Savelberg Bangkok opened at the Oriental Residence (Ploenchit) at the beginning of 2015, and is run by Henk Savelberg, a critically-acclaimed chef behind four different Michelin-starred restaurants in the Netherlands.Ã‚Â Unlike other Michelin-affiliated restaurants in Bangkok (such as L’atelier de Joel Robuchon), the main man is working the kitchen on a daily basis, focusing all of his efforts on the Thai capital Ã¢â‚¬â€œ so you know youÃ¢â‚¬â„¢re getting the real deal. You would hope so: the lunch set here costs 1,800 baht, whilst the tasting menu goes from 3,000 up to 4,800 baht.
The short, seafood-heavy menu at Savelberg Bangkok includes a roundup of all French fine-dining essentials, including lobster, langoustine, oysters, caviar, sole, foie gras and veal; all of which can be found on the a la carte menu. Opting for the langoustine (part of the tasting menu), the dish is presented to our table with the meat done in two ways: pan-fried and pureed into a tartar. Imported from the North Sea near Denmark, the freshness, combined with a light tomato broth, is quite sublime. Similarly, the delightful grilled sole is flown in straight in from the cold waters of the North Sea. Here, the delicate flavours of the fish are enhanced just enough thanks to the smokiness from the grill, and the fillet is topped-off with a simple honey and lemon dressing Ã¢â‚¬â€œ one of Chef HenkÃ¢â‚¬â„¢s signature dishes heÃ¢â‚¬â„¢s brought over to Bangkok.
Drinks at Savelberg Bangkok inevitably focus on the wine, and their an extensive array of Old and New World imports have around a dozen or so selections available by the glass, and can be paired with each dish according to the advice of the staff.