At Scalini’s new Sunday Brunch, there’s so much provocative, innovative flavors to try and enjoy in a classy atmosphere enhanced by easy-going aestheticsby Percy Roxas
Bangkok is city of great Sunday Brunches. In the last few months alone, we have seen how many restaurants have been upping the ante, making their Sunday brunch offerings even more luxurious, eve more sophisticated deals. Just look at the new Sunday Brunch at Scalini, Hilton Sukhumvit Bangkok on Sukhumvit 24.
Scalini, of course, has always been primed to stake a claim on Bangkok’s competitive food scene. It has always provided Bangkok foodies with something special. Since its opening in 2013, the restaurant has been creating a buzz, and not only because of its exciting New York City Prohibition Era dining concept and provocative Italian-American cuisine. Thus, as soon as we climb Scalini’s bold, dramatic spiral staircase that leads to the open, inviting dining space, we know we are in for a treat.
It was Sunday noon, and to be honest we were already starving we when arrive that even the warm color scheme of Scalini — a symphony of rich caramels and dark chocolate browns – looks good to eat indeed. But not as great as what’s to come later, as we are soon to discover.
Skipping the long line of starters from the “Morning Glory Wakes Up” we begin with a rocket salad topped with cherry tomatoes, bocconcini, and infused balsamic vinegar; and then followed that with sautéed black mussels with espelette chili on white wine sauce. The latter is a most-recommended dish; especially if you love last-minute zesty chili bite on your palate. There are so many entries on the starter sections of the menu alone and they all look delicious, we should have really ordered more.
Off we continue to the “Refreshing Appetizers” part of the menu, and soon the Sichuan black peppered pork belly (with green apple Tonka bean puree, Chinese soy, and honey sauce) was on our table. It was divine as expected, with the melt-in-the-mouth pork belly just unforgettable as it tangoes delicately on our taste buds. Next came the oyster fin de Claire with caviar and prosecco ham, another personal favorite. If this weren’t Scalini, I would have filled my table with more of these exquisite oysters!
My friend ordered a mini beetroot wagyu beef burger, which I must confess is just the right size – and taste — for me. The color of the beetroot blends well with the brown of the oh-sooo-tender wagyu, and the aroma that immediately fills the air as soon as the dish was served were simply irresistible. While most of my friends love those giant burger concoctions that are now quite trendy elsewhere, this one’s for me – just right for the bite.
Now our mains may sound a bit anti-climactic after what preceded them. But they should try Scalini’s spaghetti verrigni with seafood and the seafood pizza, which we ordered from the “Main Affaire Event,” before making any conclusions. We did try the slow-cooked lamb ribs on truffle puree with lentils stew – and it is utterly magnificent!
There is more creative food to order, there are more provocative flavors to try in this wonderful atmosphere enhanced by easy-going aesthetics — but after an hour or so of eating, we feel like leaving room for the “Grandmother Finale” (the desserts section). And we had a sinful time with signature Scalini tiramisu, Mom’s chocolate cake, passion fruit parmacotta, and homemade lemon tart. In fact, as we head downstairs to leave the classy venue, we were thinking: how can we eat all those dishes in just one sitting?
Ah – but it’s Sunday! And for just THB 2,200 net, how can we afford to miss the chance of enjoying a truly pleasurable Sunday meal? Why, we really enjoyed them all!
And did we mention that there’s a free-flow beverage package for an additional THB 300 net and choices of Rolllinger Special Cuvee packages (from THB 800 per glass to THB 5,000 net free-flow, if you’re feeling a bit “splurgy”?
Oh, perhaps we should remind you that you do not have to stand up for the food at this Sunday Brunch. The food – neither pretentious nor contrived — is served on your table by ever-polite, ever-courteous service staff, as is the growing trend in luxury brunches these days. And this is one luxurious brunch indeed!