Savelberg Thailand

Love the food. Clean and refreshing palate. Big portion even for the 5 course meal. The service is nothing but excellent. Khun Alpin make a big part of the experience. Many thanks!

Truly amazing experience and well-deserved for Michelin star; attentive service, classic white decoration and definitely fantastic ingredients plus its tastes. From appetizers to desserts, every plate is yummy! Best for special occasions with couples or group of 4-6 persons.

One of the Best French Restaurant in Thailand. We choose the veg option and we thoroughly enjoyed it. Thank You Savelberg for fantastic experience.

What a fantastic Saturday lunch! It was easy to use the website to make reservations. They were very responsive to email. We arrived about 10 minutes early and there was staff to greet us and welcome us in early. The cocktails were wonderful - Tom Collins especially. The amuse bouches were absolutely divine - as in heavenly. Specifically, the foie gras truffle macaron and the cucumber granita. Seriously, they were perfect. The almond macaron was a great foil to the earthy truffle and the unctuous foie gras. The cucumber was so refreshing with the hint of vinegar and texture of the tiny brunoise cucumbers. For starters, the foie gras was once again superb - perfectly cooked and salted. The scallop and yuzu was also delightful with perfect cook and delightful pairing. The crab with caviar was decadent together. For the main courses, the quail breast stuffed with foie gras and truffle was so moist and delicious. The accompaniments highlighted the protein - especially the parsnip puree. The Chef’s signature Turbot over roasted fennel and topped with fennel salad and dill vinaigrette was scrupulously- the herbs really completed the dish. The passion fruit sorbet over pineapple was a great palette cleanser. We had all three desserts: mushroom, blueberry, and cherry. The mushroom was so whimsical and gorgeous! It was sweet from the white chocolate accents. The blueberry was for a smaller appetite and had lovely textures and balance. The cherry was great in the deep sour notes and sweet notes from cherry. The Bailey’s cream was to die for - I saved that for my last bite. Service was fantastic. The chef came out to check on us. It was a perfect lunch. I am surprised that they do not have more Michelin stars and are not on the World’s Best list. Truly a wonderful meal. Highly recommend this restaurant! We will be back!

What a great life experience to eat at Michelin starred restaurant Savelberg in Bangkok. The food, the entourage and the personal approach of Henk Savelberg and his staff are sublime.

At the end of the eighties I did an internship from the hotel management school at Henk Savelberg’s former restaurant Seinpost in Schevingen in the Netherlands. When I was in Savelberg in Bangkok, I felt that old, very good times had been revived. I think that Savelberg in Bangkok has a very similar style to Seinpost in Scheveningen: light, bright & comfortable. Henk was just as friendly, cordial and involved as I remembered him. All dishes are still made with so much passion and are all taste sensations and a feast for the eyes. Together with the accompanying wines - such as the best Thai GranMonte Syrah- it was an absolute top experience. A must in Bangkok for foodies.

He deserved seven years in roll Michelin star—a variety of food in courses set, seafood and meat. The sourdough bread is also delicious.

Best Michelin Star experience in Thailand.

I’ve been to all The Michelin Star restaurants in Thailand and I must say, Savelberg is the clear winner. Every single Dish was an experience. The ingredients are Top notch. The flavors are memorable and the service was impeccable. I challenge any of you to find a more juicy and tender chicken breast, in any restaurant in the world.

The staff was perfect, the service was perfect, the food was perfect, the price was more than reasonable, in fact, I thought the price was a bit low for this high standard.

Chef Henk is a shining star in the culinary world. If you don’t believe me, go to Savelberg and see for yourself. Trust me, you won’t regret it.

Charged 600 baht for two bottles of water.even for a fancy restaurant that is ludicrous.also wine pairing portions were TINY - just a few sips.was tasty but somewhat tainted by service and extremely high price - especially for thailand.would say it was not worth it.have been to much better michelin stars.

A Michellin starred French restaurant in the fine dining district of Bangkok. The place offered 2 types of courses menu, the Savelberg experience and a vegetarian offering. I tried the Savelberg experience with beef as the main course (with extra charge). All the food tasted great as expected, with the stand out being the truffle tart and the caviar. For me the beef is quite a let down, as it is only fatty but lack other complexities. Overall, a great place for special occasion with nice service and fine food.

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Thai-French fine dining cusine with cozy atmosphere.

Combination of high class technique and local best quality ingredients. Every dishes were complex in texture aroma and flavor. I have sensed some of Thai food technique integration.
My favorite dish was signature turbot fish. It texture was perfect and going well with sauce.

Briliant quality and spectacular moment.

Nice place for French fine dining with a Michelin star. It's not a long waitlist place. Advance booking requires a deposit. The food does really bring the real flavor of the ingredients. It just probably has too many sour-led dishes. The beef dish was the best with extra cost. It was even more flavorful than the pigeon.

Ate here last night and thoroughly enjoyed all of the food and the overall experience.

I was taken by surprise by seeing Mr Savelberg as we left, so only managed to say very briefly that it was delicious. If I'd had a little more presence of mind, I would have liked to specifically mention that the langoustine dish was fantastic and has quite possibly ruined all other langoustines for me! The cherry was also exceptional and almost too pretty to eat. I could go on, but don't want to mention the whole menu, as the surprise is part of the fun.

Dishes were correctly paced, and I felt the perfect amount of full at the end. Left very happy, so thank you very much.

The 2nd best dinner i had in Bangkok. A scrumptios tasting dinner. Well desrved Michelin star Will definitely return. Recommend this restaurant as 1 of "must go" in Bangkok

Langoustine, blue crab and cherry were the standout dishes for me but every course was an absolute delight. Impeccable service.

Great food, every dish that came to our table became my favorite one. The wine selection is extensive.
Great location, nice and private, overlooking the garden.
Great staff, extremely knowledgeable and professional.
A perfect experience.

Wow, what an astonishing experience. The metre and staff are outstanding in their service. The food is creative and has some great twists on classics but never loses touch with reality - you know what your eating, and it's fresh and of premium quality. Yes it's expensive, but not dissimilar to what you'd expect of similar highest level cuisine in Europe or any major city. Highly recommended for those who have the budget and enjoy this level of experience for the senses.

Savelberg 4750+ (2/3)
Lovely dinner and outstanding experiences. All protein was fresh and well cooked. Easy to understand with beautiful presentation! Definitely come back.
-Amuse Bouche
Tomato trout roe - like the bubble so much! So refreshing
? Oyster - love this one the most among all fours.fresh and sweet oyster comes with a little sour apple ponzu caviar. Onion didn’t come strong, like!
Foie gras truffle macaron - the filling is nice but shell is tooo chewy
Cucumber granita& ginger yogurt foam - another refreshing sour dish that shout “cucumber” loudly.

Pan seared Foie gras – I am not quite good with foie gras and can only do it with strong cherry sauce. When it comes with light rhubarb, pistachio, raspberry jell and roselle, I didn’t really enjoy. And my piece come with something like chewy string: (
Pan seared Scallop – one of my favorites in this course. Dense and sweet scallop on sweet corn that comes in 3 different textures: consommé, smooth puree and tiny corn pieces.
Poached Turbot – love! Sweet, soft yet firm texture. Side with tasty cut of grape topped with caviar and pea puree.
Pan seared Langoustine – dense texture of this sweet lobster paring with sour pomelo salad and citrus ponzu.really enjoy it with the add of citrus ponzu!
Anjou pigeon – signature dish that come with strawberry compote, beetroot, and chive pate. I did not finish this dish… maybe I’m too full or I am really not a fan of its smell. For me, having it with strawberry and chive pate helps but still not enjoy as the one above
Desserts! All three are super good! Oh! So do their canelé and chocolate treats with tea!
Forest Mushroom – my favorite if you want to go for sugar load! Sweet white chocolate with light and creamy cold vanilla mousse filled with chocolate crumble cherry. Surrounding with soil chocolate crunchy chocolate crumble, yogurt crispy, moss pistachio sponge cake and hidden marshmallow
Dutch Apple cake 2.2 – apple cake that have no cake but come with textures and taste that make it so enjoyable. Apple compote, yoghurt mousse, lemon mousse, yuzu, rum raisin and almond crumble
️ white chocolate mousse – soft, creamy and sweet white chocolate mousse. Need hot tea!

Good vibes! Not so many seatings in the restaurant so it is quite private. Love the dessert menu

Love every piece of artistic dish being served, course after course and its story. A great dining experience.

Food was beautiful, creative, but service was super slow. We were part of the 3 course lunch experience and the whole meal took almost 3 hours.