Four Seasons Hotel Bangkok at Chao Phraya River Day 3
Day 3 started bright and early with a sumptuous breakfast at Riva Del Fiume Ristorante featuring healthy smoothies and granola, comforting noodle soup, decadent french toast, and hearty eggs benedict and sourdough pizza.
After working off a few calories, it was time to visit Restaurant Sühring, a renowned restaurant ranked 7 in Asia’s Top 50 Restaurants and awarded with Two Michelin Stars.
Lunch started with a range of small bites that gave us a glimpse of the restaurant’s interpretation of modern German cuisine filled with precision and sophistication.
Remember to save some space for bread featuring a 7-year-old yeast that was cultivated since the early days of the restaurant to create a unique taste profile that is challenging to replicate. Savor the bread with three different kinds of butter, each unique in its own flavor and texture.
The restaurant’s menu is simple and customizable based on your preference and appetite. We decided to select a 5-course lunch menu featuring Blue Swimmer Crab (Zeeland oyster, Sekt), Duck Liver Terrine (Preserved kelp, green asparagus), Wild Cod (Spinach, Riesling beurre blanc, caviar), A3 Hokkaido Wagyu Tenderloin (Celeriac, oxtail, Blaufränkisch), and Strawberry (Honey bread). Each dish is plated beautifully while flavors are balanced overall and elevated by a juice pairing that is highly recommended.
Would I return to the restaurant? Was it worth it? If you have always wondered about modern German cuisine, Restaurant Sühring is the place to start your culinary journey. I would return in the future as I have been told that I have not sampled several signature items that were served in previous iterations of the menu.
For our dinner plans tonight, we visited Saawaan, a One Michelin Star fine dining restaurant specializing in exquisite Thai cuisine, elevating local favorites into a gastronomical experience categorized into various traditional Thai cooking method and concept such as ferment, stir fried, and charcoal.
After a couple of starters to tantalize our taste buds, it was time to venture into the menu in the following progression: Raw, Fermented, Boiled, Miang, Charcoal, Stir-Fried, Curry, and Dessert. Each dish pays homage to its roots and stays true to its heritage and culture. Some of the dishes might have missed the mark for us but it is an educational journey that allows us to appreciate the depth and sophistication in local Thai traditional cuisine.
Would I return to this restaurant? Would it be on my recommendations list? For friends that only knows Thai cuisine as green curry and mango salad, I would definitely direct them to Saawaan for an epicurean experience to expand their horizons.
Tomorrow is the last day of our week-long holiday and I cannot wait to savor more local cuisine before I return to home sweet home.
This mini honeymoon to Chiang Mai and Bangkok has been amazing and we are already planning another quick getaway in August so that we can savor more delicious local cuisine from restaurants such as Ma Maison and Khao.
A big thank you to the team at Four Seasons Resort Chiang Mai and Four Seasons Hotel Bangkok for making our stay so enjoyable and comfortable.
