“MEAT ME IN SCALINI” is not a spelling error, as diners discover at the Hilton Sukhumvit Bangkok’s “modern Italian” restaurant, whose current menu is rewardingly heavy on succulent, prime-quality steak.
Australian Angus beef is the star of the several varied steak options. From cattle fed whole grain for 270 days, the lean, red meat shows consistent marbling – “marble 3+ grade”, they call it. Whatever you order from the menu, it will tender and juicy.
The most recommended entree is Bistecca alla Fiorentina (Bt2,800 for 600 grams) – a steak marinated for 24 hours in herbs and seasonings and grilled medium rare to retain the natural juiciness. This is how they do it in Florence, Italy, apparently. The outside is slightly charred for a smoky aroma.
Bistecca alla Fiorentina
Such drawn-out preparation can result in a flavour that’s overpowering, but with this item the long marinating serves only to tenderise the meat without affecting its integral sweetness.
The meat arrived in chunks with a baked potato (still wearing its jacket), sauteed spinach and garlic, and a wedge of lemon if you want a little zest.
Tomahawk of Rib-eye
Other fine options include the Porterhouse Steak (Bt2,600 for 600g), Fillet of Tenderloin (Bt2,400 for 300g), New York Striploin (Bt1,850 for 340g) and Rack of Lamb (Bt1,400 for 340g). But wait – there’s one other amazing choice.
The Tomahawk Steak is “marble 3+” Angus beef.
Offered only this month for Bt4,200 is Tomahawk Steak, at 1.2 kilograms big enough for two (or more). The price includes a bottle of red wine.
It’s hormone-free Black Angus beef from the world-famous Rangers Valley breeding station in Australia. The rib-eye is lightly seasoned, grilled over an open flame just long enough to caramelise the surface, and then baked to the degree of your preference.
Grilled Artichoke with Pesto
A slew of Mediterranean-style sides is available for Bt200 each. Creamy Parmesan Risotto and Gorgonzola Mashed Potato (or Polenta) are even cooked at tableside. Other mouth-watering choices include Sicilian Couscous, Polenta Gratin, Seasoned Fries, Mushroom Lasagna, Baked Aubergine and Mozzarella, Grilled Artichoke with Pesto, and Creamed Spinach with Garlic.
Baked Aubergine and Mozzarella
Some of the desserts are also prepared at your table. They cost Bt500 each and include Sabayon with anise chocolate, almond and fresh strawberries.
The rich sabayon (zabaione) is finely whipped to a sensational smoothness and isn’t as heavy on the tummy as it looks. The combination of sour and sweet fruit strikes a lovely balance and refreshes the palate, making this a very pleasant dish to end the meal.
Not to be forgotten, though, is Classic Creme Brulee, served with berries and ripe mango.
Classic Creme Brulee
TOMAHAWK’S A TEMPTER
Scalini is at the Hilton Sukhumvit Bangkok on Sukhumvit Soi 24.
For reservations, call (02) 620 6666.
Published : February 17, 2017
By : Manta Klangboonkrong The Sunday Nation