Another solid meal – outside of Thai places, Sühring is frequently recommended in Bangkok for good reason. There aren’t many places you can get world class German cuisine (outside of Germany of course) and the twin chefs Thomas and Mathias introduced me to a lot of interesting regional dishes.
1. Obatzda – a Bavarian cheese spread made with Camembert and spices, stuffed inside a pretzel. Was served with a cute glass of beer, 2. Garden Peas – a tartlet of smoked peas and tomato, delicious, 3. Aal Grün – smoked “green eel” with a vegetal sauce and cucumber, 4. Labskaus – a Northern German dish of potato and beetroot wrapped in corned beef, topped with caviar, 5. Sakura Trout / Rhubarb / Turnip – the crips sweetness of the rhubarb made this super refreshing. It was accompanied with a tart of smoked roe and trout mousse, 6. Bread & Butter – three types were on offer, sourdough, whole grain, and pretzel. I opted to try all three and each was surprisingly better than the last, 7. Tafelspitzsülze / Frankfurter Grüne Soße – a dish originally from Austria consisting of a jelly made from boiled beef and root vegetables, balanced out by a herbal green sauce, 8. Lobster / Persimmon / Hazelnut – accompanied by lobster bisque and hazelnut oil, a raviolo made from the claw meet, and persimmon & yuzu, 9. Duck / Beetroot / Coffee – cooked in hibiscus and cherry, with the leg meat made into another small pastry. The duck skin was not particularly crispy which was a little surprising, though I experienced this throughout Asia so it may be a regional thing, 10. Strawberry / Quark / Vanilla – strawberries served with rose ice cream, (Quark) cheesecake cream, and vanilla, 11. Omas Eierlikör & Feines Gebäck – a shot of very boozy eggnog, along with a tonka bean madeleine, sea buckthorn jelly, vanilla & peanut chocolate, and some layer cake ( I think Baumkuchen),
I really appreciated the distinct identity of the restaurant – many of the courses were dishes I may never have in my life if I’m not actively seeking them out, and I think that the unique renditions can be a blueprint for fine dining versions of less common cuisines. The non-alcoholic beverage pairing was also one of the best I’ve had – they weren’t trying to fit pegs in round holes with premade beverages; many courses had mocktails designed inhouse that paired really well. Service was also great, and my server was really cute lol
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Another solid meal – outside of Thai places, Sühring is frequently recommended in Bangkok for good reason. There aren’t many places you can get world class German cuisine (outside of Germany of course) and the twin chefs Thomas and Mathias introduced me to a lot of interesting regional dishes.
1. Obatzda – a Bavarian cheese spread made with Camembert and spices, stuffed inside a pretzel. Was served with a cute glass of beer,
2. Garden Peas – a tartlet of smoked peas and tomato, delicious,
3. Aal Grün – smoked “green eel” with a vegetal sauce and cucumber,
4. Labskaus – a Northern German dish of potato and beetroot wrapped in corned beef, topped with caviar,
5. Sakura Trout / Rhubarb / Turnip – the crips sweetness of the rhubarb made this super refreshing. It was accompanied with a tart of smoked roe and trout mousse,
6. Bread & Butter – three types were on offer, sourdough, whole grain, and pretzel. I opted to try all three and each was surprisingly better than the last,
7. Tafelspitzsülze / Frankfurter Grüne Soße – a dish originally from Austria consisting of a jelly made from boiled beef and root vegetables, balanced out by a herbal green sauce,
8. Lobster / Persimmon / Hazelnut – accompanied by lobster bisque and hazelnut oil, a raviolo made from the claw meet, and persimmon & yuzu,
9. Duck / Beetroot / Coffee – cooked in hibiscus and cherry, with the leg meat made into another small pastry. The duck skin was not particularly crispy which was a little surprising, though I experienced this throughout Asia so it may be a regional thing,
10. Strawberry / Quark / Vanilla – strawberries served with rose ice cream, (Quark) cheesecake cream, and vanilla,
11. Omas Eierlikör & Feines Gebäck – a shot of very boozy eggnog, along with a tonka bean madeleine, sea buckthorn jelly, vanilla & peanut chocolate, and some layer cake ( I think Baumkuchen),
I really appreciated the distinct identity of the restaurant – many of the courses were dishes I may never have in my life if I’m not actively seeking them out, and I think that the unique renditions can be a blueprint for fine dining versions of less common cuisines. The non-alcoholic beverage pairing was also one of the best I’ve had – they weren’t trying to fit pegs in round holes with premade beverages; many courses had mocktails designed inhouse that paired really well. Service was also great, and my server was really cute lol