Review

Hybrid opened in early 2023 quickly becoming a player in the Bangkok restaurant landscape. Chef Yodying “Sasha” Phoomcharoen combines Thai heritage with her extensive experiences in Italy. With Thai dishes at the core, reflecting a memory from chef Sasha’s childhood, given an Italian twist to create unforgettable flavour combinations. The restaurant has an industrial ambience, where diners may view the ever-present drama of an open kitchen. Two tasting menus are offered, both packed with stylish creations, successfully blending these distinct cuisines. A stellar array of tasty amuse bouches may feature homemade ricotta with a touch of red curry, coconut with gorgonzola, or crunchy nam prik of artichoke and cucumber. Next up, Thai Caprese tomato filled with mozzarella, tofu and ginger, followed by summer break, recalling chef Sasha’s student seaside vacations, with scallop and spiced peach dotted with salmon roe. Continue with local mushrooms with pecorino, then a dish named sunrise in Phuket, potato spaghetti with crab in a clever southern curry sauce, preceding Hybrid’s tom yum of tiger prawn, lion’s mane and prosciutto. Trip in Ayuttaya, showcases a stellar Thai wagyu with foie gras, caviar, and fig in rosemary nam-tok sauce. Pre-dessert of piquant melon, mint and fish sauce candy, is followed by a theatrical at-tableside dessert of foi thong, pumpkin, mascarpone, custard, and black rice – an artistic triumph.