Whilst staying at the W Bangkok I noticed The House On Sathorn, which is a colonial mansion built in 1889, and after a quick tour, I decided to drink and eat here. This mansion also known as Sathorn Mansion is also part of the Thai National heritage. It was built by a wealthy Chinese businessman and it later served as the Russian consulate from 1948 till 1999. The mansion underwent extensive renovations in the 2000s, as part of development of the Sathorn Square office tower and the W Bangkok hotel, which now straddle the mansion on each side. It reopened in July 2015 as a restaurant and entertainment venue for the W Bangkok, known as “The House on Sathorn”
When I entered the building it looked stunning and I understood why luxury fashion brands such as Dior and Chanel hosts private functions here.
Interior Design
The House On Sathorn was inspired by the colonial era and therefore had a very dark décor to it. The wooden panels and staircase throughout the building were stunning and added a very mystic ambience to it. People come to the House on Sathorn for its three venues, the Dining Room its signature restaurant, the Courtyard the open-air garden serving afternoon teas, and the Bar serving cocktails, sake and bites. Besides these venues, the House on Sathorn is also a great place to host events.
Staircase with beautiful lights going down.
The Bar
This cocktail bar was a wonderful area from the moment I stepped into it. It had a posh atmosphere to it and I chose to wear a stylish outfit for my afternoon cocktail experience and do a photoshoot in here to set an example that this is a place where your personal style should be showcased. I opted for two signature cocktails one called Diva (€12) and the other called The Garden (€12).
The making of the Diva cocktail
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- The Diva cocktail
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- The Diva cocktail
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- The Garden Cocktail
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- The Garden Cocktail
The Dining Room
I had a quick peek around the Dining room after I finished my cocktails at the Bar. I wanted to take some photos of it during daylight as I was going to try this restaurant by night. The Dining Room was recently listed in Asia’s 50 Best Restaurants 2017, presenting Chef Fatih’s Modern Turkish influenced cuisine. Eating here can be done along the long bar area seeing some of the chefs in action or at individual tables. I was going to return later in the evening to experience the 12-course tasting menu called Voyage at the bar area (2,800 Thai Baht – €70 per person). I was excited as I have had Turkish food before but never had Asian food with a Turkish twist on the level of fine dining.
Entree
My partner and I started off where we left in the afternoon by ordering two of the same cocktails again, the Diva and the Garden. First on the menu of 5 entrees was a Dolma with Hokkaido sea urchin topped with Ossetra caviar, one of the most expensive caviars around. It was my first experience of sea urchin which in this case was quickly torched on the outside.
Hokkaido Sea Urchin – one of the ingredients of the first mezze.
The overall combination of three quality foods in one mezze was amazing.
Dolma Hokkaido Sea urchin Ossetra caviar
Next was the Baba Ganoush tart, which on this occasion was presented on a square plate.
For my third mezze, I had the Bosphorus black mussel which in this case was removed from its shell and was fried in tempura and put on an edible shell. The presentation was done on pebbles, like a pebble beach.
Bosphorus black mussel tarator shell
With my fourth mezze, I thought Easter had arrived early. It was a Shakshuka free-ranged egg in a basket with straw. On top of the opened egg was a sauce made from fenugreek to be all dipped with spinach leaves.
Shakshuka free-ranged egg, spinach and fenugreek
My last starter was Turkish bread known as pide.
House fermented Turkish pide with cultured butter/honeycomb
Mains
My first dish had the name Umam Of Anatolia, it was a refreshing dish of tomatoes and iced chopped parsley.
Kyoto farm tomatoes, aged pomegranate and feta dashi parsley
The second mains was called Constantinople 1453, named after the fall of Constantinople by the invading Ottoman empire. In this case, it was Tuna Belly coming from the Tsukiji fish market of Tokyo with 24k edible gold plated onion. First time in my life I ate edible gold.
Tuna belly from Tsukiji and byzantine garum and 24k onion
Yes this is 24k gold plated onion. The best onion I have tasted in my life.
The next dish was called from My Mum, in this case, a Turkish Japanese Mama as most of the food I ate here was a fusion of these cuisines.
Manti / eggplant / mint butter / kaymak
My fourth main was called The Black Sea and had an interesting presentation looking like an underwater sea plant.
Corn meal/ kashkaval cheese / kale
My fifth main was the Thracian Terroir which was a lamb dish.
Milk-fed lamb / medjool date / ramson / sheep milk
Dessert
My first dessert was called Hallucination Of Winter, and I was not hallucinating the dish it was served in was made of ice with a light underneath it. The yoghurt in here was made of powder and syrup was poured on top of it to make it liquid somehow.
Nagano grapes / yoghurt / atsina – Stage 1
Stage 2
Stage 3
The second dessert was a chestnut tarte with Turkish coffee ice
Last but not least I had a bonsai tree with some sweets hanging on to it, it was aptly called the SWEET END. It was a sweet end to a lovely meal and experience.
Conclusion
The House on Sathorn is a great place to come for a cocktail and eat in a colonial setting, something that is rare in Bangkok. The food at the Dining Room was an amazing experience of Asian food (mainly Japanese) with a Turkish twist. The food was presented in a fun way and the overall dining experience was exactly like that. My tasting menu costs around €70 and with the cocktail and two glasses of wine it would be around €100 per person. For a restaurant voted as Asia’s top 50, I think it represents excellent value. If you want fine dining in Bangkok I recommend eating at The House on Sathorn.
Details
- Website: www.thehouseonsathorn.com/
- Address: 106 North Sathorn Road, Silom, Bangkok, Thailand
- Phone: +6623444000
