100 grams semola flour
100 grams egg yolk
5 grams salt
15 ml olive oil
1 whole Boston lobster
5 grams lemon peel
5 ml olive oil
1 tsp salt and pepper
Chili garlic oil sauce
10 grams sliced chili
10 grams sliced garlic
50 ml olive oil
½ pc Hokkaido scallop
20 grams sliced squid
5 grams sliced morning glory
Chinese cheese sauce
200 ml tomato sauce
50 grams Chinese cheese
25 ml garlic pickle juice
5 grams sugar
5 ml fish sauce
5 grams chili flakes
Crispy morning glory
20 grams morning glory
25 grams all-purpose flour
10 ml cold water
15 grams parmesan cheese
1 tsp pink peppercorn
1-2 pcs white jelly fungus
2 pcs wonton sheet
1 tsp caviar
5 grams black peppercorn
Chinese cheese sauce
Mix tomato sauce with Chinese cheese and blend. Add garlic pickle juice, sugar, fish sauce, chili flakes and simmer.
Melt parmesan with pink pepper in the oven for 5-10 minutes.
Blanch white jelly fungus in boiling water.
Deep-fry the wonton sheets and crispy morning glory mixture.
Marinate the Boston lobster with lemon peel, olive oil, salt and pepper. Grill the lobster for 5 minutes.
Mix the flour and salt and shape into a volcano on the work surface. Make a well in the middle, and pour in the egg yolks and oil.
Using your fingertips in a circular motion, gradually stir in the flour until you have a dough you can bring together in a ball. Knead for about 10 minutes until it is smooth.
Wrap the dough in a damp cloth. Allow to rest for about an hour in a cool place.
Roll out the dough on a lightly floured surface until it is about 1 cm thick and will go through the widest setting of your pasta machine comfortably. Put it through each setting twice, then fold it back in on itself, and repeat the process, cutting it in half when it becomes too long to handle. Store the other half under a damp cloth until you’re ready to continue working on it.
When the pasta has a good sheen to it, and is thin enough for your liking cut using a knife, or the cutter on your pasta machine. Curl into portion-sized nests and leave on a floured surface, under a damp cloth, while you repeat with the rest of the dough.
Bring a large pan of well-salted water to the boil, add the pasta and cook for a couple of minutes or until al dente, stirring occasionally to keep it moving. Drain.
Heat olive oil in a frying pan over medium heat, add garlic and chili and cook until garlic starts to colour (about 1 minute).
Sear the scallops for 1 1/2 minutes on each side then set aside.
Add squid and cook until opaque (about 2 minutes). Add morning glory and cook until warmed through (about 2 minutes). Add chitarra pasta and toss to combine.
Serve on top of Chinese cheese sauce with Boston lobster and scallops to the side. Top with caviar and black pepper.
Garnish with melted parmesan, white jelly fungus, deep-fried wonton sheet and crispy morning glory.
This menu is available at Scalini and Dee Lite Restaurant from 12 to 10:30 pm.
Hilton Sukhumvit Bangkok is located at 11 Sukhumvit Soi 24, Khlong Ton, Bangkok.
Tel: 02 620 6666
DoubleTree by Hilton Sukhumvit Bangkok is located at 18/1 Sukhumvit Soi 26, Khlong Ton, Bangkok.
Tel: 02 649 6666