If you tire of Thai fire and spice, tuck into meticulously prepared Italian classics such as veal carpaccio, fillet of baccala (cod), or dry aged steaks from the open kitchen at La Scala, located on the lush, tranquil grounds of the Sukhothai Bangkok hotel on Sathorn Road.

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The shape of the cod fillet flat on one side and arched on the other tells you how to cook it.

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However, if you can't find a whole fish, a 4-pound section of cod or halibut fillet works just as well and tastes just as good.

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