Savelberg is a must dining experience in Bangkok and Chef Henk has raised the bar once again at his new location on Yen Akat Soi 2 in Bangkok (Thailand).

OVERVIEW

A luminary of the culinary world, Henk Savelberg is a Dutch chef whose refined mastery of French cuisine, enriched by Dutch sensibilities, has earned him international recognition. Savelberg’s first Michelin star came in 1982 at De Graaf van het Hoogeveen, where he led the kitchen to critical acclaim. The restaurant proudly retained its star until 1988. In 1983, together with partners under the banner of Tartuffe Holding, Savelberg launched Seinpost in Scheveningen. Awarded a Michelin star in 1985, the restaurant became a beacon of Dutch fine dining. When Savelberg moved on in 1989, Seinpost lost its star—a testament to the weight of his presence.

After extensive renovations, Vreugd en Rust opened its doors in 1989, with Savelberg both as head chef and shareholder. Michelin recognized the restaurant in 1990, awarding it a star that remained until his departure in 1993. In 1995, Savelberg returned to Vreugd en Rust, this time as owner. By 1997 he had acquired the estate itself, cementing his independence. In 1998, Michelin once again awarded him a star, which he proudly maintained until the restaurant’s closure in 2012. In 2014-present, Savelberg brought his artistry to Bangkok, opening Savelberg in Yen Akat Soi 2. The restaurant quickly became one of the city’s culinary landmarks. First awarded a Michelin Star in 2018, Savelberg Bangkok has since upheld its celebrated excellence for six consecutive years, continuing to shine as a beacon of fine dining in the city.

AMBIENCE

Savelberg beautifully captures the refined ambiance and sophisticated design of the restaurant — a perfect blend of modern elegance and serene comfort. Inside the restaurant, the décor exudes understated luxury. The soft lighting, marble flooring, and sleek neutral palette create an inviting atmosphere that feels both intimate and contemporary. Each table is dressed in crisp white linens, while the spacious layout ensures a sense of privacy and calm — ideal for an exceptional fine dining experience.

The outdoor garden offers a refreshing contrast with its lush greenery and tranquil setting. Frangipani trees and carefully curated plants surround the exterior, creating a peaceful oasis where nature meets modern architecture. The seamless glass walls allow natural light to flow in, connecting the serene garden view with the elegance of the dining room.

The wine cellar completes the experience — a striking feature that showcases an impressive collection of premium wines. The softly lit shelves and marble counter reflect the restaurant’s dedication to quality, craftsmanship, and attention to detail. Altogether, we harmonize to create an atmosphere of refined sophistication, warmth, and exclusivity — a true sanctuary for discerning diners seeking an elevated culinary journey.

MUST TRY: Grilled Wild Northern Sea Turbot, the turbot is sourced from the North Sea and prepared with precision and care. It’s paired with classic Mediterranean elements — tomatoes, Kalamata olives, anchovies and olive oil — which lends it bright freshness and balance rather than heavy richness.

FOOD

“Fabergé Egg” with Veal Tartare & Royal Oscietra Caviar, a show-stopping opener: a delicate dish combining finely chopped veal tartare, crisp green apple for freshness, and a generous topping of Royal Oscietra caviar.

Grilled Wild Northern Sea Turbot, The turbot is prepared with precision (often grilled or sous-vide depending on the version), then complemented with Mediterranean touches — tomatoes, kalamata olives, anchovies, olive oil — fused with the classic French technique.

Charcoal-Grilled Kagoshima Wagyu A5, Accompaniments like Jerusalem artichoke, pearl onion confit, broccolini and a rich beef jus ensure that the dish is neither purely about the meat nor overly busy.

Hokkaido Scallops, juicy scallops from Hokkaido, softness from avocado mousse, a touch of ice plant, brightness from pickled shallot gel, and zing from lemon gel. It’s modern, fresh, and expresses how Savelberg marries ingredient-driven elegance with inventive flavour pairings.

Rougie Foie Gras, 3. The velvety richness of Rougié foie gras is paired with the natural sweetness of Thailand’s Royal Project peach, a symbol of purity and refinement. A delicate peach sauce completes the harmony, enhancing the foie gras with orchard brightness and a gentle fruit-forward finish.

Dutch Lamb Striploin, a golden potato fondant and the freshness of green asparagus, snap peas, and silky green pea purée. Girolles mushrooms add an earthy depth, while a refined lamb sauce.

Monkfish, sweet onion compote, finished in a silken truffle sauce.

Guinea Fowl, complemented by earthy potato, vibrant carrot, and creamy cauliflower — a harmony of textures and flavors.

Danish Langoustine, vibrant pickles, and a citrus-kissed passionfruit beurre blanc — a harmony of freshness and finesse.

Signature dessert Forest Mushroom, a whimsical creation of vanilla–yogurt mousse and cherry mousse, paired with pistachio sponge, chocolate crumble, cherry–yuzu gel, and marshmallow. A playful forest fantasy reimagined as dessert.

SERVICE

Pleasant and professional service under the expert supervision of Alpin J. Antonio (Alpin), and the wait staff is always attentive.

PRICING

THB 1,000++

SUMMARY

For an exceptional gourmet dining experience, at a very attractive price point, backed by 30 years of experience, Savelberg Bangkok has to be on top of your list. Chef Henk Savelberg serves succulent dishes to VIPs, celebrities and all his guests who enjoy the well-crafted dining experience and his meticulous attention to premium quality and all the tiny details.

ABOUT CHEF

Chef Henk Savelberg is a distinguished Dutch chef renowned for a remarkable culinary career spanning decades. He holds the rare distinction of being the only Dutch head chef to earn Michelin stars at five different restaurants, a testament to his enduring mastery and influence.

• Michelin-Starred Restaurants (in the Netherlands)
  1. De Graaf van het Hoogveen (1982–1984)
  2. Seinpost (1985–1989) – co-founded via “Tartuffe Holding” group
  3. Vreugd en Rust (1990–1993; then 1998–2012 under his own name)
  4. Savelberg in Voorburg, Netherlands (1997–2014)

In 1991, Savelberg was a founding member of Les Patrons Cuisiniers, a prestigious collective of Dutch chefs including luminaries like Maartje Boudeling, Cees Helder, and John Halvemaan. The group aimed to elevate Dutch culinary standards and foster camaraderie among kitchen teams.

In 2014, Chef Savelberg embarked on a new chapter—opening Restaurant Savelberg in Bangkok, Thailand. First awarded a Michelin Star in 2018, Savelberg Bangkok has since upheld its celebrated excellence for six consecutive years, continuing to shine as a beacon of fine dining in the city.