Savelberg

Fall in Love with These Star Dishes at First Sight and First Bite

"Dutch chef Henk Savelberg received the coveted Michelin stars at four different restaurants before moving his namesake restaurant to Bangkok. Savelberg’s food is refined, combining premium ingredients and perfected skills with delicate flavors that are not solely Eurocentric. The chef incorporates local flavors in a dish like grilled North Sea turbot fillet, served with pumpkin, apricot, pistachio, yuzu and green curry foam. The beef tartare is a remarkable showcase of culinary art presented within the limit of one circle. Delicate dices of Simmentaler beef are arranged in a circle, topped with attractive herbs and microgreens, and accompanied by a scoop of potato ice cream topped with tzar caviar. The combination of roasted lamb fillet with confit potato, green asparagus, peas, lardon du colonnatal and lamb sauce is an inspired and winning formula. The lamb is cooked to perfection, yielding a succulent texture, while the remaining ingredients complement the meat with delicate flavors." - Michelin Guide Thailand Editorial Team