Embark on a Signature Journey at The House on Sathorn

The House on Sathorn

CONTENT: Andrew Kho
IMAGES: W Bangkok / Luxe Multimedia

Listed in Asia’s 50 Best Restaurant 2017, The House on Sathorn which is situated right next to W Bangkok has since redefined gastronomic dining since they opened. Being located in one of Bangkok’s heritage landmarks, this neo classical structure has brought together art and gastronomy at The Dining Room

The Chef Behind The Menu
Originally hailing from Istanbul, Turkey, Director of Culinary Fatih Tutak oversees all food and drink operations at The House on Sathorn. His distinctive menus are inspired by his extensive travels in Asia and beyond. Constantly seeking new recipes and preparation methods, Chef Fatih communicates with guests through the mediums of flavor, texture and color – and more than a dash of good humor.

CHEF FATIH TUTAK

Chef Fatih comes to The House on Sathorn after creating a unique dining experience at The Bellbrook Hong Kong, recognized by the Hong Kong-Macau Michelin Guide 2015. Other stints include the world-renowned restaurant NOMA in Copenhagen and 3 Michelin-starred Nihonryori Ryugin in Tokyo. He also served as the Executive Sous Chef at Marina Bay Sands in Singapore, among other celebrated establishments. Recently, his greatest accomplishment is having this signature restaurant, The Dining Room being listed as one of Asia’s 50 Best Restaurants 2017, sponsored by San Pellegrino & Acqua Panna.

Now, he is ready to take a new challenge and introduce the Modern Turkish Influenced Cuisine’ at The Dining Room

THE BLACK SEA

The New Tasting Menu
The Dining Room introduces a new tasting menu that represents Modern Turkish Influenced cuisine combining a perfect balance of technique, culinary sensibility and a sense of humour while the culinary team presents the finest ingredients from the region’s most promising culinary trends to seduce diners on a gastronomic journey

We had the Signature Journey menu which consisted of 9-course dishes which started with a selection of Mezzes starting with the beetroot yogurt with garlic and rosehip roll which bursts all the flavour with just one mouthful. The Hokkaido sea urchin topped with oscietra caviar was smooth without the ocean taste while the deep fried bosphorus black mussel is cooked perfectly within the right amount of temperature. We also had the Shakshuka free ranged egg, with spinach and cemen, which was presented in a unique way and we felt this is a perfect combination of a great taste and design.

VIKINGS DISCOVERED ISTANBUL

The Umami of Anatolia is served with 4pcs of really sweet Kyoto farm tomatoes coated in feta dashi drizzled with aged pomegranate and parsley on the side. While the Vikings Discovered Istanbul, we discovered that the nordic scallops served atop a sea shell with Mediterranean black olive and sea fennel was just so fresh and once again, bursting with flavour.

FROM MY MUM

The Constantinople 1453 is a delicious tuna belly which was flown all the way from the fresh market of Tsukiji, this dish is served with byzantine garum and a 24k coated edible onion. From My Mum is a dumpling type steamed to the right softness stuffed with manti, eggplant served with mint butter and kaymak on the side to complement the flavour. The Black Sea is served on a bowl of kashkaval cheese and a ball of corn and kale filled goodness.

Sultan Message

There are 2 Main dishes in this menu and one of them is the Surf & Turk which is served with Andaman Rock Lobster, Sujuk and a light Sabayon sauce on the side, we felt that the rock lobster was overcooked and a bit dry and distrupted the climax of the journey. Next dish was the Sultan’s Message – royal pigeon with summer cherries, leek and antep pistachio sauce on the side, not to mention a small note awaits to for you to be opened. this reminded us of the era where they used birds to transport messages.

Hallucination of Winter

The journey wouldn’t be complete without ending with some sweets and they didn’t disappoint us.The Hallucination of Winter is served on a bowl of Ice and inside is sweet nagano grape on a bed of iced yogurt and drizzled with atsina. The Tarte is served fresh out of the oven and you can taste the freshness in every bite of the flavourful chestnut Tarte, served on the side is a turkish coffee ice cream.

If you ask me if I’m serving a Turkish dish, I’ll still say no. I’m taking it to the next level by creating the new language for Turkish cuisine so it can speak internationally.”, said Chef Fatih. “The most exciting part behind our cuisine is the intention, the process, and the story behind it. Experience the message of each dish with all your senses.”, added Chef Fatih.

We highly recommend you to visit The Dining Room located at The House on Sathorn when you are in Bangkok, beyond words is the experience which every diners will surely relish amidst the stunning ambiance of the place.

The new tasting menu comprises three set menu choices:
⦁ Journey: 9-course set menu at THB 3,800++ per person
⦁ Voyage: 7-course set menu at THB 2,800++ per person
⦁ Trip (Vegetarian): 5-course set menu at THB 2,200++ per person

The Dining Room at The House on Sathorn is located at: 06 Sathon Nuea Rd, Khwaeng Silom, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand and is open daily for dinner from 6pm till 10:30pm

For more information or reservations, please email: thehouseonsathorn@whotels.com, call 02-344-4025 or email www.thehouseonsathorn.com

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