The House on Sathorn is back! And with a whole new seafood concept.
After Fatih Tutak left The Dining Room at The House on Sathorn at the start of this year, we were left to wonder what this meant for the iconic institution, which had taken a progressively Turkish direction over his three year tenure as head chef.
Now, French restaurateur Fred Meyer is on board, whose impressive portfolio includes, among many others, Issaya Siamese Club, Namsaah Bottling Trust, and now Paii.
Meaning “to paddle” in Thai, this new modern Thai seafood concept pays tribute to the house’s founder, Luang Sathorn Rajayutka, who created Sathorn Canal, and takes over the entire House on Sathorn, including both the indoor and outdoor areas.
Executive chef Joe Weeraket presides over a menu overflowing with local and international seafood.
You can expect chargrilled giant—and we mean giant—river prawns in choo chee curry sauce (B1,650); French razor clams (B480), flambeed tableside with house-made XO sauce; soft shell crab with crispy, green mango salad, roasted peanuts and coriander (B380); and charcoaled Chonburi squid (B550) in a Thai sweet basil rub.
You’ll also find elevated classics made for sharing, like the giant crab fried rice (B1,890), made with organic jasmine rice from Nakhon Pathom and topped with half a kilo of freshly steamed Surat Thani mud crab meat.
|Address:||Paii, The House on Sathorn, 106 Sathorn Rd., Bangkok, Thailand|
|Open since:||April, 2019|
|Opening hours:||daily noon-midnight|
|Report a correction|