The Dining Room, A Journey Through Tradition and Taste

Culinary Landmark on Sathorn Road

Taking over the 128-year-old stunning colonial mansion on the hectic street of Sathorn Road, The House on Sathorn— situated adjacent to the W Bangkok—has been transformed into one of Bangkok’s most talked-about culinary landmark comprising three outstanding venues and function spaces—foremost among them, The Dining Room.

Recently claimed the No.36 spot on Asia’s 50 Best Restaurants list, The Dining Room at The House on Sathorn celebrates its achievement with the newly launched tasting menu created by Chef Fatih Tutak, Director of Culinary at The House on Sathorn, embracing the innovative Asian cuisine with Turkish twists.

Juxtaposition of Classic Charm and Modern Vibe

On the left side of this remarkable heritage lies an award-winning signature restaurant The Dining Room. The interior is a blend of elegantly classic charm and contemporary vibe, but remains the building’s original architectural elements, tastefully decorated with dazzling hand-sewn tapestries, beautifully craved stone columns, and Japanese Bonsai trees to create enticing accents.

The natural hues of tables, chairs, and mahogany wood floors unite gracefully with soft yellow walls and green doors, exuding a soothing, comfortable atmosphere for an intimate dinner. Meanwhile, an open kitchen behind the long wooden counter encourages diners to sit and interact with the chefs as the food is being prepared and plated.

Story behind the Globetrotter

Dominating the dining scene at The House on Sathorn—which includes The Dining Room—is the Director of Culinary at The House on Sathorn, Chef Fatih Tutak, originally from Istanbul, Turkey. He began his career by attending Turkey’s culinary school, and later honed his skills at some of the top establishments in Istanbul. Before joining the team at The House on Sathorn, he has worked at a few high-end restaurants such as The Bellbrook in Hong Kong, NOMA in Copenhagen, and 3 Michelin-starred Nihonryori Ryugin in Tokyo, as well as working as an Executive Sous Chef at Marina Bay Sands in Singapore. He creates distinctive menu that revolves around Asian-inspired recipes with Turkish influences reflecting his travel experience throughout Asia and beyond. Each dish is delivered with an intricate backstory and curated a fun interpretation of his culinary journey.

Inspirational Culinary Journey

Embark on a journey through the chef’s signature creations, entitled “The Journey”, a new 9-course tasting menu.

Which leads off with two tempting amuse bouches featuring a stimulating blend of blood clam, blood orange, dachi stock, and mirin sake mixed together to form a foam, with diced apples and akagai (surf clam) meat; and a rich, smooth blob of uni (sea urchin) on slow-cooked egg yolk, topped with black truffle cream and shredded fresh charcoal.

Benefited from the chef’s hometown appetites, Breakfast at Home is a perfect refreshing treat with a thick layer of tomato on a mousse-like Ezine cheese with a thin beetroot jelly on top and frozen parsley granite alongside, together with pomegranate balsamic reduction and nasturtium leaves as garnishes.

Tsukiji Market, which comes next, tells a story of the chef at the morning fish market in Tokyo. Served on a dried hoba leaf, the briny seaweed salt-cured tai-madai is neatly placed on a chunky avocado puree, glazed in umeboshi and ponzu, and topped with black caviar.

Another dish that also reflects the chef’s origin is From My Mum, a rich, bold manti dumpling filled with a flavorful mix of eggplant, green chili pepper, and onion, accompanied by chili flakes-topped kaymak (Turkish clotted cream), tomato sauce, and clarified butter.

Using only ingredients picked during the best harvest time, the Season delivers a surprising kick with a delicate butter-baked and caramelized cauliflower sitting on a creamy black sauce of winter black truffle sauce and squid ink, served with smooth Parmigiano-Reggiano and macadamia nuts.

Sea and Land Breezes

Focusing on the natural flavors of each component, Black Sea Meet Aegea embodies the freshness from the seawater lying to the north of Turkey. A firm succulent turbot fillet lacquered in briny live phytoplankton rests on pickled white cabbage and sea lettuce in an aromatic olive butter sauce.

In a similar vein, Catch of the Day represents a taste of Southern Thailand. A mild and slightly sweet char-grilled Phuket rock lobster is enhanced with a spicy layer of Thai chu chee curry, served with coconut cream and homemade egg noodle fried with prawn fat and butter.

Stealing the show is undeniably the beefy main Looking for Yakiniku, consisting of a tender and juicy grilled cuts of Japanese Miyazaki beef, along with savory maitake mushroom and baby Tokyo turnip. It also highlights umami onion shoyu and caramelized onion sheet, garnished with minty kinome leaves.

Sweet Sensation

To cap off this extravagant dinner, Frozen, inspired by the chef’s daughter’s favorite animation, arrives in a large beautifully carved ice cube with fresh red grapes, coral pink glühwein snow, and lemony sorrel sauce.

followed by Tarte, presenting home-style recipe with simply delicious chestnut tart and traditional Turkish coffee ice cream with caramel sauce.

Finally, petits fours elegantly served on a bonsai pot come with 3 different types of small bite-sized treats including pistachio macaron filled with clotted cream, strawberry jelly made with wasambo sugar, and chocolate nut made with almond, pistachio, hazel nut, and cashew nut.

Chef Fatih Tutak and his culinary team at The Dining Room promises a refreshing gastronomic experience as their guests embark on a journey through an innovative Asian cuisine with Turkish twists in this uniquely beautiful heritage house.

The Dining Room

A Journey Through Tradition and Taste

The House on Sathorn

Daily from 18:00 – 22:30 hrs.

Dress Code : Smart Casual

Signature JOURNEY set menu at THB 3,800++

VOYAGE set menu at THB 2,800++

A La Carte Menu Available

Directly contact 02 344 4025

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Directly contact 02 126 8866 Ext. 1231