Cadence by Dan Bark is a one-Michelin-starred restaurant that truly deserves all the rewards. I visited Cadence when the COVID-19 restriction was eased. Enjoying Chef Dan Bark’s cuisine after his departure from Upstairs at Mikkeller was an indescribable excitement. Cadence by Dan Bark is located in a very local area – Prakanong. Although it is a bit far off from the city centre, Chef Dan Bark still effortlessly attracts his guests.
Genuine food lovers follow the chef. Cadence’s soul is Chef Dan Bark’s talent in his progressive cuisine. His talent is undeniable. Thus far, Chef Dan Bark is the only chef who is able to secure a Michelin star for the restaurant after only six months since Cadence’s opening.
The restaurant is a single house with elegant decor. Before entering Cadence, there is an open bar serving as a holding area.
The kitchen is not hidden behind the dining area. It is set in front of the dining tables and positioned as the shining stage for Chef Dan Bark and his team. I was particularly delighted to see how my dishes were prepared and how seamlessly Chef Dan Bark worked with his team on that stage.
Chef Dan Bark’s dishes refreshed my taste buds with delights. My high expectation for his cuisine was fulfilled without a nano degree of disappointment. Each course was a new surprise, highlighting the beautiful texture and taste of the main ingredient. The simple plating of a course such as the Fresh Brittany Oysters exploded layers of pleasing tastes. The Sweet Red Shrimp was served in two ways; both brought out the shrimp’s unique texture and taste. Cadence Oscietra Caviar was another delightful highlight. The fine and nutty produces from the sea was wonderfully complemented with the freshness from the land.
Fresh Brittany Oysters
Asian pear/ yuzu
Sweet Red Shrimp
first: rhubarb/ nasturtium/ cinnamon
second: salmon rillette/ young papaya/ ikura
Cadence Oscietra Caviar
celeriac/ lemon/ chive
Chef Dan Bark’s cuisine confirms the charm of simplicity. The Brioche and Butter and Chiangmai Tomato were outstanding examples. Both were unarguably the most craving courses for me. The mousse-like butter was unimaginably flavoursome with the brioche. I would love to have it again and again. The tomato was of good quality, every drop of tomato juice left a memorable aftertaste.
Simplicity was also demonstrated in Chef Dan Bark’s desserts. The Passion Fruit, Yuzu Cheesecake, and 74% Dark Chocolate all emphasized the main ingredients. From the presentation to my enjoyment, the flavours stood out!
Brioche & Butter
black garlic/ grape/ parmesan
The mains started from the harvest of the sea – salmon. Paired with the cauliflower, sunflower seeds and parsley, the coated salmon tasted a bit earthy, bursting with fresh juice of salmon.
The aroma of black truffle filled the air the moment Chef Dan Bark brought it to our table. Truffle from Spain cast magic on the agnolotti! Yes, it’s an enjoyment from all five senses, starting from the charming smell!