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Inspired by Milan's famed opera house, the Teatro alla Scala, and Italian Renaissance gardens, the upscale restaurant La Scala is a stylish highlight of The Sukhothai Shanghai.
The culinary team, helmed by executive chef Duncan Feng, takes La Scala's epicurean offering to new heights, crafting creative culinary memories for guests and discerning gourmets alike – as they have with the new addition of Dry Aged Beef Bistecca.
Through countless flavor experiments, the team is redefining the possibilities of premium beef, inviting patrons to embark on a culinary journey.
Discover the ‘Art of Aging'
Only the finest cuts are chosen, like American Prime T-Bone, Striploin, Rib Eye, and Australian M7 Wagyu Tomahawk, for aging anywhere between seven and 30 days.
The aging process imbues the marbled and naturally rich-in-fat meat with enticing aromas of spice and a hint of cheese, concentrating the flavors for a 'meatier' mouthful.
Cooking Technique
The signature cuts are grilled over volcanic rock and served with a beef sauce, Dijon mustard, and chimichurri.
Guests can select the cooking temperature they favor based on meat cut and personal preference.
Availability
Offered on both the lunch and dinner menu indefinitely, hotel guests and restaurant visitors alike are invited to La Scala at The Sukhothai Shanghai to indulge in this sophisticated culinary experience.
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