Take the Italian route with Capricci’s wagyu menu

Capricci gives wagyu the full Italian treatment this month as Chef Simone Scarparo joins Chef James Pongsakorn for The Wagyu Collection. The limited-time menu runs from hand-cut Australian wagyu tartare with hazelnut sabayon and truffle to 12-hour wagyu ragù and charcoal-grilled wagyu risoni with marrow and crispy shallot. There’s also 200g tagliata with wild rocket, parmesan and aged balsamic. For the table, pre-order the 1-1.2kg bone-in wagyu ribeye, grilled Florentine-style and served with roasted potatoes and kaffir lime sauce. Bring an appetite and someone prepared to share.

September 1-30. Capricci, 26/3 Yen Akat, Thung Maha Mek, Sathon.