Above: The Costardi Brothers at the dessert mise en plate at Amici Restaurant, G Floor, Siam Paragon as part of the Cross-Concept Pop-Up Series presented by OneSiam World Gastronomy Destination.
From now until November 30, 2018, visitors to Siam Paragon, Siam Center and Siam Discovery (collectively called OneSiam) will have a chance to indulge in new and exciting gastronomic experiences during their ‘OneSiam World Gastronomy Destination’ that features 30 signature menus from participating restaurants and promotions from participating credit cards.
The event also featured ‘Cross-Concept Pop-Up Series’ by bringing in the famous Italian duo-chefs, the Costardi brothers – Christian and Manuel – for a live cooking demonstration and a gala dinner (lunch and dinner available on Saturday, November 17, 2018, at Amici, G Floor, Siam Paragon).
Also on November 23 – 24, at Laduree Salon de the, M Floor, Siam Paragon, Italian Chef Fabrizio Fiorani (one-star Michelin) will be presenting his patisserie wonders with fine wines.
The media preview that we attended was organized also by Gastronauts Asia with sponsors including Acqua Panna, S. Pellegrino, GFour wines, Bellavista, Nespresso, Peroni, Valrhona, SCB credit card, Vie Hotel and Thermomix.
Above: Amouse-bouche fresh oyster served with seaweed and lemon ice.
The Costardi Brothers are renowned for their exceptional cooking, with the most famous of all being risotto that is made from Piedmont’s Carnaroli rice, with full-grained, fat rice well-toasted and seasoned prior to the cooking. Also, to keep the rice grains wholesome, the chefs hardly used a spatula to stir and disturb or break the rice but hand-flipping the pan-filled of rice to distribute the heat.
Above: Carnaroli rice is Piedmont’s most famous crop.
Chefs Christian and Manuel Costardi have created over 20 varieties of their risotto, using their hometown ingredients, modern culinary techniques and a lot of tasty imagination. We tried two types of risotto: one using the tomato sauce, cheese, and pesto with dollops of pesto placed in the bottom and on top of the serving rice. The risotto is served in a can as to enhance the aroma and perpetuate the chefs’ infatuation in Andy Warhol’s soup cans. Only four out of twenty risotto, the chefs said, are appropriate to be served in the can, thanks to its taste profile and nature.
Above and below: Costardi’s Condensed Tomato Risotto.
The chefs also present Italy’s best-known ingredients in their second risotto – Costardi’s Condensed Taglio Sartoriale Risotto. The Carnaroli Rice is flavoured with the reduction from the Peroni Nastro Azzuro beer (that gives a deep molassy flavours), cheese, and coffee that give a new and interesting flavour profile to this creamy concoction.
Above: The dessert of white chocolate with a texture and taste very much like soft cheese is served with parsley and celery. Again, interesting and delish.
Lunch and dinner by the two brothers are available at Amici, G floor, Siam Paragon on Saturday 17 November. Lunch 5-course lunch with wine pairing is Bt3,000++, 6-course with wine pairing is Bt4,700++.
On November 23-24, those wishing to join Chef Fabrizio Fiorani can do so at the Master Class with Afternoon Tea includes desserts and tea or coffee at Bt900++ (no alcoholic beverages) or a dessert dinner with wine at Bt3,100++.
Enjoy One Siam Signature Dishes featuring 30 exclusive menus from three-store-wide. For more information: www.facebook.com/onesiamofficial or LINE ID @ONESIAM.
Promotions with SCB Credit Card are also available. For more information: www.scb.co.th/creditcard