Sazenka

Beautiful experience from a chef and staff that care about all the details. From being seated to the final tea and dessert the setting, service and meal are exquisite and overall calming. While mainly seasonal, the chef takes care to tailor to each customer - we learned how much he will change the menu later.

There is less overt fanfare but still there are surprises across the 11 courses and 3 desserts - such as how they present the fish on a hot stone, bring Char siu to table on a small bbq grill, surprise with edamame stuffed Szechuan chicken wings presented in a huge bowl of chilis and spices, juxtapose cold and warm almond pudding. All are fairly traditional recipes but the approach is fun with subtle flair.

It’s a bit more pricey even by 3 Michelin star standards, but you know going in.Extras like water push the limits too. With a less is more approach you are left wanting more, maybe expecting a little more overall but you leave satisfied and totally impressed with the skill and unique flavours.

PS. Dress code is oddly managed. On their web site they say for men not to wear t-shirts, shorts, sandals. To match the ambience and style I would agree even though it was a 30 degrees … but then literally every male customer in the place was wearing t-shirts and/or shorts and/or flip flops! Make the policy clear as in this humid weather I would have loved to not have had to wear a full shirt, trousers and shoes/socks!

I had to try the original Sazenka in Tokyo to see if it’s the same as the one back home in Bangkok. The answer is definitely yes. The ingredients over here are so much better.

Needless to say, as a michelin level restaurant the course is well planned with the Japanese Chief's deep understanding of Chinese tea and food. The waitress was not just serving the dishes but also delighted our dinner with a relaxing experience. The dishes and tea combination, as the essence of Chinese food culture, came together and created amazingly lasting taste experience.

Overall, the taste of the dishes is similar to Huaiyang Suisine, one of the Four Great Traditions in Chinese cuisine, which a little bit thin to me.