Thursday, May 19, 2011
Make my meal easier
Last year was the year a few celebrity chefs from the kangaroo Kingdom came to open their restaurants in Thailand. Among them, there is one comes to inspire Thais how to cook and eat Thai cuisine the long lost "real" way (according to him). And hopefully we also have Guy Grosssi, the respected Italian chef from Melbourne, that proven to Bangkokians that we have better choice then Zanotti and Gianni.
Last night, I went to Grossi with a friend. The single page seasonal menu is still simple, comprehensive and appealing. And the quality of food, of course, double delicious though not wow. The fact is why do we need a wow for just a simple meal! The wow shall go to the dining with a friend and the chit-chatting.
I started with minestrone (THB 320++), my friend took the signature duck confit tortelli (THB 390++), and we shared the pizza margherita (THB 320++) as starter. Most eateries in Bangkok present their minestrone with sour cum watery texture, yes salted boiled water with vegetables, not soup! Grossi delivers the simple vegetable soup with no mistake; rich in texture, taste not too salty, neither bland, but flavorful. The margherita, all we need is a good crust with hints of quality dough, fresh tomatoes, and quality buffalo mozzarella and olive oil; and so (at Grossi) it did. For mains I opted for the abbacchio (slow-cook young lamb stew with anchovy) (THB 750++) and my friend took the pan-fried barramundi (THB 650+). Both are of outstanding quality. Our side was salad of fennel beetroot orange rocket and ricotta (THB 190++). An excellent salad. Desserts? Grossi's signature panna cotta with berries sauce (THB 250++) is a perfect choice, and it is always that perfect.
Grossi Trattoria and Wine Bar ****
Intercontinental Hotel Bangkok
973 Ploenchit Road
Pratumwan, Bangkok 10330
Open daily : 11 am - midnight
Pay (food only for two): around THB 3,500