Anchored in a Sala Daeng parking lot, this new food truck stems from a collaboration between two French and Italian powers.
This collaboration by a French restauranteur and Italian chef dishes out artisan pizzas with Provencal touches. The golden-tiled wood oven is a landmark by itself. The dough is organic, with classic toppings and new adventurous combinations—like (raw) beef carpaccio, or crab meat and bottarga (roe). There are also mean ribeyes, baby squid, smoked scamorza cheese, beautiful red wines, Peronis and cocktails. The Thonglor venue is known for its signature blue baroque interior; with raw wooden boards.
Anchored at Sala Daeng’s MK Gold parking lot, this new food truck stems from a collaboration between two French and Italian powers, namely French restaurateur Frederic Meyer (Issaya Siamese Club and Namsaah Bottling Trust) and Italian chef Luca Apino (La Bottega di Luca). And the pizza is pretty amazing. In addition to the classic margherita (B250/400), other options include spicy andouja and garlic (B380), the French-inspired la ratatouille (B400) and baby squid provencal (B300). Drinks range from limonata and orangeade to wine and Italian draft beer.