My gal and I were recently invited to join a “Secret Dining Experience” at Scalini’s (official Facebook page) where they were showcasing their newest Mediterranean inspired menu. It promised to be an evening of delicious dishes prepared by veteran Executive Chef, Pachara Kumsupoj paired with incredible wines selected by sommelier, Papinwit “Nu” Tomorn.

Let’s mingle…

It began as most events do, with some glasses of bubbles and some light bites to nibble on. After sitting at our assigned tables we had a short brief about the new menu and the wines that were carefully chosen to pair with the dishes. But as soon as the appetizer came out it was evident that we were in for a real treat!

To describe the meal experience I’ll use a word I’ve never used in any of the articles I’ve written to date: synergistic. That’s where two or more things interact and their combined effect is greater than the sum of their separate effects. The food and the wine combined created a synergistic dining experience, and each bite and each sip was another step on a food adventure we were thrilled to be on.

I’m happy to share this experience with you…

A unique pairing…

A great start…

You simply can’t go wrong kick starting a meal off with a round of Fine de Clair oysters. Bonus points if it’s wheeled on a bed of ice in a sawed wine barrel wafting tendrils of dry ice fog!

Fine de Clair Oyster

These Fine de Clair oysters were topped with chunks of seared scallops, green apples, jalapenos, and yuzu. It’s a lot of flavors to unpack but this is where it got really interesting

Great pairings!

I usually enjoy oysters with a bubbly. But these were paired with a 2016 Moscato Alfredo IGT (Bio) from Italy’s Lombardy region. Like a magic trick, the sweetness from the wine would cleanse the palate and let the oyster’s fresh sea flavors shine through.

Foie Gras

Pan seared duck liver and rocket salad

What wine dinner would be complete without a little foie gras? The pan seared duck liver was served on a bed of rocket salad, asparagus, grilled shallot, caramelized apple, and apricot chutney. It was enjoyed with a crisp 2019 Verdejo Canaveras Blanco “Organic” Spain’s La Mancha region.


For our main dish, we had a choice: fish or beef. I chose the Snow Fish and my gal chose the beef.

North Pacific Ocean Snow Fish

The generously portioned pan seared snow fish was served with a mildly spicy Peruvian Lomo Saltado sauce and a salad of tomatoes, shallots, parmesan cheese, and mixed herbs. The fish was buttery and flaky and paired with a 2019 Malvasia Poggio Volpi Roma DOC Italian white with juicy pear notes.


Australian Black Angus Striploin

The Australian Black Angus striploin was a tender and juicy cut of 270 days grain fed beef served along with asparagus, truffle mashed potatoes, confit tomatoes, and a beef jus red wine reduction. This delightful dish was paired with a peppery 2020 Luigi Bosca Malbec from the Mendoza of Argentina.

A new spin on crème brulée!

Cotton Candy time!

Dessert came with a production. We were invited to watch them spinning sugar into large balls of fluffy cotton candy.

Soon the table was filled with pink pillow topped plates which were then blow torched to create their signature Crème Brulée Candy dish.

Crème Brulée Candy

Instead of a caramelized sugar topping, this crème brulée is showered with crunchy sugar bites. It’s a delicious dessert. I just feel sorry for whoever has to wash those plates!

The dessert was served with a 2014 Aleatico Passito Trappolini from Lazio, Italy. Its Madeira-like sweetness was the perfect accompaniment to this creamy dessert.

Chatting with the chef and sommelier…

What made this a unique dining experience was Executive Chef Pachara Komsupoj’s creativity in crafting each dish to showcase the bounty of ingredients from the Mediterranean region while boldly blending in non-traditional ingredients (such as yuzu and jalapeño). As was the chef’s intent, each dish became a delightful exploration with every bite a fun exercise for diners to build varying flavor combinations.


What made it an exceptional experience was the perfect pairing of wines by sommelier Papinwit “Nu” Tomorn. Khun Nu has pulled from a vast network of wine distributors to cultivate a selection of fairly priced boutique vintages that bring out the best from each dish. Each can be enjoyed solo, but to experience the real synergistic effect, they should be enjoyed with Scalini’s new Mediterranean menu!

I’m hungry. Where is it?

Scalini’s is located on the second floor of the Hilton Hotel on Sukhumvit Soi 24. It’s an easy walk from the Phrom Phong BTS station. You can book directly from their Facebook page.

Their new Mediterranean inspired menu is ready to be explored and paired with their excellent selection of wines. But watch their Facebook page for future special dining events, too!

I want to hear from you!

Should you decide to experience Scalini’s, I’d love to hear your feedback in the comment section below, directly to me, or via message on either the Chow Traveller Facebook page or Chow Traveller Instagram (and feel free to like/follow these pages if you want to learn about more about the foodie gems I find). However you choose to reach out, I’d love to hear from you!

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