Page 10 - Masala Lite Issue 167 November 2024

10 MUNCHING
The Bella of the

BALL

Embrace the romanticism of the
quintessential Italian evening

with Bella Sera’s homestyle cooking.

BY AIDEN JEWELLE GONZALES

’ve waxed eloquent enough about Italian food so I
won’t repeat myself here; but suffice to say, I am
always thrilled when a new Italian eatery opens in
Bangkok, and especially so when it’s in Sukhumvit road,
which I consider the bustling heart of the city. Sofitel
Bangkok Sukhumvit, centrally located in between
Sukhumvit Sois 13 and 15, has recently been upgrading
its F&B offerings, and I was thrilled to hear that the
much-anticipated Bella Sera, featuring homestyle Italian
cooking made with premium ingredients and a hearty
pour of love, had finally opened its doors.

Led by Chef Fabio, who has been renowned in Bangkok’s
culinary scene for almost three decades, Bella Sera,
meaning ‘beautiful evening’ in Italian, aims to capture
the romanticism and camaraderie of Italian evenings
spent drinking and dining with loved ones. The concept,
‘Cucina Di Mamma Mia,’ which translates to ‘kitchen
of my mother,’ is a reference to Chef Fabio’s focus on
bringing to Thailand heritage recipes passed down to
him from his beloved mother, who hails from Udine, in
northeast Italy.

FIRST IMPRESSIONS

Perched on the second floor of Sofitel Bangkok
Sukhumvit, Bella Sera greets you with soothing palettes
and cheery patterns, from the gingham tablecloths to
the chevron backrests on their couches; encapsulating
the relaxed atmosphere of an Italian bistro. With views
of the lobby’s spectacular crystal chandelier right across
from its open kitchen, replete with a wood-fired pizza
oven and brushed brass lighting; the space is at once
cosy and welcoming, yet luxe. The eye – or at least, my
eye in particular – was immediately drawn towards
their temperature-controlled wine cellar, not-so-hidden
behind glass doors that tempt you with the array of
premium labels that lie within.
I would highly recommend the signature Risotto “bella
FOOD AND DRINK sera” (THB 650), especially now that we’re in the midst
of truffle season – made with Italian carnaroli rice with
“Cooking is more than a profession—it’s an art, a passion, sausage, cured pork cheek, mushrooms, and flakes of
and a journey of continuous discovery,” according to truffle, the dish is delicious, heartwarming and filling;
Head Chef Fabio. “It’s about infusing each dish with a meal onto itself. If you prefer pasta over rice, however, MASALA RECOMMENDS
love, discipline, and a relentless pursuit of excellence.” opt for the Tagliolini ai gamberi & zucchini (THB 650),
As we watched him make his famed Romana-style pizza beautifully-plated egg pasta with generously-sized The San daniele ham, stracciatella marucola – pomodorin
from scratch, from rolling out the dough to adding each prawns, and lashings of tomato sauce. The chillies and (THB 750) pizza, made with Chef Fabio’s famed secret
of the toppings step by step, he walked us through the garlic add a delightful kick that kept us coming back for recipe that’s renowned throughout Bangkok. Made
importance of meticulously sourcing fresh ingredients more. For the steak eaters, the Chateau briand gremolada with tomatoes, Italian mozzarella, san daniele ham,
from both the land and sea. “For example, this kind of (THB 590 per 100 grams) is not to be missed. Made with cherry tomatoes, rucola salad, and of course, the famed
stracciatella,” he told us, as he scooped dollops of the a juicy middle cut of tenderloin, this grilled angus beef stracciatella cheese, with crust that’s been baked perfectly
cheese atop the rest of the toppings, “is beloved by is a melt-in-your-mouth delight, and is served with all the way through, I guarantee you won’t be able to stop
after just one slice.
royalty. The King of England, the Prime Minister of France, mille-feuille potatoes and cherry tomatoes to add some
you name it.” Moreover, he told us, the restaurant’s brightness to an otherwise hearty dish.
ingredients are so good that they even have a separate BELLA SERA
vegan menu that allows their fresh produce and Finally, make sure to order from their array of desserts VIEW VIDEO
innovation to shine. to round out your meal. The Trio crème brûlée (THB 2nd Floor, Sofitel Bangkok
350), was an unexpected treat, thrice over – and not Sukhumvit 189 Sukhumvit
Having watched him prepare our food in front of our just literally. Served in an open wooden bird cage with a Road Soi 13-15,
eyes, and enticed by the brilliant colours and captivating nest of bedding below, these tiny tea-cup sized delights Bangkok 10110
aromas, I was eager to dig into the restaurant’s offerings. came in three flavours: green tea, vanilla, and coffee,
We began with their Insalata di tonno fresco scottato and they were an unusual but sublime take on crème Open daily from
(THB 490), a refreshing salad comprised of yellow fin brûlée, all without being overwhelmingly sweet. The 6pm to 11pm
tuna, of top-notch quality and seared to perfection; Pavlova – gelato all’ amarena (THB 350) is another must- Tel: 02 126 9999 Ext.
soft-boiled eggs, still slightly runny and just the way I like try dessert, which consists of the classic Italian pavlova, Bella Sera
it; as well as white anchovies, garlic mayo, and shallots but topped with chocolate mousse and amarena cherry Facebook: @BellaSeraBK
to create a dish that was the perfect start to our meal. ice cream for a delectable mouthful. Instagram: @bellaserabkk
www.bellaserabkk.com
MASAL A LITE ISSUE 167 - NOVEMBER 2024