Review

etcha explores local Thai ingredients through global flavours, with chef Giacomo Primante travelling across Thailand in search of the finest produce. The menu draws inspiration from the chef’s grandmother, imagining what she would eat and cook if she were in Thailand. Starters begin with small delicacies: crispy chicken skin, grilled eel, fried mackerel head in tom yum sauce and papaya, concluding with a rum-infused cocoa treat. Sequence continues with scallops, served with guava cream, basil oil and topped with rose petals. Squid is sliced in pasta-like strands tossed with pesto and caviar. Its chewy texture pairs with the rich sauce. Next, baked mussels layered with potato foam and smoked pork heart. Fresh pasta takes cue from pad see ew, stir-fried with prosciutto and mortadella. Wok hei adds a fragrant aroma, balanced by crisp Chinese kale. Red coral fish is served with green curry sauce, wasabi leaves and sautéed spring onions, finished with pork jus. Pigeon is presented in multiple preparations; consommé, filet skewered, breast with a concentrated jus and served with heart, and front leg seared and paired with brown butter sponge filled with pigeon liver for a layered experience. Dessert is served as a hot-and-cold pairing; a warm plate of candied tomato with caramelised Parmigiano and raspberry sauce, followed by rosemary ice cream lifted with a hint of thyme.