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Digest New Italian Restaurant White Lies Impresses With Fabulous Fibs

New Italian Restaurant White Lies Impresses With Fabulous Fibs

New Italian Restaurant White Lies Impresses With Fabulous Fibs
Beautifully cooked turbot presented with a mix of herbs, salad greens and seaweed and dressed with a decadent multi-caviar sauce
By Ploylada Sucharitachandra
January 19, 2020
Opened in January 2019, White Lies offers a unique culinary take on Italian favourites with an ever-changing multi-course fine dining menu in which the surprises keep on coming

We mark the beginning of 2020 with a gastronomic journey at White Lies at Peninsula Plaza Bangkok. A treat for curious epicureans, the fine-dining venue offers a unique Italian omakase concept—a multi-course menu highlighting the day’s finest ingredients. Helmed by chef Maurizio Menconi, former head chef at La Scala at the Sukhothai Bangkok, the restaurant showcases an imaginative marriage of tradition and modernity. Expect Italian classics served in a refined and theatrical presented fashion.

Intimate in terms of space—White Lies has only five tables offering 22 covers per evening—the restaurant makes a warm and romantic hideout with dreamy hues of rose gold, cream and marble. A teakwood open kitchen on one side allows an exclusive front-row view of the chefs in action.

A surprising welcome bite of negroni in an orange-shaped chocolate
A surprising welcome bite of negroni in an orange-shaped chocolate

Chef Menconi’s daily-changing menu highlights luxury and sustainable ingredients sourced from the world’s best suppliers as well as small artisan farmers. Featuring up to 15 courses, his servings are refined, delicate and bright and often include surprise elements (to maintain the white lies theme, of course). For instance, there is no better way than to be welcomed with a ‘bite’ of one of Italy’s most renowned cocktails. Presented with drama on a wooden centrepiece in the form of a small orange, the thin white chocolate mould unveils a refreshing burst of negroni inside.

And the illusions don’t end there. On a bed of actual pebbles sits an edible piece—boiled Italian baby potato in disguise. The course comes with a creamy bagna cauda of garlic confit, olive oil and anchovies dressed in freshly shaved Alba white truffle. If not stones, then perhaps charcoal? Playfully dished out in a pitch-black churros form, it is perfectly fried with a light crunch on the outside while melt-in-the-mouth on the inside. Dip the dough in the accompanying umami-rich carbonara sauce.

Baby potato 'stone' with truffle bagna cauda perfectly reflects White Lies' theme
Baby potato 'stone' with truffle bagna cauda perfectly reflects White Lies' theme

The next dish is one of the standouts. A light and silky mousse of foie gras comes in a chestnut-shaped chocolate shell. The spread pairs beautifully with the buttery house-baked orange brioche bun. From the sea, fresh Gillardeau oyster is complemented by the natural sweetness of celeriac purée and crisp, deep-fried cavolo nero kale shreds. The result is a pleasant combination of flavours and textures. Following this is a duo of baccala servings. We start with the soup version, featuring decadent, creamy spoonfuls completed with wakame seaweed and bright, deep-fried capers. Then we finish with an offering of bite-sized salted cod on carnaroli rice crisps—the morsel is excellent with a refreshing and slightly citrusy glass of Domaine Faiveley chablis.

Luscious baccala on a carnaroli rice crisp, served with a dash of drama
Luscious baccala on a carnaroli rice crisp, served with a dash of drama
Savoury charcoal churros served with carbonara sauce
Savoury charcoal churros served with carbonara sauce

Before moving on to the main courses, a gorgeous bread serving arrives. The highlights are mini sourdough ciabattas and multi-grain loafs enjoyed with house-churned herb butter and Uliva Frantoio di Riva extra virgin olive oil. An Italian meal wouldn’t be complete without pasta and it is done right at White Lies. Tajarin is perfectly cooked and presented on a light parmesan fondue and dressed with Alba white truffle. Seafood is also a house favourite and an exquisite dish of turbot is served with an array of herbs and vegetables, seaweed and a lovely multi-caviar sauce.

Desserts do not disappoint. A particularly Instagramable offering is white chocolate coated Tahiti vanilla panna cotta, which arrives in the form of an egg. Inside is a lava yolk of mango and passion fruit that adds a vibrant touch to each velvety bite. Of course, the meal ends with a limoncello—only in the form of a mini tart. White Lies is the perfect go-to for special occasions. Not only is the setting charming, chef Menconi’s cuisine also promises engaging food conversations between whimsical bites.

Tahiti vanilla panna cotta with mango and passion fruit sauce encased in a white chocolate shell resembling an egg
Tahiti vanilla panna cotta with mango and passion fruit sauce encased in a white chocolate shell resembling an egg

White Lies
Peninsula Plaza, 153 Ratchadamri Road
Open Mon-Sat 6:30-9pm
06-5319-8877, whiteliesrestaurant.com

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Digest white lies italian restaurant italian food fine dining

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