Adventures with modern Turkish cuisine

tasty July 18, 2017 13:00

By The Nation

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Listed among Asia’s 50 Best Restaurants 2017, The House on Sathorn’s the Dining Room is introducing “Modern Turkish Influenced Cuisine” by chef Fatih Tutak, a well-travelled Turk.

“If you ask me if I’m serving a Turkish dish, I’ll say no. I’m taking it to the next level by creating a new language for Turkish cuisine so it can speak internationally,” Tutak says 

Tutak adds that he has incorporated his homeland’s diverse range of ingredients and cooking styles into a modern reinterpretation of the food he knows so well.

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.

This and other intriguing dishes are part of a special tasting menu available at The Dining Room. “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,” added the chef.

The tasting menu presents dishes that reflect modern Turkish-influenced cuisine and combine a perfect balance of technique, culinary sensibility and a sense of humour.

The dishes are available in three set menu choices. The Journey is a nine-course set menu at Bt3,800-plus per person, and the Voyage is a seven-course set menu at Bt2,800-plus per person. Vegetarians can opt for a five-course set menu at Bt2,200-plus per person.

“My culinary interest was inspired at a young age by my mother’s home cooking, which developed into a passion and fuelled my dream of becoming a chef,” Tutak explains. “Combining the finest seasonal ingredients from Asia, each dish also reflects my love of travel and delight in the discovery of new things. This ‘fun dining’ concept perfectly balances technique, culinary sensibility and a sense of lightheartedness, which is well aligned with the house’s narrative.” 

Tutak comes to The House on Sathorn after creating a unique dining experience at The Bellbrook Hong Kong, recognised by the Hong Kong-Macau Michelin Guide 2015. Other stints include the world-renowned restaurant Noma in Copenhagen and three-Michelin-starred Nihonryori Ryugin in Tokyo. He also served as the executive sous chef at Marina Bay Sands in Singapore, among other celebrated establishments. 

The Dining Room is open daily for dinner from 6 to 10.30pm. For more information or reservations, call (02) 344 4025 or visit