A culinary ‘Voyage’ at The House on Sathorn

THE design of the two buildings is contrasting. One is massive and towering, the modernity presenting a competition against its peers along the prominent Sathorn Road.

 

The W Bangkok & The House on Sathorn
Go beyond the shell. One is new, the other old, but both bear the very distinct character of the city it stands on & represent

 

Dwarfed before it is the original occupant of the vast property, a two-story edifice in neo-colonial architecture erected in 1889 during the reign of King Rama V.

The mansion is well preserved, donning its old world charm nonchalance with pride amid the fast changing styles of the metropolis, and recently brought back to its life of sophistication.

 

The colonial architecture of The House on Sathorn, built in 1889
Colonial architecture well-preserved. The mansion was built in 1889 during the reign of King Rama V.

 

The two may look polars apart but go beyond the shells, enter, experience and discover that these are in fact fraternal twins more alike than different. Both bear the very distinct character of the city it stands on and represent—the vibrancy, excitement, and dynamism of Bangkok. Both are styled with distinctively modern Thai artistry.

 

The interior design of The House on Sathorn
Traditional + modern treatment in the colonial mansion.

 

While the W Bangkok welcomes the hip, young cosmopolitan travelers from across the globe into its chic living spaces, The House On Sathorn, repurposing the 127-year-old architectural landmark into stylish entertainment areas, is luring in gourmands as “Bangkok’s latest culinary experience destination.”

 

The House on Sathorn is Bangkok's latest culinary destination
Welcome to Bangkok’s latest culinary experience destination- The House on Sathorn

The House on Sathorn offers nostalgic, theatrical flair to the city’s old-and-new juxtaposing scene as it is transformed into a hot venue fuelled with artisanal Asian-inspired cuisine, cocktails, exceptional art and performance converge,” shared Fah Supichayangkul, assistant MarCom manager of W Bangkok, as she invited to me to experience it.

Before embarking on the culinary voyage, I had a drink at The Bar, an elegant room filled with all leather sofas and seats and a well stocked bar occupying a quarter of the floor space, and ordered a signature cocktail called “The Garden”, a refreshing and beautifully scented drink of infused Chrysanthemum and Thyme Tanqueray Gin, Chamomile tea and Rosemary syrup.

 

The Bar at the The House of Sathorn in W Bangkok
Très chic! Old-world glamour of The Bar.

 

A signature cocktail at The Bar of The House of Sathorn
The bartender with my cocktail.

 

The Garden is one of The Bar at The House of Sathorn's signature cocktails
The bartender’s canvas. A layering of flavor & details in a glass

 

Dinner was right across the hall, at The Dining Room, a restaurant that features for a modern backdrop Thai-inspired handcrafted tapestries like richly textured and embellished royal gowns torn apart and delicately sewn back together.

 

THai tapestries decorate the The DIning Room of The House on Sathorn
The Dining Room with the Thai-inspired handcrafted tapestries

 

The man in charge of the cuisine was introduced to me by Turkish Chef Fatih Tutak, director of Culinary for The House on Sathorn, whose culinary interest was inspired at a young age by his mother’s home cooking, which developed into a passion and fuelled him in achieving his dream of becoming a chef.

 

The chef of The House on Sathorn- Fatih Tatuk
The man of The House on Sathorn, Turskish-born chef Fatih Tatuk

 

His 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.

 

The Chicken Thief a Fisherman soup by Chef Fatih Tatuk
There is a story to every dish, each based on personal experience. Hatching a dish from time spent along the seaside of West Turkey is “The Chicken Thief a Fisherman”, a rich & flavorful thick sup served in an egg shell.

 

“The ‘fun dining’ concept perfectly balances technique, culinary sensibility and a sense of lightheartedness, which is well aligned with the house’s narrative,” he said.

To those stories, the Chef Fatih adds another chapter — an inspiring new tasting menu, all reflecting “the true flavors of nature,” created with new techniques and ingredients.

“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.”

 

How dishes are prepared at the The Hpouse on Sathorn
Intent & intention. The delicate process of composing every single edible artwork.

 

Chef Fatih’s new tasting menu is comprised of three set menu choices: the Journey (9-course set menu), Voyage (6-course set menu) and Voyage (Vegetarian 6-course set menu), all with optional wine pairing add-on.

I took the Voyage at the best seat in the house, on the long wooden counter set against the open kitchen. It gave me the chance to interact with the chef as I watched them prepare every course.

 

The bar is also a dining space at the House on Sathorn
The best seat in the house. Sitting at the bar gives the diner the chance to interact with the chefs. (Photo is a stylized mirroring)

 

The culinary treat started with the a seasonal dish not in the menu – “The Chicken Thief a Fisherman”, an egg soup served in its shell and topped with foam sprinkled with cinnamon, served in a rustic way.

“Summer was always with grandparents by the seaside in West Turkey where we have fresh eggs from the pen for breakfast. Suddenly there were no eggs for a week. Then my grandparent stayed up all night and proved his notion right. He caught a young fisherman stealing the eggs.”A couple more amuse bouche was served-avocado rolled dusted in tomato powder and topped with olive oil caviar, and a sinful indulgence of buttered bone marrow.

 

The House on Sathron's amuse bouche
Amuse bouche : avocado in tomato sauce powder & olive oil caviar & buttered bone marrow

 

Back on course, the Voyage menu is lead by “Early Morning at Tsukiji Market Vol. 4”— tuna topped with black caviar, sprinkled avocado and yuzu-miso. According to the season, the chef changes the fish thus the “volume”. The (melt in your mouth) tuna is the used for the latest version of the dish.

I blushed in sin with the “Red Parfait”— foie gras wrapped in beet jelly, served with 16 years aged balsamic from Modena, Italy to contrast the rich creamy taste of the dish and brioche.

 

Early Morning at Tsukiji Market Vol. 4 & The Red Parfait of the Voyage tasting menu, The House on Sathorn
Components of the Voyage tasting menu: “Early Morning at Tsukiji Market Vol. 4” is tuna served on a misted leaf to represent the morning dew; & “The Red Parfait”, foie gras wrapped in beet jelly.

 

The “Generous Spring Time”— white asparagus with sweet pea and morel, was the prettiest edible garden I’ve ever seen, and tasted.

In the “Mind of Kyoto” the chef said, “Everything on this dish is from Kyoto. The madai-shio koji (the fish is marinated with sake and topped with soya and butter sauce foam), bamboo, yuzu-butter,” and related how he trained under the tutelage of a Kyoto chef during his stint in Tokyo.

 

Generous Spring Time & Mind of Kyoto of the Voyage tasting menu, The House of Sathorn
“Generous Spring Time” was the prettiest edible garden I’ve ever seen–and tasted, while “Mind of Kyoto” brought back fond memories of Japan.

 

The House on Sathorn Signature Dish was served next. “Hunting”–grilled Nantes duck breast with citron pepper (aka the gun powder), pomegranate sauce (aka duck blood splatter), onion noodles — represented a fond memory of his hunting days, and the dish bears the components of the process.

 

The Hunting, a signature duck dish at The House on Sathorn
The chef shares his story behind a house signature dish, “The Hunting”

 

My dish was special as it came with a bonus — the tongue of the duck marinated in duck juice with sake and grilled and glazed, which the chef served for the very first time.

 

The Hunting with duck tongue at tThe House on Sathorn\
a very rare treat from Chef FT. Prepping a duck’s tongue, which ended on my version of “The Hunting” culinary artwork.

 

Dessert was “On My Way Home to Silom” – roasted banana and topped with toffee solidified via liquid nitrogen— inspired by Chef TF’s daily walk home from work where he always passes by an old lady who sells fried bananas. This dotted the Voyage with perfection.

 

On My Way HOme to SIlom dessert of the Voyage tasting menu of The House on Sathorn
The Voyage tasting menu ended with “On My Way Home to Silom” & an additional sweet treat from the chef, Thai-inspired treats in baby baskets hanging on a bonsai tree.

 

The light but very filling of 6-course Voyage tasting menu took 90 minutes to finish. A nice span of time to watch in wonder how the dishes are prepared, engage in interesting conversations with dinner mates and all together, enjoy the meal.

 

The chef & PR team of W Bangkok
What is a “voyage” without documentation? My moment with the chef & dinner mates Fah Supichayangkul, W Bangkok’s MarCom Executive Taeear Trisuchon & Assistant MarCom Manager Fah Supichayangkul

 

Opting for a tasting menu at The Dining Room of The House on Sathorn is a very wise way to sample the specialties of the house. If you’re craving for more of a particular dish, then you know what you will be having on your next visit.

 

The House of Sathorn & W Bangkok team after an exquisite tasting meal
Exquisite dinner. Thank you to this W Bangkok & The House on Sathorn bunch.

 

The House on Sathorn is beside W Bangkok at 106 North Sathorn Road, Silom, Bangrak, Bangkok.

 
*****

Email me at jinggoysalvador@yahoo.com. For more lifestyle & travel stories, visit ofapplesandlemons.com and jeepneyjinggoy.com
 

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