2-Michelin-starred Chef Valentino Marcattilii at Wine Pub of Pullman Bangkok King Power

2-Michelin-Starred Chef Valentino Marcattilii of San Domenico has been invited as the guest chef at Wine Pub by Pullman Bangkok King Power from 22 to 25 February 2017. He will preside over the kitchen of Wine Pub and lead foodies, gourmets and taste-seekers in town to indulge in an exclusive dinner for classical Italian cuisine. How can gourmets like us miss this exclusive event? Let Gourmet Bangkok reveal the charm of Chef Valentino Marcattilii to you.

Why should I join Chef Valentino Marcattilii’s exclusive dinner event?

Chef Valentino Marcattilii is not simply a 2-Michelin-Starred Chef now, he has been receiving tremendous recognition of his excellence in classical Italian cuisine since decades ago. Dated back to June 1988, when San Domenico had just opened its doors to the public in New York for only a month, the restaurant was already conferred 3 Stars from New York Time’s Brian Miller – an award that critics have never conferred to any Italian restaurant before. Esquire Magazine also enlisted Chef Valentino Marcattilii’s outlet in the ‘Best of The Year in USA’ Hall of Fame.

What’s more, one of his most famous classical dishes, San Domenico Egg In Raviolo, which is highly recommended by the Michelin Guide, is also included in this exclusive fine-dining night at Wine Pub. You need not buy an air ticket to New York or Bologna, you can now indulge in Chef Valentino Marcattilii‘s famous cuisine right here at Wine Pub in Bangkok. Why not??

 I have tried the dinner and what I can say now is really two words, unforgettably delicious! ~ Chelsea

Exclusive 5-course dinner by Chef Marcattilii:

Guests can opt to have a four-course or five-course dinner menu. 4-course menu costs THB 3,999 net (food only). With wine pairing, it costs THB 4,949 net. For a 5-course menu, it costs THB 5,199 net without wine pairing or THB 6,349 net with wine pairing.

Welcome Drink:

Before the dinner began, a refreshing sparkling wine was served, followed by a warm basket housemade bread and Echire butter.

Chef Valentino MarcattiliiChef Valentino MarcattiliiChef Valentino Marcattilii

4-course menu with wine pairing:

(1) Crispy Corn Flakes Shrimp Served with a Chick-peas Puree Scented with Rosemary (paired with Tenute Lunelli, Pietragrande Chardonnay, Umbria 2015)
The fresh, crunchy shrimp was coated with crispy corn flakes, giving the battered shrimp an incredible layer of crisp. The best way to enjoy this dish is to cut a piece of shrimp and eat with the chickpea puree. Let the contrasting texture of the soft puree and crispy shrimp have fun on your palate! The wine selected for this dish has a floral scent and very mild sweetness. A nice choice for pairing seafood dishes.
Chef Valentino Marcattilii

(2) Gratined Red Mullet in a Green Herb Bread Served with a Cream of White Onions and Coffee (paired with Marchesi Di Barolo Barbera D’asti Rure, Piedmont 2014)
The browned crust of green herb bread cast an appetizing magic spell on the red mullet fillet. The white onions gave a touch of natural sweetness to the dish while the brilliant use of Italian coffee powder balanced the sweetness and gave an extra aroma when eating with the red mullet! I personally love this dish a lot! I rarely see the use of coffee powder in a fish dish in such a brilliant manner.

The wine selected for this dish is full-bodied. The mouthfeel was light and it tasted a bit fruity. It’s a good pairing for the dish.
Chef Valentino Marcattilii

(3) Seared Veal Filet Mignon Cooked at Low Temperature with Black Truffle Sauce (paired with Marchesi Di Barolo, Barolo Sarmassa DOC (Single Vineyard), Piedmont 2010)
If there is a spectrum of tenderness for this veal filet mignon, this dish will easily score 100 for its melt-in-your-mouth tenderness! if you still cannot imagine how tender it is, let me help you. I am sure your 80-year-old grandma can enjoy this dish to the max. Why was it so tender? As explained by Chef Marcrttilii, the veal filet was slow-cooked at 55 degrees by using sous-vide cooking method. It’s only through this method that the juice and tenderness of the meat can be kept at its perfection!

The wine selected for this dish is awesome. It has a long aftertaste that lingers on the palate with floral notes. Not bad at all for a meat dish.
Chef Valentino Marcattilii

(4) Trifle ‘Alkermes’ with Vanilla Sauce (paired with 10 Years Old Grappa Riserva Privata)
The bitter chocolate inside balanced the sweetness of the vanilla sauce. Savouring this dessert with the fresh berries, this dessert perfectly ended our dinner.

The choice of 10-year-old Grappa Riserva Privata reminds me of my grandpa. He used to have a glass of finest whisky on the rock after his supper. This dessert wine choice had the same effect on me! Its bitterness and dryness balanced off the sweetness of the dessert.
Chef Valentino Marcattilii
Chef Valentino Marcattilii

5-course menu with wine pairing:

(1) Steamed Brittany Blue Lobster with Braised Savoy Cabbage and Porcini Mushrooms (paired with Tenute Lunelli, Pietragrande Chardonnay, Umbria 2015)
The freshness of lobster was incredible – crunchy, meaty and fresh. The braised savoy cabbage was the main seasoning ingredient of this dish, enhancing the flavour of this dish in totality. The role of Porcini mushrooms in giving an extra layer of aroma turned out to be excellent! A very sexy dish on the palate!
Chef Valentino Marcattilii

(2) Egg in Raviolo “San Domenico” with Black Truffles (paired with Casale Del Giglio, Petit Verdot Lazio IGP, Lazio 2014)
This dish is the signature dish of Chef Marcattilii. Once you’ve seen it, you would totally understand why it is highly recommended in the Michelin Guide. When it was served, Chef Marcattilii put the hot butter on the raviolo. The second the hot butter kissed on the cheese sprinkled on top of the raviolo, an intense appetizing smell of melting cheese rushed into my nostrils. It’s amazingly aromatic! By the time Chef Marcattilii cut the raviolo in half, the running egg yolk oozed out! How did he make it? Why was the egg yolk still runny when the pasta of raviolo was al dente? At that moment, what I could only do was – EAT!
Chef Valentino Marcattilii

(3) Brasied Sea Bass with Sevruga Caviar and Champagne Sauce (paired with Marchesi Di Barolo, Barbera D’asti Rure, Piedmont 2014)
This sea bass was cooked just right to keep its perfect moist and original flavour. The use of Sevruga caviar did not overpower the fish. Instead, the caviar enhanced the flavour of the sea bass, giving it a kind of ocean touch! The Champagne sauce complemented the flavour of the whole dish, making it even more unforgettable.
Chef Valentino Marcattilii

(4) Seared Vel Filet Mignon Cooked at Low Temperature with Black Truffle Sauce (paired with  Marchesi Di Barolo, Barolo Sarmassa DOC (Single Vineyard), Piedmont 2010)
~ Main course is the same as that in the 4-course menu.

(5) Paradise Cake in Zabaglione Sauce with Berries and Sorbet (paired with 10 Years Old Grappa Riserva Privata)
Doesn’t the paradise cake look like a piece of Camembert? This cake is best to eat with the sorbet! Wonderful ending to this exclusive dinner.
Chef Valentino Marcattilii

Who in Gourmet Bangkok team reviewed this exclusive dinner by Chef Marcattilii at Wine Pub?

Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer
Chelsea ChanChelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.

Neng Srichaisak ~ A pro golfer, travel lover and photographer
 Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.

Will Gourmet Bangkok recommend this exclusive dinner?

Chef Marcattilii‘s classical Italian cuisine is impressive. His signature dish, San Domenico Egg In Raviolo, is simply unforgettable. Some innovation and outstanding culinary techniques are seen in his cuisine, making this exclusive Italian dinner a memorable one. In addition, Wine Pub team has done a good job to advance the fine-dining ambience.
Chef Valentino MarcattiliiChef Valentino Marcattilii

As for the price, a 4-Course Set Menu (including a welcome drink) costs THB 3,999 net per person while a 5-Course Set Menu (including a welcome drink and ‘San Domenico Egg In Raviolo’ ) costs only THB 5,199 net per person. After savouring the dinner, I’d say it’s good value for money.

 This exclusive dinner is highly recommended. We also highly recognize Chef Marcattilii’s culinary skills. His classical Italian cuisine with recipes that only the royal families in Italy could enjoy many decades ago is really impressive! ~ Chelsea

Where is Wine Pub?

Wine Pub
Address: Pullman Bangkok King Power, 8-2 Rangnam Road, Thanon-Phayathai, Ratchathewi, Thanon Phaya Thai, Ratchathewi, Bangkok 10400
Phone: +662 680 9999
Website: http://www.winepubbangkok.com/

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