Suhring (German spelling: Sühring) has been catching the attention of food lovers from around the world even before its opening by the twin German chefs Thomas and Mathias Sühring. Their partnership with Gaggan Anand, owner of the top restaurant in Asia’s 50 Best three years in a row, effortlessly puts Suhring under the spotlights.
Suhring – German Fine-Dining Restaurant
Dining at Suhring is a cultural experience, especially if you enjoy their 12-course degustation menu. It’s a feeling of savouring history and culture of Germany on the palate. Every bite of food swallowed is an opening of a new sensation of flavour with roots dated back hundred of years ago. From not knowing what German cuisine is about to realising its wonderful ancient cooking techniques in cooking and food preservation, dining at Suhring is about enjoying the essence of German food culture.
The 12-course degustation menu features some of the most popular dishes in Germany such as pretzel, spätzle and schweinshaxe, to name a few. The presentation of each dish follows the current culinary trend – simple and modern. A dedicated server explains each dish to diners carefully, detailing the history of the dish and how the dish should be savoured.
Suhring is set in a beautiful house on Yen Akart Road. Though it is a fine-dining restaurant, the dining ambience is homey and inviting. There is a special dining area, the Kitchen’s Table, at the back of the restaurant, serving as an exclusive dining area where more intimate interaction could be made with the chefs in Suhring’s lively kitchen.
Suhring – 12-course Degustation Menu
‘Appetithäppchen’ – eat with your fingers
Kicking off with the soft pretzel and tiny tankards of beer, we were boldly led into the world of German cuisine. These small bites featured some German classics in miniature. A progressive strength of taste in these appetisers was experienced on the palate. I especially like (4) ‘Schweinshaxen Stulle’ and (5) Duck liver/ citrus/ 2011 Riesling Brauneberger JUFFER SONNENUHR, Spätlese, Fritz Haag. The former one was a traditional German sandwich filled with roasted and cured meat, with German mustard and sauerkraut puree; whereas the latter one was a hearty piece of creamy Foie gras on a warm piece of grilled bread served with the sweet Riesling Spatlese wine. The tiny lemon peel garnish added a mild citrus aroma and freshness to the appetiser.
It was a colourful starter with clever manipulation of the natural colours of ingredients. The original juice of ocean trout was retained after 24-hour of sous-viding. It was a light but flavoursome starter.
‘Brotzeit’ – for sharing
(7) Rustic sourdough breads baked over open fire/spreads & cold cuts:
Brotzeit is a traditional German savoury snack. For me, the star of this Brotzeit was the sourdough bread which was baked open fire right in front of me. It tasted nutty with a mild hint of floral aroma. I would love to have this bread again and again.
‘Mittiges’ – continue with
(8) ‘Leipziger Allerlei’ [optional: per 5g of ossetra caviar please add THB 490]
The photos below show you the same dish – one with and one without the ossetra caviar. What’s the difference? The original version was already good enough. The addition of the precious ossetra caviar did enhance the taste of fish a lot. To savour the true taste of this dish, cut some fish and prawn, eat them together with some morel mushrooms and caviar!
This dish is like my first love – unforgettable! Spätzle dough typically consists of only eggs, flour, and salt. It’s so simple but full of aroma and flavours. I like the idea of adding crispy onion to the dish, it gave a contrasting texture and an extra aroma to the noodles.
‘Hauptgang’ – main
(10) ‘Sauerbraten’ – wagyu short ribs marinated then braised / ‘Semmelknödel’ / root vegetable [optional: change main to Japanese Nozaki beef sirloin A5 please add THB 1,090]
Both pictures show similar presentation, except that the second photo shows the Japanese Nozaki beef A5 sirloin. It’s hard for me not to compare the two dishes. Japanese Nozaki beef A5 sirloin tasted a million times better than the braised wagyu short ribs totally because of the quality of the beef. As the top grade of Japanese Black beef, this Nozaki beef sirloin melted in my mouth with all original flavour lingering on my palate with some nutty aftertaste. It’s luscious, juicy, succulent, delicious…you name it.
However, I don’t mean the braised wagyu short rib was not impressive. The braised wagyu rib tasted lovely, I could tell that the timing for braising the wagyu beef was very well controlled to not ruin the original juice of the wagyu beef!
‘Nachspeise’ – sweets
(11) Strawberry & spruce shoots
After a heavy meat dish, here came a refreshing dessert.
(12) Banana split
This unconventional banana split consists of two classic flavours – banana and chocolate. Nothing can go wrong when the classic taste is presented to the taste buds!
Surprises after the dessert
Caramelised popcorn and eggnog. I like this house-made eggnog which was served chilled. It did earn a few extra marks for my dinner experience.
How much is this 12-course degustation menu at Suhring?
It’s 2800++. If you choose to have the ossetra caviar and Nozaki beef, it will cost THB 4,380++ per person. Wine pairing is also available. For 4 or 6 glasses of wine, it costs 1900++ / 2500++ per person.
Our disappointment about Suhring:
The reservation process was quite frustrating. I requested to book a table for two on 10 June 2017 using the online reservation on Suhring’s website. I received no responses for 2.5 days until I sent a message to Suhring’s Facebook Messenger to prompt them a confirmation for my booking. I then received an email from one of their customer service assistants, advising two different dining areas – Sitting at the Kitchen’s Table or sitting in an ordinary dining area. I then replied immediately that I preferred sitting at the Kitchen’s Table. It took another a day to receive a reply which declined my request for the Kitchen’s Table on 10 June as it was full. In order to allow myself to have a dining experience at the Kitchen’s Table, I decided to change my date. This time, I waited another day until I received a reply from another assistant. As it was rather inconvenient to email back and forth so many times without making a successful reservation. My friend then decided to ask his Thai secretary to call the restaurant to reserve a table. Surprisingly, he could get seatings for 2 at the Kitchen’s Table on 10 June 2017. I will say the online reservation system is chaotic.
Recommendation: If you want to reserve a table smoothly, make sure you call them even it means incurring long distance call charges.
Who in Gourmet Bangkok team reviewed Suhring?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Neng Srichaisak ~ A pro golfer, travel lover and photographer Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.
Will Gourmet Bangkok recommend Suhring?
We think dining in Suhring is a culinary journey to understand the food culture of Germany. It’s definitely recommended.
Suhring represents the taste of German culture! ~Chelsea