Brace yourself for some very fulfilling meals
I actually felt guilty that I haven’t visited Bunker Sathorn sooner but here I am, seriously have no clue of what I’m about to (happily) endure.
Chefs Butler and Chef Lorin seriously have outdone themselves with the new menu.
The evening began casually enough with the line up of Bunker’s signature cocktails introduced by Andreas, the co-owner of the restaurant. He also introduced us to the Elephant Gin, a German-made gin that will donate part of proceeds from sales to take care of African elephant. A wonderful idea if I’ve ever seen one. Hint-hint to the Thai distilleries, seriously.
I have to say my personal preference was the ‘Empire of the Sun’ – beefeater gin, pineapple and a hint of peach (B320) which happens to be everyone’s favorite especially in this Bangkok heat.
While ‘Frenchie’ – g’vine nouasion gin with raspberry, citrus and cava brut (B320) which was very nice but a tad too sweet for my taste; and ‘Change is Good’ – elephant sloe gin, creme de cacao and elderflower (B360) offered a bit more rounded taste that still leans towards the sweet side.
Once we were ready, we were ushered to the table upstairs where the main event finally began.
The meal started with seemingly unintimidating starters like the king crab salad with avocado and dashi (B600) which was one of my favorite right away since I’m a sucker for avocado. But the salad was refreshing and savory, a great way to wake up the sleepy taste buds for what were to come.
Next was Shima Aji tartare served with clam-lime vinaigrette coupled with the crispy nori seaweed (B400).
The mains began with a large serving of grilled Hamachi collar served with fresh New England clam chowder and tabasco sauce (B750).
Then the perfectly seared Madai complimented beautifully with the seafood-tomato broth and confit potato that offered great and fulfilling savory bites (B700).
About now, the marathon really picked up paces with the unique and savory Korean fried chicken bao with togarashi mayo and pickle (B220/piece); followed closely by Ohmi Wagyu beef served with sweet and flavorful tonkatsu sauce with Oscietra caviar to round it off (B500).
Next up, the beautifully cooked bone marrow with creamy gruyere cheese served on aromatic caramelized French onion (B525), followed by seared foie gras with caramelized pineapple to cut the taste on housemade brioche (B60); and the “adult” mac and cheese with housemade cavatelli which offered great texture served with the flavorful oxtail meat and breadcrumbs that was oh-so-yummy (B800).
Then the chefs brought out the filet mignon topped with chunks of foie gras covered in pork bourbon jus (B1,200/250g). The meat was perfect for me, bloody medium rare just how I like it and was bursting of flavors in every bite. I would definitely order this again when I go back there.
I thought we were quite done with tonight’s very fabulous introduction to the new menu, but not according to the chef.
To end the night’s oversize meal with an equally oversize plate, Chef Tim Butler casually brought out the crispy fried pig’s head with dipping sauce and pickles (B500 for half/B900 for whole) and said with a chuckle, “Now, we’re just fucking with you.”
Well played, man, seriously well played.
And no … no dessert … please …
In the end, Bunker Sathorn is definitely a must-visit spot. It’s hard to miss. Just look for an odd-looking raw concrete block of a thing at the end of Sathorn Soi 12. Can’t miss it.
Bunker Sathorn
Soi Suksa (Sathorn Soi 12)
T. 092 563 9991
FB: https://m.facebook.com/BUNKERBKK/
IG: @bunkerbkk
