Savelberg — Restaurant in Chong Nonsi Subdistrict

Savelberg 4750++ (2/3) ⭐️⭐️ Lovely dinner and outstanding experiences. All protein was fresh and well cooked. Easy to understand with beautiful presentation! Definitely come back. -Amuse Bouche 🍅 Tomato trout roe - like the bubble so much! so refreshing 🦪 Oyster - love this one the most among all fours. fresh and sweet oyster comes with a little sour apple ponzu caviar. Onion didn’t come strong, like! 🦆 Foie gras truffle macaron - the filling is nice but shell is tooo chewy 🥒 Cucumber granita& ginger yogurt foam - another refreshing sour dish that shout “cucumber” loudly.

🦆 Pan seared Foie gras – I am not quite good with foie gras and can only do it with strong cherry sauce. When it comes with light rhubarb, pistachio, raspberry jell and roselle, I didn’t really enjoy. And my piece come with something like chewy string :( 🌽 Pan seared Scallop – one of my favorites in this course. Dense and sweet scallop on sweet corn that comes in 3 different textures: consommé, smooth puree and tiny corn pieces. 🐠 Poached Turbot – love! sweet, soft yet firm texture. Side with tasty cut of grape topped with caviar and pea puree. 🦐 Pan seared Langoustine – dense texture of this sweet lobster paring with sour pomelo salad and citrus ponzu. really enjoy it with the add of citrus ponzu! 🐦 Anjou pigeon – signature dish that come with strawberry compote, beetroot, and chive pate. I did not finish this dish… maybe I’m too full or I am really not a fan of its smell. For me, having it with strawberry and chive pate helps but still not enjoy as the one above Desserts! All three are super good! oh! So do their canelé and chocolate treats with tea! 🍄 Forest Mushroom – my favorite if you want to go for sugar load! Sweet white chocolate with light and creamy cold vanilla mousse filled with chocolate crumble cherry. Surrounding with soil chocolate crunchy chocolate crumble, yogurt crispy, moss pistachio sponge cake and hidden marshmallow 🍏Dutch Apple cake 2.2 – apple cake that have no cake but come with textures and taste that make it so enjoyable. Apple compote, yoghurt mousse, lemon mousse, yuzu, rum raisin and almond crumble ♥️ white chocolate mousse – soft, creamy and sweet white chocolate mousse....

What a fantastic Saturday lunch! It was easy to use the website to make reservations. They were very responsive to email. We arrived about 10 minutes early and there was staff to greet us and welcome us in early. The cocktails were wonderful - Tom Collins especially. The amuse bouches were absolutely divine - as in heavenly. Specifically, the foie gras truffle macaron and the cucumber granita. Seriously, they were perfect. The almond macaron was a great foil to the earthy truffle and the unctuous foie gras. The cucumber was so refreshing with the hint of vinegar and texture of the tiny brunoise cucumbers. For starters, the foie gras was once again superb - perfectly cooked and salted. The scallop and yuzu was also delightful with perfect cook and delightful pairing. The crab with caviar was decadent together. For the main courses, the quail breast stuffed with foie gras and truffle was so moist and delicious. The accompaniments highlighted the protein - especially the parsnip puree. The Chef’s signature Turbot over roasted fennel and topped with fennel salad and dill vinaigrette was scrupulously- the herbs really completed the dish. The passion fruit sorbet over pineapple was a great palette cleanser. We had all three desserts: mushroom, blueberry, and cherry. The mushroom was so whimsical and gorgeous!! It was sweet from the white chocolate accents. The blueberry was for a smaller appetite and had lovely textures and balance. The cherry was great in the deep sour notes and sweet notes from cherry. The Bailey’s cream was to die for - I saved that for my last bite. Service was fantastic. The chef came out to check on us. It was a perfect lunch. I am surprised that they do not have more Michelin stars and are not on the World’s Best list. Truly a wonderful meal. Highly recommend this restaurant! We...

What a great life experience to eat at Michelin starred restaurant Savelberg in Bangkok. The food, the entourage and the personal approach of Henk Savelberg and his staff are sublime.

At the end of the eighties I did an internship from the hotel management school at Henk Savelberg’s former restaurant Seinpost in Schevingen in the Netherlands. When I was in Savelberg in Bangkok, I felt that old, very good times had been revived. I think that Savelberg in Bangkok has a very similar style to Seinpost in Scheveningen: light, bright & comfortable. Henk was just as friendly, cordial and involved as I remembered him. All dishes are still made with so much passion and are all taste sensations and a feast for the eyes. Together with the accompanying wines - such as the best Thai GranMonte Syrah- it was an absolute top experience. A must in Bangkok...