What Is It Like to Eat at Sühring, Thailand’s Three-MICHELIN-Star German Restaurant? The Inspectors Reveal All

"Stepping into a restored midcentury villa tucked along Yen Akat Road, I left Bangkok’s bustle for a calm, elegant escape where twin chefs Thomas and Mathias Sühring, inspired by summers on their grandparents’ farm, transform fermenting, pickling, and curing into contemporary fine dining that blends nostalgia with precision. Service flows with quiet finesse — “Everyone worked smoothly — no rush, no fuss. The staff were confident and calm, even the new server who had only started two weeks earlier. Her professionalism and attention to detail were truly impressive.” The wine program reflects the chefs’ German roots, focusing mainly on German labels with diverse, well‑curated selections and pairings. Standouts included Wildpastete / Parsley / Pistachio — a pâté en croûte of venison, duck liver, and cherry that felt light and refined, with sherry and pistachio adding depth — and Turbot / Summer Squash / Mussel, with paper‑thin squash, caviar, and a light, buttery mussel sauce made from mussel juice and fish stock; the fish was cooked perfectly and every element arrived in harmony. Oma Christa’s Eierlikör & Feines Gebäck closed the meal with eggnog, redcurrant tart, chocolate sponge, a schnapps‑soaked plum, and a gleaming bonbon, followed by a simple mini strawberry tart with light quark cream — a perfect, understated finish. “The entire meal felt calm, elegant, and comforting,” and after nine years the team keeps refining without losing focus; the restaurant stands alone in Asia for German contemporary cuisine, “earning Asia’s first Three MICHELIN Stars for its consistency, refinement, and soulful artistry.”" - The MICHELIN Guide