Chef Magazine for Thailand December/January | Seite 18

Suhring’s menu changes every week, so
guests can have a different experience
each time they visit. The brothers tend
to collaborate rather than dividing
responsibilities between them. “When
one of us has an idea, we brainstorm it
together, then work with our team to
bring the dish to life. A lot of work goes
the preparation of the dishes but we try to
let the ingredients shine ”, they explained.
“If we have to mention one signature it
would be the “Brotzeit” as it is present
in both our menus”, Mathias said. “It
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is a very traditional way of eating in
Germany. We would put some bread,
cold cuts, spreads and pickles on the
table to enjoy after a long day of work
or for a family gathering”. This dish is
perhaps the only one at Suhring which
bears a faint resemblance to Thai food,
as it is meant to be shared and eaten in a
similar fashion.
Despite
Suhring’s
quintessentially
German dishes, they don’t struggle with
importing ingredients from Europe to
Thailand. They say that farming methods
in Thailand have evolved over the last ten
years, enabling them to source around
half of their ingredients locally. Another
thing that makes this restaurant stand
out is the setting. Entering Sühring
doesn’t just feel like stepping into
someone’s home, that’s exactly what it is.
The brothers live in the building with their
families, with Mathias living upstairs and
Thomas in a bungalow at the back of the
building.
The house was built in the 1970’s, and the
brothers have kept the original structure.