georges Vongerichten's Hong Kong branch of Mercato, where he was executive chef.
"Most of La Scala's menu is pretty new, though I have changed a few old dishes, like the risotto, to make them more my style," says chef Burd. "The only thing I can't change is the Schiacciatina pizza because it's the one thing almost everyone comes here for and loves. Though, we have some new pizzas like the truffle pizza, which will change seasonally depending on the truffles. It's the Australian winter truffles this week."
Asparagi: Warm white asparagus salad, Sicilian red prawn, prosecco emulsion and chicory.
Chef Burd likes to use a lot of citrus and herbs, while keeping things light and not too heavy in line with the hot weather in Bangkok. With an emphasis on local, chef Burd wants to work with local farms for vegetables and fruits for the desserts. His latest dessert showcases strawberries with an almond panna cotta, white chocolate crema and strawberry sorbet. "I have another chocolate dessert coming out with passion fruit. Though I am new to Thailand, I know it has some of the best fruit in the world. So why would I have fruits shipped in from Italy?" he adds.
Due to the current situation, getting imported goods are a bit tricky so chef Burd has improvised. "One thing that was hard to import was mascarpone. We couldn't get it for a good three weeks or so. So I started to make it and now we make it daily. It's much better as it's fresh and we serve it with olive oil and our freshly baked bread. We're trying to make everything in-house as much as possible."
Chef Burd also plans on introducing a few brunch dishes on the weekends and plans on changing the set menus often, not just seasonally. "Currently, we have six new dishes and then two weeks after I'm going to have some more new dishes because the white asparagus on the menu this week won't be in season in three weeks. We're ready as soon as the season of one ingredient is over. I'm always trying to stay ahead. We'll probably change six to eight dishes a month," says chef Burd, whose culinary philosophy is seasonality.
Agnolotti: Squid ink ravioli, Brittany blue lobster, bottarga and kale.
"I'm not doing anything too crazy but letting the dish and ingredient shine, while using the best produce. Modernity, I'd say, is just in the plating," says the chef, who became passionate about fine dining while working as executive chef at a luxury hotel in Aspen, Colorado. It was there where he cultivated his passion for local ingredients. "We had a farm where we raised pigs and chickens and grew olives for olive oil. Everything was made in-house; we even milled flour for bread. It was a true farm-to-table restaurant."
With extensive experience in both operation and culinary management, chef Burd aims to continue serving Italian flair at La Scala.
Apart from a lunch set menu, chef Burd's tasting menu is priced at B3,200++ with an additional B2,000++ for wine pairing. Lunch is served daily noon to 3pm (last order 2pm) and dinner from 5-11.30pm (last order 10pm). Call 02-344-8888 ext 8654. La Scala, The Sukhothai Bangkok is at 13/3 Sathon Tai Road.
