The Smokaccia Laboratory

 

is an informal fine-dining restaurant,

where everything on the menu does not exist anywhere else

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When Chef Luca won a Culinary scientist award last year in Bangkok it was the reward and recognition of his invention of a revolutionary new kind of sourdough bread called 'Smokaccia' which became the foundation of a unique concept for an extraordinary experience. 

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Besides inventing the Smokaccia over the course of 10 years he also makes use of molecular gastronomy and fine-dining techniques to create new flavour combinations 

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The Smokaccia toppings:

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These lightly cold-smoked crunchy Smokaccia buns got paired with a variety of toppings such as lobster,  wagyu, 

vegan, pork-belly, with home made sauces and infused olive oils, 6 year old balsamic vinegar and other locally sourced premium ingredients 

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The Smokaccia takes 50 hours of preparation and is made with 100% natural yeast

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Desserts:

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Besides these Smokaccia specials, there are desserts made in front of you, like;

'The impossible vegan pistachio', which has no dairy inside and is made purely with pistachio's from Bronte Sicily.

It took Chef Luca a while to find the perfect way of creating this, with the most smooth creamy texture

while it being extremely tasty. 

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The Tiramisu is one of only a few things at the Smokaccia that is served that already exists, however Chef Luca gave it a twist taste wise of his own, by serving a freshly healthier version in front of the guest and combining different temperatures to add an extra interesting sensation. 

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Drinks:

The drink menu contains fresh fruit and vegetable juices, illy coffee, signature coffee mock-tails, fresh teas, well selected Italian wines and special beers that are made with natural yeast which pair very well with the Smokaccia

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​Service:

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Restaurant manager Massimo assistant restaurant manager Htoo and host Frank take care of an unforgettable Smokaccia experience

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'Chef Luca Mascolo's Signature Experience' 

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This is a unique experience and that represents the Chef signatures of what is offered on the a lá carte menu but with  smaller dishes and and a few extras that can only be experienced in this signature experience. It is leaning towards a tasting menu and displays more of the fine-dining qualities of the Chef and of his love for sustainability.

A night out to remember  

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'Chef Luca Mascolo's Journey' 

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Soon to be launched 

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