Chef Fatih Tutak, Director of Culinary – The House on Sathorn was born in Istanbul, where at a young age his culinary interest was inspired by his mother’s home cooking. This interest became passion and developed into the dream of becoming a chef. He joined Turkey’s culinary school at Bolu Mengen.
Live English interview Fatih Tutak, Director of Culinary, introducing his new food conceptGastronomy Talk at Asia’s 50 Best Restaurant #36 – The Dining Room at The House on Sathorn#LuxurySocietyAsia #ReviewNowz #Gastronomy #Bangkok #Thailand #Experience �#TheDiningRoom #TheHouseOnSathorn #Chefie #TalkLuxurySocietyAsia.com
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After working in some of the top establishments in Istanbul’s luxury hotel and restaurants, Chef Fatih had the opportunity to move abroad, with stop-overs in Beijing, Tokyo, Singapore, Denmark and Hong Kong. Chef Fatih comes now to The House on Sathorn after creating a unique dining experience at The Bellbrook Hong Kong, recognized by Hong Kong-Macau Michelin Guide 2015. His other stints include the world-renowned restaurant NOMA in Copenhagen and 3 Michelin star Nihonryori Ryugin in Tokyo.
The Dining Room listed in Asia’s 50 Best Restaurants 2017, recently launched the new tasting menu by Chef Fatih. ‘Modern Turkish Influenced Cuisine’ – Combining a perfect balance of technique, culinary sensibility and a sense of humor while the team presents the finest ingredients from the region’s most promising culinary trends to seduce guests on a gastronomic journey.
Umami of Anatolia – Kyoto farm tomatoes/aged pomegranate/feta dash/parsley
Exemplifying the approach is one of the chef’s latest dishes, Umami of Anatolia, whereby a pairing of feta dashi with tomato, common in Turkish dishes, occurs here in novel form as a broth.
Vikings Discovered Istanbul – Nordic scallops/Mediterranean black olive/sea fennel
“The most exciting part behind our cuisine is the intention, the process, and the story behind it. Experience the message of each dish with all your senses.”, explains Chef Fatih.
The Black Sea – Corn meal/Kashkaval cheese/kale
“If you ask me if I’m serving a Turkish dish, I’ll still say no. I’m taking it to the next level by creating the new language for Turkish cuisine so it can speak internationally.”, added Chef Fatih.
From my mum – Manti/eggplant/mint butter/kaymak
As a native of Turkey, he has has dug deep into the Turkish roots and incorporated his homeland’s diverse range of ingredients and cooking styles towards creating a modern reinterpretation of the food he knows so well.
Sultan’s Message – Royal pigeon/Antep pistachio/summer cherries/leek
The new tasting menu comprises three set menu choices:
- Journey: 9-course set menu at THB 3,800++ per person
- Voyage: 7-course set menu at THB 2,800++ per person
- Trip (Vegetarian): 5-course set menu at THB 2,200++ per person
For more information or reservations contact firstname.lastname@example.org or 02-344-4025.