Dinner at Terroir Restaurant Bangkok

Dinner at Terroir Restaurant Bangkok

at Terroir Restaurant Bangkok on 10 May 2024
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Terroir Bangkok is a restaurant that celebrates local Thai ingredients through its unique concept of "Progressive Kaiseki." It offers an 18-course tasting menu highlighting the produce of small-scale farmers across Thailand. The chef, often referred to as Chef Hom, focuses on vegetables and transforms them into delightful dishes rich in umami, balance, and flavor. Despite not having formal Japanese training, Chef Hom has built the restaurant through hard work and culinary exploration, impressing guests with his creativity and humor in the dining experience.

Located at the Acmen Complex, Terroir's attention to detail and engaging hospitality create a memorable meal for diners. The restaurant has gained recognition for its innovative approach, guided by Chef Hom and Head Sommelier Nom, who are known for their dedication and skill even at a young age. The quality of their work has placed Terroir among the standout fine dining experiences in Bangkok.

Terroir Bangkok's 12-course dinner menu represents a delightful and adventurous journey through the innovative world of "Progressive Kaiseki." The meal starts with the luxurious flavors of scallops and ant larvae, offering a unique and enticing opening. Coral grouper sashimi and crab with kabura (turnip) then showcase fresh, local seafood with complementary textures. The combination of ebi (shrimp) and hotate (scallops) in a salad, followed by the delicate squid somen, provides an intricate exploration of seafood flavor profiles.

The eryngi tempura adds a satisfying crunch and earthiness, paired with a refreshing tomato. The savory main course, free-range duck, is expertly cooked, while the gohan (rice dish) is a comforting nod to traditional Japanese cuisine. Dessert offerings like strawberry with elderflower and aonori (seaweed) conclude the experience with a mix of sweetness and a touch of umami.

Overall, this creative menu offers diners a masterful blend of Japanese-inspired techniques with Thai-sourced ingredients, reflecting Chef Hom's skill and dedication to celebrating local produce. Each course is thoughtfully designed to explore different textures and flavors while maintaining harmony throughout the meal.

French Japanese
9 / 10

SCALLOP

ANT'S LARVAE

2020 JÉROME BRETAUDEAU
DOMAINE DE BELLEVUE
GAÏA MELON DE BOURGOGNE
Loire, France

CORAL GROUPER SASHIMI

CRAB & KABURA

2021 DOMAINE DES AUBUSIÈRES
BERNARD FOUQUET
VOUVRAY 'CUVEE DE SILEX' CHENIN BLANC
Loire, France

EBI HOTATE SALAD

SQUID SOMEN

SCALLOP

ANT'S LARVAE

2020 JÉROME BRETAUDEAU
DOMAINE DE BELLEVUE
GAÏA MELON DE BOURGOGNE
Loire, France

CORAL GROUPER SASHIMI

CRAB & KABURA

2021 DOMAINE DES AUBUSIÈRES
BERNARD FOUQUET
VOUVRAY 'CUVEE DE SILEX' CHENIN BLANC
Loire, France

EBI HOTATE SALAD

SQUID SOMEN

ERYNGI TEMPURA

TOMATO

FREE-RANGE DUCK