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New pasta dishes bring touch of Mediterranean summer to Up & Above

July 24, 2014 Food & Beverage No Comments Email Email

The Okura Prestige Bangkok’s all-day-dining venue Up & Above has added six new Mediterranean pasta dishes to the dinner menu.

The dishes, described by Culinary Director Thomas Jakobi as ‘vibrant, light and perfectly balanced’, highlight the restaurant’s presentation from 1August and 30 September 2014.

The new dishes are:

  • Peas panzerotti with Maine lobster medallion in crustacean reduction and coconut froth
  • Egg yolk ricotta ravioli with slow cooked tomatoes, parmesan foam, spinach salad in truffle dressing
  • Squid chili pasta with clams, thyme and bread crumbs
  • Egg pasta leaves with lamb ragout, zucchini and aubergine salsa
  • Pappardelle oxtail  in Barolo wine with shaved parmesan
  • Liquid quail ravioli celeriac with foie gras in truffle butter

These new dishes are available for dinner every evening from 6:00 pm until 10:30 pm at Up & Above restaurant on the 24th floor of The Okura Prestige Bangkok. Prices start at Baht 380++ and reservations are recommended.


Please call 02 687 9000 or email

All prices are subject to 10% service charge and applicable government tax.

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