A more casual restaurant with the taste of rural Italy
Favola brings more than Tuscan affair. It brings authentic ingredients, food and chefs, says head chef Fabio Genghini with a smile.
In line with the friendly approach, you’ll often see Fabio in cheese and wine room. When he’s not giving background to more than 20 Italian cheeses and how they’re made, he’s splitting his time between the floor and the kitchen–typical Italian hospitality, he says.
Stepping past the wine room is a small but warm restaurant which dedicates more than its menu to central Italian cuisine. To the back there’s an open-air cold kitchen and a stunning woodfire pizza oven ignited by Italian wood chips. Fabio notes that in Italy, pizza restaurants are usually separate, but that’s not the case in Thailand. Outside you’ll also find several tables overlooking a night golf course which runs until 11pm.
As Tuscan food originates from rural Italy and was the food of the working class, Favola prefers to keep things casual. Lower prices ensure more customers helping to regularly rotate stock making for a better dining experience.
Grapes play a large part in Tuscan diet. We were served a scallop salad with marinated grapes and orange (B590) to begin. Scallops from Hokkaido are often sweet and buttery. For flavour, Khao Yai rocket is used, and chef Fabio refers to it as the best rocket in Asia, as the dry climate produces a spicier version.
“Many of the discoveries in food come from mistakes,” Fabio says before presenting the next dish, burrata (B490). It is a form of creamy mozzarella with a story beginning one evening when snow fell unexpectedly and an Italian farmer couldn’t deliver cream to customers so he put it in mozzarella. Favola uses fewer ingredients but several kinds of texture. This can be seen in the next dish a spinach and ricotta stuffed ravioli served on a bed of parmesan (B490). In total, there are three main ingredients, served both in the ravioli and outside, in a simple yet inviting manner. Vegetarian ravioli is an important dish for Favola as Italians often choose to eat meat-free the night before religious holidays.
For the main dish we enjoyed char grilled lamb with asparagus, spelt and sunchoke (B490), slightly rich but tender. Similarly to ravioli, lamb is the usual choice for Italians on religious holidays.
All in all, there’s a real focus of simple is best which can be seen throughout the menu to “sauce is used to compliment”. Simple techniques and quality ingredients make a cosy and casual dining experience, one not to be missed.
Around 30 kilometres or a 40-minute drive from central Bangkok, the complex makes for a day trip with golf courses, a massage spa, kids and a taste of Tuscany at Favola.
Le Méridien Suvarnabhumi, 789 Moo 14, Bangna-Trad Rd, Samut Prakan
Tel: 02 118 7722
Open: Mon-Sat 6pm-11pm from 1 November 2019 onwards