Cento Bangkok

Cento Bangkok Inspired by the art of all things simple. Cento is a hospitality house, serving bold italian fare.

When guests come in telling us they don't eat meat we never worry. There’s the sourdough with wild mushrooms and stracci...
26/04/2026

When guests come in telling us they don't eat meat we never worry. There’s the sourdough with wild mushrooms and stracciatella, the truffle raviolo, the charred wild mushroom risotto and then, the burnt carrots.

Honestly some of the most ordered dishes at Cento sit in this part of the menu. Worth knowing before you assume Italian means steak.

Burrata was invented in Puglia in the 1920s, originally a way to use mozzarella scraps and cream that would otherwise go...
25/04/2026

Burrata was invented in Puglia in the 1920s, originally a way to use mozzarella scraps and cream that would otherwise go to waste. The outside is fresh mozzarella. Inside is stracciatella and cream, which means the first cut matters.

Here, it’s presented with Chiangmai tomatoes, basil, and extra virgin olive oil.


Burrata was invented in Puglia in the 1920s, originally a way to use mozzarella scraps and cream that would otherwise go...
25/04/2026

Burrata was invented in Puglia in the 1920s, originally a way to use mozzarella scraps and cream that would otherwise go to waste. The outside is fresh mozzarella. Inside is stracciatella and cream, which means the first cut matters.

Here, it’s presented with Chiang Mai tomatoes, basil, and extra virgin olive oil.


The puffy bread we all know and love arrives whole and warm. The first thing to do is break it open, the steam pours out...
23/04/2026

The puffy bread we all know and love arrives whole and warm. The first thing to do is break it open, the steam pours out. Mortadella goes in between the pieces torn by hand. Or placed carefully with knife and fork if that's how you are about these things. People have their opinions.

It's the first thing most tables order and usually the first thing they mention on the way back. We pair it with the Primitivo from Puglia, which leaves guests begging for more next time.

Tell us in the comments: hands or cutlery?

Ask most people what Italian food means and they'll most likely say pasta or pizza, maybe a steak. Fewer people think ab...
21/04/2026

Ask most people what Italian food means and they'll most likely say pasta or pizza, maybe a steak. Fewer people think about seafood specifically, which is a mistake.

Mussels in white wine and chilli, linguine & clams, and tiger prawns with spicy nduja for the table. None of it’s complicated and that's what makes it Italian.

The plate that arrives at your table has already had an audience. Ferran sees every one before it goes. Sometimes that's...
20/04/2026

The plate that arrives at your table has already had an audience. Ferran sees every one before it goes. Sometimes that's a nod. Sometimes it's a pause, a small fix, or a retaste.

The kitchen doesn't rush this part. When it's right, he smiles and that's the only signal anyone needs.

Two years looks like this from the inside: a kitchen that didn’t stop, a floor team that kept the room moving, a bar tha...
18/04/2026

Two years looks like this from the inside: a kitchen that didn’t stop, a floor team that kept the room moving, a bar that ran out of drinks before it ran out of energy. The guests who showed up to celebrate with us. We don’t often turn the camera this direction but this felt like the right night to.

15/04/2026

Turns out Wednesday didn‘t get the memo about being a quiet night.

Every year, Songkran reminds us that slowing down is its own kind of celebration. For those of you who are braving the w...
13/04/2026

Every year, Songkran reminds us that slowing down is its own kind of celebration.

For those of you who are braving the wet streets, here’s your reminder that we’ll be here to serve your favourite plate of pasta and cocktail when you’re ready.

Bring friends, the family, and the parents. We're open through the holiday.

Send us a message if you have questions.

Nduja isn't just spicy sausage. It's a spreadable chili paste from Calabria that dissolves completely into hot fat, no c...
03/04/2026

Nduja isn't just spicy sausage. It's a spreadable chili paste from Calabria that dissolves completely into hot fat, no chunks, no pieces, just pure heat running through every strand of pasta.

We toss it with linguine, clams, prawns, white wine, and garlic. The nduja doesn't sit on top of the dish. It becomes the dish. Every bite has that slow Calabrian burn that builds and doesn't stop.

Can we make it less spicy? Technically, yes. But Ferran won't like you for asking, and honestly, neither will we. The heat is the point.

This is the pasta people come back specifically to re-order. If you haven't tried it yet, this is your sign.

Black truffle raviolo with egg and pecorino. The decadent center is everyone's favourite part. Break the yolk and it bec...
31/03/2026

Black truffle raviolo with egg and pecorino. The decadent center is everyone's favourite part. Break the yolk and it becomes the sauce, coating everything in gooey richness.

ที่อยู่

120 Sala Daeng 1/1, Silom, Bang Rak
Bangkok
10500

เวลาทำการ

จันทร์ 17:30 - 23:45
อังคาร 17:30 - 00:00
พุธ 17:30 - 00:00
พฤหัสบดี 17:30 - 00:00
ศุกร์ 17:30 - 00:00
เสาร์ 17:30 - 00:00
อาทิตย์ 17:30 - 00:00

เบอร์โทรศัพท์

+66945677779

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