Sustainability, zero waste cuisine
Dynamic duo Luca Mascolo and his wife Brigitta Houkamp receiving;
'Thailand best restaurant' award
Chef Luca Mascolo recieving
the 2nd award;
'Culinary Chef Scientist' award
The Smokaccia Laboratory .
is an out of the ordinary fine-dining restaurant,
where everything on the menu does not exist anywhere else
'Culinary scientist 18-course tasting menu'
Chef Luca Mascolo
This is a unique experience that represents Chef Luca in many ways; One can expect a few bites of his reputable Smokaccia invention as well as interesting and innovative mini dishes that display
his unique and characteristic approach and unexpected flavor combinations. With dishes as the deconstructed wagyu, crispy Surathani oyster, the signature Campari explosion, zero waste bites arose from Chef's love for sustainability
and dishes accompanied with cold smoke, home made long prepared emulsions
The desserts are a newly invented and delicious experience as well as another reason
for this to be an unforgettable night out.
When Chef Luca won a Culinary scientist award 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 flavor 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 and assistant restaurant manager Htoo take care of an
most enjoyable Smokaccia experience
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.