The Smokaccia Laboratory, Phuket – 18-Course Experimental Tasting Menu (Michelin Guide Restaurant)

24 March 2024 Gwendolyn

Michelin-recommended restaurant, The Smokaccia Laboratory, offers a lively experimental dining experience like nowhere else.

Only in Phuket will guests be able to enjoy an unprecedented 18-course meal where each dish is uniquely and exquisitely prepared. Expect bold flavours and interesting combinations. Moreover, the menu also focuses on zero food waste and local sourcing.

Join in the lab session with Chef Luca Mascolo’s 18-course Chef Scientist Tasting Menu THB 5500 where the fun begins right at the doorstep.

Look forward to rounds of smokaccia, named after their homemade sourdough bread that has undergone 50 hours of fermentation, hence making it easy for digestion. Savour the signature bread with various condiments such as the house infused olive oil, chilli, chef’s ketchup and aceto balsamic vinegar as well as in the form of a burger with parma ham and rocket cress.

Looking equally simple but packing a punch is the Reinvented Classic, featuring a luxuriously soft buffalo taleggio, balanced with the sweetness of apple balsamic caviar and a side of crispy polenta.

Celebrated as the 19th course, the rendition of the Chef’s Salad presents smooth textures of vegetables like cucumber, cabbage and carrot.

Some highlights also include the One Man’s Waste – Another Man’s Treasure (salted king mackerel from Bang Tao in fish stock sauce), Science & Lobster (succulent lobster with lobster espuma), Laboratory Luxury (crispy lobster shell lavished with glistening Venetian Oscietra caviar) and Wagyu in the Andaman (marbling score 12 A5 Wagyu with oyster tempura and seaweed caviar).

Perhaps the most adorable dish I have seen, the Not Your Usual Prosciutto Melone is actually a mini breadstick wrapped in prosciutto, complemented with smooth melon dip.

Pre-dessert surprises with a little twist.

Instead of the typical tangy/sweet palate cleanser, The Smokaccia Laboratory presents a glob of parmigiano reggiano mousse, elevated with velvety aceto balsamic vinegar.

The desserts are rich and low in sugar, with each set looking like an art piece.

Be swept away by the Impossible Pistachio, a clever execution of pistachio in four ways – ice cream, air, crunch and crumble – which are completely vegan too.

Meanwhile, the trio of bite-sized treats comprises of the Zero Waste Modern Cannolo (made from the waste of cannoli from lunch), Is it a Walnut (walnut-shaped pastry with mango and yogurt filling) and Guilt-free Dark Chocolate Pleasure (an intense dark chocolate infused with Chiang Mai Arabica coffee and dusted in cashew nut).

Concluding the night is a pleasant shot of Chef Luca’s 21 days Limoncello.