Bangkok’s Dining Scene: The Sühring Twins
With a high-end restaurant opened seven days a week, German-born chefs Thomas and Mathias Sühring (40) make everything from scratch. With the justified raving reviews, one would be missing out if a trip to Bangkok is made and eating at their restaurant wasn’t part of the itinerary. At well-received collaborative event and the twins' first outside of Thailand, there were some in Singapore who were most fortunate to get a taste of their culinary skills over at two-Michelin-starred restaurant, Odette with Chef Julien Royer. We speak to the brothers to learn of their journey: a conversation hyphenated with knowing glances and bursts of laughter.
DD: When and how did the both of you end up in the kitchen?
Mathias: I have to say that we never intended to become chefs when we were young – we were thinking more like working with trains or being doctors as chefs were not very popular back then. We actually spent a lot of time with our grandparents, when we were young especially our grandma, Christa Sühring. She had a small farm and her own livestock. We were surrounded by forests and we helped and harvested, milked and collected eggs. We also spent a lot of time preparing food with her in the kitchen. After extending and then finishing high-school, we still weren’t sure what to do. And then our parents pushed us into the direction pointing out, “You both enjoy all the times cooking with your grandmother right?” And we did enjoy it. Then they said why not make a career out of that? It was like the missing piece of a puzzle falling into place. Parents are always right somehow? Hahaha!
This story is from the November/December 2017 edition of Cuisine & Wine Asia.
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This story is from the November/December 2017 edition of Cuisine & Wine Asia.
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