Sühring Review

Sühring is located in No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120, Thailand for the first time trying the German Michelin restaurant, here shows the most delicious dishes in contemporary Germany, the dishes and creativity are very good, it feels like an art product, and the roughness of German dishes in the impression is completely different, it is worth the diners to experience.

Sühring is located in No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120, for the first time trying the German Michelin restaurant, here shows the most delicious dishes in contemporary Germany, the dishes and creativity are very good, it feels like an art product, and the roughness of German dishes in the impression is completely different, it is worth the diners to experience.

The second time I came to Sühring, I have gone from one to two. The things are still the same delicious, but the fly in the ointment is that the service is a bit unable to keep up. [Environment] I like the simple and refreshing European dining style here.

Eight restaurants in Bangkok were selected for the list, with the highest ranking restaurant of the same name (No.3), presenting a chef's table experience for only 14 people. Nusara rowNo.6, led by chef Ton, is also the winner of the Gin Mare Art of Hospitality Award Gin Mare Hospitality Art Award this year. Sühring (No.7), ranked 15th higher than last year, performing well. Sorn is ranked No.11, followed by Le Du (No.12), who is ranked first in Asia’s 50 Best Restaurants “Asia’s 50 Best Restaurants” in 2023. Potong rose 18 places to No.17, and chef and shopkeeper Pichaya 'Pam' Soontornyanakij won the 2024 Asia' s Best Female Chef Award "Asia's Best Female Chef Award". "No Menu Cuisine" Thai restaurant Samrub Samrub Thai re-listed, ranking No.29. Baan Tepa, an experiential restaurant at Chef and Shopkeeper Chudaree 'Tam' Debhakam Zuya, was rankedNo.42. Haoma in Bangkok was awarded the Sustainable Restaurant Award Sustainable Restaurant Award, and was first ranked 51-100 in No.90. The restaurant is managed by Deepanker Khosla, and Khosla is one of the first winners of the Champions of Change Award Change Award for the The World's 50 Best Restaurants "World's 50 Best Restaurants" in 2021. Haoma vigorously advocates "farm direct dining table" and zero waste cooking, grows hydroponic vegetables by itself, and purchases ingredients from local organic farms. #Monthly Special Program #Asia's 50 Best Restaurants #Thai Food #Thai Food

After working in several European countries, a German twin joined a Gaggan boss to rent a small bungalow built in 1970 in the center of Bangkok, and achieved the 50 best in Asia in a year. Behind all this mythology, I picked up the phone and booked two dinner seats, and the operator, who spoke in English with a Filipino accent, accepted the reservation and told the restaurant to leave only half an hour of seats and enter at 5:30. Open the map to see that it is one of the most traffic jam areas in Bangkok, so leave early, Google Maps is not too accurate, on the same road but the positioning is a bit far away, and the restaurant is 5 o'clock after the episode. For the 50 best restaurants in Asia, it’s nothing to sit at the door and wait for a while. At 5:20, suddenly it became very dark. The rainy season in Bangkok was really scary. I politely asked the waiter if I could enter 10 minutes early in the wind. I sat in and waited. The waiter replied that the boss said 5:45 to let in. I said you look at the weather, at 5:45, maybe I was blown that you didn't know me. When I called to book, I was notified that the door was open at 5:30. The waiter ran away for a while, probably went back to ask for instructions, and then came to open the door. This episode made me uninterested before the meal. The restaurant was rebuilt from an old house, so there were some scattered seats on the first floor, and the rooms on the second floor were all private rooms. The first dish was a signature pretzel with beer. In fact, I was quite disgusted that Western food made things smaller and smaller, but it was a craftsmanship to the exquisiteness of the dish. The beer was filled with lemonade, which was very refreshing. Pretzel and salt were served with mysterious cheese sauce, and it felt too little to give two pieces. I didn't give bread, but it was a pity that the remaining cheese sauce was left. Frankfurt green sauce is better than what I ate in Frankfurt. It is really a master and a taste. It may also be the result of chefs who have experienced it in Asia. The 26-course salad is accompanied by tomato sauce, sour and sweet, with small, small pieces of dry bread, small but peppery, giving a stunning feeling. The flounder milk is actually served with potatoes, so there is no guilt to eat. German vinegar and wind beef are cured by the chef for 12 hours, and the entrance is instant. The way the plate is placed is also more mainstream, and it feels like the Germans are also starting to tide. The dessert is called dark beer buckwheat ice cream, although there is beer on the menu, but almost no taste, the name is very domineering. The restaurant has a sommelier, it looks familiar, a question is turned around by Rabuchon restaurant, the recommended orange wine is also more fashionable. Although there is no welcome drink, no wipes, no appetizers, no bread, but there is still a certain price/performance ratio at this price. This German restaurant quite subverts the old feeling of a few people can't eat a plate of German food tradition, and suddenly feels that Germans can eat enough after eating. If you want to see what German food can play, this restaurant is a few choices.

Because the gaggan who booked Asian no1 was unsuccessful, it was agreed two months in advance that suhring's taste menu implemented a purpose from beginning to end food for fun~ Asian No. 13 is really good. The rough, greasy, and local atmosphere of German cuisine has been completely changed here in suhring. It has become exquisite and creative.