Review

Cento burst onto the dining scene towards the end of last year as the brainchild of successful former HK based restaurateur Manuel Palacio, whose formula of hospitality coupled with distinctive culinary favourites has found a place in the hearts of Bangkok’s food lovers. Diners are encouraged to peruse the wine cellar and choose from the extensive selection of mostly Italian wines. The a la carte menu is dotted with classics, while the chef’s menu will include the standouts. Begin with sourdough with porcini, wild mushrooms and stracciatella, or warm puffy bread with mortadella. Move on to one of the crudos, creamy vitello tonnato, tuna tartare or hand-cut beef carpaccio; all will dazzle. Enjoy burrata with Chiang Mai tomatoes or clams in white wine and nduja broth. Pasta is a highlight, with pici, crab and lemon butter, pappardelle with lamb ragu or black truffle raviolo. Premium ingredients are showcased in the main courses of 1kg bistecca alla Fiorentina T-bone or pork chop milanese, coated with breadcrumbs, pan-fried till golden and served with pecorino romano. A masterfully grilled wagyu MB 6 flank steak is an excellent choice, with an accompanying multilayered favourful beef jus and choose a comfortingly buttery crushed potato side, with rosemary and garlic. The recommended dessert is 70% chocolate mousse with olive oil, salt, crumble and vanilla gelato.