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Sensi

290-4,990 baht/unit

Contact us online

Address:1040, Soi Naradhiwas Rajanagarindra 17, Naradhiwas Rajanagarindra Rd., Thung Maha Mek, Sathon, Bangkok 10120 Thailand

Tel:+6626764466

Service day:Mon-Sat, Service hours: 18:00-00:00

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Official description

How fortunate it is, that we live in a city where Italian restaurants are in abundance and how lucky that we live in a time where diners have come to accept and appreciate the differences in style of Italian cuisine. Be it for regionality, seasonality, celebrity status or just the mere fact that not every Italian restaurant needs to serve a margherita pizza. On firm grounds, these institutions stand. No longer are they trying to please the crowd with familiarity, and instead, choose to welcome the few who seek a dining experience like no other.

info@sensibangkok.com

Rating

Editorial Reviews

Senses Anew

Pasta alla norma.

The Setting

How fortunate it is, that we live in a city where Italian restaurants are in abundance and how lucky that we live in a time where diners have come to accept and appreciate the differences in style of Italian cuisine. Be it for regionality, seasonality, celebrity status or just the mere fact that not every Italian restaurant needs to serve a margherita pizza. On firm grounds, these institutions stand. No longer are they trying to please the crowd with familiarity, and instead, choose to welcome the few who seek a dining experience like no other.

Sensi isn't exactly new, as we're sure lots of foodies are aware, and may have already visited back when it first opened. Two years on, though the dainty restaurant that tucks itself neatly in the subdued soi of Narathiwas road hasn't changed its dimly lit sign nor its gorgeous decorations inside, there is certainly something new cooking in the kitchen.

That something is Chef Marco Pacetta. Those who frequent Enoteca on Sukhumvit Soi 27 would recognise his name and can attest to his inventive take on Italian cuisine. Now at Sensi, he translates his passion for fine ingredients and unique techniques into stunning dishes that we've yet to savour anywhere else in Thailand. Mike Sorge is the GM of the restaurant, whose joviality and professionalism exudes out and over as he makes the rounds to all the tables, setting the perfect tone of a warm and friendly atmosphere.

Sensi charcuteries platter.

The Menu

Pacetta's focus is on quality. A dish which demonstrates this rather well is the Sensi charcuteries platter (B690++). It's comprised of various types of cold cuts and, mind you, all from different parts of Italy. Parma ham from Parma, mortadella from Bologna and salami with fennel seeds from Tuscany. Thinly-sliced, it pairs superbly with the homemade pickled baby vegetables and warm homemade bread.

The Old veal tonnato (B590++) also makes for a stellar starter. This classic Piedmontese dish has been given a modern tweak with the milk-fed veal undergoing the sous vide method of cooking at a constant temperature of 56˚C. The result is delicate, paper-thin slices of veal resting on a light, creamy yellow fin tuna sauce.

Truffle lovers should look out for The Sensi salad (B530++) where fresh salad leaves are tossed with homemade truffle mayonnaise, egg mimosa, Parmigiano-Reggiano and generous slices of black summertime truffles.

Now usually, pasta without any source of meat would have got an immediate refusal from carnivorous diners like us. But the Pasta alla norma (B490++) at Sensi might just be the only exception, and one that actually had us considering possibly converting to vegetarianism -- until, of course, the next beef dish arrived. Cooked al dente, this thick calamari-shaped pasta gives a nice bite and holds the beautiful eggplant and tomato sauce very nicely indeed. An extra crunch from the sun-dried tomato and the herbaceous aroma from the hand picked basil rounded the dish all together nicely.

For the main course, we'd recommend the Roasted wild turbot (B1,290++) and Wagyu beef brasato (B1,000++). Impressive on both fronts, they're cooked with their own jus and the quality of the meat on each dish really shines through. The fish is served with mushroom ragout and garlic emulsion whereas the beef cheeks are braised for six hours in Barolo red wine and is served with whipped potatoes mousse.

On the sweeter side of things, the Golden dark chocolate fondant (B390++) is not to be missed. Chocoholics will be pleased to know that the dish comprises dark chocolate and white chocolate to balance out the bitter with a bit of sweet. Crumbles of praline Feuilletine adds a lovely crunch and a scoop of indulgent hazelnut ice cream to top it all off.

Italian wines takes centre stage on the wine list, but do chat to Mike Sorge and he'll be able to recommend you the perfect vino to match your meal.

The Sensi salad.

Insider's Tip

There's a secret pre-dessert that's not listed on the menu and is only available upon request. The Three ways mango is both a visual spectacle and a delicious treat. Get your cameras ready though, because it's all about liquid nitrogen and Mahachanok mango ice cream.

Value & Verdict

In the midst of big international names that have graced the Sathon locale -- and more often than not, haven't quite lived up to its hype or celebrity chef's tagline -- here's where the real food is being cooked by a passionate chef who cares more about where his salami comes from than how many A-listers he can seat at his restaurant. Delivering a top notch fine-dining Italian experience that is actually worth saving up for and splurging at, a visit to Sensi is a celebration of all the senses, in every sense. 

Roasted wild turbot.

Three ways mango.


Sensi

Italian Restaurant 6pm-midnight Naradhiwas Rajanagarindra Soi 17 Yaek 5www.sensibangkok.com 02-676-4466

Location

1040, Soi Naradhiwas Rajanagarindra 17, Naradhiwas Rajanagarindra Rd., Thung Maha Mek, Sathon, Bangkok 10120 Thailand

Facilities nearby

School, University, Internet cafe, Bank, Hotel

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