Fine Dining
JUNE 2010 ISSUE 72
IL TARTUFO I
l Tartufo translates to ‘The Truffle’ in English and while this highly sought after member of the mushroom family is rare, exquisite and rather expensive, this hasn’t stopped world-renowned Chef and Owner Flavio Manzoni from featuring the delicacy in as many culinary creations as possible.
Chef and Owner Flavio Manzoni Opening its doors for business exactly a year ago, il Tartufo brings signature Northern Italian cuisine to one of the residential sois within the Thong Lor neighborhood. Situated at the end of Sukhumvit’s Soi 51, the familial feel of this eatery hits you before you’ve cleared the parking lot. The cozy dining terrace out front, the surprisingly abundant front and back lawns, and the grilling area all resemble something from a Sunday afternoon at your grandma’s. Bright yellow walls complemented by entranceways with forest green shutter doors make up the interior’s core scheme while photographs of Italian lake views and countrysides line the rooms. As floor to ceiling windows wrap around restaurant, every seat in the house offers a great shot of what’s happening outside. This former home turned restaurant has a private dining room on the second floor that can hold up to 30 occupants. For this gastronomic conquest, we were served a five-course menu with the beloved truffle as the star attraction. The first dish out of the kitchen was the Roast Tomato with Smoked Mozzarella. These slices of organic tomatoes are tangy and toned down by the basil dressing drizzled along the side. The hearty chunks of mozzarella should satisfy the most ambitious seeker of cheese.
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Pan Seared Hokkaido Sea Scallops on Black Truffle Sauce followed the appetizer. Wrapped in succulent strips of cured ham, this pork versus seafood creation is a harmonious combination. While the scallops are fresh and extremely tender, the creamy truffle sauce nearly stole the show— some of us decided to reach into the bread basked to soak up the rest of it. The Large Penne with Tasmanian Lamb Ragu and Porcini Mushrooms was up next. Topped with thin slices of aged Ricotta and dainty truffle pieces, this is a pasta dish with unforgettable flavor and texture. The oversized penne is an imported brand from the Abruzzo region of Italy and sold to only restaurant professionals. The red sauce is quite creamy while the mushrooms and chunks of lamb create a balanced finish of subtle flavors. The main event had to be the Smoked Swordfish with Olives and Capers. Prepared with traditional
Mediterranean ingredients, this hearty piece of seafood is highlighted with authentic cherry tomatoes straight from Pachino, Sicily. This is an ideal alternative for meat lovers looking to cut a few calories. Its fleshy and dense center gives it all the characteristics of a lean cut of pork. Our fifth and final course was dessert. Truffle Limoncello Ice-Cream exited the kitchen on the center of the plate in perfect ball form. Coated with amaretto cookie crumbs, this is an excellent choice for the city’s hotter season. This tangy sorbet is light and not overly sweet. Apologies for ruining the surprise, but there’s an oozing spoonful of the Limoncello liqueur waiting in the middle.
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From the chef preparing homemade sausages fresh from the kitchen to the imported and organic pork from Tuscany, fish from the Mediterranean and North Atlantic and free-range lamb from Australia, a high standard of quality has definitely been set. Whether stopping in for a dinner with family or lunch with colleagues, sit back and enjoy il Tartufo’s tour of Northern Italian flavors and cuisines. il Tartufo Restaurant 64 Sukhumvit Soi 51, Bangkok Tel. 02 259 3569 Open from Tuesday - Sunday Lunch: 11.30 am - 2.30 pm Dinner from 6pm
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