Emerging from the last lockdown fast and hot is Ms.Jigger with a new robust menu, where chef Danilo Aiassa puts a focus on seasonal produce.
"We haven't really changed the menu since we opened a year ago and the last year has been rife with lockdowns. This was our chance to keep favourites and introduce new dishes; people always come back for our carbonara and it can't really be taken off the menu," says chef Aiassa.
In case you haven't already noticed, it's truffle season, so this is why the Italian meal should begin with Panino al burro aperto con prosciutto di Parma (B750) or a soft butter roll filled with Parma ham and ricotta mousse, adorned with shavings of black truffle from Toscana. "The taste is nice and people seem to like it. The menu is based on what people like. I have also added a few specials, some of which change daily," adds the chef.
If truffles aren't your thing (yes, such people do exist), go for the Insalata di granchio reale con avocado (B990) or Norwegian king-crab meat with smashed avocado and dry chilli. A crowd-pleaser, the sweet crabmeat and hot chilli combination are perfect! I am not a salad person and yet I enjoyed the Insalata Ms.Jigger (B490), a signature salad of burrata, artichokes, black olives, sun-dried tomatoes with a balsamic dressing.
A massive winner is the Risotto con pecorino al pepp eroncino e grigli di noci (B560) or risotto cooked in a pecorino spicy sauce with candied, toasted walnuts. "The risotto is to suit the Thai palate because they like something spicy. Pecorino has a bit of a kick to it," says chef Aiassa. If there ever was a comfort to be found in a creamy risotto, this would be it.
A good example of seasonal produce is the Filetto di ricciola con cream di zucca, spinaci saltati, marmelata di cipo lla picante (B780). A dish that is as good a mouthful as its name, the grilled yellowtail with pumpkin cream, sautéed spinach and shallot jam is a good meal for a light lunch. The sweet and creamy pumpkin goes well with the spicy jam. "These are classic winter dishes, snow or not," assures the chef.
An absolute stunner is the Lobster linguini (B1,500), which is from the specials menu. Presented in the Dutch oven it is cooked in, the lobster linguini is steamed under a blanket of pastry, which is cut table side and becomes the bread used to mop up the tomato sauce. From the minute a small cut is made in crust lid, the aroma that wafts through the room has everyone staring at your table with salivating mouths, yours included. If you weren't hungry, you will be at this very moment. There is ample sauce and despite it being cooking under steam, the pasta is al dente. This is a sharing dish, though no one will shame you for ordering it for yourself, pigging out and then getting a doggie bag. It is that good!
If you're a meat person, you may enjoy the Filetto di manzo razza Angus alla Rossini (B1,400). The Australian Angus beef tenderloin is cooked in classic Rossini style and comes with foie gras and truffle sauce. But that's not all, because it's all about the season, remember! Here at Ms.Jigger they make it rain truffles all over the plate. Clearly a dish for those who like an extravagance.
Keeping in theme, the pizza to order is the Tartufata (B490), which has mascarpone, torn mozzarella, porcini, black truffles and truffle oil. What's not to love? Though the Costolette di agnello in crosta di mostarda, spinaci saltati e patate al forno (B720) is a good way to go if you're a lamb-lover. Mustard and herb-crusted lamb chops served with roasted potatoes, sautéed spinach and a wild mushroom marsala sauce. Yum!
If you do have space for dessert, order the signature Ms. Jigger tiramisu (B320), which is one of the best ones in town.
The restaurant also serves a weekday set lunch from 11.30am-2.30pm. Three courses of your choice, including a soft drink, coffee or tea, costs B890++.
Ms.Jigger, Kimpton Maa-Lai, 78, Soi Tonson, Lumphini / Open daily 11.30am-11pm /Weekday set lunch from Monday-Friday, 11.30am–2.30pm / Call 02-056-9999 or email taste.kimpton@ihg.com, visit kimptonmaalaibangkok.com.
