There is one dish on the menu at La Scala, the much-revered temple of Italian fine dining at The Sukhothai Bangkok, which sums up the creative application by Chef David Tamburini. It is listed under the Tasting Menu as “pomodoro e mozzarella”. Yes, tomato and mozzarella… urgh, yawn! Seemingly dull and repetitive of trattorias and ristorantes across the world, right. But all is not what it seems. You could come for a starter of tuna belly tartare (B1,350) or dive straight into the Secondi di Carne course with an eye-watering stuffed whole pigeon (B2,800). Or you could come for a bowl of pasta (B880). Better still, the Tasting Menu (B2,900) is good value and far more of an exciting journey through the kitchen’s extensive repertoire.