Bangkok - Flavours Beyond Borders at Hybrid Restaurant

Hero Image: Summer Break, features a scallop with guava, Thai seafood sauce, caviar and limoncello foam. (Above) From left, the menu, restaurant interior and the quartet of amuse bouche.

Chef Sasha Phoomcharoen brings a bold fusion of Thai and Italian flavours to the forefront with her culinary philosophy.

In Bangkok, where traditional Thai flavours often reign supreme, Chef Sasha Phoomcharoen of Hybrid Restaurant presents an audacious fusion of Thai and Italian cuisines that challenges and delights the palate. The first time I met Chef Sasha was at the Peninsula Bangkok, where I was one of the first to taste her modern interpretation of Thai cuisine at Thiptara. She had recently returned to the homeland after a decade in Italy to head Thiptara and had just started giving the restaurant menu a modern makeover when the pandemic put a damper on things. After a hiatus, her culinary approach, eventually lead to Hybrid. The name is inspired by Sasha’s innovative union of two diverse cultures and ingredients. Here, Chef Sasha’s vision truly comes to life, as exemplified by the “Siam Amore” tasting menu, priced at THB 3,200 with an optional wine pairing for THB 1,900. This menu is nothing short of a culinary voyage — one that expertly navigates the delicate balance between these two storied culinary traditions through her own personal stories. Her new menu should be set to launch soon, keep an eye out for what’s next.

The journey begins with an array of amuse-bouche. The homemade ricotta cheese arancini, a nod to Chef Sasha’s Italian training, is seamlessly blended with the Thai chilli paste. The chicken liver pâté with ginger pickle and mango on a cracker pairs decadence with tropical brightness, while the coconut and Italian blue cheese tart topped with tapioca pearls offers freshness and the blood orange jelly with salmon roe offers a playful exploration of contrasting flavours.

Summer Break, the first course (hero image), inspired by the chef’s mother’s love of scallops features a delicate scallop enhanced by the tangy sweetness of pink guava, the spicy hit of Thai seafood sauce and the luxurious salinity of caviar and the zest of limoncello foam. The seabite and basil flower add a fragrant complexity that lingers on the palate, all beautifully complemented by the crisp Reguta Prediale, a blend of Chardonnay, Sauvignon Blanc, and Ribolla Gialla from Friuli Venezia Giulia 2022. This dish embodies the refreshing lightness of summer, offering an elegant start to the meal.

From Left: Sunrise in Phuket, Season Change, Wild Thailand

The Season Change course brings together black chicken and porcini ravioli, a marriage of umami-rich flavours that pays homage to both Thai and Italian comfort food traditions dotted with parsley oil. The winter melon and fermented lime inject a surprising acidity that cuts through the dish’s richness, paired with a floral and mineral Antinori Mezzobraccia Riesling from Tuscany, 2019. It’s a course that speaks of transitions, both in nature and in culinary style. It’s also a childhood memory of a favourite soup that Sasha demanded her mother make for her often.

A personal favourite, Sunrise in Phuket, captures the vibrant essence of Thailand’s southern coast. The crab is sweet and fresh, the potato spaghetti playful in texture, and the spicy curry and pineapple bring a delightful punch of heat and acidity - its Khao soi inspiration though is hard to shake off. The Granmonte Viognier from Khao Yai, 2022, with its aromatic profile, enhances the dish’s tropical notes. Fish in a Can, a somewhat whimsical presentation of swordfish, surprises with its depth. The tomato risotto is rich and comforting, while the lemongrass and Parmigiano Reggiano add an intriguing Thai-Italian twist. It is inspired by canned sardines that were a go-to snack as child for the chef – hence the name. Paired with the robust Vasu Vasu Montepulciano d’Abruzzo, 2020, this course is a testament to Chef Sasha’s ability to playfully reinterpret classic dishes to create her own classics.

For the meat course,Wild Thailand delivers a standout experience. Italian venison is tender and perfectly cooked, accompanied by polenta with Thai chilli paste and sweet corn that bring a rustic heartiness to the plate; served with a Thai curry sauce. The addition of olive and farro introduces texture and a hint of bitterness, balanced by the earthy Seicasele Negroamaro from Puglia, 2020. This dish is a bold, unrestrained exploration of the flavours of Thailand and Italy. This dish is also the chef’s tribute to her father who would go hunting in Rajaburi.

The interlude, Refreshment, is a palate cleanser - a sorbet of cucumber, rosemary, topped with fish sauce candy, with a touch of gin. Inventive and not surprisingly refreshing. That fish sauce candy is addictive. Dessert is where Chef Sasha’s playful creativity truly shines. Smiley Monkey is a whimsical delight, featuring coconut mousse with banana confit and amaretto caramel, paired with a Marsala Fine fortified wine from Sicily. The dessert is inspired by Kluai Buat Chi - a traditional Thai dessert of bananas cooked in sweet coconut milk. It is rich and comforting, with just the right amount of sweetness to end the meal on a high note.

Finally, the Hybrid Chocolate Selection is served with cocoa husk tea, brings the meal full circle ­­– a nod to the restaurant’s name and ethos. The chocolates are rich, dark, and complex, much like the meal itself.

Chef Sasha’s “Siam Amore” menu is bold and innovative that pushes the boundaries. It’s a dining experience that celebrates the beauty of hybridization, where each dish tells a story of cultural exchange, skilful technique, and a deep respect for ingredients.For those seeking a culinary adventure that both challenges and delights, Hybrid Restaurant is an experience not to be missed.

To book your experience, CLICK HERE. Email: reservation@hybrid-cuisine.com; Call: +6681-101-2500

Palate cleanser of cucumber, rosemary, gin, topped with fish sauce candy; Smiley Monkey, a whimsical delight, inspired by a traditional Thai dessert – Kluai Buat Chi.