Sühring is located in No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120, Thailand first try Michelin Restaurant, which shows the most delicious dishes in contemporary Germany, the setting and creativity are very good, it feels like an art fake, and the impression of German cuisine is completely different. Worth the diners to experience.
Sühring is located in No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120, first try Michelin Restaurant, which shows the most delicious dishes in contemporary Germany, the setting and creativity are very good, it feels like an art fake, and the impression of German cuisine is completely different. Worth the diners to experience.
Second time to Sühring, it has been from one to two. The food is still the same good, the lack of the service is a bit unable to keep up. [Environment] I like the simple and refreshing European style of dining here.
Sühring, two Michelin stars, 2019 World top 50 45, 2019 Asia top 50 4. The restaurant has served lunch since last year. There are two menu options, 3800THB and 4800THB. Chapter 1, the snack lunch opens with pretzel and obatzda cheese. The light and sweet radler beer (beer with lemonade) is packed in a small beer cup. Pretzel is round. Obatzda is in a delicate can. Obatzda is a Bavarian soft cheese with a wheat beer and is delicious. Beef & Shrimp, fill with crisp rolls of beef tartare, place on one end on shrimp flavored milk and fried cherry shrimp. Aal grün, green sauce smoked salmon, smoked salmon bass wrapped in grilled salmon slices, soaked in green sauce, and served on whole wheat bread. Chicken salad, inspired by chicken salad, has a crispy oyster with chicken mushrooms and onions and sour cream, with a green portion of grouty vegetable juice. The creative shots are amazing. It also comes with cucumber juice and parsley oil. Chapter 2: Brathering & tomato, a famous German dish, with a very thin, crisp skin and fresh, juicy fish, with a tomato salad and ketchup. Brotzeit, which uses three years of rye bread, is a combination of pickled cucumber, salmon, homemade butter, and horseradish dip, and is a fun mix. Sturgeon-cooked on cedar cedar smoked salmon on egg whites, plus sturgeon caviar, with scallion cream and Riesling Form Riesling foam. Wagyu sirloin/celeriac/coffee, the first time I saw a steak made so small and fresh, meaty and supple, with good chewy beef, delicious sauce. Chapter 3 dessert Strawberry/rhubarb/honey, Strawberry rhubarb honey dessert trilogy, where bee rice drinks tasted crisp. Omas Eierlikor, Grandma's recipe, hand-written recipes are also placed on the table, behind the custard, the custard is sweet and slippery. Sussigkeitenbux, dessert wooden box, box open four small points, with coffee or tea. The food is just right, the taste of food can not be considered, several famous German traditional dishes after a creative display is very good, the food itself and environment, setting, music and so on integrated, brought a quiet, soft, long experience, as if the time stopped.
After working in several European countries, a pair of German twins, in partnership with Gaggan's boss, rented a small 1970-built house in central Bangkok, which made Asia 50 times a year. Behind all these myths, I picked up the phone and booked two dinner seats, and the operator, speaking a Filipino accent, accepted the reservation in English, telling the restaurant to leave only half an hour and enter at 5:30. Open the map and see that it is one of the most traffic jam areas in Bangkok. So leave early. Google Maps is not too accurate. It is a bit far from the same road but it is a bit far from the location. After the episode, you will arrive at the restaurant at 5 o'clock. For the 50 good Asian restaurants, it's okay to sit at the door and wait for a while. At 5:20, suddenly the day became very dark. The rainy season in Bangkok was really scary. I politely asked the waiter if I could enter 10 minutes earlier in the wind. I sat inside and waited. The waiter replied .... The boss said that I would let him in at 5:45. I said, "Look at the weather, I'm probably blowing you out at 5:45. I called to make a reservation and told me to open the door at 5:30. The waiter ran away for a while, presumably to go back to ask for instructions, and then came and opened the door. I was so excited about this episode before dinner." The restaurant was built with an old house, so there were some loose seats on the first floor, and the second floor was all private. The first dish was a pretzel with beer, and I hated the fact that Western food was making smaller and smaller, but it was a craft. Lemonade is a great addition to the beer. Pretzels and salts are accompanied by mysterious cheese sauce, and it feels like two pieces are too little. There's no bread, but unfortunately the leftover cheese sauce. Frank Fulv is better than I ate in Frank Fulv, and it's really a master's taste. It could be the result of a chef's experience in Asia. 26-course salads are accompanied by tomato sauce, sour and sweet, with a very small, small, but peppery, amazing feel. The flounder milk is a potato, so it doesn't feel guilty. German vinegar and wind beef are cooked for 12 hours, and the entrance is melted. The way the dishes are set is more mainstream, and it feels like the Germans are starting to get hot. The dessert is called black beer quinoa ice cream, and although the menu contains beer, it tastes almost nothing, and the name is very domineering. The restaurant has a sommelier, looks familiar, and when asked, it's Rabuchon, and the recommended coconut wine is also fashionable. There is no welcome drink, no wet towels, no appetizers, no bread, but there is a price for this price. The German restaurant has overturned the old sense that a plate of German food is too small for a few people to eat, and suddenly it's a rare choice if you want to see what German food can do.