A Mediterranean restaurant http://pitaway.com/locations/warren/ in Bangkok just isn’t a standard sight however there are a couple of and the very best one could also be La Dolce Vita at Ma Maison. This restaurant has an attention-grabbing pedigree, beginning out within the early 90s as a high-end French restaurant that for years was thought of one of many prime two within the metropolis. Its current incarnation attracts on that heritage in addition to a robust Italian affect – therefore the Italian identify – to provide a eating spot that serves a mixture of cuisines with the widespread thread being components from Mediterranean international locations.
A survey of the menu reveals precisely that: rabbit and truffles and gorgonzola cheese combine with olive oil, mussels and yellowtail tuna to supply diners an eclectic mixture of dishes that’s as different as it’s attention-grabbing to folks with an actual ardour for nice meals. The dishes themselves are principally fusions of Italian and French dishes which are up to date and modern. There are additionally sections of risottos and pastas which are primarily Italian in nature.
On a current journey I sampled 4 dishes that ran the gamut of the totally different types and components offered right here. From the appetizer menu I chosen a Caesar salad, although there have been many different attention-grabbing dishes on this part, primarily as a result of I needed to see it made out of scratch on the tableside. That is one thing that few eating places do anymore and it takes a superb bit of coaching for a waiter to give you the chance do it correctly on the desk. The waiter right here was very educated and fairly achieved, making a Caesar whose dressing had simply the correct quantity of garlic, anchovy and mustard, not less than for my tastes.
A black truffle soup, which leans far into French territory, was topped with a cannellini bean foam and a few slices of truffle, giving it each a lightness and but a really wealthy taste to prime off the scrumptious essence of the soup. A spaghetti dish with Maine lobster and a tomato cream sauce was additionally profitable, most definitely as a result of the acidity of the tomato sauce was softened by the cream and did not intrude upon the fragile taste of the lobster as a lot because it might need in any other case.
My remaining dish was a veal loin topped with foie gras and, once more, some black truffles that displayed the true richness of French cooking at its finest. The thick, completely cooked loin was served on a mattress of spinach with another greens additionally. This dish represented the true roots of the restaurant – a pedigree of nice French cooking – that manages to co-exist with the lighter fare on the menu that makes use of Mediterranean components in several types of cooking. Uniting these types collectively right into a constant menu just isn’t a simple factor to do however La Dolce Vita at Ma Maison appears to have achieved it simply advert gracefully.