November 19th, 2020
Review: La Scala Italian Restaurant at Mayang
Returning to La Scala for more Italian inventions. (See Nov 26 post for earlier entry on La Scala).
Need more carpaccio? Chef Lucio Russo serves a beefy one as well, theoretically elevated through the use of Italian organic Fassona Piemontese meat, topped with a salad of wild leaves, balsamic dressing and Parmesan slices (RM56++).
Need more cattle? It’s convenient how one dish flows into the next: Try the oxtail, braised Vaccinara-style for satisfying succulence and deep-fried in crisply battered cubes (RM46++), coupled with dill mayo and ‘Bloody Mary’ tomato sauce.
Cheese lovers can have a field day at La Scala: Ravioli surfaces in a colorful foursome of flavors, one filled with taleggio cheese and walnut pesto, another with mozzarella and eggplant, the third with pecorino cheese and porcini mushrooms and the final one with ricotta and spinach. RM62++.
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