Fatih Tutak has completely revamped his tasting menu at The House on Sathorn at the W Bangkok to pay tribute to his country of birth– modern Turkish. “It was actually [Mugaritz’s] Andoni Aduriz that gave me the idea,” he shared. The two first met in December 2016 at Gastromasa, the largest food conference in Turkey, and a year later, did a Four Hands dinner at The House on Sathorn. According to Fatih, Andoni had suggested why not do something related to his Turkish culture, and intimated that there wasn’t an abundance of this type of cuisine in this side of the world. *Incidentally, Fatih recently flew to Istanbul to accept the award for Best Turkish Restaurant- Outside of Turkey at The Gecce Mekan Odulleri (The Venue Awards).
As a result, what was once a global tasting menu with influences from travels around the world at the No. 36 restaurant in Asia, was streamlined into something much more personal and quite literally, closer to home. Turkish classics like dolma, kebab, manti, kaymak and helva make appearances but with creative spins inspired by Fatih’s childhood memories and travels. And diners are also introduced to Turkish produce like tuna from Dardanelles, black mussels from the Bosphorus, and squid from the Andaman. The new signature menu, Journey, is 10 courses + an assortment of 5 mezzes or snacks is priced at THB 3,800 and available for dinner (only) daily from 6PM to 9:30 PM. *Alternatively, they have shorter options, Voyage priced at THB 2,800 Baht, and Trip, priced at THB 2,200.
Here’s a visual rundown of some of our favorites:
The tasting menu begins with 5 snacks, also called Mezzes. The first two dishes are from them. Kagoshima produces some of the highest quality meat from Japan. (*Fatih has explained that they do import ingredients from Japan to ensure top quality.) The wagyu beef tongue is served on top of beef tendon chicharon (pork cracklings) and topped with Perigord Black Truffle
Bosphorus black mussel, another one of the snacks or mezze, pays tribute to one of Turkey’s most important bodies of water. The mussel is fried tempura-style and is served with tarator (Turkish sauce made from tahini), and on edible charcoal shell.
The popular Turkish breakfast dish of bread, served with kaymak (clotted cream) and honey is the bread course at the House on Sathorn.
This was the first time I’ve tried churoro (tuna) from Turkey– specifically from Dardanelles, a narrow strait in northwestern Turkey linking the Aegean Sea with the Sea of Marmara. Fatih prepared half-charred on top and raw at the bottom, served with grape vine leaf sauce and cemen spice, and topped with a piece of cured tuna (mojama) given to him by Mugaritz’s Andoni Aduriz during their collaboration dinner.
Fatih’s version of the Turkish calamar dolma (stuffed squid) uses squid from the Andaman Sea, which he stuffs with maitake mushrooms and sugar snap peas, before creating its own shadow with squid ink, anchovies and lots of garlic.
Çanakkale is a city in northwestern Turkey in the Marmara region. It also happens to be the hometown of Faith’s dad. Hence, he serves this traditional dessert as a tribute, baking it in the oven, before serving with goat’s milk and pistachio ice cream.
PS As a footnote, the cocktails at The House on Sathorn are phenomenal! So if you’re looking for a super chill, relaxed nightcap with friends, come here! xx
The House on Sathorn is open daily from 12 PM to 10:30 PM (however the tasting menus are only available in the evening). It is located right next to W Bangkok. 106 North Sathorn Road, Silom, Bangrak, Bangkok, Thailand. Phone +6623444000, email thehouseonsathorn@whotels.com or visit their website at <thehouseonsathorn.com>
