Fusion of wonders 

This month, Palazzo Versace Macauís Don Alfonso 1890 presented an exceptional gourmet experience that fused Southern Italian culinary traditions with modern German gastronomy. It was a six-hand collaboration between Federico Pucci, head chef of Don Alfonso 1890, and twin chefs Thomas and Mathias Sühring from MICHELIN two-star restaurant Sühring. Together, 3 chefs brought along their signature dishes of time-honoured indulgence from each restaurant, as well as an all-new creation that showcases their innovation and skills.

As head chef of Don Alfonso 1890, Chef Federico embraces a farm-to-table philosophy, capturing the essence of Naples through the seasonality of products. Calling upon his 16-year career in gastronomy, he serves up skilful dishes, artfully prepared to showcase his passion for and pride in Italian cuisine.

Chef Thomas and Chef Mathias own and operate Sühring in Bangkok, ranked at No. 7 on Asia’s 50 Best Restaurants and No.23 on The World’s 50 Best Restaurants in 2024. Drawing upon their childhood memories, family recipes and worldwide travels, they bring authenticity to the table with exceptional dishes that unite the essence of traditional German cuisine with contemporary influences from Central Europe.

Highlight from the menu included Eliche di Gragnano, Gragnano Eliche pasta with Red Prawn from Mazara del Valloand Sea Urchin. It is a selection of pasta from Gragnano carefully selected by chef Federico Pucci. Pasta and prawn is a traditional Italian dish that has been enjoyed for centuries in the rural regions of Italy where it was popular especially in Sicily. This dish presented by Chef Federico is enhanced with a connection of the Mediterranean Sea adding flavors using the exceptional red prawn from Mazara del Vallo and Sea Urchin from Hokkaido Japan.

Arctic Char, Butter poached Arctic Char, Cauliflower and Almond was one of MDT’s favourite.The Arctic Char is freshwater fish found in the Lac Leman. It has been poached in smoked butter and served with a puree made from cauliflower finished with a foam made from Thai rice blended with almond oil and lemon pepper. Once you’ve finished the fish, you can enjoy the tart on the side in one bite. It is made with roasted almond cream and topped with Ikura, and Kristal caviar.