After decades in the business of luxury hospitality, the Shangri-La Hotel, Bangkok, is no stranger to mixing it up and presenting something new, fresh and exciting. Having already undergone a major revamp and renovations to their signature Italian restaurant in 2009, the latest buzz being rippled around the city is the news of the arrival of Angelini's new Chef de Cuisine. Chef Ugoletti comes with a vast array of haute Italian cuisine experience in Asia and Europe, at Michelin-starred venues. Before joining Shangri-La, Bangkok, Chef Ugoletti was in charge of the kitchen at Ce{aac}pe Restaurant, renowned for its fine Italian menu, at The Ritz Carlton, Beijing.
Now at the helm of the casually cool, yet sophisticated, Angelini Restaurant & Bar, Chef Ugoletti has already injected his own personal touches into the menu, although steadfast Angelini fans can rest assured that many of their award-winning favourites are still on offer. Not only a star-studded, colourful career in food, what Chef Ugoletti literally brings to the table is authentic flavours, the finest ingredients, skilled techniques and his personality in the form of a touch of fun and whimsy in presentation. "Keep it simple and use the best seasonal products... Cook simply and present the food in a modern way that is both colourful to the eye, and where all of the flavours combine to make the whole plate work together," is how it works, according to Chef Ugoletti.
His sense of playfulness can be seen in his addition of edible flowers to the plate, and in the way he creatively places the individual components of the dish, so that they almost seem to be interacting and holding an exciting conversation - probably whispering enticingly "now eat me". Another positive personal attribute of Chef Ugoletti is his genuine willingness to please and accommodate the special requests of his patrons. He and his team are more than prepared to assist in any changes required to their menu items, to avoid the complications of food allergies and dietary requirements. Most often in Bangkok, if you utter the words 'gluten-free' or 'lactose-free'you are greeted with a look of confusion , raised eyebrows or a shake of the head. Chef Ugoletti and his team, however, smile and assure you it is no problem, whatever your needs may be, and will present you with an adjusted creation with pleasure.
For the unrestricted eater, the new items on his menu feel unencumbered, healthy and refined. They are both a sight to observe and devour, light, yet reassuringly filling. No meal should begin without his 'Giardino di Aragosta con Cetrioli', and if you do not speak Italian, fear not, all is explained on the menu. This garden of lobster comes with an inventive citrus gele{aac}e, fennel, fine slivers of orange segments and some mesclun leaves. The lobster is tender and juicy, and all of the components work well together, for a complete dish, to begin your culinary journey with chef and the company you bring, of course. If you are feeling that you deserve something lightly rich - for it is rich, but handled in a light and delicate manner - then you may wish to try the foiegras. This picturesque pleaser presents foiegras two ways on one plate: a warm terrine of foiegras inside an apple slice, as well as seared foiegras in ciabatta bread, served with an onion jam and a balsamic vinegar and berry vinaigrette.
Although there are delicious pastas and meats, in all manner of ways, on the menu, Chef Ugoletti is renowned for his seafood, hence the delectable lobster starter. It would therefore be remiss not to mention his 'BaccalaallaPiastra, CremaalloZafferano, Melanzane, Pepperoni', which loosely translated means that, fresh from the oven, you will feast upon roasted cod fish, with saffron cream, eggplant and red pepper. For a couple more carbs in your belly and a unique sensation, you may like to also try the homemade ravioli, which is injected with liquid parmesan cheese, capers, burratina cheese and comes with tomato cream and a carrot foam. The wait-staff are truly helpful and will be able to pair each of your choices with a befitting wine from around the world to match. Old world, new world, the choice is yours, as their selection of some 150 wines is outstanding.
Chef Ugoletti's talents do not only extend to seafood, though, as he also has a dab hand at dessert. Whether you have a sweettooth or not, a must-try is the 'Mousse al Cioccolato Bianco, agrumi Pistachio e GranitaallaMenta'. Indulge in dish, where each of the ingredients appears to sing a ballad in unison, from the tip of the tongue to the depths of a satisfied stomach.
Chilled white chocolate mousse sits atop a pistachio citrus base that appears as light as sponge, but has no hint of flour, and this is all strangely, yet wonderfully and justly, paired with a serving of mint granite. The crunch of the mint granite and the smoothness of the white chocolate are a marriage made in heaven, by the chocolate gods. Add to this the dulcet tones of talented jazz singer Lilibeth Antonio, currently starring at Angelini, and you are in for a real treat.
If you have been before or not yet had the chance, take a trip riverside to the Shangri-La Hotel and meet the new Chef de Cuisine, Omar Ugoletti, for yourself, at Angelini Restaurant & Bar. His kitchen is open for dinner every day from 6.30pm - 10.30pm.
