Cento restaurant Bangkok launch news: Bringing a fresh take on Italian cuisine to the vibrant streets of Bangkok, Cento will fully open its doors to the public on 1 March. And this is not just another restaurant; it’s a hospitality house inspired by the art of all things simple and serving bold, straight-to-the-point Italian fare. Cento’s culinary philosophy revolves around simplicity and integrity, focusing on non-regional Italian cuisine with plain, high-quality ingredients cooked with love and care.
Cento is the passion project of Manuel Palacio, a hospitality industry veteran with 25 years of experience. Hailing from Madrid, Manuel’s journey began at 14, and led to co-founding Pirata Group, now serving close to 2 million guests annually in Hong Kong, offering a diverse range of cuisines and styles, including Italian, Spanish, Indian, Japanese, Peruvian and more.
Manuel’s esteemed expertise finds a new home in Bangkok with the unveiling of Cento, an innovative concept dubbed as a “Hospitality House”. This endeavour holds a deeply personal significance for Manuel, commemorating his illustrious 25-year journey in the industry. It signifies a return to his passion: fostering communities and delighting guests with unparalleled service.
Manuel Palacio, Founder of Cento, said: “At Cento, our aim is to cultivate an environment that evokes a sense of belonging, embracing the elegance of simplicity. We prioritise subtraction over addition, placing a strong emphasis on genuine hospitality.
“As for our culinary offerings, we like to describe it as ‘mostly Italian’ – featuring dishes that embody everyday enjoyment, crafted with fresh, vibrant ingredients, and presented with care by our dedicated staff. Yet, our establishment transcends mere dining; I refer to Cento as a ‘Hospitality House’ that just happens to serve Italian food, reflecting our unwavering dedication to both our team first and, by extension, our guests.”
From meticulously curated playlists to enhance the ambience to a meticulously selected wine list, the Cento experience encompasses the harmonious blend of atmosphere, hospitality, wine, and food.”
Cento’s kitchen team will be led by chef Mutaro Balde, who hails from the school of Joel Rebuchon and Alain Ducasse. At Cento, guests can expect an ever-evolving menu featuring bread, crudos, pasta, and the kitchen’s heart: the grill. Instead of a wine list, Cento boasts a wine room with a curated selection of around a hundred wines to complement the dishes. Guests can explore the collection together with the Cento team, discovering old and new favourites. There will also be a bold array of exclusively classic Italian cocktails on offer, including Negronis, Spritzes, sours, and Martinis.
Cento’s space has been designed by Max Trullas Moreno, Founder and Design Director of the renowned MTM Design Studios, one of Bangkok’s most cutting-edge design studios with an impressive pedigree in hospitality and telling stories through design.
Cento will be open for dinner only.
Opening hours
Restaurant:
Tuesday to Saturday 17:30 – 00:00
Bar:
Open from 17:30 to 00:00
Cento is now taking table reservations for bookings on and after March 1st, 2024. To make a reservation, guests can call 02 023-7100
About Cento Bangkok restaurant
Cento is a ‘hospitality house’ offering bold and straight-to-the-point Italian fare. Founded by Manuel Palacio, the visionary co-founder behind Pirata Group, Cento was launched in Bangkok, Thailand, in 2024. Embodying the essence of simplicity in cuisine and ambience, Cento aims to create an atmosphere where guests feel right at home, enjoying ‘mostly Italian’ prepared simply with vibrant ingredients, complemented by a wide selection of Italian wines and cocktails. Cento, translating to ‘hundred’ in Italian, is the cornerstone of hospitality collective Hundred Y. Hundred Y embraces a ‘one hundred years’ mentality across all aspects of its operations, symbolising a commitment to enduring excellence, inviting guests to indulge in an unforgettable dining experience rooted in the beauty of uncomplicated simplicity.
