No.36

The Dining Room at The House on Sathorn

Bangkok, Thailand

On the pass:

Fatih Tutak

Pastry chef:

Style of food:

Innovative Asian with a Turkish twist

Standout dish:

"Early morning at Tsukiji market" - maguro, caviar, wasabi, seaweed

Contact:

106 North Sathorn Road, Silom, Bangrak, Bangkok 10500

+66 2 344 4025
http://www.thehouseonsathorn.com/

Storied dishes in a storied mansion in the heart of Bangkok

Tell us a story: What is now The House on Sathorn dates back almost 130 years to when it was built by a Thai aristocrat as a home for his family. Over the years, the mansion has had various functions, most notably as the centre of the Soviet Union's Asian operations during the Cold War, the Korean War and the Indochina Wars.

What’s the dining room like? In one of Bangkok's most ambitious restoration projects, The House on Sathorn has been returned to its original pastel colours and dark wooden flooring and the interiors decorated with leather sofas and chairs, silk cushions, low granite-top tables and richly coloured carpets. A boar's head and a flying pig are carved into wooden panels and moulded into ornate stucco and cornices, symbolising the original owner's Chinese Zodiac sign.

Style of cuisine: Chef Fatih Tutak's “fun dining” concept is as storied as the building itself, with each dish taking inspiration from the chef's travels around Asia. Expect creative dishes made with high-quality imported produce such as Japanese maguro or miyazaki beef and Italian truffle.

A word on the chef: Originally from Turkey, Tutak has spent most of his career in Asia, which is also where he gets his inspiration. In Tokyo he honed his skills at Nihonryori RyuGin, a regular on the Asia’s 50 Best Restaurants list.

Thirsty? Asian ingredients reign supreme on the drinks list, which features yuzu juice, seaweed powder, wasabi paste and oba leaves.

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