The heritage mansion finally opens, adding a touch of old-school glamour and inventive cuisine to Bangkok’s dining scene. By Xinyi Liang-Pholsena
Dating back to 1880, the neocolonial villa standing at the Sathorn and Narathiwat junction was first owned by a wealthy businessman, before becoming a hotel in the 1920s and transforming into the Russian Embassy from 1948-1999, before falling into disuse until its newest reincarnation.
After three years of painstaking restoration, the 19th-century mansion – complete with ornate ceilings and green-louvred windows – is today, The House of Sathorn, W Bangkok’s newest dining destination.
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The House of Sathorn is bigger than it looks from the outside, comprising four buildings reconfigured as a versatile space that can cater to events of various types, from fancy dinners to boardroom meetings to exclusive functions.
The 99m2 Conservatory, nestled at the back of the mansion, is ideal for both meetings and cocktail functions of up to 120 pax with its extended outdoor area. The venue can be hired for functions from 200,000 baht (US$5,500) and up to 350,000 baht for the entire day.
On the second floor reside Loft 1 and 2 – still under renovation when TTGmice visited – which are function rooms featuring four hospitality suites suitable for private dinners and parties.
The Dining Room, with just 40 seats and an open kitchen, makes an intimate spot for business lunches or post-work drinks.
For groups with the budget, the entire house can be booked for 1 million baht, which will include F&B, décor and event organising services from W Bangkok. The buyout of the whole venue will include the use of the 70-seat Courtyard.
F&B concept
The House on Sathorn may be old school in its architecture but its cuisine is anything but. Turkish chef Fatih Tutak delivers his distinctive Asian-inspired dishes with aplomb, putting tremendous creativity and fun into the dining experience at The Dining Room.
Dishes like Early Morning at Tsukiji Market, a rectangular block of blue-fin tuna served with puréed avocado and fresh wasabi on the side; and Indian Accent, three layers of cauliflower – puréed, pan-fried with curry and dehydrated – plus a dash of yoghurt; are a nod to chef Tutak’s globetrotting experiences.
Hunting, inspired by his hunting trip in Germany, is the most visually stunning dish, where a chargrilled duck breast is served with ‘blood’ splatters of pomegranate sauce and burnt onion ‘gunpowder’.
Pier 9 steals the show for me, however. The giant river prawn, which hailed from Ayutthaya, is sweet and succulent, and when savoured with the pumpkin puree delivered a delightful mouthful.
The fun continues with desserts. With the use of liquid nitrogen and fine Okinawan sugar, Take Me Home to Silom elevates the humble Thai streetside grilled banana into a gastronomic treat, ending my meal on a high note.
Service
The service was immaculate, and the waiter serving my table was engaging, spoke perfect English and well trained in his F&B knowledge.
Contacts
The House on Sathorn
106 North Sathorn Road, Silom, Bangrak, Bangkok
Tel (66) 2 344 4000
Email thehouseofsathorn@whotels.com
Website www.thehouseonsathorn.com
Opening hours
The Dining Room: lunch 12.00-14.30, dinner 18.00-22.30
