The buzz: Walk into the Hilton Sukhumvit’s new restaurant Scalini and chances are you’ll be greeted by the enthusiastic manager Roberto Visaggio, whose back-story includes a stint at that Bangkok institution Zanotti. It’s an auspicious enough sign for the Italian restaurant, but Chef Egidio Latorraca has also accrued more than 15 years’ experience at fine dining establishments in luxury hotels in Australia, Europe and Macau. Together they are running Scalini and Mondo, the Hilton’s new lounge, and promise a more Italian-American style of dining. 

The décor: Looking to capture the clandestine feel of 1920s prohibition era New York, the restaurant is decked out in dark tones with lots of nooks and corners in which to hide from prying eyes. The brightly-lit open kitchen features a wood-fired oven and gives guests the chance to interact directly with the chef and perhaps even learn a little about the art of pasta making. 

The food: Appetizers are shared with Mondo and include Mediterranean-inspired dishes such as tuna and salmon tartar with bitter leaves, lemon aioli, mango salad and grilled ciabatta (B400) and the exceptionally soft yet crispy pan-fried calamari with capers, anchovy and basil in spicy sauce (B380). From Scalini’s own kitchen, mains include paccheri pasta with duck ragout, black truffle and pecorino cheese (B500) and oven-baked black cod fillet with caramelized white asparagus, Sicilian couscous and black mussels sauce (B600). As for desserts, the signature Scalini Tiramisu, served in a tall glass with espresso and mascarpone foam topped with Ferrero Rocher ice cream flavored with Marsala wine (B280), simply melts in the mouth. 

The drinks: There are fairly standard beer options but a good variety of wines (B1,400-B5,000) and spirits. Single malt whisky options include Macallan 12 years (B450/glass) and blended whiskey Jim Beam at B280 per glass. 

The crowds: Still in its early days, the restaurant caters mainly to hotel guests and hosts some corporate lunches.