Sustainability, no wastage cuisine
Open: Thursday -Mon
From: 12pm - 4.30pm
Last order: 3.30pm
Closed: Tuesday, Wednesday
For reservation call: 0931794489
A unique fine-dining lunch set menu
For Lunch we offer the a lá Carte menu.
To request 'Luca Mascolo's signature experience' at lunch please call the reservation number
Dynamic duo Luca Mascolo and his wife Brigitta Houkamp receiving;
'Thailand best restaurant' award. Smokaccia Laboratory
Chef Luca Mascolo recieving
the 2nd award;
'Culinary Chef Scientist' award
A completely new type of fine dining; The Smokaccia sourdough experience
by Chef Luca Mascolo
The Smokaccia Laboratory
is an informal fine-dining restaurant,
where everything on the menu does not exist anywhere else
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.
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
The Smokaccia toppings:
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
The Smokaccia takes 50 hours of preparation and is made with 100% natural yeast
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.
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.
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
Restaurant manager Massimo assistant restaurant manager Htoo and host Frank take care of an unforgettable Smokaccia experience
'Chef Luca Mascolo's Signature Experience'
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
'Chef Luca Mascolo's Journey'
Soon to be launched
Managing directors Brigitta Houkamp & Chef Luca Mascolo
About the chef..
Chef Luca grew up in the farmlands of Puglia in the south of Italy. Ages 8, he already knew he wanted to become a chef. Completing his school studies cum laude and sooner than his peers, he began working for Michelin star restaurants and world-class resorts.
Upon finding his creative better half, he felt the time was right to dive into entrepreneurship. Brigitta is as passionate about restaurant design and what it takes to successfully operate one's own restaurant, as Chef Luca is about the kitchen, his second home and where he creates his innovative dishes.
Together they opened the doors of The Smokaccia Laboratory, with the goal of giving people a unique experience with enticing, new flavour combinations in an atmospheric friendly setting.