Our 6th place finisher in Top Tables 2014, La Scala at the Sukhothai hotel has recently instated a new head chef, Antonio Michele Totaro, who formerly worked at the two-Michelin-star Don Alfonso in Naples.

 

Chef Totaro prepares a brand new menu which he says focuses on fresh local ingredients as well as premium imported Italian produce.

 

Signature dishes include the seafood risotto of clam, mussels, lobster, scallop and crab (B1,280) and 48-hour Tuscan pork belly with apple purée, white beans and espresso sauce (B1,550).

 

There are also more affordable options like wood-fire pizza (starting at B590) and the B850 business set lunch.