Restaurant Sühring

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A masterclass of pastry skills. The array of different textures and components in this dish is breathtaking and elevates the classic flavour combinations (Chocolate, Strawberry, Milk, Yoghurt) to new levels of pleasure and utility. Of particular note was the “Strawberry”, which was 100% made of Milk Chocolate Mousse. Absolutely fantastic. @suhring_twins #burpple
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Sühring, Bangkok
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Better than Gin & Tonic. This deconstructed version has the perfect balance of acidity, sweetness and alcohol to make it both refreshing and delicious. On top of that, it has fantastic textures as well. Best Gin & Tonic ever! @suhring_twins #burpple
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Sühring, Bangkok
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Incredibly delicious. Perfectly al dente Spätzle is tossed in remarkably cheesy, milky and decadent Molten Allgäuer Cheese and is paired with earthy Champignons and fragrant savoury Crispy Onions. So unbelievably decadent, yet also so addictive. One of the best pastas I have ever had. @suhring_twins #burpple
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Sühring, Bangkok
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Rich and intense. Wagyu with Caramelised Onion, Beef Jus, Red Wine Reduction and Winter Black Truffles always makes perfect sense. In this instance, the rich, fragrant Shallot Purée and Cabbage Powder are added to intensify the flavours, bringing greater umami and elevating the dish. Decadent. @suhring_twins #burpple
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Sühring, Bangkok
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Elegant, refined and well balanced. The fragrance of the Broccoli, nuttiness of Hazelnut and sweet acidity of Lemon Gel / Zest nicely balanced the richness of the Pigeon Breast. However, the star of the dish was the Pigeon itself, which was perfectly sous vide to give it a firm texture and leave it with deep, rich and layered natural flavours. It was as if the essence of the Pigeon was captured in the Breast itself. The fragrant Pigeon Jus and Hazelnut Sauce elevated the glorious flavours of the Pigeon and the entire dish. @suhring_twins #burpple
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Sühring, Bangkok
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Sophisticated and elegant. The sweetness of the beautifully cooked Crayfish was complemented by aromatic Fine Herbs, savoury Fried Leeks, refreshingly acidic Lemon Vinegar, and emphasised by the rich and indulgent Crayfish Butter. Fermented Garlic Powder added an umami element to the dish while sweet Pumpkin Purée gave it crucial sweetness to balance all those strong flavours and Pumpkin Seeds brought a nutty crunch to elevate the textures and layered flavours of the dish. I licked the plate clean. @suhring_twins #burpple
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Sühring, Bangkok
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