Fish Sauce Cocktail: A Michelin Winner’s Recipe for Bold Thai Flavor | Bangkok Supper Club | Forbes

Key Concepts

• Authentic Thai Food with Innovation: The core philosophy of Bangkok Club, blending traditional Thai flavors with modern culinary techniques.
• Five Flavors of Thai Cuisine: Salty, sweet, sour, umami, and savory.
• Savory Cocktails: Cocktails incorporating savory elements, designed to enhance appetite and encourage further consumption of food and drink.
• Fermentation: A key technique used in Thai cuisine for preservation, also applied to cocktail ingredients.
• Milk Washing/Clarification: A technique used to create velvety texture and clarify cocktails, as seen in the fish sauce cocktail.
• Restaurant vs. Bar Cocktail Creation: Distinct approaches to menu development, with restaurant cocktails requiring collaboration with the chef and understanding of the food menu.
• Michelin Exceptional Cocktails Award: Recognition received by Chasha Suin for his innovative cocktail work.
• Truffle Pandan Cocktail: A signature cocktail developed since 2015, embodying umami, savory, and fragrant characteristics.
• 80% Preparation, 20% Operation: A methodology for cocktail service, emphasizing extensive pre-preparation for efficient and high-quality execution.
• Ingredient Sourcing: Emphasis on both imported and locally sourced ingredients, with an understanding of seasonal variations.

Bangkok Club: Innovative Thai Cuisine and Cocktail Pairings

Chasha Suin, Director of Bangkok Club in New York, discusses the restaurant's approach to integrating authentic Thai flavors and culinary techniques into innovative cocktails. Bangkok Club aims to offer an authentic Thai dining experience with a modern twist, leveraging French culinary techniques introduced by Chef Max Vtorat.

The Essence of Thai Flavors in Cocktails

Thai cuisine is characterized by a complex interplay of five core flavors: salty, sweet, sour, umami, and savory. The challenge and innovation at Bangkok Club lie in translating these distinct flavor profiles into cocktail creations. Suin highlights that traditional Thai dining involves sharing multiple dishes, making precise cocktail pairing difficult. Therefore, the focus is on "uplifting" and "elevating" the dining experience through cocktails that complement the overall meal.

The Rise of Savory Cocktails

Savory cocktails are presented as a significant benefit, particularly as an aperitif. They are designed to stimulate the palate, increasing the desire to drink and eat more. Fermentation, a traditional Thai method for food preservation, plays a crucial role in developing unique cocktail ingredients.

Example: Fish Sauce Cocktail A prime example of a savory cocktail is one incorporating fish sauce. This cocktail, while seemingly unconventional, is described as "very very excellent." Its components include:

• Fish sauce
• Gin
• Cabbage broth
• Lemon
• Pear
• Milk (for velvety texture and clarification)

The milk washing process rounds out the flavors and clarifies the drink, resulting in a cocktail that doesn't overtly taste like food but rather a sophisticated beverage. Suin emphasizes that the fish sauce is present but not overpowering, creating a balanced and intriguing profile.

Cocktail Menu Development: Restaurant vs. Bar

Suin differentiates the process of creating cocktail menus for bars versus restaurants:

• Bar Cocktails: Focus on atmosphere, self-expression, and showcasing personal work. The creation is "100% authentic and from within yourself."
• Restaurant Cocktails: Require extensive collaboration with the chef. This involves understanding the food being served, the chef's vision, and integrating flavors that complement the dishes.

Guest Interaction and Feedback

Suin values direct communication with guests, actively seeking their opinions and experiences. This feedback loop is instrumental in generating new ideas and refining cocktail creations, ensuring that the final products are well-received.

Michelin Recognition and Team Pride

Bangkok Club received a Michelin Exceptional Cocktails award in 2024, a significant achievement for Suin as the first and only Thai bartender to receive this honor. This recognition was a source of immense pride for him and his team, who were "over the moon" and surprised by the award. The team's goal is to consistently deliver innovative, classic, and neat cocktails, infused with Thai hospitality, creating a friendly and comforting experience.

Signature Cocktail: Truffle Pandan

The "truffle pandan" cocktail is highlighted as one of Suin's most proud creations. Developed since 2015, it embodies umami and savory notes while delivering a "big ball flavor of fragrance." The 2024 edition is considered the "final" and "best version so far," described as elegant, neat, and tidy, yet packed with a flavor that guests love.

Operational Efficiency: 80% Preparation, 20% Operation

To ensure prompt service, Bangkok Club adheres to a philosophy of "80% preparation, 20% operation." The aim is to serve cocktails within five minutes of a guest's arrival, allowing them to enjoy their drinks while browsing the menu. All extensive prep work is handled by Suin himself in the back of the house, not just for quality control but also for the personal satisfaction of crafting each element.

Future Challenges and Aspirations

A key future challenge and aspiration for Suin is to fully integrate the entire food menu into the cocktail list. This involves translating the flavors and ingredients used in the kitchen, many of which are imported or locally sourced and vary seasonally, into exceptional cocktail pairings. The success of this endeavor would be a significant professional achievement. The kitchen's ability to maintain flavor and consistency is a benchmark that Suin aims to match with his cocktail creations.