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Foodie Friday: Italian Eatery Committed to Sustainability Opens in Thailand

Food and Beverage

An Italian eatery that sources all ingredients in Thailand from sustainable, organic, and ethical sources opens in a renovated house in Bangkok's trendy Soi Ruamrudee district.

 

Thailand-food-restaurant-italics

All ingredients are sourced in Thailand from sustainable, organic, and ethical sources. Photo Credit: AHMS - the Collection and Manor Group.

 

Italics, an Italian restaurant and deli bar, opened on 2 April 2015 in Bangkok, Thailand, at Ruamrudee Grove, a refurbished house on Soi Ruamrudee.

Soi Ruamrudee has evolved in recent years into one of the hottest dining out districts in the Big Mango, turning into a sort of Gourmet Ghetto.

Balvenie Bar, a whisky and cigar lounge offering one of the biggest selections of single malts in Southeast Asia, is located in the same building as Italics.

"The idea with Italics is to showcase Thailand through the prism of another cuisine that everyone knows and loves," says Michelin-starred Chef James Noble, who is also resident manager of Aleenta Hua Hin-Pranbburi.

Pro Environment

"So it's very pro-Thailand and pro-environment, it's sustainable, and it might just breathe a bit of fresh life into Italian cuisine. It's a new idea, a bit different, and I'm very excited about it."

The restaurant promises to take provenance 'very seriously'.

"We've scoured the length and breadth of Thailand to find the best suppliers for what we serve in the restaurant and what's on sale in the deli," Chef James says.

"All our pork comes from Joe Sloan in Chiang Mai, so we get salami, pastrami, parma ham, it covers all our bases on pork.

"Beef we source from an excellent ethical supplier in Nakhon Phatom, our eggs are from Golden Lay Eggs in Pranburi, where the chickens range over 400 rai of pasture.

"Buffalo mozarella is from Murrah Farm in Chachongsao and all our herbs are grown at Aleenta Farm at Paknampran, adjoining Aleenta Hua Hin-Pranburi resort. Sourdough is from a secret batch with a pedigree going back some 20 years."

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