Bangkok, June 2018 – Sühring (No. 4, Asia’s 50 Best Restaurants 2018, Two-Michelin Stars) is one of the most stylish restaurants in bustling Bangkok.   German chefs Thomas and Mathias Sühring, who are also twin brothers, are cooking up a menu of beautiful modern German cuisine.

Mr. King and I ordered the tasting menu (Thai Baht 3,400), which was divided into three “chapters”. The Mathias brothers’ culinary philosophy reflects three principles – “quality, seasonality and simplicity.”

Chapter 1
German sweet donut stuffed with mushroom purée

Sturgeon on toast

Lettuce bomb tart with chickpea custard – there is an explosion of flavors and a richness of chickpea purée.

Curry wurst – inspired by German street food, ingredients imported from curry 36. We were instructed to drink the beer first, and eat the crispy potato.

Chapter 2
Herring , beetroot, potato, peas, dill – we loved this dish. It has all the traditional elements, yet with an unexpected tastes.

Bread made from 2-year yeast prepared by the chefs, served with butter, chorizo, pickles and foie gras

Cod stuffed with cucumbers and served with cucumber purée

German egg noodles, onion, truffles – makes an interesting combo especially the crispy onions

Sucking pig – skin a bit tough to cut, knuckle was tender except for the skin, served with mash potatoes, mustard seeds
Chapter 3
Elderflower sorbet

Black Forest , with chili sorbet

Petits Fours – Rose black pepper marshmallow / Elderflower fruit /
Chocolate truffles / Hazelnut caramel tart / Chocolate cake

We ended the dinner with Grandma’s recipe of egg nog that was a mix of condensed milk, egg yolk and liqueur.

This was certainly a culinary journey, not to be missed. Every course was thought-provoking, with impeccable presentation.

Lastly, Sühring is affiliated to Gaggan Anand of Gaggan (No. 1 on Asia’s 50 Best Restaurant List for four consecutive years) as Anand is an investor of this contemporary German restaurant.

All photos were taken by Mrs. King.