Savelberg, a Refined Dining Experience Nestled in a Haven of Serenity in Bangkok

A Haven of Serenity in the Yenakart District

Located in a contemporary villa in the Yenakart district, Savelberg charms with its refined yet minimalist style. The dining room, bathed in light thanks to large picture windows, opens onto a lush garden – a true luxury amid the chaos of Bangkok. This rare and soothing view extends the venue's serenity, while indoors, light tones of white and grey dominate, highlighting a minimalist décor where every element — from the immaculate tablecloths to the curved chairs — seems designed to enhance the culinary experience without ever distracting from it.

The atmosphere is both calm and lively, fostered by the open kitchen that greets guests upon arrival behind a glass wall. This layout encourages a kind of silent dialogue between the dining room and the kitchen, creating a discreet bond between chefs and guests. Private lounges complete the experience, offering more intimate spaces.

The Gastronomic World of Henk Savelberg

Dutch chef Henk Savelberg passionately and meticulously carries on the culinary style that made him famous. Drawing from his years in France and a resolutely contemporary aesthetic, he crafts his dishes with the precision of a goldsmith, highlighting exceptional ingredients rigorously selected for their freshness and origin. His cuisine, subtle and elegant, bridges European technique with local influences in a constant pursuit of balance and perfection. Each dish is designed to reveal a clear flavor palette, enhanced by wine pairings from an outstanding cellar filled with prestigious labels.

The restaurant offers both à la carte and tasting menu options, with two formats: a four-course and a six-course menu, each conceived as a sensory journey. Savelberg's modern French cuisine shines throughout, bold and refined, featuring rare ingredients like royal oscietra caviar, langoustine, or A5 Kagoshima wagyu beef. Every step of the meal is paired with attentive, precise service that crowns this exceptional gastronomic experience.

Our Six-Course Sensory Journey

In a lush and refined setting, the amuse-bouches open the ball of this six-course dinner with four delicate bites served in small rippled tartlets: cauliflower cream with crunchy hazelnuts, a subtle blend of Jerusalem artichoke and artichoke, a half-sphere of mango on shrimp, and thin ribbons of butternut squash. As a poetic nod, a scallop shell placed on white stones reveals a pearlescent orb surrounded by meringue, cream, flowers, and herbs – a surprise bite of perfect aesthetics.

The first course, Royal Oscietra Caviar & Langoustine, elegantly combines tender langoustine from Denmark with a delicate cream, elevated by Oscietra caviar, gold leaf, and a few flowers. In the background, a langoustine jelly shaped like a marine shell completes this refined homage to the ocean.

Next is the Hokkaido scallop, perfectly seared, its melting flesh accompanied by a reimagined sauce Véronique. A brunoise of peppers and shards of endive brighten the composition, punctuated with caviar pearls and oxalis leaves for a subtle balance of softness and freshness. Then comes a bold land-and-sea pairing: golden veal sweetbread atop green curry sauce, topped with a lobster medallion. A fried root scented with coriander adds crunch, while roasted artichokes extend the indulgence. A structured dish blending varied textures and harmonious flavors.

For the main course, we had a choice between wild turbot from the North Sea or A5 Kagoshima wagyu beef. The delicately pan-seared turbot revealed a tender, pearly flesh. It was accompanied by leeks in various forms – soft, roasted, fried – and topped with a rich, creamy truffle sauce, sprinkled with shavings and fresh slices. A dish of finesse, between vegetal softness and woody depth.

The A5 wagyu, meanwhile, was served in a thick slice, perfectly seared to preserve its pink, juicy center. It rested on a rich sauce, flanked by beetroot purée, grilled pineapple, crispy polenta, and shallot confit. Brussels sprouts and airy croquettes rounded out this intense, balanced, and flavorful dish.

As a transition to dessert, cheese was treated with the same precision. A piece of aged Comté, accompanied by walnut and dried fruit bread, was highlighted with apple syrup, apricot and white peach jelly, and a few micro herbs. A graphic and aromatic take on the cheese board.

Finally, the Strawberry dessert enchanted with its lightness. A rare white strawberry rested on an intense sauce, surrounded by a rosy mousse, yuzu jelly dots, coulis, and edible flowers. A strawberry ice cream in a neighboring cup, served with crumble, honey, and brunoise, extended the experience with a play on textures and freshness. This exceptional meal ended on a gentle note with petits fours, savored facing the garden that gradually faded into darkness over the course of dinner.

My Opinion

I was deeply charmed by the experience offered by Savelberg. In an unexpected green oasis at the heart of Bangkok, every detail seemed designed to provide a suspended moment between serenity and excellence. Henk Savelberg's cuisine impressed me with its precision, control, and that quiet elegance that gives full prominence to the product. Subtle pairings, attentive service, a luminous and calming setting… everything contributes here to an exceptional gastronomic experience, where refinement never rhymes with ostentation. A true favorite.

Practical Information

Many thanks to Savelberg for the invitation to discover their establishment. Of course, I remain fully free in my opinions in this article!