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Escape From The Bustling City And Indulge In Afternoon Tea At The Courtyard

September 5, 2015 Food & Beverage No Comments Print Print Email Email

The House on Sathorn has become one of Bangkok’s most eclectic dining and socializing spots. The 126-year-old mansion directly adjacent to W Bangkok comprises of a wide range of venues for dining and relaxing, among them is what they call ‘the heart of The House’, The Courtyard. Here guests find a serene al fresco setting that’s in fact only a few steps from downtown’s bustle.

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All of which makes The Courtyard a delightful place for afternoon tea. From 2 September 2015, guests can enjoy this soothing mid-day tradition with a menu featuring sweet and savory favorites all complemented by fine TWG teas.

Afternoon tea begins with a refreshing sorbet of the day, followed by traditional scones with homemade marmalade, jam and Devonshire clotted cream. Pastries include peanut mini muffin, peanut cream, financier and chocolate dom. Three tarts are on the menu, Macanese egg, caramel chocolate and seasonal fine, while éclair lychee and yuzu verrine lend fruity, citrusy notes to each dish. Raspberry macaroon cake, black-sesame cheese cake and a banana crème brûlée complete the menu’s sweet temptations.

Savory treats for an afternoon tea include chicken-pineapple curry finger sandwichs, mushrooms-truffle mascarpone croissants and ocean trout gravlax with onion pickles on rye bread.

Afternoon Tea at The Courtyard at The House on Sathorn is served daily from 2:30 p.m. to 5:30 p.m. Each set is priced at THB 1,150 ++ including a selection of TWG teas. In addition to the set, guests can enjoy a glass of Chandon Sparkling Wine at THB 275++ and a one Mini Moët & Chandon (20 cl bottle) at THB 975++.

Reviving a Landmark in the Heart of Bangkok

Built in 1889 during the reign of King Rama V, The House’s neo-classical structure originally housed wealthy businessman Luang Sathorn Rajayutka, who created Sathorn Canal. The home was later was passed down to his descendents. In the early 1920s, the site was converted into the majestic Hotel Royal. Later, from 1948 to 1999, the building served as the Russian Embassy.

Recognizing the immense historic value of the house, the development team worked closely with Thailand’s Fine Arts Department to carefully restore the home to its former glory, as part of the conversion to The House on Sathorn. Major renovations were conducted on the four buildings and large courtyard, keeping the original main structure intact. Meanwhile, inside, the original color palette, intricate wooden staircases and even the Sathorn Rajayutka family’s personalized fresco motifs have all been meticulously restored by the Fine Arts Department. The compelling juxtaposition of contemporary components and new elements reflect the boundless creativity of  renowned design firm AvroKO of New York.

Chef Fatih Tutak

Originally hailing from Istanbul, Turkey, Director of Culinary Fatih Tutak oversees all food and drink operations at The House on Sathorn. The chef’s distinctive menus are inspired by his extensive travels in Asia and beyond. Constantly seeking new recipes and preparation methods, Chef Fatih communicates with guests through the mediums of flavor, texture and color – and more than a dash of good humor.

“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,” explains Chef Fatih. “Combining the finest seasonal ingredients from Asia, each dish also reflect 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.”

Chef Fatih comes to The House on Sathorn after creating a unique dining experience at The Bellbrook Hong Kong, recognized by the Hong Kong-Macau Michelin Guide 2015. Other stints include the world-renowned restaurant NOMA in Copenhagen and 3 Michelin-starred Nihonryori Ryugin in Tokyo. He also served as the Executive Sous Chef at Marina Bay Sands in Singapore, among other celebrated establishments.

Indulge and Imbibe

Given Chef Fatih’s globetrotting background, guests are treated to a refreshing culinary journey at The Dining Room. The morning fish market in Tokyo, for example, forms the story behind a blue fin tuna dish called “Early Morning at Tsukiji Market”, while Thai style grilled banana becomes a gastronomic treat with Okinawan sugar and liquid nitrogen. Such dishes comprise the New Asian Cuisine menu, which features a strong focus on creative and innovative Asian-inspired dishes.

Outside, The Courtyard offers a sanctuary from the bustling Bangkok streets with a relaxing outdoor dining space that presents rustic, simple yet hearty and fulfilling dishes. Guests can retreat with an afternoon tea session inspired by patisserie Chef Nicolas Descriaux.

The culinary vision of Chef Fatih also extends to mixology and craft cocktails. The Bar on the ground level concocts cocktails with an Asian twist, as well as serves champagne, sake, wines and tempting bites to start off the night. Upstairs welcomes Bangkok’s movers and shakers to mix and mingle amid upbeat, energetic party vibes with DJs and an occasional live band.

For more information about The House on Sathorn, please visit www.thehouseonsathorn.com

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