The Italian Table JW Marriott Khao Lak seaside resort’s ‘Three Chefs, Two Cities, One Table’ celebration presented an unforgettable night with Mediterranean cuisine. What a brilliant dining concept – to gather no less than three of Thailand’s currently best Italian chefs for a joint effort in presenting the very best of the famous cuisine has to offer here! And this was accomplished by combining pizza experts Massilia Bangkok, and La Bottega with the JW Marriott resort’s very own Olive Italian fine dining restaurant!
And what a fabulous menu of temptations they combined for the very special night (Friday 29 Aug 2025). And this certainly set a benchmarking that sets high expectations – or goals – for future special dining nights. And by doing this kind of theme night only bi-monthly or quarterly, the five-star resort can truly deliver on such expectations by really putting on a show and present only the best of the best. Bringing in guest chefs is usually also a winner in terms of drawing attention both from residents and resort guests, since the offer is usually a one-off and that include specials otherwise unavailable on the menu.
Olive restaurant, squid dish and a Pinot Grigio wine glass
So, this night – with the involvement of three pairs of hands in particular (and aided by many more pairs in the kitchen as the orders rapidly came in) – turned into one to remember for a long time for the assembly of guests munching on the many sumptuous dishes for the occasion.
The scene: Chef hands plating and delivering the orders non-stop; skilfully throwing pizza dough in the air; whipping up sauces; giving instructions paired with the verbal – and so familiar – Italian-English accents. Here we had the feeling of a true Italian night – where it was evident that the chefs’ team also enjoyed being the focus of all attention. Although with some media guests in attendance most other guests came up close to the show kitchen to take own photos of the vibrant action and the cooking by the chefs.
Delicate antipasti, wood-fired pizzas and handmade pastas were on the event menu presented per chef and their respective “home” restaurant.
For a versatile wine the choice fell on a Zonin “Ventiterre” Pinot Grigio – a fresh, light-bodied Italian white wine with the usual fruity notes (green apple, peach, citrus) and floral hints, and for this wine also withy refreshing crispness added – making it a versatile pairing for seafood, pasta, poultry, and appetizers.
Italian table JW Marriott Khao Lak: a selection of the chefs’ choices
Black truffle at Olive restaurant
JW Marriott Khao Lak’s very own chef Enzo (Vincenzo Sorrentino) presented, among others, Insalatina: a refreshing salad with fennel, red endive, baby leaf, roasted cherry tomatoes, parmesan 36m, and citrus.
Another antipasto was the Secondo – Tonno (meaning “tuna second course” in Italian); red tuna, baby leaf, kumquats (an Asian oval citrus fruit, sauteed potatoes, and Mediterranean pesto.
Enzo also brought to the table a Ravioletti Ricotta, with Lemon Sorrento (Italian citrus limon), Piccadilly coulis (a new acquaintance that turned out be Piccalilli, a classic tangy British relish of pickled vegetables in a spiced, mustardy, turmeric-yellow sauce”), some outstanding taggiasca olives, fried eggplant, crumble taralli breadcrumps, Pecorino sheep’s milk cheese, and rocket salad.
The Lunghetti homemade pasta dish was also truly a winner with large flakes of shaved truffle as topping over cured smoked ham, zucchini noodles, porcini mushroom, Concassé, and parmesan espuma mousse!
Chef Marco Avesani, from La Bottega Bangkok, for the occasion presented a Grilled squid antipasto with caramelized onion, guanciale cured meat, cannellini beans, bagna cauda (a traditional warm, savory Italian dipping sauce made from garlic, anchovies, and olive oil). The result? Beyond delicious and fast disappearing at our table.
As main dish Marco Avesani presented: Maccheroncini, Fassona beef ragu, Castelmagno cheese, and cusco pepper.
Chef Michele Fernando
And from chef Michele Fernando of Massila Bangkok we got to enjoy some unbelievable second-to-none pizzas. The Four Cheese Explosion was out of this world, with a cheese combo that transported us all to an Italian heaven with pizza and wine. This pizza also had freshly seasonal black truffle, along with the four cheeses Taleggio, Fior di latte, Gorgonzola, Scamorza, and mixed with organic baked cherry tomatoes and black pepper.
Also served in the special menu selection was the ‘Norma Not Normal Pizza of the Year 2025 – Top 50 Pizza, which included Fior di latte mozzarella, eggplant purée, deep-fried eggplant, shredded aged ricotta, sundried tomato, and extra virgin olive oil.
For dolci, guests were referred to Olive’s ordinary Desserts & Ice Creams, of course to find all the Italian classics, like Panna Cotta Meringata (Meringue, fresh mango, chantilly cream and chocolate sauce) and Tiramisu, and the French classic Crème brûlée added based on being another European much soft-after European classic.
Olive, situated close to the beach, offers al fresco seating that sometimes offers a nice sea breeze, while on other hot nights there are plenty of indoor options as well – including some green semi-circle sofa seats, as well as many blonde wooden tables with rattan chairs and decorated with vintage table lamps, The restaurant also has a dedicate bar where to enjoy aperitifs, digestifs and nightcaps, offering comfy seating at the bar with upholstered mint green bar chairs. Next to the bar are also veined, round marble tables, combined with stylish sofas and various elegant armchairs.
Olive restaurant dessert
And on a night like this being closer to the action in the open show kitchen was certainly rewarding, getting a chance follow the action as the Italian Table night successfully unfolded, and ended on a high note.
Yes, this was indeed – as promised – ‘A celebration of taste, togetherness and, joy!’
For news of future dining events at JW Marriott Khao Lak, visit Happy Hour Asia regularly.
Olive restaurant dessert
Chef Michele Fernando
