Sartoria by Paulo Airaudo, a Modern Italian Restaurant in Bangkok
- Chomp Magazine
- 31 minutes ago
- 6 min read
Sartoria by Paulo Airaudo at EA Rooftop at The Empire, 56th Floor is a prestigious atelier specialising in the art of Italian cuisine, where a modern twist on traditional dishes comes to life under the expert guidance of multi-MiICHELIN-starred Chef Paulo Airaudo. This dining establishment not only offers a meal but also a thoroughly refined yet comforting experience. The meticulously curated menu highlights a selection of fresh, local, and seasonal ingredients, many sourced from small, sustainable producers, ensuring each dish resonates with authenticity and quality.
Chef Paulo Airaudo, an Argentinian with deep Italian roots, brings an extraordinary culinary journey that reflects his rich personal and cultural heritage. His impressive career trajectory includes a tenure at The Fat Duck, the revered MICHELIN three-star restaurant in the UK, where he honed his craft before becoming one of the world's most celebrated chefs. He is the creative force behind several MICHELIN-starred establishments, including Amelia, Aleia, and Ibai in Spain and Noi in Hong Kong. He currently oversees a growing empire of 14 restaurants worldwide.
At Sartoria by Paulo Ariraudo, the culinary leadership is entrusted to Head Chef Aleš Donát Forbord, a talented Czech national who collaborates closely with Italian Sous Chef Lorenzo Scotto. Together, they deliver an exceptional dining experience at Chef Airaudo's standard.
As soon as the elevator doors glide open, diners are greeted by an elaborately adorned corridor that sets a sophisticated tone for the evening. Soft, warm lighting casts a gentle glow on the intricate decorations, while a tasteful mural enhances the ambience. Upon arriving at this modern Italian restaurant in Bangkok, guests are guided to the inviting salon area, where a selection of welcome drinks and beverages awaits them. Here, they can savour exquisite cocktails, fine wines, or refreshing non-alcoholic options, all artfully presented to tantalise their palates. After this delightful introduction, attentive staff will lead them to their reserved tables, where the true culinary experience is about to unfold.
The dinner kicks off with a carefully curated selection of exquisite snacks, all designed to wow diners and patrons alike. The first delight is a deceptively simple Consommé that delivers a flavourful punch. It showcases the earthy richness of Jerusalem artichoke, the zesty citrus notes of Buddha's hand, and an unexpected hint of vanilla. This harmonious blend not only highlights the unique flavours of each ingredient but also sets the stage for a memorable culinary journey. With each sip of the consommé, guests are invited to appreciate the complexity and artistry behind the dish, ensuring a remarkable start to the meal.
Following the Consommé, the attentive staff will lead guests to the chef's counter, a vibrant display filled with fresh produce from both local and international sources, showcasing the season's finest offerings. At this interactive culinary hub, guests will indulge in the next tasty bite: the Beurre Tartelette. This delicately crafted dish features rich murasaki uni, known for its sweet and briny flavours. Beneath the uni lies a delightful surprise that adds an unexpected twist, elevating the tasting experience to new heights.
Next up is a delightful Mortadella Cone featuring a crisp mini cone filled with a luscious mortadella mousse. To enhance its flavours, the mousse is topped with crunchy pistachios, adding a nutty contrast to the creamy texture. This elegant bite captures the essence of traditional Italian charcuterie in a playful, gourmet presentation.
Following the delightful Mortadella Cone, guests will enjoy a sophisticated Chawanmushi – a delicate, savoury Japanese egg custard. Served in a pristine bowl and accompanied by a fragrant consommé made from mackerel and Iberico pork, it adds a layer of richness and depth. The Chawanmushi is adorned with vibrant green peas that provide a pop of colour and subtle sweetness, while pickled shallots add a tangy contrast, enhancing the overall flavour experience. This harmonious combination showcases both tradition and innovation, inviting food lovers to savour each silky spoonful.
In Italian dining tradition, starting a meal with a selection of freshly baked bread alongside high-quality olive oil is customary. This delightful ritual sets the tone for the culinary adventure ahead. The selection typically includes crusty sourdough, fragrant focaccia, and crunchy rosemary grissini. The sourdough, with its tangy flavour and chewy texture, pairs beautifully with the rich, peppery, grassy olive oil. The focaccia, infused with aromatic herbs, sun-ripened tomatoes, briny olives and sea salt, adds a delightful softness. At the same time, the rosemary grissini provide a crunchy contrast, enhancing the enjoyment of the bread course.
The first course, Hamachi, presents a stunning visual of a rose artfully crafted from delicate, thin slices of radish-cured hamachi, layered with vibrant watermelon radish. This exquisite seafood dish is served in a clear, flavorful consommé infused with drops of aromatic basil oil, enhancing its lightness and sophistication. To finish, the dish is elegantly garnished with sea grape, adding a subtle brininess and a pop of colour that elevates the overall aesthetic and taste experience.
The upcoming course is Duck Cappelletti, a delightful dish showcasing the rich flavours of duck. Each delicate piece of cappelletti is generously filled with tender, shredded meat from duck leg confit, which has been slow-cooked to perfection to enhance its natural savoury profile. The pasta is then elegantly drizzled with a sumptuous butter thyme sauce, adding a herbaceous note that perfectly complements the dish. To elevate the experience further, a rich duck jus, crafted from simmered duck bones, is artfully spooned over the cappelletti, infusing each bite with deep, flavourful layers. This dish embodies a harmonious blend of textures and tastes, making it a true culinary highlight.
Risotto Carabinero is a captivating course that presents a stunning visual and flavour experience. The risotto is bright green, a result of the fresh parsley blended into the creamy arborio rice, which provides a rich and velvety texture. Enhancing the course is the addition of succulent and red colour, raw Spanish carabinero shrimp, known for their sweet and delicate flavour. The dish is further elevated with the inclusion of bilimbi, a tart tropical fruit that adds a refreshing contrast, and a zesty yuzu gel, which introduces citrusy notes that brighten the overall profile. This course isn't bold in flavour but also in colour.
Kinmedai, the main course, showcases kinmedai that has been expertly dry-aged for 5 to 7 days, resulting in a rich depth of flavour and an exquisite texture. The ageing process enhances the natural sweetness of the fish, while the skin is perfectly charred to create a delightful crispiness that contrasts beautifully with the tender flesh. Accompanying the kinmedai are vibrant baby corn, which adds a touch of sweetness and crunch, and a luxurious champagne sauce that further elevates the dish with its creamy, effervescent notes. Together, these elements create a harmonious and visually stunning presentation that promises a memorable dining experience.
For the dessert course, we present a delightful creation known as The Apple. This dish showcases a smooth apple purée, which serves as the base for a rich and indulgent topping of salted caramel gelato. To elevate the flavour profile, the gelato is artfully drizzled with 40-year-old balsamic vinegar, imparting a deep, complex sweetness that complements the fruitiness of the apple. The presentation is further enhanced by delicate shards of crispy apple purée crisp, which add a satisfying crunch and a sprinkle of black lemon zest. The black lemon, a unique ingredient made from lemons that have been preserved until their peels turn a deep, charred black, contributes a distinct tangy note, balancing the sweetness and enriching the overall experience of this exquisite dessert.
To conclude the evening on a delightful note, guests will enjoy a selection of exquisite petit fours. These bite-sized treats include seasonal fruits, decadent chocolate confections, fluffy marshmallow delights, airy profiteroles filled with rich cream, and a whimsical twist—Darth Vader jelly, a playful nod to pop culture that adds a unique touch to the dessert assortment. Each piece promises a harmonious blend of flavours and textures, making for a memorable finale to the night.
Sartoria by Paulo Airaudo invites diners to experience Italian cuisine in a different light. This unique dining experience harmoniously blends the rich traditions of Italian cooking with innovative techniques and high-quality ingredients, resulting in dishes that are both familiar and modern.
Sartoria by by Paulo Airaudo
Hours: TUE-SUN, 18:00-22:30
Tel: +662 407 1654
Website: https://sartoriabypauloairaudo.com/
Location: 56th Floor The Empire, No.1, S Sathon Rd, Yan Nawa, Sathon, Bangkok 10120n Rd, Yan Nawa, Sathon, Bangkok 10120