WHAT    : Maestros Della Scala guest chef series, Three Michelin-Starred Umberto Bombana

WHERE : La Scala, The Sukhothai Bangkok

WHEN    : From 23 – 24 May 2018

PRICE    : THB 14,600 net per person. (Inclusive of wine pairing)

A MUST : You know, It’s Bombana! Limited seat available now!

The Sukhothai Bangkok, in cooperation with Gastronauts Asia, is pleased to announce the second instalment of Maestros della Scala, a brand-new fine dining series exclusively featuring renowned Italian guest chefs at The Sukhothai Bangkok’s newly re-opened La Scala restaurant.

BombanaFor over decade La Scala has been a pioneer in welcoming some of the world’s most renowned chefs to create extraordinary cooking engagements. In line with past accomplishments, Maestros della Scala is a new concept, focusing on great Italian chefs. The first to appear in the series was Cristina Bowerman from the celebrated Michelin-starred Glass Hostaria in Rome, Italy.

BombanaFor the second instalment, La Scala resident executive chef, David Tamburini, is proud to welcome Chef Umberto Bombana from the three Michelin-starred 8 1/2 Otto e Mezzo BOMBANA in Hong Kong, the only Italian restaurant outside of Italy to hold three Michelin stars and voted No.13 in Asia’s 50 Best Restaurants 2018. Chef Bombana will be preparing lunch and dinner on 23rd and 24th May 2018.

BombanaDetails of the schedule and menu can be found below.

  • 23 Lunch and Dinner
  • 24 Lunch and Dinner

Price in THB 14,600 net (inclusive of food and sommelier wine pairing)

Prices are in Thai Baht and inclusive of 10% service charge and applicable government tax

BombanaLimited seats, advanced reservation is required!

For more information, please contact 0 2344 8888 or email


White Asparagus & Oscietra Caviar

First serving is focussing on celebrating the uniqueness of White asparagus, the favourite seasonal ingredients. Chef Bombana present in two styles, cold & hot.

The cold one is cold asparagus cream cooked by mixing white asparagus stock with parmesan cheese. Outstanding with a fresh aroma and soft cream textured. Final touch with more glamorous and add more strong salty flavour with Oscietra Caviar. The special of the dish is a balance and combining between 2 salty part, cream & caviar.

The hot one is the big piece of white asparagus, boil a bit in olive oil. Serve with sour yolk egg flex and sauce. The dish is taking severe on present the unique taste, touch and aroma of fresh white asparagus.

Homemade Maccheroncini

The second dish chef proudly present the ancient pasta name “Maccheroncini”, pasta which has a small hole in the middle look like a straw. This pasta has a crisp and tender texture while the hole at the middle help contains a flavour of sauce and aroma inside. Mixed with blue lobster sauce and add uni inside before serve. This pasta let us discover the new kind of pasta with the ancient genius invention.

Sgroppino by Marino Braccu

Before dessert, as a tradition of the Italian restaurant, limoncello always an intermission before the last act. For 8 1/2 Otte e Mezzo BOMBANA they maid it in the same way with a unique twist. Marino Braccu, General Manager and Sommelier of Hong Kong best Italian restaurant will perform his routine by your tableside, mixed vanilla ice cream with 3 liquor, Grappa, limoncello and Prosecco. A soft touch with an aroma of 3 alcoholic beverage mixed into new unique style.

Chef Bombana & Chef Tamburini Special Collaboration Dessert

End up with particular dessert dish. A collaboration between Chef David Tamburini of La Scala and Chef Umberto Bombana of three Michelin star restaurant, 8 1/2 Otte e Mezzo BOMBANA. A beautiful sweet look like a rose garden in a small cup. At the bottom, filled with a soft touch of chocolate mouse mixed with cream cheese, cover with a small piece of beetroot and apple crave in rose shape. Add a finish touched with sambuca spray over the rose, which takes us dream of walking in a fresh wildflower garden.