Review

Owner and chef Sareen Rojanamethin opened SDC in early 2022 with a unique offering for Bangkok’s burgeoning innovative dining landscape. Ring the doorbell and enter chef Sareen’s world, announced only by a small brass wall plaque, and a notice that reservations are required. The ground-floor lounge is intimate and cosy, filled with art pieces reflecting chef Sareen’s modern and minimalist style. Upstairs, the counter seating comfortably accommodates twelve diners, affording a view of the culinary team assembling each dish with touches of finesse before serving. A twelve-course tasting menu holds many surprises until the end, when diners will be given a written explanation to take home. The culinary concept is based around reimagining Thai cuisine, deconstructing dishes, and questioning the core ingredients and flavours. Highlights include a formidable beginning bite of coconut charcoal tart with pork jowl, finger lime, and wild herb, inspired by the crying tiger song about the hardship and endurance of rural Isan people. Also noteworthy are Chef Sareen’s legendary stuffed chicken wing, titled the chicken or the egg, and his modern take on tum yum, a multicoloured rainbow of vegetable wrappings and banana shrimp. The main course of 4-week-aged Muscovy duck with stone banana and duck tongue is a culinary triumph. Beverage pairings perfectly complement the cuisine.