Sühring

Sühring is located at No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120, Thailand. This is my first time trying a German Michelin restaurant. It showcases the most delicious contemporary German dishes. The presentation and creativity are great. It feels like a work of art. It is completely different from the rough impression of German cuisine. It is worth going there to experience.

Sühring is located at No.10, Yen Akat Soi 3 | Chongnonsi, Yannawa, Bangkok 10120. It was my first time trying a German Michelin restaurant. It showcases the most delicious contemporary German dishes. The plating and creativity are great. It feels like a work of art, which is completely different from the rough impression of German cuisine. It is worth a visit.

This is my second time at Sühring, and I've upgraded from one to two. The food is still as delicious, but the only downside is that the service is a bit behind the times. [Environment] I really like the simple and refreshing European dining style here.

Because the gaggan of Asia No.1 was unsuccessful, we made an appointment two months in advance. Suhring's taste menu has always been based on the principle of "food for fun"~Asia No. 13 is really good. The rough, greasy and rustic German cuisine has been completely changed at Suhring, becoming refined, creative and fun.

After working in many European countries, a pair of German twins formed a joint venture with Gaggan, a boss, and rented a small house built in 1970 in the center of Bangkok. Within a year, they made it to the top 50 restaurants in Asia. Behind all these myths, I picked up the phone to book two seats for dinner. The operator accepted the reservation in fluent English with a Filipino accent and told me that the restaurant would only reserve seats for half an hour and that we could enter at 5:30. I opened the map and saw that it was one of the most congested areas in Bangkok, so I set off early. Google Maps was not very accurate. We were on the same road but the location was a little far away. After a small episode, we arrived at the restaurant at 5 o'clock. For the top 50 restaurants in Asia, it's okay to sit at the door and wait for a while. At almost 5:20, it suddenly became very dark. The rainy season in Bangkok is really terrible. I was messy in the wind and politely asked the waiter if I could enter 10 minutes earlier and sit inside to wait. The waiter replied... The boss said that we could enter at 5:45. I said, look at the weather, by 5:45, I might be blown so hard that you won't recognize me. When I called to make a reservation, I was informed that the restaurant would open at 5:30. The waiter ran away for a while, probably to ask for instructions, and then came to open the door. This little episode before the meal ruined my interest. The restaurant was renovated from an old house, so there are some scattered seats on the first floor, and the rooms on the second floor have become private rooms. The first dish was the signature pretzel with beer. In fact, I am quite disgusted with Western food that makes things smaller and smaller, but this dish is so exquisite that it is simply a work of art. Lemon soda is added to the beer, which is very refreshing. The pepper and salt are paired with the mysterious cheese sauce, and I feel that giving two pieces is too little. There is no bread, so it’s a pity to waste the remaining cheese sauce. Frankfurt’s green sauce is better than the one I had at Frankfurt. It’s really a different taste for each chef. It may also be the result of the chef’s experience in Asia. The salad of 26 kinds of vegetables is accompanied by tomato sauce, which is sour and sweet. There are very small pieces of dry bread in it. Although they are small, they have a strong peppery taste, which gives people a surprising feeling. The milk with flounder is actually potato, so you won’t feel guilty when eating it. The German-style vinegar braised Japanese beef is marinated by the chef for 12 hours and melts in your mouth. The way of presentation is also more mainstream, and it feels like Germans are also becoming trendy. The dessert is called dark beer buckwheat ice cream. Although there is beer on the menu, it is almost tasteless. The name is very domineering. The restaurant has a sommelier who looks familiar. When asked, it turns out that he is from Rabuchon restaurant. The orange wine recommended is also more fashionable. Although there is no welcome drink, no wet wipes, no appetizers, and no bread, it is still cost-effective at this price. This German restaurant subverts the previous feeling that several people can’t finish a plate of German food. Suddenly, I wonder if Germans can eat enough after eating here. If you want to see what German cuisine can do, this restaurant is one of the few choices.

Söhring, Michelin two stars, 2019 World Top 50 No. 45, 2019 Asia Top 50 No. 4. The restaurant started offering lunch last year, with two menus to choose from, 3800THB and 4800THB, Chapter 1 Snacks Lunch starts with pretzel and obatzda cheese. The light and sweet radler beer (beer with lemon soda) is served in a small beer glass, the pretzel is round, and the obatzda is placed in a delicate small jar. Obatzda is a Bavarian soft cheese, which is delicious with wheat beer. beef & Shrimp, the crispy roll is filled with beef tartare, one end is placed on shrimp-flavored milk, and is decorated with fried cherry shrimp. The taste of red meat and seafood blends seamlessly. Aal grön, smoked eel with green sauce, smoked eel dumplings wrapped in grilled eel slices, dipped in green sauce, and served on whole wheat bread. Chicken salad, inspired by chicken salad, the crispy tart at the bottom is filled with chicken, mushrooms, onions and sour cream, and the green part on top is bursting vegetable juice. The creativity is amazing. This dish is also served with cucumber juice and parsley oil special drink. Chapter 2, main course Brathering & tomato, Brathering is a famous German dish, fried herring, the skin is very thin, fried crispy, the fish inside is tender and juicy, served with home-made tomato salad and ketchup. Brotzeit, here is fermented rye bread for three years, with pickles, salmon, homemade butter, and horseradish dip. The matching mode is free to choose, which is very interesting. Sturgeon - cooked on cedar Sturgeon smoked on egg whites, with sturgeon caviar, chive cream and Riesling foam. Wagyu sirloin/celeriac/coffee, the first time I saw steak cooked so fresh, the meat is just right, soft and full of beef chewiness, the sauce is delicious. Chapter 3 Desserts Strawberry/rhubarb/honey, strawberry rhubarb honey dessert trilogy, among which the honey rice drink tastes unique. Omas Eierlikor, grandma's eggnog recipe, a copy of the handwritten recipe is also placed on the table, behind the eggnog, the eggnog is sweet and smooth. Sussigkeitenbux, a wooden dessert box, there are four small snacks when the box is opened, with coffee or tea. The portions were just right and the food tasted great. Several traditional German dishes were creatively presented very well. The dishes themselves were integrated with the environment, plating, music, etc., creating a quiet, soft and long experience, as if time had stopped.