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Ever year, Thailand Tatler launches our restaurant guide, an endeavour spanning over a hundred of the top eateries throughout the nation in order to bring our foodies the very best. While diners have a lot to look forward to in Thailand’s richly diverse and continuously expanding gastronomy scene, rarely do we get to know the faces behind these great establishments. So, we decided to go into the kitchen of the four top restaurants that made our 2018 guide and have a chat with the folks who make them what they are. 


Chefs Thomas & Mathias Sühring, Sühring

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Chefs Thomas and Mathias

How do you feel about being one of the top four restaurants in Thailand Tatler’s Best Restaurants Guide this year?
We are very humbled to have been voted as one of Thailand Tatler’s Best Restaurants this year and would like to thank all of our team members and our guests for bringing us this far.

What are your views on the current dining scene in Thailand?
Thailand’s dining scene is constantly evolving and developing. It is very different from the scene we saw when we arrived in Thailand 10 years ago. Since then, a lot of different restaurant concepts have popped up in Bangkok and some amazing chefs have opened their restaurants here in the last few years. It is incredible to be a part of this new development.

How does your restaurant contribute to this?
We hope that our restaurant contributes in the dining scene as a new and unique conceptual approach that you would not find anywhere else in Asia at the moment. New German cuisine has not been showcased before and we are excited to bring something very new to the city. For us, it’s very personal and emotional, as we are presenting our own heritage in a contemporary way.

What are your hopes for the future of Thailand’s dining scene?
We are sure that we will witness the opening of more restaurants with exciting concepts. Bangkok will keep evolving as a gastronomic city and hopefully we will be matching the same level as other amazing food destinations in Asia and around the globe.

In your views, what is the most important aspect of running a dining establishment? 
Sharing emotions is the most powerful tool to running a successful restaurant.


F&B Manager Antoine Perie, Elements

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How do you feel about being one of the top four restaurants in Thailand Tatler’s Best Restaurants Guide this year?
It was a wonderful accolade for Elements and a testament to the hard work of our culinary team and service staff. The restaurant has been recognized by Thailand Tatler’s Best Restaurants Guide since 2014 and has received 5 Mangos awards in 2016. Elements is among the top 10 best restaurants in 2017 and this year Elements placed third with a fantastic score of 96 out of 100. The award is further recognition of the consistently high culinary and service standards set by the team at Elements.  

What are your views on the current dining scene in Thailand?
In my view, Thailand is really becoming a culinary hub. It ranges from local street food to the luxury fine dining restaurants. There are more and more international players and big names too in the market over the past few years, making Thailand’s dining scene more challenging. You can see many fine dining restaurants opening and, at the same time, the existing restaurants need to develop or reinvent themselves by creating new and different types of menus to the guests.

How does your restaurant contribute to this?
The recognition received from these respected publications reflects our commitment to enhancing the guest’s dining experience at Elements based on the spirit of “Kaizen”, a key part of The Okura Prestige Bangkok’s Vision & Mission, representing continuous improvement. Inspired by the famous Michelin two-star restaurant Ciel Bleu (translated as blue sky or blue heaven) at the Hotel Okura Amsterdam, our talented culinary team at Elements continues to work closely with Ciel Bleu’s Executive Chef Onno Kokmeijer and Chef de Cuisine Arjan Speelman, striving for excellence by sharing culinary savoir-faire, including training and menu development.

What are your hopes for the future of Thailand’s dining scene?
Discerning consumers are becoming more and more informed about how their food is produced and how ingredients are sourced. So we are hopeful that Thailand’s dining scene is moving towards a more sustainable, using organic or free-range ingredients, way of food preparation and thereby also supporting local artisanal products.

In your views, what is the most important aspect of running a dining establishment? 
In our view, excellent quality of food and service, offered at fair value, is at the basis of an enjoyable dining experience. When this is combined with memorable nuances to provide for a truly unique experience then this gives reasons for guests to return time after time.


Chef Ryuki Kawasaki, Mezzaluna

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How do you feel about being one of the top four restaurants in Thailand Tatler’s Best Restaurants Guide this year?
My team and I are very proud of this achievement and will ensure that we keep working hard to meet the high standards set by our diners.

What are your views on the current dining scene in Thailand?
Many chefs are arriving here and opening new restaurants with a variety of different styles and approaches to cuisine, catering to demands from tourists and the local Thai population. Bangkok as a city has to catch up with other big cities around the globe, and this competition will ensure that the city reaches this objective soon.

How does your restaurant contribute to this?
As one of the top four restaurants, Mezzaluna leads Thailand's dining scene with our distinct way of serving French cuisine with a Japanese touch. We don't rest on laurels and are constantly innovating new dishes and styles of cooking.

What are your hopes for the future of Thailand’s dining scene?
I think there is a lot that is waiting to happen and the huge tourist inflow will only make things more exciting for gastronomic tourism in the days to come. I am optimistic that things will get better and better.

In your views, what is the most important aspect of running a dining establishment? 
My motto is simple: Do not be satisfied with your achievements and keep working hard. At the end of the day, hard work always pays off.


Chef Arnaud Dunand Sauthier, Le Normandie

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How do you feel about being the best restaurant in Thailand Tatler’s Best Restaurants Guide?
We are very proud and extremely honoured to be featured once more as the number one restaurant in Thailand by Thailand Tatler. It is truly rewarding towards our team’s efforts to be recognised, and motivates us to continue striving to be better.

What are your views on the current dining scene in Thailand?
We have seen a huge evolution in the last four years, the dining scene has changed to offer much more choices and different styles of cuisine. Especially in Bangkok, many of the restaurants are now internationally recognised and the city is known to be a food destination.

How does your restaurant contribute to this?
We try to set the standard of what should be a luxury French restaurant and try everyday to do better. We hope this pushes other restaurants to try getting better and better as well. 

What are your hopes for the future of Thailand’s dining scene?
We hope to see more competition in the fine dining restaurant scene, with new openings of restaurants from great chefs from all around the world.

In your views, what is the most important aspect of running a dining establishment?
The most important is to never forget a restaurant is 50% cuisine and 50% service. If you have good cuisine without good service, you don’t have a complete experience.


 

Tags: Mezzaluna, Elements, Le Normandie, Suhring, Thailand Tatler Best Restaurants 2018, Best Restaurants