Jojo, the signature Italian restaurant at The St. Regis Bangkok, famed for Chef de Cuisine Stefano Merlo’s classic northern Italian cuisine introduces its new dinner menu.
“My style of cuisine lies in using the finest quality ingredients,” Chef Stefano reveals, “and then cooking it the right way,”
He is a faithful believer in the philosophy of the Italian Slow Cooking Movement and practise it in his kitchen. This new menu focuses on new antipasti in addition to primi piatti including flavourful pasta dishes.
The selection of new dishes include Uovo asparagi e asiago (white and green asparagus, slow cooked egg and asiago cheese foam), Carpaccio di gamberi (red prawn carpaccio, prawn mayonnaise, orange gel), Fegatini di pollo (chicken liver pate on brioche bread, zibibbo wine gelatin, fresh leaves) and Linguini ai gamberi di porto santo spirit (Linguine, bisque, deep sea south Italian red prawn)
He has re-engineered dishes from the former menu by increasing the quality of Italian ingredients he uses such as
Paccheri ai porcini (Paccher pasta, very large pasta tubes, originating from Campania and Calabria region combined a porcini and mushroom ragout and parma ham). Fegatini di pollo has replaced the Fegatini di piccione, chicken replacing pigeon to suit local preference.
A total of 10 new a la carte dishes have been added to JOJO’S established menu of classic favourite. To further enhance the dinning experience the offer a collection of flawless wine pairings draw the restaurants well planned extensive cellar.
Chef Stefano Merlo, Chef de Cuisine of The St. Regis Bangkok’s signature Italian restaurant is overseeing all of it’s culinary activity. His medium term goal is to incorporate Italian influences to the hotel’s overall food and beverage concept. Food has been his lifelong passion with a food preparation philosophy themed on ‘tradition with innovation’, ‘modern creative and simple working with high quality products’, and ‘slow food with a focus on biodynamic products’.
A native of the historic city of Padua in Northern Italy were he spent the formative years mastering his native cuisine. A quest for new challenges took him to Tokyo and the celebrated restaurant Enoteca Pinchiorri a Relais & Chateaux restaurant which is regarded as one of the best Italian restaurants in Japan. During this tenure he worked alongside the highly respected Head Chef Toshikazu Tsuji.
Returning to Italy, he joined the team at Le Calandre, a three-star Michelin restaurant regarded as one of the finest dining experiences in Italy. He has also collaborated closely with Michelin starred Chef Alfredo Russo from “Dolce Stil Novo” restaurant in Turin. Apart from Japan, his culinary footprints outside Italy also extend to Australia and Portugal. Seven years ago, he moved to Bangkok and has continued to work at award-winning restaurants and five-star hotels.
Opening Hours: Monday – Sunday
Lunch: 12.00 pm – 3.00 pm
Dinner: 6.00 pm – 11.00 pm