Chef Andrea Cetani來自曼谷素凱泰酒店旗下的意大利餐廳La Scala。深受泰國皇室青睞，並在曼谷高端餐飲圈屹立多年。就在上星期，他第一次來到香港，以意大利各地的傳統為根基，用現代手法重新詮釋，讓每一位食客，都能在餐桌上感受到意大利各地的風土底蘊。此外，於星期五至日，他先後與大嶼山遊艇會總廚盧志勝、牡丹軒中菜廳總廚林賢澤、愉景灣酒店 Aubergedbay 總廚林煥榮聯手，以三種形式呈現三種相遇：意式美酒晚宴、東西四手宴席、臨海早午餐。為賓客獻上一趟以味覺貫穿空間之意式美饌之旅，也為未來更多跨界餐飲合作寫下精彩的開端。 Chef Andrea Cetani of La Scala at The Sukhothai Bangkok — long favoured by the Thai Royal Family — made his first Hong Kong visit last week, cooking with a respect for Italy’s regional traditions that gave every dish a real sense of place. Over three nights, he joined Executive Chefs Lo Chi Sing, Lam Yin Chak, and Jonathan Lam from Lantau Yacht Club, Peony Chinese Restaurant and Auberge Discovery Bay Hong Kong respectively, across an Italian wine dinner, an East-meets-West four-hands, and a seaside brunch. Three formats, three meetings, one throughline. This memorable Italian dining journey, weaving flavour through every corner of the space and marking a stylish beginning to future cross-industry collaborations. #vog...