Page 61 - MASALA Vol8 Issue4 February-March 2017

From left to right: From My Mom; Catch of the Day; Yakuza Style

food The eel’s sweet and tender texture gave o an earthy aroma that
tantalises your taste buds. One of the popular dishes for the main
The Dining Room provides two scrumptious tasting menus: The course and my absolute favourite, the Catch of the Day (B1,300),
Voyage, a seven-course meal (B2,800++), or The Signature was a juicy Phuket rock lobster avoured with chu chee curry
Journey, a nine-course menu (B3,800++). For those seeking more served with bami noodle and a seasoning of baby prawns.
freedom with their choices can also opt for an a la carte option. I was
served the extravagant nine-course bill of fare, curated by Chef Fatih Looking for Yakiniku (B1,200), the next course to come was cherry
himself, along with an excellent selection of wines. red, premium Miyazaki beef with maitake, Tokyo tunip and onion
shoyu. This hearty serving is sure to ll you up. I was taken by
Pour commencer, I was served the Amuse-Bouche which comprised surprise when Chef Fatih served me the Sultan’s Message Can’t
of two appetisers. One was the Akagai Tatre, Blood Orange, a blood Deliver ( B900), an alternative to the previous dish. A succulent wild
clam tartare with apple, ginger bud, Japanese lime and blood wood pigeon, with creamy Gaziantep pistachio sauce, red currant
orange foam. Its foamy texture and presentation in a shell was and leek is a combination you just cannot miss.
commendable, as the dish dissolved away at each bite. The second
was Is the chicken thief a sherman, a creamy combination of slow-
cooked egg, tru e cream and sea urchin. With these came house-
made, crunchy loaves of bread with luscious mushroom powder
and seaweed- avoured butter.

To begin my nine-course meal, I

was given the At Home (B300), a

dish inspired from a daily Turkish

breakfast. Fresh tomatoes with a

slice of tomato jelly, ezine white Frozen Tarte

cheese and parsley, melted in my

mouth with a burst of avours, For dessert, presented in an enormous ice cube, is Frozen. Skinless
grapes, sorrel and glühwein will leave a tangy yet sugary feeling
leaving me wanting more. Next that will remind you of the ocean. The blend of grapes and sorrel
strike the right balance in this combination made of sea salt and red
came Tsukiji Market (B500), a dish wine. The highlight of the evening was the chestnut-tatted Tarte,
served with Turkish co ee ice cream. The refreshing sourness of the
used to describe an early morning At Home ice cream was paired well with the crispy tarte.
in a sh market in Tokyo. Tuna was

served neatly on a large leaf with Schrenki caviar, wasabi and yuzu.

The wasabi gave a kick to the already avourful and moist tuna.

It’s very rare when you nd a dish so drinks

di erent in presentation and ideology. The focus at The Bar is its extensive wine collection, as well as an
enticing mix of crafted seasonal cocktails. As recommended, my
Such was the crunchy Cappadocia rst bottle of wine was the Pear Tree White 2015 from South Africa.
This wine had a great balance of freshness and tropical avours. For
Chimneys (B400), inspired from a red wine lovers, opt for the Flying Solo Grenache Syrah, which has a
smooth, fruity palate complete with a fresh nish.
famous tourist spot in Turkey. Taking
The House on Sathorn
six hours to cook, this dish is a 106 North Sathorn Road, Silom, Bangrak,
Bangkok 10500
combination of celeriac, a vegetable, Tel: 02 344 4000
Open Daily: The Dining Room: 6pm — 10:30pm
served with winter black tru e and The Bar and The Courtyard: 12pm – 12am
www.thehouseonsathorn.com
macadamia. Its thick, white nutty

overtone was similar to the taste

Cappadocia Chimneys of potatoes. Being raised in Turkey
and constantly in awe of the dishes

created by the Chef’s mother, From my Mom (B300) is a fusion of

Turkish and Japanese elements served as a dumpling. The lling

consists of manti, pulpy eggplant, tomato and kaymak. Fourth

came the Yakuza Style (B700), a unique course serving of a portion

of conger eel, with sesame kabayaki cream and burnt miso rice.

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