Angelini - the Shangri-La Hotel's inimitable riverside destination for classy Italian cuisine - has a new claim to prominence among its rivals.
Riva's culinary creativity and deft hand were front and centre last week when he presented a five-course tour de force for 12 journalists hosted by hotel vice president and general manager Michael Cottan and staff.
Each of Riva's courses was a display of meticulous selection of ingredients, coupled with exacting preparation and fine balance of flavours.
Deep-fried brie over onion stewed in Barolo primed palates for tempting spears of asparagus in Parma ham topped with poached egg Milanese style.
Subtly spiced seafood soup in tomato broth, succeeded by rich ricotta cannelloni on baby spinach topped with shaved Parmesan, spoke to Riva's robust style.
Underlining his bias toward bold cuisine a succulent, bread-encrusted Mediterranean seabass with sauce Siciliana left no doubt that Angelini diners are in for exhilarating fare in the Year of the Tiger.
Inland a few blocks, the acclaimed Dusit Thani flexed the power of its draw among Krung Thep's fine-wine-and-dining crowd with a sold-out evening at its relaxed Italian premises Il Cielo.
Group executive chef Erwin Eberharter, who navigates international food styles as easily as he oversees the kitchens of the Dusit's multinational operations, prepared a superb six-course dinner complemented by wines from Tuscany's globally renowned Ruffino.
Ruffino's subtle Orvieto Classico rose to the occasion of Eberharter and staff's perfectly posed pan-seared tuna carpaccio and Maine lobster salad.
A blade of crisp ham atop risotto and grape compote presented a panoply of balanced flavours, as did pork belly, butternut puree and shallots braised in Ruffino Chianti DOCG.
Lamb loin with porcini, fig and polenta were hand in glove with mouth-filling flavours from Ruffino's Il Ducale Toscana.
Angelini and Il Cielo: palate-pleasing styles with mouth-watering menus. Cheers all around!
Make reservations at Angelini at (02) 236 7777, and at Il Cielo at (02) 200 2000.
