Bangkok never ceases to amaze both local diners and out of towners with a surprising number of new restaurants opened up in the past few months—foremost among them is a family-run restaurant, Sühring, which serves an excellently crafted menu of traditional German fare with contemporary influences, created by the identical-twin chefs Thomas and Mathias Sühring.
Taking over a beautiful house built in 1970 on Yen Akat Road, Sühring has transformed the area into a cozy eatery with a feel-like-home atmosphere. The space can accommodate up to 64 diners in 3 separate dining areas filled with the drawings and photos from the chefs’ home in Germany.
The main dining area “Living Room” is welcoming with transparent floor-to-ceiling windows showcasing the beautiful leafy trees outside. The shiny wood floors strike amazingly through the muted white walls creating feelings of tranquility and relaxing to the area.
Meanwhile, the “Winter Garden” encased in glass with a view of an attractive backyard exudes a romantic atmosphere with a sense of nature.
Lastly, at the back of the house hides the “Kitchen” where guests can witness the cooking process as their food is being prepared.
Chef Olivier Limousin
Sühring is operated by the berlin-born twin brothers Thomas and Mathias Sühring whose passion in cooking began while spending most of the time in the farm with their grandmother during the summer breaks, learning traditional German cooking techniques. They used to work under the 3 Michelin Star Restaurant, Aqua in Germany, and was the head chefs at Mezzlauna at Le Bua in Bangkok since 2008.
In 2016, the duo decided to open their own restaurant with a strong passion to express their own heritage. The food here concentrates on the new German cuisine which combines authentic flavors with modern and innovative techniques, offering 2 different types of menu: Sühring Experience—chosen by us, a set menu of 8 or 12 courses; and A la carte—chosen by you. And to keep things fresh and exciting, the dinner menu will be changed on a daily basis.
Soft Pretzel & Obatzda
The German culinary journey begins with the fresh-baked soft pretzel, presented with Obatzda, a creamy dip made by Camembert cheese and paprika power, as well as the home brewing apple ginger beer, a good start to stretch your stomach.
Frankfurter Grüne Soße
Frankfurter Grüne Soße, which comes next, is a traditional German green sauce consisting of seven herbal ingredients. The sauce drizzled with herb powder is served with an egg yolk cream and a crispy potato nest as a traditional appetizer.
Tradition and innovation could not be more closely combined. The Caesar salad here is small in size, but big in flavor. It comprises romaine lettuce, parmesan cheese, and croutons, then placed neatly on the chicken skin chip, giving a variety of textures and flavors with a great deal of nutritional value.
Pork Knuckle Sandwich
A simple classic German delight pork knuckle comes in the form of a traditional sandwich made with homemade sourdough, topped with mustard cream and marjoram. The crust sandwich bread contrasts beautifully with the juicy, tender pork creating a real authentic German taste with an innovative twist.
Duck Liver, Citrus, 2007 Riesling Wehlener Sonnenuhr, Spätlese, Joh. Jos. Prüm
Those who are new to German wine or are already big fans will enjoy this citrus gel-coated duck liver on German sweet toast that is placed on the rim of the wine glass filled with 2007 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese.
Simmental Beef Tatare—Raw, Beetroot, Smoked Eel, Gherkins
Perfectly poised between protein and fiber, Simmental beef tatare mixed with croutons is topped with radish leaves and gherkins, separated by a thin herb chip in between, accented by beetroot sauce and smoked eel sauce, making a pleasant surprise to the dish.
Brotzeit – For Sharing, Breads, Spreads, Cold Cuts, Pickles
A simple yet elegant menu to satisfy bread lovers’ palate is the Brotzeit—literally translated as ‘Bread Time’. Homemade German rustic sourdough and whole grain bread are served alongside cultured butter, Leberwurst (Veal Liver Pâté), and Büsumer Nordseekrabben (North Sea Shrimp Cream), together with along with pork leg cold cuts and pickled cucumbers.
Rainbow Trout—Smoked with Apple Wood, Green Peas, Dill
A simple yet elegant menu to satisfy bread lovers’ palate is the Brotzeit—literally translated as ‘Bread Time’. Homemade German rustic sourdough and whole grain bread are served alongside cultured butter, Leberwurst (Veal Liver Pâté), and Büsumer Nordseekrabben (North Sea Shrimp Cream), along with pork leg cold cuts and pickled cucumbers.
Spätzle Soft Egg Noodles—Hand Cut, Allgäuer Mountain Cheese Lola Montez
Another delight offering from the show is the Spätzle, a soft hand-cut egg noodle, laced with chanterelle mushroom, Allgäuer mountain cheese, and spring onion oil, topped with grated Belper Knolle, a Swiss cheese infused with Himalayan salt and seasoned pepper.
Hungarian Duck Breast 7 Days Dry Aged on The Bone, Pumpkin, Hazelnuts, Cardamom
The duck breast dry-aged on the bone comes extraordinarily tender but full of meaty flavor with splendidly crispy skin, served with duck juice to enhance natural sweetness and a touch of pumpkin, hazelnuts, and cardamom that will send your taste buds into ecstasy.
Mandarine, Milk Chocolate, Rice Pudding
The extravaganza comes to an end with mandarin sorbet from fresh citrus, placed between crispy rice and rice pudding, then garnished with chocolate jelly, vanilla mousse, and mandarin mold, offering a lively interpretation of this creative dessert.