IL FUMO RESTAURANT | MICHELIN GUIDE 2018 BANGKOK

IMG_0758IMG_0759IMG_0754

il Fumo is located in a two-story house, originally built in the early 20th century by the descendants of King Rama IV.  They feature a 90-seats comfortable indoor dining area as well as a terrace where guests can escape from the hustling and bustling of Bangkok downtown.

Aside from main dining area, they offer the cosiness of two private rooms, for up to 16 guests.

The Bar at il Fumo aims to bring guests back to the belle epoche era with decor inspired by the legendary bars of Europe. They also offer a variation of bespoke martinis served tableside, just like how it is done at the Dukes Bar in London.

IMG_0624

Founded by husband-and-wife team of passionate foodies Choti & Debby Leenutaphong and chef-partner Luca Appino, il Fumo began in late 2015 with the idea of sourcing the finest ingredients and bringing out their true tastes through contemporary Italian cuisine and wood charcoal grill method.

Since then, their cuisine has evolved. The cuisine of our Portuguese-born Head Chef Nelson Amorim (formerly at 3 Michelin stars Otto e Mezzo Bombana in Hong Kong) is more personal as well as innovative.  His dishes reflect an obsession with natural flavours of the ingredients and his backgrounds, specifically his Italian cooking tradition and his childhood upbringing in Portugal – the country with little known cuisine but through its maritime history has had major impacts on gastronomy worldwide. What stays, though, is their resoluteness in offering guests with exquisite ingredients.

Aside from food, they are proud to showcase our selection of wines curated by  restaurant manager & sommelier Thanakorn Mankit. Additionally, their cocktails – with emphasis on forgotten classics – are also integral to their offering as they are the same team that bring you Vesper Cocktail Bar (Asia’s 50 Best Bars 2016 & 2017).

 

WATCH THE VIDEO :

IL FUMO MENU-DISCOVERY MENU_Page_2.jpg

We tried the Discovery Menu with excellent wine pairing

First course, Chef Nelson’s Italian & Portuguese snacks

IMG_0628IMG_0631IMG_0632

Chef Nelson’s Italian & Portuguese snacks

Warm bread with butter and olive oil.

IMG_0640

Bread and Butter

 

IMG_0647

Mazara del Vallo red prawns tartare, Champagne-poached grapes & Oscietra caviar

We especially liked this Champagne-poached grapes, goes very well with Oscietra caviar.

IMG_0641IMG_0645

Paired with Ferrari Maximum Brut.

COLOUR AND PERLAGE
A brilliant straw yellow,with remarkably persistent perlage.

NOSE
Sensations of apple, underpinned by tones of biscuit and citron. Amidst the notes of ripe fruit one finds pleasant hints of crusty bread, deriving from its more than three years’ageing on the yeasts.

TASTE
A fresh and lively flavour, enhanced by the velvety softness of the bubbles. The typical fruity notes of Chardonnay combine with fragrances of yeast.

IMG_0659

‘Kokotxa’ of Bacalhau & Carbonara

IMG_0655IMG_0652

Paired with Petit Chablis, Jean-Marc Brocard, Burgundy, 2015

The Petit Chablis takes its roots in Portland soil which is essentially made up of limestone. This appellation is the fruitiest of the Chablis wines, it is a fresh and pleasurable wine. Yellow colour with green reflection, lime notes, grapefruit, passion fruit. A gourmet wine, energetic with good persistence.

 

IMG_0669

‘When Gnocchi go to the sea’

Gnocchi are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes

IMG_0672

Fresh Tagliolini with winter black truffle

Tagliolini are long strands of pasta somewhere between capellini and tagliatelle in thickness, goes very well with the black truffle.

IMG_0665IMG_0661

Chianti Classico, Fonterutori, Toscana, 2014

A well proportioned, elegant body, dark berry, fresh spice flavors, intense, smooth taste
Food pairing: Great ability to pair: dark sauce pastas, BBQ, boiled meats with spicy sauces, aged cold cuts.

IMG_0686

Suckling pig & Sicilian Bronte pistachio

Crispy skin with soft tender meat, goes well with the pistachio paste

IMG_0689

Portuguese Carne Barrosã

Barrosã cattle breed is native of Portugal. It is known mainly for its big distinctive horns, which can grow well over 100 cm in length. The protection of Carne Barrosã, which has a PDO recognition, contributes significantly to the preservation of a remarkable national heritage and the success of a local economy.

IMG_0681IMG_0677

Paired with Pago Alyes, “E”, Aragon, 2016

The wine has an elegant, full and balanced flavor that reveals fruit tones, touches of violets and liquorice, as well as expressive tannic accents. The wine has a complex, rich flavor, in which tones of fresh red fruit combined with floral touches and hints of spice. This wine is best served with dishes of beef and lamb. It goes well with game, grilled meat, cold dishes and cheeses.

 

IMG_0705

Black olives & orange ‘texturas’

 

 

IMG_0699IMG_0696

Paired with Ferreira, Porto Branco

Medicinal, herbal wine, with attractive white fruit aromas. The palate is rich and soft, with fresh honey and sweet fruits. Definitely sweet, it is still balanced with the fruits and the spirit underlay.

IMG_0711

Portuguese egg tart ‘21st century’

IMG_0721

Petit four perfect end to a delicious meal.

IMG_0737.JPG

Chef showing us the dry-aging fridges.

IMG_0736

The menu focuses on premium European meats, including Limousin and Charolais steaks from France, dry-aged Rubia Gallega ham, cured prosciutto, and Chianina beef from Tuscany. Service is smooth, assured and discreet.

Highly recommended for business dinning as well as for couple and family gathering.

 

Direction

il Fumo is located in a private alley on Rama IV Road right after Amanta Condominium.

From MRT Khlong Toei: Take exit 1 and walk for 5 minutes towards Wittayu junction.

 From Wireless Road: Turn left at Wittayu junction towards Rama IV Rd. Make a u-turn at Khlong Toei junction.

 From Sathorn: Turn right at Wittayu junction towards Rama IV Rd. Make a u-turn at Khlong Toei junction.

 From Asoke: Head towards Rachaphisek Road and turn right at Rama IV junction. Go straight towards Wittayu junction.

Hours

Monday – Sunday: 17h30 – 24h00 (kitchen opens until 23h00)

Reservation

 Tel. +66 (0) 2 286 8833 (line opens: 3pm – midnight) & +66 (0) 97 170 6260 (line opens: 1030am – 3pm)

Online reservation:

  Email.  Facebook: @ilfumobkk    Line ID: ilfumo

Corkage policy

Corkage charge is for wine only at THB 750 per bottle. Unfortunately, we do not allow any corkage for any brown spirit bottles including whisky.

House rules & Dress code

 Dress code is smart casual. No flip flops, short sleeves or shorts for men.  il Fumo reserves the right to deny entry to guests who are not dressed appropriately. No standings in the bar area. Please be mindful of other guests and our neighbours. Repeatedly loud guests will be asked to kindly leave.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s