Italian food remains more than ever one of Bangkokian’s favourite cuisine – it ’s all about celebrating fresh, imported and local ingredients and preparing dishes that allow diners to explore and enjoy a culinary journey in an environment that is fun and relaxed.
Theo Mio by Theo Randall opened since last year at ground floor of InterContinental Hotel Bangkok. Lately the restaurant became a hangout place for Italian food lovers. We recently had a chance to experience some of Theo Randall’s exciting dishes during his visit to Bangkok.
Theo Randall – British chef who specialises in Italian cuisine. With over 25 years of experience in some of the world’s best kitchens, including the Michelin-starred Chez Panisse in the US and River Café in London – where he was Head Chef for 10 years.
“Italian Restaurant of the Year 2013” at the London Restaurant Awards; “Best Italian/Mediterranean over £50” in Harden’s 2013; highest-ranked Italian on Sunday Times Food List 2013; and the only UK restaurant to be selected for the coveted Cucina d’Italia gourmet guide. The recognition also led to the hotel being named “Best Hotel in the UK for Food” from Condé Nast Traveller, and one of the “World’s Best Hotels for Foodies” by Travel Weekly. In addition, Theo Randall also hosts a weekly video blog “Recipe for the Weekend” produced for the Huffington Post, has appeared on BBC Two’s culinary competition The Chef’s Protégé, and is the author of the cook book Pasta.
Theo Mio is a open-kitchen concept where allows diners to view all the culinary action, while the menu is designed so that all dishes can be shared. Also on offer is a section of small bites and antipasti that can be enjoyed at the lounge bar.
Insult Pugliese – Mixed tomato, watermelon and cucumber salad with basil, mint and salted ricotta cheese
Selezione di Antipasti – A sharing board of antipasti including burrata, prosciutto di Parma, grilled vegetables, mushroom arancini with truffle aioli, pepperonato crostini and Tarago Estate olives
Ravioli di Maiale – Homemade pasta stuffed with slow cooked pork with sage and butter
Branzino al Forno – Roasted Seabass with artichokes, potatoes, cherry tomatoes, capers and parsley
In photo: Salsiccia e Friarelli Pizza – Tomato and mozzarella topped with fresh sausage, frailer, fennel seed and dried chili
Theo’s Pizzas with delicious combinations of toppings, as well as menu highlights that include carpaccio of beef fillet, Creamy Burrata with slow cooked red peppers, Taglierini with lobster, Spicy Chorizo Salami, and his famous Cappaletti di Vitello with porcini mushroom sauce, the winner of the “Best Restaurant Dish for 2014” by Tatler magazine in the UK.
Some good selections of signature cocktails and Italian wines
For more info, please call Tel: +66 2 656 0444 ext: 6273 Email: firstname.lastname@example.org