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Savelberg Thailand

Hello!

Savelberg Thailand is a restaurant owned by Chef Henk Savelberg, a Dutch chef who has four Michelin-starred restaurants in the Netherlands. Chef Savelberg has chosen Bangkok as the location for his first restaurant outside of the Netherlands. The restaurant serves French cuisine. In this review, Chef Savelberg discusses the Michelin Guide Thailand, which will be released on December 6, 2017. Chef Savelberg shares his perspective on working in the Michelin-starred restaurant industry in Europe and provides a detailed explanation of the menu. The video is informative, but the audio is quiet at the beginning. Captions have been added to the beginning of the video. Let's join Chef Savelberg for a conversation about Michelin-starred cuisine.

The modern Western-style atmosphere is sleek and elegant, featuring floor-to-ceiling windows that offer stunning views of the lush greenery of Witthayu Road.

The amuse-bouche here are complimentary and consist of three different dishes to whet your appetite.

The melon, soaked in a tangy, slightly sweet, and tangy cherry sauce, is topped with a hint of fragrant, intensely flavored ham, even if only a small amount is used, adding a refreshing touch.

The chef envisioned an appetizer cookie that tantalizes the taste buds with a crispy, slightly thick crust for a satisfying chew. The filling is a luxurious combination of foie gras and a smooth, cold banana purée, reminiscent of ice cream. This creates a symphony of flavors and textures in a single bite, while remaining refreshingly light.

The final amuse-bouche was a pearl-shaped cream filled with crab meat, served with various accompaniments such as coriander, resulting in a green, aromatic, and sweet-and-sour refreshing flavor.

Bread and butter

Lobster Salad

This dish features succulent, firm lobster meat accompanied by a delicate lobster tartare. The salad is adorned with pickled vegetables, reminiscent of a Japanese garden, and enveloped in a rich and flavorful lobster mousse. This combination creates a symphony of textures and flavors in each bite, with a delightful balance of sweet, sour, savory, and creamy notes. The final touch is a surprising edible stone, crafted from chocolate and filled with foie gras, offering a classic and luxurious finish to this exquisite starter.

‘Sole Fillet’
This dish features a thick, succulent fillet of sole fish, imported directly from the Netherlands by the chef. The fish boasts a firm, bouncy texture and is accompanied by perfectly crisp cauliflower, tossed in fragrant butter, and hazelnuts, offering a sweet and sour flavor with a distinct nutty crunch. While the cooking technique for this dish is quite involved, the resulting flavor is surprisingly light and refreshing, leaving a truly memorable impression.

‘Grilled Turbot’
A thick, beautifully grilled turbot fillet, boasting a tender texture and enhanced by the aroma of orange flesh, orange juice, pumpkin, and various herbs, creating a sweet and sour fragrance. The dish is served on a bed of apricot purée, with tapioca pearls made from pumpkin and apricot scattered around the plate. The highlight is the coconut foam, which evokes a Southeast Asian touch, as intended by the chef. This dish retains its refreshing qualities exceptionally well.

Pheasant

The pheasant, believed to be a wild junglefowl, is hunted from mid-October to the end of January. When preparing it, one must be cautious of any embedded pellets. This is an interesting example of locally sourced ingredients. The dish features crispy, fragrant skin and incredibly tender, juicy meat with no gamey flavor. Overall, it has more depth than chicken but is lighter than pigeon. The pheasant is served with a rich, aromatic sauce that complements the main ingredient without overpowering it. The accompanying sauerkraut is homemade and wonderfully fragrant, while the crispy potato foam adds a delightful textural contrast. This dish is a true testament to the chef's skill, combining diverse ingredients and techniques into a single, highly rewarding plate.

The complimentary palate cleanser offered by the restaurant is Hangop, a Dutch yogurt with a lower water content, resulting in a denser texture compared to regular yogurt. The accompanying ice flakes are made from Mojito, offering a distinct sweet and sour flavor. This combination creates a balanced palate cleanser before the final dessert course.

A sour-tasting lubera is used as the main ingredient, and when cooked with sugar, it has a texture similar to vegetables. It is served with yogurt and chocolate ice cream, which has both sour sauce and cream inside. This dish is sour and sweet, providing a refreshing finish.

Savelberg Thailand: A Culinary Oasis

Savelberg Thailand embodies the perfect harmony of elements, from its stunning ambiance and impeccable five-star service to its meticulously crafted cuisine. Every dish showcases a dedication to detail, utilizing premium ingredients sourced both locally and internationally. The culinary team masterfully blends diverse techniques, colors, and textures, resulting in a symphony of flavors that defines world-class dining.

One remarkable aspect of Savelberg Thailand is the "freshness" that permeates every dish. Each bite feels like a rejuvenating escape, offering a moment of pure culinary bliss. This reflects the dedication of Chef Henk Savelberg and his team, who strive to create an unforgettable experience for every guest.

Thank you very much.

Ronaldo.

Restaurant Details

Savelberg Thailand

Address: 110 Wireless Rd., Lumphini, Pathum Wan, Bangkok 10330 Thailand

Hours: 12:00-14:30 / 18:00-22:00 (Closed Sundays)

Phone: 0-2252-8001

Website: www.savelbergth.com

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