The Smokaccia

‘CHESTNUT & TRUFFLE’

Chestnut and truffle, served on a crispy chestnut ice-cream, truffle caviar and freshly sliced seasonal Italian truffle. The maple leaf is organically farmed in Phuket. This leaf gives a slight sour touch to the creation. The chestnut cheese has been aged in natural chestnut leaves

To reserve an exciting and susprisingly flavourful 18-course Culinary Scientist menu By Chef Luca Mascolo at The Smokaccia Laboratory in Phuket
Visit the website:

🌿 www.thesmokaccia.com 🌿

Newly launched:
18-courses completely vegan; Most innovative, healthy, flavourful and largest plant-based menu in Asia

“The purest flavors that bring excitement to people is what inspires me the most and motivates me to explore further.”
-Chef Luca Mascolo -
Culinary Scientist award winner in Bangkok

“Luca Mascolo, Brigitta Houkamp, and Massimo Zoz invite you to experience an exciting and inviting atmosphere, where expert service creates an environment centered around creativity and having an incredible time.”

“ZERO WASTE & ALCHEMY”

Chef Luca Mascolo serving special zero waste creations throughout his Culinary Scientist 18-course tasting menu. Dishes crafted from often unused parts without compromising on quality; instead, meticulous effort is invested to ensure exceptional taste and excellence. One of those unique zero waste creations is:

“ZERO WASTE & ALCHEMY”

MAIN INGREDIENT:
24-month aged Parmaham.

CRISPY TEXTURE:
Chef Luca innovatively transforms the first layer of skin from the pork belly into a delightful crispy texture.

SALTY GELATO
Utilizing the typically unused part of Parmaham due to its shape, Chef Luca crafts a unique salty gelato.

FRESH CHERRY TOMATO POWDER
Left over tomato reduction from pure local organic Chiang Mai tomatoes is meticulously dried overnight to create a flavorful tomato powder.

CERAMELIZED:
The dish is enriched with the addition of 24-hour caramelized onions, lending depth and sweetness.

NONTHAMBURI BURRATA:
Chef Luca creatively repurposes the part of burrata that would normally go to waste due to natural fermentation, pasteurizing it to prevent sourness and serving it warm.

THAI BASIL OIL EXTRACTION:
The dish is elevated with the unique flavor of Thai basil oil extraction.

TO RESERVE
Visit the website:
🌿 www.thesmokaccia.com 🌿

Newly launched:
18-courses completely vegan; Most innovative, healthy, flavourful and largest plant-based menu in Asia

Luca Mascolo, Brigitta Houkamp, and Massimo Zoz invite you to experience an exciting and inviting atmosphere, where expert service creates an environment centered around creativity and having an incredible time

‘The happy Goose, Vegan Foie Gras’

This dish aims to raise awareness of a non-torturous approach to this delicacy. It features a creative presentation of vegan foie gras, representing a goose swimming in an early morning misty pond. When the dish is cut into...what happens than, is a surprise..

For reservations for the 18-course exciting Culinary Scientist tasting menu or for Asia’s most innovative and largest Vegan Tasting menu by award winning Chef Luca Mascolo

please visit:

🍃 www.thesmokaccia.com 🍃

Bold flavours due to molecular gastronomy and extensive cooking - Sustainability - local ingredients - healthy cooking - easy to digest - exciting - unique dinner with a story - warm welcoming environment

TRANSITION TO SWEET
11 year old parmesan cloud
An unusual pre-dessert purposefully transitioning the taste adventure smoothly from savoury to sweet.
Topped with one of Chef Luca’s favourite 16 year old balsamic vinegar.

The Smokaccia Laboratory in Phuket is a fine-dining restaurant. An open kitchen with chef countertop and lower table seats.



Book a seat:

🍃 www.thesmokaccia.com 🍃

A BEAUTIFUL NIGHT OUT.
TALENTED TEAM WITH PASSION.

LOCAL PRODUCE * ZERO WASTE CREATIONS * SUSTAINABLE DESIGN * ORGANIC * FOOD ALCHEMY * HEALTHY COOKING * EXCEPTIONALLY FLAVOURFUL

AWARD WINNING CULINARY SCIENTIST CHEF LUCA MASCOLO

18 - COURSE TASTING MENU AT THE SMOKACCIA LABORATORY PHUKET
ALSO AVAILABLE COMPLETELY *VEGAN *

📸 Photo video credit:

Chef Luca Mascolo creating The Smokaccia soudough bread

The Smokaccia is a new type of sourdough bread that Chef Luca Mascolo developed over a period of 10 years. This innovative bread earned him a Culinary Scientist award in Bangkok amongst his other culinary inventions

People often call it a ‘focaccia’, but...It is really not a ‘focaccia’

The Smokaccia is much more complex, contains different ingredients and takes much more effort to make.
- Consist of 3 different home-made natural fermented yeast
- 50 hours proven
- Lightly cold smoked with hickory wood
- soft inside, crunchy outside, very tasty
- Very easy to digest

Chef Luca’s Smokaccia classic was made originally in a bigger version which can still be taken home in a beautiful box / package, which can be perfect for a gift as well. The box also includes mini-bottles with coldpressed home-made infused olive oil

This unique Smokaccia bread can be tasted in a few small 2 bite versions throughout the tasting menu

LOCAL PRODUCE * ZERO WASTE * SUSTAINABLE DESIGN * ORGANIC * FOOD ALCHEMY * HEALTHY * UNIQUE DELICIOUS FLAVOURS

AWARD WiNNING CULINARY SCIENTIST CHEF LUCA MASCOLO

18 - COURSE TASTING MENU AT THE SMOKACCIA LABORATORY

For reservations visit our website:

🍃 www.thesmokaccia.com 🍃



📸: (photo 2,3,4)

CHEF TABLE VIEW OPEN KITCHEN
In the heart of a bustling kitchen, Fai who is working at The Smokaccia Laboratory since the beginning, works with precision and in the zone as always

She is preparing:
‘Science & Lobster’
Phuket Rock Lobster - Horseradish - apple -
Barolo Vinegar - Pickled cucumber - Chiang Mai wasabi leaf

A CHEF TABLE COUNTERTOP SEAT FOR CHEF LUCA MASCOLO’S 18-COURSE CULINARY SCIENTiST EXPERIENCE CAN BE BOOKED AT:

🍃 www.thesmokaccia.com 🍃

LOCAL PRODUCE * ZERO WASTE * SUSTAINABLE DESIGN * ORGANIC * FOOD ALCHEMY * HEALTHY * UNIQUE DELICIOUS FLAVOURS

📸:

ONCE UPON A TIME…

in the enchanting ‘Smokaccia Laboratory,’ a fine-dining restaurant situated in a land where culinary magic thrives, a young woman Bainaat was one of the most caring service staff known for her kind heart, well-spoken explanations, and radiant smile. Alongside, her equally friendly colleagues, they worked passionately to pamper every guest with exceptional care and hospitality…Too good to be true?

Reserve a magical chair at:

🍃 www.thesmokaccia.com 🍃

LOCAL PRODUCE * ZERO WASTE * SUSTAINABLE DESIGN * ORGANIC * FOOD ALCHEMY * HEALTHY ÁND TASTY

AWARD WiNNING CULINARY SCIENTIST CHEF LUCA MASCOLO

18 - COURSE TASTING MENU AT THE SMOKACCIA

‘CAMPARI BOMB’

Alchemy and palate explosion

For a unique Campari experience and an 18-course tasting menu by Culinary Scientist Chef luca mascolo
Reserve at:

AWARD WiNNING CULINARY SCIENTIST CHEF LUCA MASCOLO

18 - COURSE TASTING MENU AT THE SMOKACCIA LABORATORY

For reservations visit our website:

🍃 www.thesmokaccia.com 🍃

📸: Turquoise Truck

MICHELIN Guide

Campari

THE START OF THE SMOKACCIA GARDEN - 1ST HARVEST

These bananas have earned a spot on our special grid because they marked our very first harvest from the Smokaccia garden! A most important local fruit here in Thailand. It’s just the start of our flavorful and fresh homegrown journey. Stay tuned for more updates as our growing garden continues to flourish!

🏡💚

Photo 1 - 2nd harvest: Klai kung bananas

Photo 3 - 1st. harvest: Klai hom Thong bananas

Photo 4 - ripe and ready to eat our very first banana’s from our own Smokaccia garden 🙌🌱🍌

Interesting banana facts…
- Even though they can grow as high as 15 meter…They are actually not trees but huge herbs
- They are actually a type of berries
- It is most often the first food babies in Thailand -
- In Thailand it is the most used and important fruit in many traditions

LOCAL PRODUCE * ZERO WASTE * SUSTAINABLE DESIGN * ORGANIC * FOOD ALCHEMY * HEALTHY ÁND TASTY

AWARD WiNNING CULINARY SCIENTIST CHEF LUCA MASCOLO

18 - COURSE TASTING MENU AT THE SMOKACCIA LABORATORY

For reservations visit our website:

🍃 www.thesmokaccia.com 🍃

📸: (photo 4 )

Caviar and it’s counterparts take center stage in this culinary journey.

The original sturgeon caviar is always an excellent option tastewise so this one got well paired with our local Phuket rock lobster dish.

But this 18-course tasting goes beyond convention by offering a variety of unconventional caviar options. These include smoked pike roe, a delicacy that adds a distinctive flavor profile to the chef’s local fresh fish dish, Fingerlime caviar from Khon Kean, explosive and flavourful truffle caviar…and it wouldn’t be Chef Luca if he wouldn’t invent his own kind of caviar so that’s how the apple Balsamic caviar was born.

ZERO WASTE * SUSTAINABILE DESIGN * ORGANIC * FOOD ALCHEMY * HEALTHY ÁND TASTY

AWARD WiNNING CULINARY SCIENTIST CHEF LUCA MASCOLO

18 - COURSE TASTING MENU AT THE SMOKACCIA LABORATORY

For reservations visit our website:

🍃 www.thesmokaccia.com 🍃

📸:

CHEF IN ACTION

Don’t need many guesses to understand he is Italian 🇮🇹
Chef Luca Mascolo’s passion for food is infectious and his creations endless.

For anyone who would like to be surrounded with passionate people and taste the unique 18 course Culinary Scientist tasting menu reserve a seat at:

🍃 www.thesmokaccia.com 🍃

LOCAL PRODUCE * ZERO WASTE * SUSTAINABLE DESIGN * ORGANIC * FOOD ALCHEMY * HEALTHY ÁND TASTY

AWARD WINNING CULINARY SCIENTIST CHEF LUCA MASCOLO

18 - COURSE TASTING MENU AT THE SMOKACCIA

📸:

In addition to the chef’s table at the open kitchen countertop, there are lower tables available, some positioned in a romantic and cozy setting by the window.

Brigitta Houkamp’s design reflects Chef Luca’s personality and the welcoming, homely atmosphere they aimed for. Drawing from Italian smoothness and the charm of the 1950s’.
The smooth sounds of R&B / jazz music in the background enhance the overall ambiance

By incorporating sustainable, reused and local materials wherever possible, Brigitta has created a restaurant with a soul, offering guests a warm but also environmentally conscious dining experience.

For a romantic experience at The Smokaccia Leboratory with Chef Luca Mascolo’s 18-course tasting menu book a table at our website:

🍃 www.thesmokaccia.com 🍃

Photo credit:

WAGYU IN THE ANDAMAN

A5 Japanese wagyu busyu slow cooked and charcoaled - Oyster - Mango -Seaweed caviar Plankton marino - Kale

Reservations for Chef Luca’s 18-course Culinary tasting menu
www.thesmokaccia.com

For reservations:

🍃 www.thesmokaccia.com 🍃

Photo credit:

THE APULIAN HISTORY

A two bite Smokaccia Burnt Flour - Nonthaburi Stracciatella
Phuket Rocket Cress - Capocollo di Martina Franca DOP - cold smoked with hickory wood and rosemary

Back to the roots:
The Smokaccia Laboratory is a creative kitchen with Chef Luca Mascolo’s creations mostly influenced and inspired by different places in the world where he has lived and traveled. While not all dishes at The Smokaccia are Italian, this dish in particular is a special tribute to his hometown, bringing out the essence and flavors of his roots and containing the burnt flour element serving as a historical nod to an Apulian tradition that dates back hundreds of years.

The Smokaccia:
The Smokaccia is a new type of bread that Chef Luca Mascolo developed over a period of 10 years. This innovative bread earned him a Culinary Scientist award in Bangkok amongst his other culinary inventions

People often call it a ‘focaccia’, but...It is really not a ‘focaccia’

The Smokaccia is much more complex and takes much more effort to make. It consists of only natural yeast, is 50 hours proven, lightly cold smoked, soft inside and crunchy outside.
And because of the long preparation time it is also very easy to digest.

For reservations for the 18-course tasting menu:

🍃 www.thesmokaccia.com 🍃

Photo credit:

Everything we do, we do it different at The Smokaccia Laboratory

“THE REINVENTED CLASSIC”

Buffalo taleggio - Crispy polenta - Home made apple balsamic caviar - cold-smoked applewood

A new kind of fine-ding experience with Chef Luca Mascolo’s Culinary Scientist 18-course tasting menu at The Smokaccia Laboratory

For reservations visit our website:

🍃 www.thesmokaccia.com 🍃

Photo credit:

“LABORATORY BASIL BREEZE”

The Smokaccia Laboratory’s non-alcoholic pure and refreshing signature drink , featuring a pineapple overnight drip infused with fresh basil. A sip of Phuket island that even wins over the pineapple skeptics!
The waste of the pineapple gets a very interesting purpose, which will be unveiled during Chef Luca’s 18-course Culinary Scientist tasting experience.

For reservations:

🍃 www.thesmokaccia.com 🍃

Photo credit:

“LABORATORY LUXURY”

One of our special zero waste creations...At The Smokaccia Laboratory zero waste does not mean compromise on quality or taste.

Lobster shell stock turned into crispy tapioca - Coral emulsion with lime - Emulsified cold-pressed Horseradish & Apple - Chiang Mai wasabi leaf - caviar.

Another interesting element will be revealed during Chef Luca’s 18-course Culinary Scientist tasting menu in which some more zero waste creations can be experienced as sustainability is highly valued at The Smokaccia Laboratory.



For reservations:

🍃 www.thesmokaccia.com 🍃

Photo credit:

IMPOSSIBLE VEGAN PISTACHIO ICE-CREAM

Pistachio in it’s purest form in 4 different consistencies.
Completely dairy-free with a touch of sweetness.
Don’t be fooled by the appearance of the tuille on top; it’s not what it appears to be or what you might expect. Its true nature will be unveiled during Chef Luca’s 18-course Culinary Scientist tasting menu experience.



For reservations visit our website:

🍃 www.thesmokaccia.com 🍃

Photo credit:

Massimo Zoz, the innovative mind behind our exceptional non-alcoholic laboratory drink pairing. 6 glasses of pure delight with overnight infusions and wholesome ingredients, served with a touch of theatrical flair that makes every sip an experience.

A perfect accompaniment to Chef Luca’s 18-course Culinary Scientist tasting menu,

For reservations:

🍃 www.thesmokaccia.com 🍃

Photo credit:

SURAT THANI PEARL

Crispy Surat Thani oyster in tempura - Sweet mango - Emulified Oyster with Plankton - Seeweed caviar

For reservations for chef Luca’s 18-course Culinary Scientist tasting menu, visit our website:

🍃 www.thesmokaccia.com 🍃

Photo credit:

Thank you so much for such a wonderful and perfectly detailed article about us,

We are really happy that you have enjoyed the experience and proudly shared it with everyone

We are working very hard to push the flavors boundaries giving the best possible and unique experience to each of our diners 🙏🏼

The Smokaccia Laboratory, Phuket – 18-Course Experimental Tasting Menu (Michelin Guide Restaurant) Michelin-recommended restaurant, The Smokaccia Laboratory, offers a lively experimental dining experience like nowhere else. Only in Phuket will guests be able to enjoy an unprecedented 18-course m…

Meet the exceptional team behind our exquisite dining experience. Each member brings, talent, dedication and a good feeling to create unforgettable moments for our guests. But most important of all; for the guests to enjoy, our staff is suppose to have a good time as well. Everyone in the team matters as much, because every detail matters as much.

About The Smokaccia Laboratory:
After expanding the restaurant, The Smokaccia Laboratory in Phuket has opened its doors to a whole new elevated experience, where Chef Luca Mascolo and his wife Brigitta Houkamp are ready to welcome you into their second home of passion and creativity. After Chef Luca won a Culinary Scientist award, his new creations flowed into a unique 18-course tasting menu showcasing culinary artistry through food alchemy and molecular gastronomy with delicious new flavors. With a background in nutrition of both the chef and his wife, Chef Luca felt challenged to create the most healthy tasting menu possible, while taking account into sustainability by Chef's unique 'Zero waste creations' that are offered throughout the experience, as well as by the choice of local products. Also Brigitta's design that represents the ambiance of the 50's, set as a backdrop of soulful R&B, smooth jazz music, is taken account into sustainability by the use of as much as possible reused and sustainable local materials. The service is expertly provided by Massimo Zoz who provides laboratory-inspired drink pairings, including fine wines, artisanal beers, and unique laboratory inspired non-alcoholic beverages to complement each dish.

Luca Ruggero Mascolo was only 8 years old when he knew that he wanted to become a Chef. Driven by a passion for food he pursued his dream with determination. Graduating with top honors from chef school, eager to enter the culinary world. His fascination with the scientific aspects of food became evident during his studies and was further developed through valuable experiences at renowned establishments like Michelin star restaurants and luxury 5-star resorts.
His dedication and expertise were recognized when he received the prestigious Culinary Scientist award. Today, Chef Luca's innovative approach to cuisine is showcased in an Alchemy-based 18-course tasting menu at his own restaurant The Smokaccia Laboratory in Phuket, Thailand; a testament to his journey from a childhood dream to a distinguished culinary career.
www.thesmokaccia.com

This year got off to a fantastic start with the honor of being recognized by Michelin. This acknowledgement means a lot to us. It's a beautiful achievement of the hard work we put in every day to ensure every single guest leaves happy. Luckily we do this with passion. This recognition is just the beginning of a dedicated and very exciting journey.

About The Smokaccia Laboratory:
After expanding the restaurant, The Smokaccia Laboratory in Phuket Thailand has opened its doors to a whole new elevated experience, where Chef Luca Mascolo and his wife Brigitta Houkamp are ready to welcome you into their second home of passion and creativity. After Chef Luca won a Culinary Scientist award, his new creations flowed into a unique 18-course tasting menu showcasing culinary artistry through food alchemy and molecular gastronomy with delicious new flavors. With a background in nutrition of both the chef and his wife, Chef Luca felt challenged to create the most healthy tasting menu possible, while taking account into sustainability by Chef's unique 'Zero waste creations' that are offered throughout the experience, as well as by the choice of local products. Also Brigitta's design that represents the ambiance of the 50's, set as a backdrop of soulful R&B, smooth jazz music, is taken account into sustainability by the use of as much as possible reused and sustainable local materials. The service is expertly led by Massimo Zoz who provides laboratory-inspired drink pairings, including fine wines, artisanal beers, and unique laboratory inspired non-alcoholic beverages to complement each dish.

www.thesmokaccia.com

18-course Chef Scientist tasting menu
Reservation number or information:
093-179-4489