Italian Cuisine Takes a New Twist on the Marco Polo

The new chef de delicacies at Shangri-La’s Far Eastern Plaza Hotel hails from the Amalfi Coast and proudly gives revolutionary gourmet Italian fare. Chef de delicacies Fabio Strammiello has been journeying the arena, gaining knowledge from the masters, and provides Italian meals with a twist at the Marco Polo Restaurant at the 38th ground of the Shangri-La’s Far Eastern Plaza Hotel.

Hailing from the Amalfi Coast location of Italy, the nonsecular home of Mediterranean cooking, Chef Fabio’s first job after cooking faculty turned into an eye-fixed-opener. His cousin helped him at ease the role of chef de partie liable for making pasta, risotto, and soups on the Heinz Beck-helmed restaurant Café Les Paillotes in Pescara. The eating place has had a Michelin big-name considering 2009.

Beck, a founding father of The Order of the Knights of Italian Cuisine, is a notorious perfectionist. Fabio has now not best brought to the needs of being a top chef – long hours and a stressful painting environment – and the great experiences that meals can provide. Fabio calls Beck’s signature restaurant in Rome, La Pergola, the “temple of cuisine,” due to its high-tech kitchen, great standards, and level of service. “I learned that overall performance is vital, and consistency is critical,” he says.

Italian Cuisine

Fabio left Italy’s shores for another Beck eating place, the Venetian-styled, Michelin-starred Apsleys in the stylish motel setting of The Lanesborough in London. In addition to making garniture for meat and fish dishes, he found out that mealsalso need to be enjoyabley. “I will usually bear in mind Beck’s recommendation to me: `Make the guest remember the flavor.’” It’s a recommendation that set him on the road to fulfillment in his personal proper.

Sitting in the fashionable environs of the Marco Polo Restaurant, with Taipei dreamily stretching out into the gap some distance under, Fabio admits that regardless of a decade of culinary stories, he’s a tremendously younger chef de delicacies at 29 years vintage. This is the primary time he has been in the price of the kitchen and menu at a prime establishment, or as he bluntly puts it, “Telling people what to do as opposed to being told what to do.”

His philosophy is easy and powerful. “I want to make the exact food and make people satisfied. The awards will observe later.” Based totally on conventional Italian cuisine, Fabio’s technique is innovative, precise, fresh, and balanced. “I don’t like to use too many components due to the fact excellent and sparkling usually tastes higher” and doesn’t overpower the palate, he says.

A fan of natural substances and biodynamic sourcing, Fabio found out to push the envelope of conventional French and Italian gourmet cooking after operating in Denmark at two of the sector’s most well-known “new delicacies” eating places. He first labored as a stager at the three-big name Geranium before joining the excessive-idea cooking established order Noma, additionally in Copenhagen. The latter’s 20-route food-based totally on seasonal produce has revolutionized gastronomy, and the status quo is regularly referred to as the world’s quality restaurant.

“It absolutely modified my manner of thinking about cooking,” Fabio says, recalling one event whilst the top chef told anyone they would no longer be operating within the kitchen that day. Instead, they went foraging inside the forest and learned how to cook dinner moss. “There are many guidelines in French and Italian kitchens, however right here, they stripped it right returned. In a way, it’s perfect for observing a way of life; however, in any other manner, it restricts creativity.”

Another mastering curve for Fabio changed into operating as sous chef at the Emirates One&Only in Australia’s New South Wales. He calls it a “lovely experience,” cultivating and sourcing substances at the beautiful 7,800-acre estate and generating exciting new food mixtures. Moss isn’t on the menu at Marco Polo, but a lot of care and attention has long passed into the dishes that Fabio is now supplying. For instance, his agnolotti filled with smoked eggplant, combined with creamy burrata cheese and golden Osetra caviar, is splendidly balanced. The elements supplement one another wonderfully, and the usage of the charcoal Josper, an aggregate grill, and oven bring out the first-rate within the dish.

His amuse-bouche turned into an egg yolk confit with seasonal inexperienced asparagus, Italian desserts, and lemon zest for a touch acidity. “I come from Amalfi, so I use several lemons,” Fabio says. Much attention to element is going into this ostensibly simple dish, along with slivers of French bread frozen and sliced earlier than being baked in the oven. Or the purple sorrel and safe to eat plants garnish, with the clean parmesan mattress. The result obviously impresses with its freshness and piquancy.

Another training discovered on Fabio’s decade-lengthy culinary tour of the world’s finest eating places is the importance of the personalized touch, interacting with guests and going the extra backyard to create happiness. He recounts the tale of 1 vegetarian visitor who wasn’t keen on eggplant. “We spoke for a bit while [about other options], and she or he certainly said, `I trust you.’ So I made zucchini with desserts and parsley oil. She becomes pleased and stated she might be returned. This made me very satisfied. As I say, that is my philosophy for proper food.”


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